Now that we are back home and we *gasp* have an actual pantry/kitchen closet for the first time, I’ve gone ahead and harvested some veggies to kick off fermentation season 2023! This year I’m doing a large batch of store bought orange bell pepper and habenero, with a smaller (due to yield) batch of home grown Hungarian wax peppers and tomatillos.
I’m planning to combine those two post ferment to make a kind of hot salsa verde sauce.
Along with the staple hotsauce mixtures I’ve also got a gallon of Kombucha ripening up and waiting to be bottled for second fermentation shortly.
More progress updates to come…