4 ms·
I get my chili ferments going with live kombucha. I used to use my own, but no longer maintain a running kombucha batch, so I just buy some ultra hippy kombucha
by smallerfish 2y ago
I get my chili ferments going with live kombucha. I used to use my own, but no longer maintain a running kombucha batch, so I just buy some ultra hippy kombucha whenever I'm ready to start a new chili ferment.
Basic recipe: blend together chilis, kombucha, and some filler (e.g. carrots, or fruit).
- twic 2y agoI did the same. From my notes: "frozen chillies (30 g), machine-chopped, boiled up with spring water (35 ml) and Himalayan salt (2.5 g), left to cool, mixed with ginger live kombucha (35 ml), left for a week (i was in a rush). Future versions could use twice as much chilli. Tolerably hot, with a heat that plateaus and then lasts." The chillies would have been Numex Bailey which i grew myself. I pick the fruits when they're ripe and freeze them until i have enough for a batch of sauce, hence using frozen chillies. Should work fine with fresh too.