I just made these and hung them to ferment in my homemade drying cabinet.
First batch so when all in with safety. Nitrite to stop clostridium and a lot of different lactic acid bacteria. Soaked them just before I hung them in a suspension of penicillinum candida.
Took 3 hours, and now for a 3 week waiting period.
I'll check pH every now and then.
What have you fermented recently?
>>7373080
pretty sure youre the only one bub
>>7373080
I haven't fermented a damn thing but it seems like you have a firm handle on it. Good job.
I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though