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Did a 50-50 fresno and serrano ferment, 5% brine, no seeds then blended after two weeks. 'twas awesome! Nice funk there.
I'll try it again with fresher non-Kroger produce now that we're in the season. Maybe even some NM green chile.
We do sauerkraut all of the time - I think kimchi is next. I just got the Noma fermentation book and am really inspired for all of the good (?) smells ahead...
(windows doesn't acknowledge that chile and kimchi are words - stupid microsoft)
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'78SC, lots of other boring cars...
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