Does anyone here also make naturally fermented foods daily? I've been making my own sauerkraut with great results. I've make it plain, with jalapenos, with habaneros, with carrots, etc. They have all turned out great. Takes about a week and then lasts for months in fridge. The only time I have had an issue is when I use too much salt.
I also have been making natural pickles which are fantastic. Crunchy and funky. I use coriander, peppercorns, dill, garlic, and all spice berries in mine. Takes about a week/2 weeks.
I recently have tried to make fermented hot sauce and wondered if anyone else has done so. Currently have 2 jars of several peppers with garlic fermenting. I was wondering how your experience went and maybe some pointers on do and don'ts.
