Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Good plan!
Pretty much what I’m doing this time too. Big basic ferment then add stuff after it’s done.
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D