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Pollinators<a href="https://mastodon.nu/@tclaesson" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@tclaesson</a> <a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@LifeTimeCooking</a> Happy to help with fermented hot sauces to save the planet. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sambal</a>, <a href="https://epicure.social/tags/Rempah" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rempah</a>, <a href="https://epicure.social/tags/hotchilisauce" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#hotchilisauce</a>, <a href="https://epicure.social/tags/piripiri" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#piripiri</a>.

Pollinators<a href="https://mastodon.au/@LifeTimeCooking" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@LifeTimeCooking</a> <a href="https://aus.social/@skyfire747" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@skyfire747</a> I hope you make it to day five of the fermentation. It is my understanding the Scoville heat-ness is maximum when the hot peppers are raw. The fermentation does not increase the Scoville numbers. However, the live fermentation may be so enticing that you test larger bites. This is a risk all to all the great fermentistas. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rempah</a>, <a href="https://epicure.social/tags/piripiri" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#piripiri</a>. <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#growyourown</a>.

Pollinators<a href="https://mastodon.social/@Wraeth" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Wraeth</a> Home grown garlic is wonderful in the kitchen. It is good that you made it to early February with the 2024 harvest of German extra hardy garlic. It’s an excellent vintage and variety. Fermenting some of the harvest as garlic paste can extend your storage season all around the calendar. I speak for fermentation if possible. <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/garlic" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#garlic</a>, <a href="https://epicure.social/tags/growyourown" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#growyourown</a>, <a href="https://epicure.social/tags/nodig" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#nodig</a>, <a href="https://epicure.social/tags/minnesota" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#minnesota</a>, <a href="https://epicure.social/tags/zone4b" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#zone4b</a>, <a href="https://epicure.social/tags/rempah" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rempah</a>, <a href="https://epicure.social/tags/sambal" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#sambal</a>, <a href="https://epicure.social/tags/kasundi" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#kasundi</a>.

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