I’m curious what you like and how you use them in food.

  • kindenough@kbin.social
    3·
    4 months ago
    1. I half them, leave the stems on and seeds in.
    2. I use lombok, birds eye, madame jeanette, scotch bonnet, jalapenos, anything I can get my hands on really, all peppers are best.
    3. Fresh ones, dont use ripe, old or frozen, ripe is a gamble, old will get mold and frozen will be sterile. You can add frozen peppers with the fresh ones but you need fresh ingredients to start lacto fermentation.
    4. lacto bacteria, it is everywhere all around you, even on your face. You do need a sterile jar and the enviromental influences kept to a minimal.
    • j4k3@lemmy.worldOPEnglish
      1·
      4 months ago

      Have you ever tried anything other than peppers? I know you said extra stuff to add to peppers earlier, but I mean things that are not peppers as the base ingredient.