Just joined from Vermont in the U.S. We have a shorter growing season than many places so we're somewhat limited in what peppers we can grow but it's still fun. I really like making hot sauce and for the last three years I have been smoking various peppers and combinations of peppers with onion and garlic (I know, purists will shudder in condemnation) and then chop fine to a mash, add salt and ferment.
I just started two different batches two and three days ago but neither have started to really bubble or visually ferment. All jars have airlock. All have a good amount of brine. Thinking about injecting some of the juice from a very active Kimche. Would love to hear any thoughts.
I can't believe it too me over five years to stumble across this site!
I just started two different batches two and three days ago but neither have started to really bubble or visually ferment. All jars have airlock. All have a good amount of brine. Thinking about injecting some of the juice from a very active Kimche. Would love to hear any thoughts.
I can't believe it too me over five years to stumble across this site!
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