First run of Batch 21 Fermented Hot Sauce
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
Batch 21 of my fermented hot sauce begins! This year it's a 100% cayenne/Thai pepper hybrid. We start the ferment today with 12 ounces of fresh peppers in brine