OK so I am trying out my first fermented hot sauce and my peppers are literally fermenting on their own (( BORING)) I'm planning on roasting some rhubarb to mix with it with some garlic, onions but can I also roast the peppers after they're fermented?
I've never done this before - they're cayenne peppers, which I hope to eventually make into a sauce. I just have a couple of questions :
* can I add in spices etc at this point?
* how on earth do I keep it submerged? I used a weight and lettuce leaves but it had sunk after a day 😫 I have now used a plastic bag with water in it, but doesn't seem the best
* how often, if at all, should I burp? Will it be obvious it needs doing?
Thankyou so much for your expertise
I started this on the 22nd may - fed it for a few days, then moved it into a cupboard where it sat, stirring every day for another week. It's kind of doing nothing? Should I start feeding it again? Tbh I think I got all turned around with the recipes 🥴 so I'd appreciate if anyone has got a tried and tested method!
I tasted it and it's lovely but not fizzy.
White sugar, supermarket ginger ( impossible to find organic anywhere), boiled, cooled water.
Please help! 😭
I made a juice from frozen apple bits ( cores, peels etc) from the allotment with a cinnamon stick. Despite my best efforts I can't remember how long I left f2 for, but I think maybe about 5 days? I am trying to keep a diary 😂