So I got a couple ferments in the works, and in the past I've just added a little vinegar and blended it up. The problem is it's borderline too hot. How can I adjust that? More water or vinegar and a thickener?
I'm thinking like 1/2 cup chopped parsnip for a half gallon batch. Just to add a little flavor and body but not take away from the garlic. Ya, I'm going to scratch the cauliflower idea. It was just a thought, but there seems to be more risk than rewards.