Lacto-Fermentation

[Chainsaw13]

Originally Posted by T.G

I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.

I'm going to use the method this guy suggests - https://www.youtube.com/watch?v=da9yn5jJKYc

The poblano ferment will be used as the lacto starter for the larger batch of ancho's. Fingers crossed it turns out.

I could only find serrano's at the store. Was hoping to find at least hab's. I'll grab a few of those for the second ferment to up the heat quotient.