Hello from the Bama Gulfcoast
Posted: Thu Oct 24, 2019 7:44 pm
Hello from the Bama Gulfcoast.
New user here and new to fermenting.
Been watching others on some BBQ forums who ferment and want to get into it.
Interested in Hot Sauces, Kimchi, Sauerkraut and Veggies.
Bought some glass weights, airlocks, tamper and bottling supplies to go with my already extensive collection of canning jars and other canning equipment.
For my first batch of Hot Sauce I picked up some good salt, distilled water, citric acid and Xanthan gum.
I've several types of chiles to work with and combine.
Hope to pose a few questions in the forums and learn something about this hobby.
Biggest question right off the bat is,
"Can I put fruit in with the chiles, pineapple and mango in particular?"
Thanks a lot,
Chile
New user here and new to fermenting.
Been watching others on some BBQ forums who ferment and want to get into it.
Interested in Hot Sauces, Kimchi, Sauerkraut and Veggies.
Bought some glass weights, airlocks, tamper and bottling supplies to go with my already extensive collection of canning jars and other canning equipment.
For my first batch of Hot Sauce I picked up some good salt, distilled water, citric acid and Xanthan gum.
I've several types of chiles to work with and combine.
Hope to pose a few questions in the forums and learn something about this hobby.
Biggest question right off the bat is,
"Can I put fruit in with the chiles, pineapple and mango in particular?"
Thanks a lot,
Chile