Very cool to find this forum and look forward to chopping it up with every.
Below is my Standard Ferment Formula for anyone interested.
1000 Grams H2O
25 Grams Salt (2-3% Brine)
700 Grams Peppers / Garlic / Total Ferment Weight
1. Cover Jar with Coffee Filter
2. Place Indirect Light
3. Ferment 3 Weeks
4. Remove Chilies from Liquid & Blend (Save Some Liquid for Flavor)
5. Add Sugar & Vinegar to Taste
6. Let Rest in Fridge 48 Hours
7. Good For 1 Year
This weekend going to start my first fermentation batch of the season:
Farm Stand Peaches
Sugar Rush Peach Chili (My Garden)
Yaki Blue Chili (My Garden)
Fresh Garlic (My Garden)
Ginger
May add some Poblanos from the garden as well to add some more substance
Below is my Standard Ferment Formula for anyone interested.
1000 Grams H2O
25 Grams Salt (2-3% Brine)
700 Grams Peppers / Garlic / Total Ferment Weight
1. Cover Jar with Coffee Filter
2. Place Indirect Light
3. Ferment 3 Weeks
4. Remove Chilies from Liquid & Blend (Save Some Liquid for Flavor)
5. Add Sugar & Vinegar to Taste
6. Let Rest in Fridge 48 Hours
7. Good For 1 Year
This weekend going to start my first fermentation batch of the season:
Farm Stand Peaches
Sugar Rush Peach Chili (My Garden)
Yaki Blue Chili (My Garden)
Fresh Garlic (My Garden)
Ginger
May add some Poblanos from the garden as well to add some more substance
from Denmark
