Fermentation Experiments

I've been experimenting with some fermentation recipes lately. From left to right they are:

1) A red hot sauce from fermented Fresno peppers and garlic. Delicious and extremely flavorful, without being crazy hot.
2) The brine the red peppers fermented in. Only a tiny bit of heat - it's more like a salty brine that you can add to things like a baked potato, etc.
3) A green hot sauce from fermented green Fresno peppers and jalapeno peppers from out garden. This one fermented so aggressively that the jar would foam over every time I cracked it open to relieve the pressure. It's not really hot - it's more "peppery". Also delicious.
4) We've also been trying to make some homemade miso. It needs to age in a crock at room temperature for about a year before you can use it. While it is fermenting, it gives off a liquid called tamari, that is basically just like soy sauce (and can be substituted for soy sauce in any recipe). As the miso ages the tamari it gives off will get darker and darker - this tamari is from early in the process, so it's still pretty blond.

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