These are my ferments that I've started in the past week:
From left to right:
Jalapeno, habanero, serrano, white onion, cherry tomato, and garlic in a bourbon barrel stout with Hawaiian alaea salt.
Jalapeno, habanero, mango, and lime in organic riesling with Hawaiian alaea salt.
Jalapeno, habanero, and garlic in organic riesling with applewood smoked and Australian river salts.
I used raw local honey and a little bit of hooch from my sourdough to start these. The mango/pepper is fermenting like crazy.
Happy fermenting, brothers.
From left to right:
Jalapeno, habanero, serrano, white onion, cherry tomato, and garlic in a bourbon barrel stout with Hawaiian alaea salt.
Jalapeno, habanero, mango, and lime in organic riesling with Hawaiian alaea salt.
Jalapeno, habanero, and garlic in organic riesling with applewood smoked and Australian river salts.
I used raw local honey and a little bit of hooch from my sourdough to start these. The mango/pepper is fermenting like crazy.
Happy fermenting, brothers.