Fermenting.

[Worth1]

Originally Posted by Rajun Gardener

I found a new project, it should be perfect for this time of year in the Sowth. https://www.youtube.com/watch?v=SfOL60CsF9U

I smell ATF all over that guy he aint no more a hillbilly than the man on the moon.
Worth

[Rajun Gardener]

I bought some plastic lids for the jars yesterday and I just ordered 16 3 piece air locks because I can't find them locally. Even with shipping they were $1.12 each. https://store-gy708dh.mybigcommerce....r+lock&Search=

This means more fermenting in my future.

[Worth1]

Originally Posted by Rajun Gardener

I bought some plastic lids for the jars yesterday and I just ordered 16 3 piece air locks because I can't find them locally. Even with shipping they were $1.12 each. https://store-gy708dh.mybigcommerce....r+lock&Search=

This means more fermenting in my future.

Just for yours and everyone else's information, the plastic lids for the Dukes and Blue Plate mayonnaise has the same threads as a Ball regular mouth canning jar.

Worth

[Rajun Gardener]

yes and the lids on the grated parm bottles fit too. You may need that with all that chili powder you made.

[Worth1]

I just tried the pickled sweet potato spears after only one night.
These things are off the hook I wish I had a 55 gallon drum full of them.
They taste like a hot sweet gherkin.
I got the idea from watching a video on how they make gherkins.
Now I know what I am going to do with the big crock again.

Worth

[Worth1]

I just processed one quart of fermented habanero peppers into a quart of hot sauce.
Here is the recipe.
1 cup of water.
2 cups of white 5% acidity vinegar.
1 table spoon of salt.
1 cup of sugar.
3 tablespoons of lemon juice.
I added three drops of red food coloring to mine.
Put in kettle and start heating up.


Pull stems from peppers if you left them on.
Rinse the peppers in a colander and discard the salt water from the fermentation.
Put the peppers in a blender and add some of the now boiling brine you have going and start blending on high seeds and all.
Keep adding the brine until you have used it all.
Take 1/8 teaspoon of xantham gum and slowly add to the blending mix a sprinkle at a time keep doing this as it is blinding on nigh until you have used 3 to 4 of the 1/8 teaspoons of the gum but not any more and blend real well.
You know what to do with it now.
Enjoy it is very good.
Try it on BBQ pork ribs or fried chicken.
Worth
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[Rajun Gardener]

How long are you fermenting? The time frame is all over the map from 3 days to forever. Is there a chart for times for each veggie?

[Worth1]

Originally Posted by Rajun Gardener

How long are you fermenting? The time frame is all over the map from 3 days to forever. Is there a chart for times for each veggie?

I dont remember how long the stuff was in, it was cloudy and had sediment in the bottom from the bacteria and was less active.

I really wanted to make this hot sauce and I kept eating the things out of the jar so I decided to make the sauce.
I still have another jar full of fermenting peppers.

A lot of it has to do with how thick the product is you put in the jar.
The Tabasco company does it for 3 years.

I will say 3 days isn't long enough for the bacteria to make enough acid to hot water bath if that is what is intended it is better off to leave it active or a person could get themselves in big trouble.

Worth

[Worth1]

My limes went from green to the next day ugly brown splotches all over them to a nice even olive green today.

I cant think of a better way to preserve lemons and limes for later use.

Worth

[Tropicalgrower]

How long from the time that Kraut goes in a jar,until the time you start seeing bubbles? Approx of course.

[Worth1]

Originally Posted by Tropicalgrower

How long from the time that Kraut goes in a jar,until the time you start seeing bubbles? Approx of course.

About a day.

Worth

[Cole_Robbie]

Instead of a weight to hold down the food, can I just zip-tie two colanders together with the peppers inside them, and then sink that? Then I don't have to mess with an air-lock, right? Cover it with fabric to keep flies out?

If more people did this, then there would be $9 plastic fermenting vessels at wal-mart. The equipment is only expensive to buy because they are catering to a specialty niche of food prep.

[Worth1]

Not metal colanders because I haven't seen one with what grade stainless they were.
My rule of thumb is if a magnet sticks to it you cant use it because it has iron in it.
A magnet sticks to mine.
Plastic would be okay.
But this has nothing to do with an airlock.
You dont even need an airlock if you dont want to mess with it.
My mom used a regular crock a plate and a rock with a towel on top for a cover.
Just dont use a metal ore rock or any rock that has metal in it like some granite has.
No need to worry about flies they wont be around because of the salt.

Worth

[Rajun Gardener]

Here's the whole fermenting process and a few other things that might be helpful.


What is the step-by-step process of microbial lacto-fermentation?
http://www.pickl-it.com/faq/148/proc...-fermentation/

Pickl-It Brine Calculator
http://www.pickl-it.com/blog/737/brine-calculator/

[Worth1]

Originally Posted by Rajun Gardener

Here's the whole fermenting process and a few other things that might be helpful.


What is the step-by-step process of microbial lacto-fermentation?
http://www.pickl-it.com/faq/148/proc...-fermentation/

Pickl-It Brine Calculator
http://www.pickl-it.com/blog/737/brine-calculator/

I noticed they had a discalmer on the calculatoer that it was to be used for only their product.
As it stands I am at around 5% with 3 tablespoons of salt.

Here is something I do but dont advertise here and I think may be the first time for some pickles and sauerkraut.
https://www.google.com/url?sa=t&rct=...arMCzNLfyrzwXA

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