Fermenting.

[imp]

Originally Posted by recruiterg

Does anyone do lacto fermented beets? Can you share your recipe?

Google search yielded:


https://www.google.com/search?q=Lact...nt=firefox-b-1



Many recipes also combine other flavors such as bay leaf or ginger, but the following seemed to be a basic to start off with:


https://rusakraut.com/fermented-beets-recipe/

[recruiterg]

Thanks Imp!!!

[imp]

You're welcome, just pop back and tell us ow you did them and how you liked them!

[velikipop]

Originally Posted by Worth1

I tried fermented turnips and they sucked.
All you need to do is slice the beets and use about two to three tablespoons of canning salt to a quart of good water.

Worth

I did some several weeks ago and like you I was not too fond of the taste. But it is easy enough to do.

[Goodloe]

Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
20180812_151139-1.jpg

[Worth1]

Originally Posted by Goodloe

Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
Attachment 83797

Just crack it once a day to let pressure off.
Looks good.

[Goodloe]

Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....

[Worth1]

Originally Posted by Goodloe

Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....

Just got home from work at almost 7:00PM on a Sunday of all days.

No the fermenting wont cool the peppers off.

Ask away.

Worth

[Worth1]

I think my feet are fermented from all the walking I wore my crocks today at work.

Worth

[Goodloe]

Originally Posted by Worth1

I think my feet are fermented from all the walking I wore my crocks today at work.

Worth

Wow...not a good mental picture, although I wish I could wear Crocs to work...

I'm thinking that my next round of questions won't come until the fermenting process is over. I have visions of needing to wear a Hazmat suit when I've got those peppers in the food processor...

[recruiterg]

Fermenters, I need a little help. I am doing a hot pepper mash ferment. You can see the setup I am using in my pictures. First, I am using an airlock and I don't notice any air displacement. Perhaps using the plastic lids, I am not 100% air tight. Second, I open the jar every day to stir it and I am getting a white film on the top. Is that mold? Any help would be appreciated.

[recruiterg]

It is a combo between Santa Fe Grande and Paper Lantern Habs. It is hotter than Hades.

[Worth1]

First mistake is opening the jar every day to stir it.
Yes it is mold.
Take the mold off the top and seal the jar without the air lock.
I have pretty much given up on mine as they are a hindrance more the any help.
How much salt is there?
What are the temps compared to salt ratio?
You have three things that can happen.
1 It will rot and you WILL know it.
2 It will ferment.
3 It will be so salty it wont ferment but wont go bad either.

[imp]

Originally Posted by recruiterg

Fermenters, I need a little help. I am doing a hot pepper mash ferment. You can see the setup I am using in my pictures. First, I am using an airlock and I don't notice any air displacement. Perhaps using the plastic lids, I am not 100% air tight. Second, I open the jar every day to stir it and I am getting a white film on the top. Is that mold? Any help would be appreciated.

Are you using weights to keep the mash submerged?


This may help you some.
https://www.thehealthyhomeeconomist....ds-what-to-do/

[Worth1]

It could be mold or it could be yeast, mold will put out multicellular filaments and yeast develops single cells.
Both are a fungus.
I cant tell from the pictuer.