Time2Retire
Active Member
- Joined
- Jul 27, 2021
- Messages
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Pleased with this one.
8oz Shishito peppers, handful of dried Thai peppers, half a white onion, 5 cloves garlic, a shot of lime juice and a shot of whey from my last yogurt. 2.5T kosher salt in a liter of water. Let it ferment only about 4 weeks, it's been hot here. A little residual bitterness from the Shishito skins, but tasty.
8oz Shishito peppers, handful of dried Thai peppers, half a white onion, 5 cloves garlic, a shot of lime juice and a shot of whey from my last yogurt. 2.5T kosher salt in a liter of water. Let it ferment only about 4 weeks, it's been hot here. A little residual bitterness from the Shishito skins, but tasty.