I just finished a lactofermentation of a quart of various hot peppers, peppers and spices and I have to say this batch is incredible. I would love to be eating this all day but I don’t think my body can handle that much salt intake. The primary books I’m using for exploration are great resources.
https://www.amazon.com/gp/product/B00KLNAJ0C/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0
Anyone else making fermented sauces and pastes?
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