Decided to attempt a Verde ferment today.
Its pretty basic but should have a low/medium heat range, well for us normal chili-heads, might be a bit spicy for mortals.
Jalapeno, serrano, and some picked green black cobras, ghosts, habanero.
Salt, filtered water and a whey starter.
Behind the Verde is a red hab ferment that finished about 10 days ago.
Depending on how eager I get, this will go for 30-90 days before processing.
Tasted nice before I placed into its jars, just imagining the flavors later, my mouf is watering!
![](/proxy.php?image=http%3A%2F%2Fi1347.photobucket.com%2Falbums%2Fp706%2FiSloth%2FMobile%2520Uploads%2Fimage_zps39196344.jpg&hash=b4211e67d0b511050785a73218e5fea1)
Its pretty basic but should have a low/medium heat range, well for us normal chili-heads, might be a bit spicy for mortals.
Jalapeno, serrano, and some picked green black cobras, ghosts, habanero.
Salt, filtered water and a whey starter.
Behind the Verde is a red hab ferment that finished about 10 days ago.
Depending on how eager I get, this will go for 30-90 days before processing.
Tasted nice before I placed into its jars, just imagining the flavors later, my mouf is watering!
![](/proxy.php?image=http%3A%2F%2Fi1347.photobucket.com%2Falbums%2Fp706%2FiSloth%2FMobile%2520Uploads%2Fimage_zps39196344.jpg&hash=b4211e67d0b511050785a73218e5fea1)