3 week Ferment, 2% brine nothing more...sweet peppers , jalapenos onions garlic

Also 3 weeks, Fresnos, carrots onion

Processed added a little vinegar and strained to get rid of skin and seed , just liquid at this point

Blended and added Xanthan Gum..pic on the plate is just to show how the gum changes the viscosity

Awesome Stuff Thanks For Looking
Comments
For the fermented peppers same steps but I just stop at 3 weeks , pet them in jars and in the fridge ...they will still ferment but much slower
what is the purpose of the xantan gum? is it req'd?
A little goes a loooong way.
Camped out in the (757/948/804)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Blended and pressed the pulp
1/2 cup cider vinegar 2 TBS salt and Xanthan Gum Blend Brine until thick,
Bottle and enjoy....nothing like Fermented Hot Sauce
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
With onions and garlic to get the ferment going
Weighted down 2% solution and off to bed
Toss item in and fill with water to cover
Remove item
Weigh container with water and subtract container weight
Figure the resulting amount is water
Calculate 2% of that - then add/brine overnight?