Just what is the texture of the fermented peppers when they're done? Soft? Crunchy? Somewhere in between?
I've looked at a lot of recipes for them on the Internet and while the posters go on and on about how wonderful they are prepared this way, no one really talks about the final texture. I tried the basic canned pepper recipes using vinegar and a hot water bath a few years ago and for me it was a waste of good peppers.
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