Good day,
Herewith my first post!
Been fermenting chillies for years. Usually somewhat of a hit-and-miss. Hoping some input from this forum will assist with improving process to ensure a perfect success rate during fermentation. Further also interested in learning more about different chillies as well as fermenting and aging with oak chips or staves. Objectives are to learn the making of a high quality, complex and tasteful, fermented pepper sauce. Also want to find out what else about chillie I'm not aware of and see how deep the rabbit hole goes...
Herewith my first post!
Been fermenting chillies for years. Usually somewhat of a hit-and-miss. Hoping some input from this forum will assist with improving process to ensure a perfect success rate during fermentation. Further also interested in learning more about different chillies as well as fermenting and aging with oak chips or staves. Objectives are to learn the making of a high quality, complex and tasteful, fermented pepper sauce. Also want to find out what else about chillie I'm not aware of and see how deep the rabbit hole goes...