Just wanted to add this anecdote in case people want to get frisky with fermented hot sauces. I’ve been experimenting with fermented hot-sauce equivalents of In

Just wanted to add this anecdote in case people want to get frisky with fermented hot sauces. I’ve been experimenting with fermented hot-sauce equivalents of Indian pickles, using green mango, dried lemon, turmeric, fenugreek, nigella, mustard, etc (not all in the same sauce) and it’s shockingly similar in taste to the original pickle but without any oil.