Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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August 28, 2019
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#11 |
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Tomatovillian™
Join Date: May 2006
Location: N. California
Posts: 701
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I tried just salt; no water, using this technique.
https://www.chilipeppermadness.com/c...d-pepper-mash/ Unfortunately, I used the amount of salt appropriate for the brine. I also put a pinch of wine yeast. Hmmmmm. Found this comparing lactobacillus vs SACCHAROMYCES CAREVISIAE in fermentation. https://eatcultured.com/blogs/our-aw...ion-the-basics Last edited by Shrinkrap; August 28, 2019 at 02:03 PM. |
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