Fermentation of vegetables, grain, and whatever takes your fancy

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Homegrown chilli lime sauce (lemmy.ml)

submitted 2 days ago by TheFermentalist@reddthat.com to c/fermentation@lemmy.ml

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Four varieties of homegrown chilies and homegrown limes in a 3% brine. Normally, I ferment in a brine of 5%+, but due to the cold weather and wanting a slower fermentation process, I have reduced the salt content. I’m going to ferment for at least a month, then strain the liquid, blend it and add the liquid back in until the consistency is right.

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[–] eldavi@lemmy.ml 1 points 2 days ago

do the vegetables get pickled or are they just fermented?