> Lacto-ferment chillis with your choice of veg and/or fruit in a brine solution for a couple of weeks at room temperature.
Room temperature is no kind of standard. Optimal fermentation is up to about 75f max. I live in the south and most of the year room temp for me is at least 76. I've ruined several batches of lacto-fermented experiments before making that connection.
Don't get me started on vague salt measurements like "seawater" taste.
> Lacto-ferment chillis with your choice of veg and/or fruit in a brine solution for a couple of weeks at room temperature.
Room temperature is no kind of standard. Optimal fermentation is up to about 75f max. I live in the south and most of the year room temp for me is at least 76. I've ruined several batches of lacto-fermented experiments before making that connection.
Don't get me started on vague salt measurements like "seawater" taste.