mrcms

4 ms·

1. 1.▲
   by mrcms 4y ago

   Repo owner here - Can recommend adding carrots and maybe a little more parsnip depending on taste. It gives the sauce another "body" and I really enjoy it.
2. 2.▲
   by mrcms 4y ago

   Author of the open sauce here. Coolt to see this on HN for the second time(!) Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week actually. Happy to answer any questions. :-)
3. 3.▲
   by mrcms 4y ago

   As the author of the linked repo - You should! :-)
4. 4.▲
   by mrcms 7y ago

   This looks fantastic! Amazing that it is possible to make an AI output images that you want to hang on your walls.
5. 5.▲
   by mrcms 8y ago

   +1 I linked it already in the README
6. 6.▲
   by mrcms 8y ago

   It does not. I the camera distorts the colors a bit, but when I made the reading, I had it at somewhere between 3-4. This was also confirmed by simply tasting the brine. It is very acidic.
7. 7.▲
   by mrcms 8y ago

   This is the correct reading. I had it at 3-4 as well. The camera also saturates the colors a bit.
8. 8.▲
   by mrcms 8y ago

   I am not sure. The reason I mentioned it was more about the ingredients. I really like the use of carrots etc for the mild and earthy sweetness and not having added sugar. Fermentation brings a mild and round acidity, which is not as sharp
9. 9.▲
   by mrcms 8y ago

   Hey everyone! I made the sauce and put it online on Github. I am a fan of fermented food and love cooking. Nice to see all the comments!