A mix of reapers, ghosts, scorpions, garlic, carrots and onions in a salt brine for 5 weeks. Pureed with a 50/50 mix of the salt brine and apple cider vinegar. Seems a bit spicy!
by Rad1cal22
2 Comments
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I am pretty sure this has been done many times before.
2 Comments
I am pretty sure this has been done many times before.
You put vinegar in a ferment? Why?