Hey, it’s an exciting day for me. A piece I wrote as a general approach to lactofermenting hot sauces is up at About.Com, which is an authoritative web reference to which I find myself increasingly drawn. So a small thrill for this aspiring food writer! Please visit the piece there, though some extra photos are included here for simply the joy of colour!
For these sauces I used Habeneros, which I expected to be sizzling. (These ones I bought on a fun Saturday morning jaunt to Brixton Market in London with my old friend Jess and her sparkling children. A huge sack cost a quid.)