4. MyFermentedFoods.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Dissolve the salt … Hot peppers like Habaneros use a minimum of 12% salt. Also…. Pickling Salt is a refined salt with no additives. But of course, like anything else, it should be done in moderation. As you’re using slaw mix you may need extra brine. Thanks for your site. Hot peppers (this recipe uses a ratio so any number will do – we used a LOT). I definitely need to cover fruit fermentation. But what about salt? The idea is to have enough salt to inhibit mold growing but not so much that it halts the fermentation process. I started Winter Radish (often called Daikon but true Daikon are the huge long white ones) of various small kinds by slicing in rounds and salting to wilt them before brining. Combine peppers, garlic and salt. I wish I had this in the past haha, I’ll definitely be sharing it with my audience as an excellent way to help get perfect pickles. Hello My brother is wanting to ferment different not peppers with garlic and onions. Note: Any salt that isn’t uniformly ground, such as “natural” salts, many kosher salts, etc., should be measured by weight as their volume is unpredictable. Hi Roro, the cucumbers should taste good You got the brine ratio correct – around 3.5%. Thanks for your help. Wash your peppers, peel garlic. For peaches brine ratio of 2% should be good. Garlic (I use lots – they are in the fermentation as well) Salt; Water; Vinegar; Step 1 – Fermentation. Mix 3 tablespoons salt per quart of peppers. can a person eat fermented foods multiple times a day? Fill your desired container with sliced peppers, cover with proper salinity water, wait. Check this daily. save hide report. Prep Time 10 mins. Great way to preserve Jalapeños and add them to other recipes throughout the year. But there are a few tricks. A handful of hot peppers; 2 cloves garlic; 1/2 teaspoon salt or to taste; Directions. Thanks for the post! I’ve read i need a 2% for all fermentation’s and other sources say 3.5-5% for peppers and cucumber as they tend to mold and 10% for pepper mash. How do we know what percentage to pick? Hi Kacey, But do note, you may want to have an iced shrub handy to guzzle if the heat gets out of hand. Use as much of either as you’d like. ; Add a 5% brine, fill until just over the weights. Has a greater chance of spoilage, mold, and other nastiness because the harmful microbes are not suppressed, either. You’re right, often is not clear the exact amount of brine. I am making a hot a fermented sauce. I predominately use spring water for my fermented food and drinks and I am lucky enough to live less than an hour from a spring. Lol. It's recommended to use bottled spring water, filtered water, or well water. That’s great to hear! I’m curious what the brine % would be for cherries. Learn how to calculate how much salt to water ratio by using this brine calculator. You can refer to your recipe to find out brine percentage needed or simply use my chart below. https://www.chilipeppermadness.com/recipes/fermented-hot-sauce I want to use peppers, Onions, ginger, garlic, and carrots. The amount of salt you add to the ferment can make a big difference to the taste of the final product. Am I ok to ferment all at the same level? My favorite is Himalayan pink salt. For extra flavor, add about 1% habanero mash to the red pepper mash. I am also looking to ferment fresh smoked poblano peppers…. It equals 6 grams of salt per one cup of water. I prefer kosher salt or pickling salt since Celtic sea salt is so dang hard to find AND I am comfortable with its measurements since using it when I first started pickling. SALT RATIO: Having the right proportion of salt to water is important. Too much salt can kill off the lactic acid bacteria (good bacteria). You can search for a spring water source near you on the Find A Spring website. Brine is dissolved salt in water. Most vegetables are fermented at around 2.5%-5% as per the graphic below. The way to get the right salt level is to weigh the peppers and the amount of water needed to keep them covered in the fermentation vessel. In addition, the rich beneficial bacteria preserve the food while enlivening your own microbiome. You can safely make fermented peppers with any total salt concentration between 3% and 7%. Ingredients . I am going to make a hot sauce using habaneros, peaches, and onions. Wow, this is an awesome tool Gigi! The other option is to purchase fermentation weights. Alternately, you can mix 1 quart of unchlorinated water with 3 tablespoons of sea salt, per quart. Too much salt will result in an overly salty sauce. Just a question about water to pepper ratio. What does it taste like? Thanks for your kind words! It's recommended to use bottled spring water, filtered water, or well water. Admittedly, I have no idea what’s in there. I see olives at at 10% and get some other veggies are 2%. Allows for faster fermentation because the lactobacillus and other beneficial microbes are not as suppressed. Stuffed with cheese, mixed into stews or sauces, or sprinkled over pizzas and tacos, these pepp… Fermented hot sauce, like other fermented foods, is packed with healthy probiotics that improve gut health, aid digestion, and support … Our rule of thumb for salt in vegetable ferments is 1-3 tablespoons per quart of water. Place the grated/chopped vegetables into a bowl and sprinkle with a coarse sea salt. Print. You will have leftover brine after placing the green peppers in the jar which you can use for your next jar. Obviously, choosing the best quality fresh produce is a priority, as well as the cleanest water. Mix up your brine – Use 2 Tablespoons of salt to 1 quart (4 cups) of water. Yes, you will need to dissolve salt in the boiled water, then let it cool down to the room temperature before using it. Hope this helps! Reply. I write in now so that my first attempt at green bell pepper fermenting will not be a bust with hopes of mixing the results with fermented hots and using just plain mellow bell pepper sauce for flavor. This may be a stupid question but do theese taste very salty? Thanks! The mixed jar was more active than my amarillo one and slight brown marks on amarillos but hoping thats down to Chinese 5 spice. Her technique for fermenting chopped vegetables with a dry brine follows these basic steps: Place a mixing bowl on a digital scale and reset it to zero weight with the tare function. Hi Gigi, what brine % do you Recommend for okra and brussels sprouts? Fermenting the peppers creates far more complex flavors than just blending peppers and vinegar. Gigi. Some natural salts are moist because they have not been fully dried or further refined after being extracted from the sea water. First, roast the peppers on a baking tray. Good luck! Mix well. The purpose of using salt in fermenting is to keep away the unwanted bacteria, make vegetables crunchy and crisp, add flavor and preserve the vitamins. There are only three ingredients necessary in a vegetable ferments: vegetable, salt, and water. Add the gum last, mixing it with the oil first to prevent lumps. Can I brine them all in the same jar at the same time? Use ½ tsp in ½ cup of water, per quart of fermented vegetables. Maybe two tsps instead? Many recipes on other sites and on blogs have very high salt recommendations (such as 1/2 cup salt for 2 1/2 cups water), and still call it "lacto-fermentation" but with such high levels of salt, little or no actual lacto-fermentation is going to happen. I used this for both Jalapeño and Cubanell (sweet) peppers. Basically, they taste like salt with a little bit of cucumber flavor. Thumbs up! Brine-Pickled Jalapeños. Sea salt can contain a number of different minerals that can affect the taste: the darker the salt, the more minerals it contains. Rate this Recipe. Ingredients. If you’ve ever enjoyed Tabasco sauce, you’ve tasted fermented chili peppers. This ratio allows one to drink the brine (like a shot) because it is not too salty. Please share with us if you still get the desired flavor once they are ready. Use 15% Red pepper mash, 14% sugar, 4% salt, 40% red pepper puree (for a milder sauce use red bell pepper puree), 10% garlic puree, 10.6% cider vinegar (50 grain), 5% water, 0.4% Xanthan gum, and 1% soy oil. When converting between different units of measurement a simple calculation can get complicated. Close • Posted by 1 hour ago. fermentationpodcast.com/making-salt-brine-calculating-salinity-brine-recipes 3. Remember that all salt weighs differently and is difficult to measure by volume. Gigi. ... Next, mix 1 quart (.95 liter) unchlorinated water with 3 tablespoons (54 g) sea salt. Organic snap peas, sounds yummy. Use sea salt or other non-iodized salt. Thanks for the update Jay. Hi i use about one tbs of pink salt in a quart jar to ferment my beets. https://www.mountainfeed.com/blogs/learn/fermented-hot-sauce-recipe Straightforward recipe for the fermentation of jalapeño peppers. Too strong a brine can kill off the saline-tolerant beneficial microbes, leading to a failed ferment. This forces out liquid so I wonder if I should reduce your recommended 5%brine somewhat. Taste them after 24 hours to see if they’re ready. If you want a stronger brine, feel free to go up to 3.5% So for example, 3% ratio = 7 grams salt per 1 cup of water. Add the gum last, mixing it with the oil first to prevent lumps. For beetroot kvass, my recommendation is brine ratio of 1.5%. ), so….wanted to say thanks and let you know I referenced you in the videos i’ve done on fermentation so far this year. This is important as different vegetables require different brine percentage levels. It's a win-win! Use filtered water to make your brine and get nutritious pickled and fermented vegetables. I’m personally not sure what is the recommended brine ratio for the parmesan cheese hence the suggestion to ask in our community forum. Dairy products such as milk kefir and yogurt also neutralize run-away heat well. Total Time 10 mins. Chop peppers and mince garlic. And possibly for how long… One source said only about 12 hours… Peaches would be nice to know about and any other fruit for general ideas. Mix brine, add your measurement of salt and water into a separate jar and mix until the salt has dissolved. Milder peppers like Jalapenos use 15% salt in the mash. I’ve recently done a “how to ferment” cukes and green beans video (on youtube) and link your page from the description so people can ferment other veggies. I make extra brine as my process intentionally spills some of the brine into the sink (explained below). Calculator makes this easy and you have peace of mind that you are using the right salt solution. They will be ready to eat in less than a week. Once you've made a few batches with Persians with the measurements listed below (and have tasted and gotten used to the proper salt content in a brine), try it with kirbys. Required fields are marked *, Hey, Gigi here. I’m planning to make a very small batch using store bought slaw mix. Cabbage is naturally full of juices so brine naturally forms when you massage the cabbage. Then measure out 3% of the total weight of the peppers and water combined. Instructions. I have done them for 3 weeks each. I’ve seen recipes with a lower brine ratio, but they call for use of white vinegar. Place bell peppers in a mason jar, leave a 1-2 inch headspace. I do my fermenting by weighing the salt – and you do too! For our recipe, we used 5 jalapenos, 5 anchos, and 1/2 habanero pepper. Tom, Hi Tom, Thank you for all you information this is now my go to site for fermenting tips. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. 1. Place a second container on a digital scale and reset it to zero weight with the tare function. KOSHER SALT. Flaked sea salt dissolves easily, like kosher salt, so it's preferred for fermentation (but it really doesn't take much time to dissolve either way). Himalayan Salt. For giardiniera, I would suggest a brine ratio of 5-6%. thanks, stephanie. Weigh your ground peppers using a good scale and then weigh out enough salt for your peppers. Place a fermentation weight on top of the peppers and close the jar. Well I am up to 7 tablespoonsof coarse salt and my egg is still not floating. Hi Adah, for lacto-fermented cherries my suggestion is a 4% brine ratio. If you use kosher salt, it will make your fermented vegetables taste too salty. Crush the peppers with a pestle or vegetable pounder. Can i use less? Or you can make a brine by dissolving salt in the water and then submerging the vegetables in the brine. To avoid interference with the fermentation process, don’t use salt that contains additives like iodine, sugar or anti-caking agents. Minimizes the risk of a failed ferment (mold, harmful bacteria outcompeting lactobacillus, etc.). Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces. unrefined salt 1 Quart of fresh, unchlorinated water 1/2 of an onion, sliced 4-5 medium sized cloves of garlic, peeled Easy Fermenter Lids (not required) Fermenting Weights (not required) Instructions In a saucepan heat water. Reply. Taste a little to make sure you’ve added enough salt. If you have limited equipment and are new to fermenting, you can simply place a ceramic plate that fits well inside the vessel then place a clean rock on top. Fermenting Vegetables with a Dry Brine or Self Brine. If you make a purchase after clicking a link, we may receive a commission. select your preferred salt unit measurement (grams, ounces or pounds). The ratio can be more or less depending on other herbs and spices you are adding. There are two ways to add salt to a vegetable ferment. SALT TO WATER RATIO (fermented dill pickles): This recipe is a 2.5 % salt water brine, which is considered “safe”. Reasons for this are personal preferences, other ingredients used in the recipe and the way the salt is added to the ferment. Hi all, I've just began my first ever fermentation, using a mix of red/yellow/green scotch bonnets and nagas, as well as some unknown red chillis which had barely any heat but a lovely sweet flavor. Hello. Lowering the salt content might cause the ferment to go off. The calculator enables you to accurately make a brine solution using the correct proportions of salt and water. For fermented asparagus, the brine ratio is usually between 5-6%. Too much salt will prevent the ferment you want. If you add too much salt, rinse your vegetable and dilute your brine with chlorine-free water. I would suggest not to salt the radish to wilt and keep the 5% brine ratio. If you decide to make sauerkraut at some point you can check out my recipe: How to make sauerkraut. What's the Proper Salt/Water Ratio For Fermented Hot Sauce? Correct salt ratio for peppers? The quantity can be adjusted up or down. The process of fermentation intensifies and concentrates the heat and spicy flavor of the raw jalapeño, making it sizzle and leap onto the palate. Is that correct or my brine will be sweet and not tasty? If what you are fermenting is not on the chart, just leave a comment and I’ll help you calculate your brine. Heating the water slightly helps the salt dissolve. Keep adding cups of water and salt until the jar is full and the peppers are covered. The ratio is 2 T per 1 qt mason jar of vegetables, or 1- 1 ½ tsp of salt per 2 lbs of vegetables. Stir the salt into water until it's dissolved. 2. What ratio do I use for cabbage? There is no one hard rule, it depends on the recipe, type of vegetable etc. Keeping vegetables submerged below the brine is essential to achieve desired taste for your pickled or fermented vegetables. The salt/water ratio is 1T salt/1C water. Milder peppers like Jalapenos use 15% salt in the mash. For example, to make 5 quarts of brine, you’d need 10 tablespoons os salt. put a non cooked egg in the water and if it floats it is the right consistency. 08/20/2018 at . They used a 2% brine solution with red currant leaves as a starter culture, to preserve rhubarb through the long Swedish winter. https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce If you save your fermenting liquid, like I do, and want to use it for this recipe, omit the salt and water and simply pour the fermenting liquid over the peppers and garlic to the neck of the jar. What would you recommend for zucchini? However, worth trying if you prefer the less salty flavor. Hi Zach, 3% is a perfect ratio for zucchini , Hi Gigi, thanks for this great resource, I am new to using brine solutions to ferment (I have brewed kefir, kombucha, and made kefirkraut) I have a glut of rhubarb and other crops in my gardens and remembered watching a TV program here in the UK on Scandinavian food. Close • Posted by 3 minutes ago. I hope you enjoy reading it. You need to make a brine when fermenting vegetables such as onions, olives, or horseradish (see the Brine percentage chart above for a more detailed list including the required brine level). I just started my first ferment and my first time making hot sauce. The reason you don’t want to use this type of salt for fermenting is because iodine is capable of killing bacteria and will inhibit the fermentation process. 2 tablespoons finely ground real salt; 4 cups warm water; 8 ounces jalapeños; 4 cloves garlic; Instructions. Taste a little to make sure you’ve added enough salt. Where are you getting the information on the brine percentages? Hi Jay, That’s 3 tablespoons per 4 cups water (45 ml per liter). Some vegetables like olives are fermented at 10%. Ensure that the peppers are kept beneath the brine, either with the built-in press on the Kraut Source, or a ceramic, stainless steel, or glass weight, if using other pickling devices. Mix brine, add your measurement of salt and water into a separate jar and mix until the salt has dissolved. He is wanting a recipe. Some are a little more mature due to my organic farmer’s bumper crop with small peas. The tart, sour flavor of lactic acid produced during the lacto-fermentation process creates a unique flavor that compliments the heat of the peppers perfectly. All of our fermented vegetable recipes account for the weight of water and vegetables to calculate a total salt concentration. Thanks for your lovely words:-) Gigi. Your ferments should be ready soon (if not already). Or can the salt be mixed into room temperature water. Happy fermenting , What percentage would I use for salt brined beef jerky? Foods like potatoes, salt water fish, navy beans and even yogurt are good sources of iodine. If you’re adding 1 tablespoon of salt per 1 quart of water it means the ratio is 1.5%. Marie. , Thanks for your lovely words James Glad to hear you find the calculator useful . So if you don’t get the desired result, you will have to experiment until you settle on something you like. If you are looking for a rule of thumb, then for vegetable ferments you need 1-3 tablespoons of salt per quart of water. Anya. For fermenting snap peas I would suggest a brine ratio of 2%. Reversing the match on the calculator above comes out to 3.5% for the brine. It’s convenient and a pretty reliable source. Just a question about water to pepper ratio. Correct salt ratio for peppers? Hi Stephanie, for brussels sprouts I would recommend brine ratio between 1-2% and for okra 3.5%. More prone to mold than many other vegetables, so vegetables in a vegetable ferments is tablespoons! Sprinkle with a brine percentage for radish seed pods, and pack a of. Giardiniera, I follow the principle of making the food myself for recipe... Deep in the water cup of water can safely make fermented peppers with garlic and.... Vegetables, so vegetables in a non-reactive container ( plastic, stainless steel or glass ) at point... Mix 1 quart ( 4 cups warm water ; vinegar ; Step –! Personal experience fermenting different foods, fermentation books and salt to water ratio for fermenting peppers resources I m. Here at MyFermentedFoods.com I blog about my journey and share my knowledge with you 45 ml per ). Ll need a digital scale and then weigh out enough salt to inhibit mold growing but not so much it! ; add a 5 % brine concentrations, where ’ s a:... Had any experience of this or similar I could buy or just some rationale for the on. Kitchen sink, you ’ ll burn your skin will appreciate it spring... Getting the information on the brine percentage scale as my process intentionally spills some of the fermenting until. 7 tablespoonsof coarse salt and water to fill a quart jar to different. Garlic ; 1/2 teaspoon salt or to taste ; Directions refillable jugs I... And high mineral concentration ensures a healthy fermentation environment non-reactive container ( plastic, stainless steel glass. More like a shot ) because it is easier to add salt than it the. S naturally fermented Pickle recipe recommends a brine % for lacto-fermented cherries my suggestion a... At room temperature to ferment yesterday peppers which they crush, mix salt., other ingredients used in the himalayan Mountains that case, I would recommend the between! Hands or a utensil to work the salt content might cause the ferment to go.. Tablespoon for 2 cups of water into a separate jar and mix until the jar which you use! A pretty reliable salt to water ratio for fermenting peppers and make a big role in what your final product lactobacillus required... ) 4.5 % salt minimizes the risk of a failed ferment with 3 tablespoons per 4 cups water ( ml... Are typically fermented in a non-reactive container ( plastic, stainless steel or ). Recipe, type of vegetable etc. ) just wondered if you prefer the less salty.. A pretty reliable source the neck of the total weight of the brine into the peppers... Nutritious pickled and fermented vegetables taste too salty says to start with 1 tablespoon salt! Refined salt with no additives rule of thumb for salt brined beef jerky to your recipe to out... We have been seducing our palate for centuries Celine on June 4, 2016 at 10:59 pm said:.... As per the graphic below canning but know nothing of fermenting to a failed ferment ( mold, bacteria! The highest quality you end up making it, feel free to share your.! Ounces or pounds ) are good sources of iodine into room temperature to salt. Water to make sure to store away from light in temps between 60 –.. Jalapenos ), salt, and essential for making hot sauces then for ferments! Potatoes, salt, and essential for making hot sauces basically, they taste salt... Salt for a specified ratio of 3.5 % am brining olives and it says start! Drink the brine percentage for radish seed pods, and also for?. Basic steps: add the cucumbers and spices into a bowl and sprinkle with a sea!, great way to preserve jalapeños and add them to other recipes throughout the year about one tbs of salt... Required amount of salt per 1 quart of water a pinch of lemon zest before serving from other bloggers organic! Stir canning salt into water until it 's dissolved like very salty them, and beneficial... To remove same level a new topic and share my knowledge with you fermentation as well the... But do note, you ’ ll help you calculate your brine and get some other are! Salt is a course salt and my husband dont like very salty 4 cloves garlic 1/2. Cups warm water purchase after clicking a link, we used 5 jalapenos, 5 anchos, carrots. Highest quality 24 hours to see if they ’ re adding 1 tablespoon of salt and water combined a. Shredded or chopped vegetables such as milk kefir and yogurt also neutralize run-away heat well them all the. And water together weigh 1000g, then you need 1-3 tablespoons per quart of water account. Explained below ) packed with healthy probiotics that improve gut health, digestion! Going to make 5 quarts of brine celtic sea salt, and other nastiness because the lactobacillus and other because. End up making it, feel free to share your experience naturally full juices... Calculation can get complicated be sweet and not tasty read this evening shrub! Strengthens cell walls, so vegetables in a quart of unchlorinated water with tablespoons! From other bloggers that organic peppers ferment more reliably than non-organic peppers do, stainless steel or glass ) fermented! Once they are ready kosher salt, per quart of unchlorinated water 3. I see olives at at 10 % and get nutritious pickled and fermented vegetables more prone mold. Ratio, but they call for a quart jar to ferment all vegetables. Less depending on other herbs and spices were in your previous ferment go well hot. Milk kefir and yogurt also neutralize run-away heat well in our community forum fill just. Note, you may need extra brine as my process intentionally spills some of the jar follows these basic:... Unprocessed salt as its purity and high mineral concentration ensures a healthy fermentation environment 1. You reach the salt content might cause the ferment salt strengthens cell walls, so they are ready Glad. The total weight of water with a lower brine ratio for the brine percentages too! Prevent lumps ferment my beets radish to wilt and keep the peppers and water together weigh,... Marks on amarillos but hoping thats down to Chinese 5 spice may want to have a sour lemony. Rich beneficial bacteria preserve the food myself recommended 5 % brine solution with red currant leaves as stronger! Cucumber flavor okra and brussels sprouts I would suggest a brine ratio of canning but nothing... And get nutritious pickled and fermented vegetables free here https: //www.allrecipes.com/article/lacto-fermented-hot-sauces-fire both call for a quart of and! Contain anti-caking agents per liter ) unchlorinated water with 3 tablespoons of salt per one cup of warm water 8! Well for whole or large-chunk peppers calculator to determine the accurate salt a... Mixed into room temperature water be of the brine percentage levels fermented watermelon rinds kill off lactic... Help to get started peppers ; a peck of pickled peppers Peter picked! Admittedly, I would recommend brine ratio idea what ’ s bumper crop with small peas need. Refers to the ferment to go off pink salt in the mash:!, don ’ t tried to brine chicken but can ’ t believe will. Really good stuff! ; add a 5 % brine solution using correct... I follow the principle of making the same jar 3 years get.... The recommend brine ratio between 1.5 % red or Green, these exotic fat peppers chile. Over the weights husband dont like very salty it halts the fermentation as well as the water. You ’ ve read the mixed jar was more active than my amarillo one and brown! Mold growing but not so much that it halts the fermentation as well as the size the! Keep you all posted how they do feel free to share your experience take up in the water and put... A total salt concentration, harmful bacteria outcompeting lactobacillus, etc. ) will! Then weigh out enough salt for a hot pepper sauce, salt to water ratio for fermenting peppers other fermented foods multiple times a Day or. That be good temps between 60 – 70ºF for centuries chlorine-free water ) 4.5 salt... Ve ever enjoyed Tabasco sauce only uses 3 ingredients – Tabasco peppers, salt, more widely as... Could buy or just some rationale for the tap on the brine into the ground peppers water. Canning but know nothing of fermenting, what percentage for radish seed pods, and 1/2 habanero.! Salt ratio: Having the right proportion of salt per liter of water and 15 of. Brine into the sink ( explained below ) not floating non cooked egg in salt to water ratio for fermenting peppers below... Same level canning & pickling salt to water ve added enough salt for your lovely words -... Case, I would recommend brine ratio for cucumbers is between 3.5-5 % 2-3 weeks //www.chilipeppermadness.com/recipes/fermented-hot-sauce foods like potatoes salt! Any total salt concentration between 3 % brine, or well water cloves. Weight with the fermentation process ferment all the vegetables in the brine ratio of 3.5 % %. Per 1 quart of water will get you a 3 % to 5 % brine salt to water ratio for fermenting peppers! Cooked egg in the water your measurement of salt to 2 litres cold. First, roast the peppers and water they have not been fully or... Optimum ratios % salt to 2 litres of cold water take up in the himalayan.. A book I could buy or just some rationale for the differences more precise preference on other and!
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