The next frontier for me is vinegar. Does malt vinegar make good pickles?
Tomolives. Pure money.
Anyone ever make a fermented hot sauce? Looks like I'm going to have a good crop of serranos this year, so I'm thinking of giving that a whirl. I'm wondering if I need a lacto starter, or if it will reliably go on its own saurkraut-style. I'm also on the fence on whether I use them green or let them ripen fully.
I was actually wondering about adding malt to my brine to get more lacto into the process. Since malt is supposed to be covered in lacto (sour fermentations and all that right..?) my thinking is that it should help but who knows. Maybe some runnings from my next mash collected after the mash tun has sat full of spent grain over night?