I’m also not allowed to name things anymore after this. Anyways let me begin by describing the lovely prolapser. It was my left over ghosts and Trinidad scorpions with a bit of jalapeños from my garden. Fermented in a 5% salt brine with 3 onions and 3 bulbs of garlic for almost 2 weeks. Blended with a dash of apple cider vinegar to ensure some self stability. The other dubbed the 9th level after Dante was made exclusively with Trinidad scorpions in the same style brine with a dash of Prosecco vinegar and fresh lemon juice, again for stability in the long run. I’ve thoroughly enjoyed my experience with fermenting hot sauces and can’t wait to experiment more in the future!
Thanks for looking!
by openvjayjay