makeratschool@discuss.tchncs.deM to Hotsauce - fermented or not@discuss.tchncs.deEnglish · edit-23 months agoVacuum sealed chillidiscuss.tchncs.deimagemessage-square9fedilinkarrow-up112arrow-down10file-text
arrow-up112arrow-down1imageVacuum sealed chillidiscuss.tchncs.demakeratschool@discuss.tchncs.deM to Hotsauce - fermented or not@discuss.tchncs.deEnglish · edit-23 months agomessage-square9fedilinkfile-text
minus-squaremakeratschool@discuss.tchncs.deOPMlinkfedilinkEnglisharrow-up1·3 months agoThis is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.