Saturday, September 28, 2013

Lacto-Fermented Hot Sauce How-To

I've lucked out and found a local source of hot peppers - red habaneros, and even a couple of bhut jolokia, aka Ghost Peppers, so I've been making hot sauces like a Krazy Lady. As is my usual M.O.

  Ghost Pepper Bhut Jolokia

So far, the results have been excellent, with no mold issues. I've upped my game, and started using airlocks, and cannot recommend it enough. All the details are in the post I have up at From Scratch Club, so you can join in the fun too!

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