Lactofermentation

Don't be a bozo nobody wants to do that gross shit this board is about fast food not rotten food in jars

>>8298600
Fair enough. I guess I'll go opine on which variety of Taco Bell hot sauce is best.

Bump for ya, OP. Seems like an interesting topic

>>8298572
Carrots and peppers were both trivial for me, literally just cut and put in a 2.5% brine in a half gallon jar for a week

inb4 cooch touch copypasta

File: 489b9f497db5f5831d2a78f1aca04045.png (440KB, 601x433px) Image search: [Google]

440KB, 601x433px

>>8298572
I should really do another fermented hotsauce thread, because it's pretty fun and easy.

Best tip I have is put everything in a cheese cloth sack in the jar. Much easier to keep stuff submerged.

Also, if you're not sure if you added enough salt, add more. A salty pickle or hotsauce isn't bad because you usually aren't eating them straight, and it is much less likely to get mold.

your cooch obviously

>>8298572
COOCH VEGETABLES

Okra was the most active one I've made. Onions and jalapeños are things I make sure I always have ready. Good stuff.