Quote:
Originally Posted by recruiterg
That's how I do it. Just mash up the chilis and kosher salt in a food processor, let ferment for a few days, then add a little vinegar and let ferment a few weeks at room temp, then throw in fridge. It lasts a long time in the fridge. This current batch is from what was left over from my hot peppers last season.
Worth, do you use a brine rather than vinegar?
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Yes I only use brine no vinegar.
If properly fermented the acid is way high.
And the ONLY way you will get that great old time deli pickle flavor in my opinion.
The pepper sauce I ate tonight fermented for about three months.
Worth