I am at the point in my garden when I am overwhelmed with produce. I am tired of canning, dehydrating and freezing. So I invented "Lazy Man's Fermented Hot Sauce", which also makes a great salsa base.
Whenever I get more peppers, onions, garlic, or carrots that I can preserve, I de-seed and roughly chop and throw them into a crock. I then cover with a liberal shake of salt and add a hunk of finished sauerkraut. This is enough to get lacto-fermentation going. I scrap off any funky stuff going on the top and stir it every few days.
For hot sauce, I food process and add vinegar, bottle it and it is done. For salsa, I add de-skinned, chopped tomatoes, a little cilantro, vinegar and the chunky stuff from the crock. I steam can and have salsa for the year.
I am not too specific with ratios, because I know I have a bit of each veggie going in. It is going to be interesting to compare the outcome year to year.
Whenever I get more peppers, onions, garlic, or carrots that I can preserve, I de-seed and roughly chop and throw them into a crock. I then cover with a liberal shake of salt and add a hunk of finished sauerkraut. This is enough to get lacto-fermentation going. I scrap off any funky stuff going on the top and stir it every few days.
For hot sauce, I food process and add vinegar, bottle it and it is done. For salsa, I add de-skinned, chopped tomatoes, a little cilantro, vinegar and the chunky stuff from the crock. I steam can and have salsa for the year.
I am not too specific with ratios, because I know I have a bit of each veggie going in. It is going to be interesting to compare the outcome year to year.
