>I’ve been experimenting with fermentation for years…it never ceases to amaze me…put the ingredients together and provide the correct conditions (temperature and no oxygen) and it basically creates (grows) itself . Bread, yogurt, pickled vegetables and sauerkraut…all forms of fermentation. Anyhow, my latest experiment is two-fold. I’m making a form of kim chi using whole cayenne chilies (just picked…aren’t they beautiful). Then after the cabbage ferments I’ll (theoretically) remove the chilies, puree them to make hot sauce. I chopped cabbage, tossed it with the chilies and salt yesterday…today it’s already bubbling. To quote a Tom Petty song…The Waiting Is The Hardest Part. (I’ve posted on fermentation in the past, to learn about its health benefits and for recipes click here.)
Urban Simplicty 