It turned brown because I put smoked peppers into it. If I had just stuck with all red colored peppers it would have stayed red. If you are a fan of peppers this is a way to use them and save them. Once they are fermented they can be kept in your fridge over a year. What’s nice is the dose of pepper is predictable.
Here’s a recipe but the one I follow called for it to be grounded first. It’s just pepper and salt but I put a bit of garlic in mine.
I was referring more to fermenting guacamole. Avocados oxidize so easily.
Oh right. Well lacto fermentation happens in a vacuum so maybe that would help a little
YUMMMMMM.
Fancy vessel! Does it water seal? I use one of those ugly brown crocks.
Yes it water seals. It was an Amazon purchase. The bottom part of the vessel is handblown glass and very light weight,
First attempt at squash apple soup. Home rum! (even with hotdog bun garlic toast. 
) Hopefully none runs out the sides!
The one in the blender looks close… 
…
Well, that sure seems an odd coupling… Where did you find the recipe…
Sure looks tasty!
Sneezles61
Food network. Labor intensive. Used homegrown squash. Sooo good!
We have 3 buttercup squash left… I really like them straight as they are when cooked… I don’t understand why my wife has to add butter and brown sugar.
Sneezles61
Humble brag in honor of Flars who I was able to turn on to this method…
I’m VERY biased but I’d call this a perfectly reverse seared steak with a side of twice baked potatoes and broccoli. I’m in heaven! 
Rad
I agree on reverse searing. That is the only way I cook my steaks since being turned on to the method.
So, a follow up, normally I sear for 30 seconds per side to finish up, this time I went to a minute each side. I enjoyed the bit of char, the wife wasn’t sure. Maybe 45 second sear next time. These were also thicker steaks, so I indirectly heated all four until the first two smaller ones were at 120-125 then took them off and turned on second burner to low for direct heat for the thicker two until they hit 120-125. If I was really good, I would have crisscrossed the sear marks 30 seconds each for presentation sake. 
Rad
A nice NY strip on a charcoal grill is in my mind now… low… slow… smokey… I’m gonna need to prepare!
Sneezles61
Vegan Tacos. Crispy fried chunks of tofu with chipotle seasoning, pickled red cabbage, queso fresco, cilantro and sauce made from mayo, srirachi and lime zest. Really tasty. Same recipe I use for shrimp tacos as well.
And the liquid substance? 
sneezles61
