Fermenting. - Page 22

Rajun Gardener · August 4, 2016

My air locks came in today I ordered Monday. HMMMM what to do now?

I went shopping to get the grommets and also bought a few things to stuff in jars. I never noticed before how hard it is to find red ripe peppers and couldn't find them in 2 stores and a vegetable market so I bought some dried chile de arbol and dried ancho chilies to use in what I don't know yet. I did pick up a few sweet potatoes to try those.

I bought a can of San Marcos peppers to try, they are just like the Mirlitons we pickle. Mirlitons are chayote so you should try to make some. We add carrots, baby corn, chayote strips cut like fries and enough peppers to make it as hot as you like it.

So Worth, what's the sweet potato recipe?

Worth1 · August 4, 2016

I think it was 2 to 3 table spoons of salt per quart of water like I always do and just a wee bit of whole cloves.
These set around for a long time but when you add the sugar and vinegar is when they come into there own and really shine.
By doing this I rinsed the potatoes and then put the fresh brine in them with the stuff I listed earlier.
Just tried one and they are getting hotter by the day.
Worth

Rajun Gardener · August 4, 2016

Why are they getting hot? Did you add peppers too or is it just the lacto action?

Worth1 · August 4, 2016

Quote:

Originally Posted by Rajun Gardener

Why are they getting hot? Did you add peppers too or is it just the lacto action?

I put I think 8 or 9 fresh habanero peppers in them before I pickled them in the vinegar water and sugar.

Here is the post.
http://www.tomatoville.com/showpost....&postcount=298

clkingtx · August 4, 2016

I have been dying to try dilly beans, and so I went ahead and started a jar. It has been 48 hours now. I am using 2 mason jars, one quart sized, and one half pint jelly jar I think(it fits in the large mouth quart). I put some green beans, a few chunks of garlic, dried dill leaf, and a grape leaf in. I was going to put in some shallot, but I forgot. I put about a tablespoon or so of salt per cup of water. I used a cut up plastic lid on top of the beans, and then the jelly jar filled with water on top of that. I haven't seen any air bubbles on the beans, but there have been some big bubbles under the plastic, so they had to have come from somewhere. They smell really good, garlicy and dill, but I am going to wait another 3-5 days to try any. There were only enough beans to about half fill the quart jar, broken into 3-4 inch lengths; but it will give me a chance to try this out, and see if I like it.

Rajun Gardener · August 4, 2016

Bloody Mary's with beans. Let me know how they turn out, that will probably be the next batch.

Worth1 · August 5, 2016

You wont find any of these vegetables as active as cabbage is when it comes to fermenting.
For one thing when you do cabbage you shred it up and let the salt pull out the water to ferment in.
When I did mine I didn't use any extra water.

Worth

Shrinkrap · August 5, 2016

Here's my mash....It is from smoked chinenses.

I used a bunch of sources, but think I started here.

http://phickle.com/we-can-phickle-th...-pepper-sauce/

I strained the juice, but never made the sauce. Any recipes for hot sauce with strained juice you guys? I prefer a Bajan or Trini hot sauce.

Worth1 · August 5, 2016

Quote:

Originally Posted by Shrinkrap

Here's my mash....It is from smoked chinenses.

Iused a bunch of sources, but think I started here.

http://phickle.com/we-can-phickle-th...-pepper-sauce/

I strained the juice, but never made the sauce. Any recipes for hot sauce with strained juice you guys? I prefer a Bajan or Trini hot sauce.

I'm not ignoring you I was just hoping someone could come up with something.

Worth

Shrinkrap · August 5, 2016

Thanks Worth. No worries. Did I post this already? I lose track. My daughter says I am the only one who responds to my posts, and she's embarrassed for me. I figure that's what parents are for!

Worth1 · August 5, 2016

Quote:

Originally Posted by Shrinkrap

Thanks Worth. No worries. Did I post this already? I lose track. My daughter says I am the only one who responds to my posts, and she's embarrassed for me. I figure that's what parents are for!

I hate to hear that.

Ihad to look up the sauces you were talking about.

I just dream up stuff to make.

The Hab sauce is starting to turn into devil sauce.

Worth

Shrinkrap · August 5, 2016

"I had to look up the sauces you were talking about."

Made you look!

My D was referring to my posts on Facebook.

Mom's family is from the WI

http://www.hotlollies.com/2013/10/01...-pepper-sauce/

http://www.trinigourmet.com/index.ph...-sauce-recipe/

Thanks Worth. As my mom would say; you have the patience of Job!

Worth1 · August 5, 2016

I am considering the trini sauce with mustard.

Worth

Shrinkrap · August 5, 2016

Ah! Then try codfish cakes!

Worth1 · August 5, 2016

One of my best friends from work that worked in the kitchen was from Trinidad.
He said he felt sorry for us due to the crap they served.

Worth.

August 4, 2016	#320
clkingtx Tomatovillian™ Join Date: Apr 2008 Location: Wichita Falls Texas Posts: 446	I have been dying to try dilly beans, and so I went ahead and started a jar. It has been 48 hours now. I am using 2 mason jars, one quart sized, and one half pint jelly jar I think(it fits in the large mouth quart). I put some green beans, a few chunks of garlic, dried dill leaf, and a grape leaf in. I was going to put in some shallot, but I forgot. I put about a tablespoon or so of salt per cup of water. I used a cut up plastic lid on top of the beans, and then the jelly jar filled with water on top of that. I haven't seen any air bubbles on the beans, but there have been some big bubbles under the plastic, so they had to have come from somewhere. They smell really good, garlicy and dill, but I am going to wait another 3-5 days to try any. There were only enough beans to about half fill the quart jar, broken into 3-4 inch lengths; but it will give me a chance to try this out, and see if I like it. __________________ Carrie

August 5, 2016	#325
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	Thanks Worth. No worries. Did I post this already? I lose track. My daughter says I am the only one who responds to my posts, and she's embarrassed for me. I figure that's what parents are for! Last edited by Shrinkrap; August 5, 2016 at 09:32 PM.

August 5, 2016	#327
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	"I had to look up the sauces you were talking about." Made you look! My D was referring to my posts on Facebook. Mom's family is from the WI http://www.hotlollies.com/2013/10/01...-pepper-sauce/ http://www.trinigourmet.com/index.ph...-sauce-recipe/ Thanks Worth. As my mom would say; you have the patience of Job! Last edited by Shrinkrap; August 5, 2016 at 09:45 PM.

August 4, 2016	#316
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	My air locks came in today I ordered Monday. HMMMM what to do now? I went shopping to get the grommets and also bought a few things to stuff in jars. I never noticed before how hard it is to find red ripe peppers and couldn't find them in 2 stores and a vegetable market so I bought some dried chile de arbol and dried ancho chilies to use in what I don't know yet. I did pick up a few sweet potatoes to try those. I bought a can of San Marcos peppers to try, they are just like the Mirlitons we pickle. Mirlitons are chayote so you should try to make some. We add carrots, baby corn, chayote strips cut like fries and enough peppers to make it as hot as you like it. So Worth, what's the sweet potato recipe?

August 4, 2016	#317
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I think it was 2 to 3 table spoons of salt per quart of water like I always do and just a wee bit of whole cloves. These set around for a long time but when you add the sugar and vinegar is when they come into there own and really shine. By doing this I rinsed the potatoes and then put the fresh brine in them with the stuff I listed earlier. Just tried one and they are getting hotter by the day. Worth

August 4, 2016	#318
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Why are they getting hot? Did you add peppers too or is it just the lacto action?

August 4, 2016	#321
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Bloody Mary's with beans. Let me know how they turn out, that will probably be the next batch.

August 5, 2016	#322
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You wont find any of these vegetables as active as cabbage is when it comes to fermenting. For one thing when you do cabbage you shred it up and let the salt pull out the water to ferment in. When I did mine I didn't use any extra water. Worth

August 5, 2016	#328
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I am considering the trini sauce with mustard. Worth

August 5, 2016	#329
Shrinkrap Tomatovillian™ Join Date: May 2006 Location: N. California Posts: 701	Ah! Then try codfish cakes!

August 5, 2016	#330
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	One of my best friends from work that worked in the kitchen was from Trinidad. He said he felt sorry for us due to the crap they served. Worth.