Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…

Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?

Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).

I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…