hello, aficionados of spice!
i am a pro chef of near 20 years and a long time lover of chilies and the foods made from them. three years ago i began making my own naturally fermented hot sauce and am hoping to go live with my product in the next six months.
in advance i thank you all for your knowledge and conversation on this mutual love!
i am a pro chef of near 20 years and a long time lover of chilies and the foods made from them. three years ago i began making my own naturally fermented hot sauce and am hoping to go live with my product in the next six months.
in advance i thank you all for your knowledge and conversation on this mutual love!
from Denmark
