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.
I love it that this was made special for the little Mrs!! I think this is my favorite one by far… both in description and for whom it was made!! 🙂
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All such lovely things!
(What vacuum sealer do you have? Been thinking about getting one — and a dehydrator — for camping meals. [And maybe prepping for November election madness, if being honest.])
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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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