mrcms

Repo owner here - Can recommend adding carrots and maybe a little more parsnip depending on taste. It gives the sauce another "body" and I really enjoy it.

Author of the open sauce here. Coolt to see this on HN for the second time(!) Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week actually. Happy to answer any questions. :-)

As the author of the linked repo - You should! :-)

This looks fantastic! Amazing that it is possible to make an AI output images that you want to hang on your walls.

+1 I linked it already in the README

It does not. I the camera distorts the colors a bit, but when I made the reading, I had it at somewhere between 3-4. This was also confirmed by simply tasting the brine. It is very acidic.

This is the correct reading. I had it at 3-4 as well. The camera also saturates the colors a bit.

I am not sure. The reason I mentioned it was more about the ingredients. I really like the use of carrots etc for the mild and earthy sweetness and not having added sugar. Fermentation brings a mild and round acidity, which is not as sharp on the tongue as vinegar.

Hey everyone! I made the sauce and put it online on Github. I am a fan of fermented food and love cooking. Nice to see all the comments!