Hi all
I have fermented aubergines. After a few weeks they are edible and nice but still a bit too hard. I'd ideally prefer them a bit mushier
If I keep fermenting them, would they become softer, or only taste would get affected?
Thanks
Moderator: Christopher Weeks
baerdric wrote:.
I would like to know if it works before I risk my small stash...
baerdric wrote:Well, I'm going to try with a jar of limes I put in the fridge too soon. They are unusable as they are (skins too tough) so I won't really lose anything if they go bad.
My main goal will be to see if the fermentation process starts again.
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