I've been working on bratwurst the majority of the last two days but took a break to process my latest sauce. Local hot banana peppers with a very generous amount of both dill and mustard seed in the ferment. While I usually add to the pepper flavor post ferment I wanted to get that funky half sour dill flavor in the sauce. Mission accomplished. A bit of pepper spice transitions quickly to a mild mustard flavor and finishes with a good strong half sour dill funk. Love it and can't wait to use it on a few of the 27 lbs of German brat patties ( more to come on that in a later post). Here's a pic of the ferment when I started it and one of two bottles I had to bottle a little. I thought I had another case but don't so will bottle the rest in a few days. Thanks for looking and sharing my hot sauce obsession with me lol
