I decanted the Pequin/Serrano ferment into a blend of tomatillos, garlic, and white wine vinegar. The result is bright and citrusy, with a complex pepper flavor, and heat across the mid-tongue and cheek that grows before subsiding to a warm glow. It’s one of my favorites, so far.
And with it done and in the refrigerator, I began a fairly simple garlic and dill kraut, trying out the vacuum bag method with kraut for the first time. My wife wanted a batch that wasn’t filled with peppers, so this was for her.