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.)
And the greens! The circle at the top is the El Yucateco sauce that I love, in the yellow sauce, and the dark green, a barely integrated blob of Spirulina. One wants to paint with these sauces!
Kitchen Counter Culture 
Yum! I fermented hot peppers in September or so and I’m still using them. A little goes a long way. I love the idea of adding some sweet peppers. I’ll try that next time. I love your pic of jars in jars. I find trying to keep everything submerged makes me very resourceful and I always manage to find some way of doing it (usually a jar within a jar). Congratulations on your About article 🙂
O you have excelled yourself! The sauces sound amazing, their colours are inspirational, and I bet they taste vibrant-tastic! (And showcased on About.com, hey!). Can’t wait to try…
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