Fermenting.

[Cole_Robbie]

This was a headline on Google news two days ago:

http://www.webmd.com/migraines-heada...d-to-migraines
Mouth and Gut Germs May Be Linked to Migraines

People who get the severe headaches have more nitrate-reducing microbes, researchers say

[Worth1]

Carbon monoxide gives ma a headache big time.
They used to park the diesel trucks outside at night idling and the fumes would come into the makeup air intakes to the building and you would wake up with a carbon monoxide headache.

Worth

[Worth1]

Someone came by the other day I see about once or twice a year.
I experimented on them with some of my fermented concoctions.
We have known each other for years and if I say something is safe they trust me and will eat it.
They cant eat hot stuff in anyway but loved some of the other things I had.
The lime and fermented onions and pickles blew her away.
The very fact that all I was using was salt and water flabbergasted her.
The fact you eat the rind of the lime too was even more fascinating.
If you like salty lime type stuff you simply have to try it.

Worth

[Father'sDaughter]

Originally Posted by Worth1

If you like salty lime type stuff you simply have to try it.

Worth

Got tequila??? 😄😄😄😄

[Worth1]

Originally Posted by Father'sDaughter

Got tequila??? ��������

No and I dont need any.
That stuff would put me on my motorcycle in a very inopportune condition.
Probably naked to boot.

Worth

[Rajun Gardener]

It's been a week, should I taste it or leave it alone. I had to empty the airlock again because it was filled to the top and did run over some, but it does smell good.

[Worth1]

Leave it alone for one more week.


Worth

[Rajun Gardener]

The suspense is killing me. I'm trying to make bread and cinnamon rolls, I'm sure they'll be bricks but we'll see. I'm on the last rise now.

[Father'sDaughter]

My peppers were at a good point last Monday so I divided them into smaller jars and tucked them into the fridge. I pulled one out today to try again and they are much better now that they're chilled. Crunchy-tender with heat and a lot of flavor. I'm considering draining some and marinating them in olive oil with more seasoning, then serving them with a hunk of sharp provolone tucked into them.

Today I finished stripping the last of the peppers off my plants so I could pull them and get the garlic and shallots in the ground. I made mash out of the still green Serrano peppers and the mostly ripe tobasco peppers.

When I was done, I looked at the big pile of Aji Amarillo Grande peppers which never got a chance to completely ripen to yellow, and decided I might as well go ahead and mash them as well and see what I get.

[Worth1]

Originally Posted by Father'sDaughter

My peppers were at a good point last Monday so I divided them into smaller jars and tucked them into the fridge. I pulled one out today to try again and they are much better now that they're chilled. Crunchy-tender with heat and a lot of flavor. I'm considering draining some and marinating them in olive oil with more seasoning, then serving them with a hunk of sharp provolone tucked into them.

Today I finished stripping the last of the peppers off my plants so I could pull them and get the garlic and shallots in the ground. I made mash out of the still green Serrano peppers and the mostly ripe tobasco peppers.

When I was done, I looked at the big pile of Aji Amarillo Grande peppers which never got a chance to completely ripen to yellow, and decided I might as well go ahead and mash them as well and see what I get.

HOOKED!!!
Worth

[imp]

How pretty those are! That is a lovely green, do they change color after fermenting?

I couldn't eat them- too hot for me- but they are lovely!

[Worth1]

They should become an olive color but sometimes you see food coloring after the fact to make them bright green.

Which reminded me I have some more limes to experiment with.

[Worth1]

Fermenting update.
Peppers still fermenting.
The giant jar of Pickle me dilly pickles got moved to a quart jar and a pint jar some cut up in slices and the pint had spears in it.
The vinegar mixture was put in a pan with whole cloves and a boat load of sugar and heated then let cool.
This was poured over the pickles and put in the refrigerator.
The limes I had left over from the last batch was drained and put in a quart jar and the remainder of the sweet vinegar and cloves put on them into the cooler they went.
The giant pickle jar was washed and a new batch of limes was put in it with a 3 tablespoon to 1 quart of water ratio.

[Shrinkrap]

Originally Posted by zipcode

The biggest problem with sauerkraut is how fast it becomes really sour. Because it will (more salt will limit this a bit but then it's too salty). Unless it's for soup we almost always have to let it a bit in cold water to lose some sourness.

Soup recipe (not sure if German, never seen it here in restaurants at least): a somewhat fat pork part (best is the lower part of the leg where the calf is, not sure how it's called, it has a good amount of skin and some fat), potatoes (not too many), the usual vegetables (leaves and roots), sauerkraut (not too much either so it won't be too sour). Usually made with sauerkraut with cumin seeds added. That's it. Jolly good. We eat it with bread usually.

"lower part of the leg where the calf is, not sure how it's called, it has a good amount of skin and some fat),"

Hock?

"The Germans are very fond of hock, which is more often than not called pork knuckle on their menus (and some Chinese menus, too). "

http://www.seriouseats.com/2012/05/t...-ham-hock.html

[Father'sDaughter]

Originally Posted by Worth1

They should become an olive color but sometimes you see food coloring after the fact to make them bright green.

I actually prefer the natural color of my hot sauces, muddy as they are, so I won't be adding any food coloring.

Right now the tabasco is looking more deep orange than red, the Serrano jar is turning a dark olive green, and the Aji Amarillo Grande a lighter olive green. They are getting bubbly and I've been "burping" them daily.