Fermented red pepper and chilli sauce recipe
This recipe comes from fermentation expert Caroline Gilmartin.
Ingredients
- 800g mix of peppers and chillies
- 1 large bulb of garlic, peeled
- 100g fresh pineapple chunks
- 1 litre of 3.5% brine (35g of good-quality salt, e.g. Maldon, dissolved in a litre of water)
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