Salt & Pepper - a holey war

[ZedLeg]

I saw someone make a lacto fermented chilli sauce recently. Fancy trying that, just need to get a fermenting jar. Our kimchi jar is way too big.

You need a surprisingly large jar. Mine are about 3L (sweetie jars with a hole drilled in the lid for an airlock, and a bit of cut up milk bottle to keep everything below the waterline). I use about 1/2L of water more than strictly necessary because it makes fantastic kvass as well.

For clarity, it's only the pineapple, chillis and garlic that get fermented. The peaches are added at the end.

Pro-tip - a teaspoon of xantham gum at the end improves the texture and stops it separating in the fridge.

Yeah, the Andy Cook’s vid I was watching recommended Xantham as well.

Our kimchi jar is a 2 litre Kilner so that might do after all.