I’m curious what you like and how you use them in food.
1·9 months ago- I half them, leave the stems on and seeds in.
- I use lombok, birds eye, madame jeanette, scotch bonnet, jalapenos, anything I can get my hands on really, all peppers are best.
- Fresh ones, dont use ripe, old or frozen, ripe is a gamble, old will get mold and frozen will be sterile. You can add frozen peppers with the fresh ones but you need fresh ingredients to start lacto fermentation.
- lacto bacteria, it is everywhere all around you, even on your face. You do need a sterile jar and the enviromental influences kept to a minimal.