[QUOTE=Worth1;696378]Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable.
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Next project: Poblanos. YAY! Thank you Worth! My favorite hot sauce is green, of course it has vinegar in it. I am going to try making my own now. What happens if you don't add the xantham thingy? Does it come out too runny? Any known substitutes?
Unrelated: I noticed something, in many ferments if you add a bit of fragrant oil and some fresh onions before eating, it makes kraut taste better. I made with unrefined sunflower oil and onion, sesame oil and scallion, both taste better even if the kraut is good by itself. Unless you don't like the particular oil taste. You add oil to the only amount you are going to eat, cause it's not as good the next day. Do you add anything before eating your kraut?