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Fermenting everything. I have made beer shout out [email protected] and sourdough bread for years. I just started a ginger bug to make me own sodas and have made jalapeno pickles for the first time. Next on my list is hot sauce.
Tell me more about the pickles, please? I love fresh jalapenos but haven’t found a pickled one I really like, so maybe making my own would help.
They’re great. Kept their crunch more than store bought ones. No loss in heat. Nice tangy flavor. Any vegetable fermentation guide will work. I did a 3% salt solution and 3 weeks ferment.
My bumalum eats these all day: simple Japanese pickles. You might dig them, because they’re easier than anything to make and can be eaten by the trough-load. They’re ready super fast too.
@ladytaters @cashmaggot Japanese picked vegetables are the best! You can do this with quite a wide range, not just cucumbers