How To CORRECTLY Ferment Hot Peppers
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How To CORRECTLY Ferment Hot Peppers
https://fermenting.studio/food/lacto-ferment-chillies/
Learn how to ferment hot peppers for savoury, homemade hot sauces. Our 2 tested low salt recipes are the best way to start. No Kahm, no mould.
I've always used more salt (4.5% by weight) and less water (12% by weight) but maybe my results are different than what they are targeting since I blitz the peppers (sometimes seeded other time with seeds but always destemed) in a food processor until they have somewhere between a minced and diced sized consistency.
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