This is called lacto-fermentation and you mix it with salt with a proportion of 2.5-3.5% of the weight of the ingredients to start the fermentation process.
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Cake day: August 20th, 2023
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In my language (german) it means “powder from milled chili peppers”. In this case I mean the fruits from “chili pepper”-plants ;-)
On the right side is how it started 6 months ago. Three month fermentation and three months in the fridge
2 months of fermentation and then 2 months in the fridge. Today I opened the jar and it smelled incredible good. And tasted delicious. Put it in the blender, mixed all together, added just a little bit of apple vinegar for the taste and, voilà, now it’s finished: **Frankfurter Grüne Soße Hotsauce. ** Frankfurter Grüne Soße is a traditional green sauce, and it is a protected geographical indication (PGI) because the herbs (basil, salad burnet, parsley, cress, chives, borage, sorrel, chervil) have to come out of the region of Frankfurt/Germany. I added home grown Jalapeños peppers, garlic and onions as well as some black pepper berries. The pH value was 2.7, and I am so happy that it worked out so well. 😀
Chili peppers (unknown variety) Apples Peaches Blueberries Onions Garlic Tomatoes
I will open the bag next weekend and I hope everything went well ;-)