The result of fermenting jalapeño peppers and lemons in brine for several days :-)
Gosh Richard, that's amazing!
I think you may have ended up with something far more beautiful and valuable than you intended.
If it's any consolation, I got a layer of mould on one of my tomato ferments. The material below was unaffected and pretty potent.
Just in case Akira's reading, I must mention my experiment trying to ferment English plums
I love Umeboshi plums, so when a friend gave me some ordinary local plums, I tried out salt fermentation (following a similar process to that used by the Japanese).
The end result is piquant and potent. But basically deep purple (from the Shiso herbs) so not very photogenic
