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Old 08-31-2017, 10:21 AM   #6
Chainsaw13
Møøse bites can be nasty
 
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Default Re: Lacto-Fermentation

I have a pepper sauce in the works right now, combination of some beautifully orange Perron peppers and a couple orange habs. I believe it has garlic in it as well, plus some oak blocks. Been fermenting for ~5 months? I really need to take better notes. I plan to process and bottle sometime over the winter.

I want to get another batch going soon. A chef friend that ferments just about anything, talked about a hot sauce he did where it included a local brewery IPA in the mix. If I can get to the farmers market this weekend, I plan to buy a bunch and give that a try myself.
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