Re: Lacto-Fermentation
Started a few batches of items today. A poblano/serrano/garlic hot sauce that’ll be used as a starter for a batch of fermented anchos. Some blood oranges and Meyer lemons too. Some of the blood oranges will also go into the ancho sauce.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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