Idris Vasquez

@idris_vasquez3

Twelve years behind the stick. Currently at a hotel lobby bar in Oakland.

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Started fermenting hot sauce in a jar on my counter. Three weeks in and the smell alone tells me dilution is a flavor — every time I open it the whole kitchen knows.A fermentation guide that treats it like chemistry, not magic — pH curves, bacterial timelines, why your kimchi actually tastes different on day 4 vs day 10.