I froze the last of the peppers and finally got around to getting them started for a fermented sauce. Doing a ghost garlic fermented and a habanero cowhorn fermented. Excited to see how they turn out. I had a whole bag of immature (mostly ghost) peppers but ended up not using them. 6% brine solution with 6 smashed cloves of garlic and 10 peppercorns each. Excited to see how it all turns out in ~45 days.
by unorthodoxtoaster
5 Comments
What’s the thinking behind the fancy jars?
A pepper is floating on the surface. Are you doing something about? I would fear to get mold there.
What is the probably plastic film in the right jar?
Sounds like im missing out lol. Rough year for me so I wasn’t able to grow anything at all. I did get some amazing pepper seeds from Mathew Arthur (wonderful guy) that made my year so much better.
Looks cool