Re: Lacto-Fermentation
Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.
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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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