I am hosting a 4 week WorkShop on Fermentation and Pickling. Last night we sampled various fermented vegetables and some delicious brined pickles. We sampled a couple of the vinegars that I ferment. The guys loved the Richmond Sauce! This was a beautiful colored med hot sauce that was made from ingredients grown in Richmond. I made it a year ago in the BARM kitchen.
We ended up preparing a batch of fermented habanero, orange sweet pepper and onion sauce. We then prepared a variety of green colored peppers for a brine/vinegar sauce. We ended the night by making a 5 gal batch of sauerkraut.
Fermentation Geeks!
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