I have been experimenting on and off for a couple of months with lacto fermentation. Made a batch of Fresno chili and garlic, as well as a habanero batch. I'd be curious to hear anyone experiences with fermentation at home.
Fermented chili sauce
- Thread starter Kfergu10
- Start date
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Just started doing this myself.
Here are my first two jars:
Left one has been sitting for ~8 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 5% salt, hand chopped. Little bit of yogurt whey + some water kefir starter
Right one has been sitting for ~4 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 3% salt, food processed. Started with water kefir starter.
Neither has had any other liquid added. I do stir them about once per week as that seems to have the
The left jar has been dug into a bit for a family party. Very tasty, but a bit salty. A family member said he wanted some for an X-mas present. The right one I've tasted just a touch and is more balanced in regards to the salt.
Definitely going to keep on with this.
Here are my first two jars:
Left one has been sitting for ~8 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 5% salt, hand chopped. Little bit of yogurt whey + some water kefir starter
Right one has been sitting for ~4 weeks: 1kg sweet bell peppers, 100g habanero, 1 head of garlic, 3% salt, food processed. Started with water kefir starter.
Neither has had any other liquid added. I do stir them about once per week as that seems to have the
The left jar has been dug into a bit for a family party. Very tasty, but a bit salty. A family member said he wanted some for an X-mas present. The right one I've tasted just a touch and is more balanced in regards to the salt.
Definitely going to keep on with this.
Give koji a try
