Am I becoming an industrial strength chile head...??
Finally managed to make some naturally fermented habs... just habs,
salt, a few drops of water... and a little fermenting kimchi.
I am snacking on it! Very hot, but no pain.
So what is there left.... only red savinas? And I can't get those
here... :~(
Kristofer /hoping that the fermentation made it milder... raw hab
test tomorrow...