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who's making the best Sriracha right now? (lemm.ee)

submitted 3 months ago by tilefan@lemm.ee to c/asklemmy@lemmy.ml

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[–] Vanth@reddthat.com 7 points 3 months ago

*Botulism-free not guaranteed.

I've been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.

Although there is a certain infection that gives the taste of pepperoni or cured meats. It's supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it's not really an "infection" if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.