/ck/ - Food & Cooking

>>10024186
>2/2
I shred or slice the peppers so they ferment and stay packed easily like sauerkraut. Onions go great in with them too. Keep things submerged and keep very little airspace to combat mold. I don’t let anything go past 20 days, doesn’t seem to make a big difference in taste for me. Peppers start fermenting fast, you should see bubbles in 2-3 days. I would stick with distilled white vinegar so you don’t overwhelm the flavor of the peppers, maybe a malt vinegar if you had a really smoky, salty style sauce. You should be getting your flavors from the peppers/veg/fruit and how you prepare them. I typically roast half and half raw for the complexity

>>9929560
Have my salt cured Louisiana style mash, and a more Hispanic brine fermented hot sauce going