Never made a "fermented" sauce before, but was looking at some info here and seems like fermented peppers have more of a "pepper" taste since you don't use vinegar. Well I got a few lbs and was hoping to try and ferment a couple of jars, but instead of using the traditional salt / sugar water brine I wanted to use either a mead or a lambic since I'm also big into beers and mead.
Anyone ever try that or do that before or have any resource on fermenting with alcohol based brines??
Anyone ever try that or do that before or have any resource on fermenting with alcohol based brines??
