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.
He does. There’s no limit to what he will attempt