PEPPERONCINI, PIMENTOS AND HOT SAUCE
Simple Methods for Making Authentic Fermented Peppers at Home
Paleotechnics Handbook #18
by Steven Edholm
Reveals a simple technique for making living fermented pepper products that can be stored without refrigeration or canning! Also includes a few notes on fermenting greenbeans, cucumbers and olives.
Folded stapled booklet 20 pp.
This booklet is currently undergoing revision and will hopefully be available again soon. Please check back!