JV842
Well-known member
Made a fermented hot sauce. Started it on March 21st n finished it up today. Turned out damn good w a bit of an Asian flair to it. Used multiple kinds of peppers, garlic, ginger, turmeric, onions, apples, beets, coriander seed, mustard seed, pepper corns. Next time I will back off some on the salt n add more apples.
Added yellow mustard seed and brown mustard seed to the left over brine n going to make a spicy mustard; both coarse n smooth
Added yellow mustard seed and brown mustard seed to the left over brine n going to make a spicy mustard; both coarse n smooth