Starting the ferment with 12oz. of hot pepper and half a gallon of brine.
By Sage Osterfeld|2021-08-30T14:04:35-07:00August 23rd, 2021|
About the Author: Sage Osterfeld
I’m just a guy with nearly an acre of dirt, a nice little mid-century ranch house and a near-perfect climate. But in my mind I’m a landscaper survivalist craftsman chef naturalist with a barbeque the size of a VW and my own cable TV show. I like to write about the stuff I build, grow and see here at Sage's Acre.
Go ahead, leave a comment. I won't bite.