Lacto-Fermentation

[Porch Dweller]

I'm running low on Jalapeno hot sauce, so I sliced five, put them in a jar with one clove of garlic and a cup of brine. I'm going to let it go for probably three days before tossing it in the blender.





No photos, but I had some habaneros fermenting for a week, along with some onion and garlic. I blended them yesterday with some carrot and Roma tomato that I cooked until softened, a bit of lime juice, vinegar, S&P, and some of the brine. I do these batches for my folks and nephew, who absolutely love this hot sauce.