![]() She is passionate about fermentation, charcuterie and foraging. With the 12-pack you can always handle large quantities of food or have a variety of recipes going all at the same time.Īshley is an off grid homesteader in central Vermont. What’s a fermenter to do? Why buy the 12-pack of Fermentools, that’s what. So, the chili peppers are coming in from the garden faster than you can keep up with them. Store in the refrigerator with a finger tight lid (regular canning lid) for six months or more, being careful not to contaminate your hot sauce with dirty implements, and being sure to replace the thin layer of olive oil at the top after each use. Once you’ve determined your ferment has completed to your satisfaction, remove the air lock and Fermentools lid and cover the surface of the sauce with a thin layer of olive oil.Ferment at room temperature for 1 to 6 weeks, testing intermittently to find your desired level of fermentation.Pour the mixture into a wide mouth pint Mason jar and attach your Fermentools fermentation lid and air lock.Choose milder chilies and remove their seeds for a milder and more accessible spice. Hotter variations choose chilies with more heat and/or leave in their seeds. Some variations also create a drier paste, which is done by adding less water or omitting the water all together. ![]() Depending on your taste, you may choose to leave the paste a bit chunkier, ending the processing sooner.
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