Quote:
Originally Posted by Worth1
You can go to the fermenting thread in the food preservation section. Preserving your harvest.
It is full of fermented hot sauce and other neat stuff.
If you haven't fermented peppers you are missing out.
http://tomatoville.com/showthread.php?t=38997
Worth |
Worth is right. When my superhots get out of hand, I pick the lot and ferment them for 10 days, then bottle the sauce. Must have used about 15 pounds of pods that way. Gets rave reviews. This year, I flavored with mustard, orange juice, etc. The mustard flavor was the favorite.