One Done, One Begun

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.

3 thoughts on “One Done, One Begun

    • We have a relatively inexpensive food saver. Like $80? It does vacuum sealing both via the bag, and also with an attachable hose that I can connect to either a jar sealing add on or a vacuum marinating container, both which ran about $20 each. It makes fermenting and preserving stuff so much easier.

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