Today I took the big step to fermented sauces.
My Ingredients:
16oz Hot Red Cherry Peppers
10oz Orange Habs
8oz Red Fresno Peppers
2oz Red Vietnamese Birds Eye Peppers
8 oz Sweet Red Bell Peppers
8oz Carrots
8oz Sweet Onion
4oz Garlic
Total of 4 pounds of veggies
40 grams fine sea salt
2 gram pack of Caldwell's Starter dissolved in 1 cup filtered water
Blended all veggies together with food processor, added salt & starter.
Everything wouldn't fit in my 1/2 gallon jar so I put the extra into a pint jar. Cabbage on top & airlocks.
I took pictures but can't figure out how to add them to this post.
So what do you think, did I do things right?
Lookout Joe
Still Down in the South of Jersey
My Ingredients:
16oz Hot Red Cherry Peppers
10oz Orange Habs
8oz Red Fresno Peppers
2oz Red Vietnamese Birds Eye Peppers
8 oz Sweet Red Bell Peppers
8oz Carrots
8oz Sweet Onion
4oz Garlic
Total of 4 pounds of veggies
40 grams fine sea salt
2 gram pack of Caldwell's Starter dissolved in 1 cup filtered water
Blended all veggies together with food processor, added salt & starter.
Everything wouldn't fit in my 1/2 gallon jar so I put the extra into a pint jar. Cabbage on top & airlocks.
I took pictures but can't figure out how to add them to this post.
So what do you think, did I do things right?
Lookout Joe
Still Down in the South of Jersey