I decided to give lacto-fermentation a go around a month back and this is the result: a bird's eye chilli-peach hot sauce.
I'm really happy with how the process went. I followed a recipe from James Read's Of Cabbages and Kimchi and everything was smooth (a bit of kahm yeast, but nothing tragic).
Unfortunately, it's far too spicy for me. I'm planning on making pineapple-chilli jam with the leftover pulp; I've also got a habanero-pineapple ferment on the go and a piri piri-mango one that I started a few days ago.
All in all, a simple but really rewarding experience (even if it's a bit too hot this time)!
by the_weaver_of_dreams