fermenting First batch done fermenting

[Rabbit91476]

Have had jalepenos garlic onion and tomatillos sitting chopped in brine for 4.5 weeks. Opened it up and puréed the veggies. Came out with about 500ml mash and it taste great also me.

How much vinaigrette do I add and not screw up the original taste to bad.

Can I use left over brine to spice up some sourkraut next

 

[Mr.CtChilihead]

It is all about what you like..Some I add very little if any vinegar to some I add a lot..All depends on what YOU want the final product to be. And yeah on the sauerkraut it would probably help kick off your kraut too..

 

[Rabbit91476]

Ok well its about 400ml of fermented product and 200 of rice viniger. Will leave in fridge a week and then strain. If needs more conifer then will add. How late my will this stay good night n fridge for

 

[NIbbles]

the amount of vinegar will determine how long it will last refrigerated or not. the more you add the longer it will last.
I like to use rice vinegar in mine as it does not have much of a flavor.
 
It all comes down to how much you like

 

[Rabbit91476]

Well maybe get as well fill up the rest of the jar then. Will let it sit a week then strain. It tasted pretty good strait. Like spicy chili verde. Which is what I was going for