I threw in a few extra bell, Thai, and poblanos from the garden, and fermented ~30 habaneros with shallots, garlic, carrots, cinnamon and orange peel at ~3% brine. After 10 days of fermentation, I sliced up some fresh habaneros, added some cumin and turmeric, and cooked in vinegar before blending with the fermented ingredients.
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I threw in a few extra bell, Thai, and poblanos from the garden, and fermented ~30 habaneros with shallots, garlic, carrots, cinnamon and orange peel at ~3% brine. After 10 days of fermentation, I sliced up some fresh habaneros, added some cumin and turmeric, and cooked in vinegar before blending with the fermented ingredients.