Fermenting.

[Worth1]

Originally Posted by charley

oh thank you ive ben worried all day.i know i put plenty of salt the pickles are very salty almost to salty i hope it tones down as it goes on.as far as the smell its divine thats why i had to taste one.as far as the gas its still bubbling but slowing down.are you growing that orange russian 117 agian this year worth?

No tomatoes at all this year.
Just maybe a pepper or two and Okra.
You can over do the salt but if you were getting bubbles your are fine.
As far as I know there are no documented cases of sickness from fermenting the way we are doing it.
Some sort of Tofu has had a problem or two but that is different.
It simply wont happen.
It rots or ferments.
You WILL know the difference.
Canning kills any good bacteria and that is where the problems start if there isn't enough acid.

I do want to add your body will take some getting used to live bacteria but it wont kill you it is good for you.

Worth

[coronabarb]

charley, pickled garlic turns colors. Too late for me to look up the 'why' right now. Maybe tomorrow.

[rdback]

Originally Posted by Worth1

Well that didn't take long the manzano peppers are in the brine and I have two left for tonight's dinner/supper.
Now for the two month or more wait.
Worth

Man, what I'd give for the stores around here to carry manzanos. Can't grow them either - season's to short.

[rdback]

Originally Posted by charley

I open a jar of pickles and ate one today.im a little concerned after i ate it i saw a galic that was a little black or purple does that mean anything

As others have said, garlic cloves might change color. Blue and green are pretty. Funny, now that I think of it, I've never noticed chopped garlic change color. Hmmm.

[Worth1]

Originally Posted by rdback

Man, what I'd give for the stores around here to carry manzanos. Can't grow them either - season's to short.

I cant even get the seeds to sprout or if they do they croak.
Manzano and ricotto rules.
I am on pins and needles waiting for the things to get through fermenting.
Killer hot sauce in the making.
I got some of the ferment water on my hand and it was hot big time and good too.
Licking my chops as we speak.

Worth

[Worth1]

The Manzano peppers are ready to process into salsa/sauce.
They have the cloudy water and the white sediment on the bottom.
They have just the right pleasant musky taste and smell.
They now have an acidic taste not salty.
I cant make my mind up what I want to put in the sauce with them.
I think it will be lime juice a pinch of citric acid and some sugar.

Worth

[Salsacharley]

Yesterday I got some Yellow Bird Habanero Condiment and it has tangerine juice in it. That really brings a unique flavor.

Originally Posted by Worth1

The Manzano peppers are ready to process into salsa/sauce.
They have the cloudy water and the white sediment on the bottom.
They have just the right pleasant musky taste and smell.
They now have an acidic taste not salty.
I cant make my mind up what I want to put in the sauce with them.
I think it will be lime juice a pinch of citric acid and some sugar.

Worth

[Worth1]

Originally Posted by Salsacharley

Yesterday I got some Yellow Bird Habanero Condiment and it has tangerine juice in it. That really brings a unique flavor.

I just remembered I had a big 1/2 gallon of fermented salted limes on the counter.
Been there for months.
Had a white yeast mold growing on top but no big deal.
They taste great.
Worth

[Gerardo]

I've got seeds for Red, Yellow and ORange Manzano on the way.

Are there any differences between them?

I'll probably gift a lot of the plants, just hoping for some info on them.

[Worth1]

Originally Posted by Gerardo

I've got seeds for Red, Yellow and ORange Manzano on the way.

Are there any differences between them?

I'll probably gift a lot of the plants, just hoping for some info on them.

Other than color I dont think so.
They like the mountainous regions to grow in and I have found them hard to sprout.
They will NOT cross with any other chili I know of out of the Capsicum pubescens family.
I have just about decided that they should be in their own group outside of the chili family all together.
There is about as much relation between them as there is an apple and a rose.
Or a peach and an almond.

Worth

[Worth1]

Here it is a little over one quart of manzano pepper sauce fresh out of the blender.
The bubbles will go away soon.

With a bit of sugar citric acid xanthan gum and one whole fermented lime.
The taste is extraordinary.
Worth
IMG_20170204_49303.jpg

[Worth1]

Passed the taco test.
Huevos tacos con salami y manzano limon salsa.

Worth

[Worth1]

Taste review.
It has a very clean refreshing summer taste.

Not muddied down by any stretch with spices.
It would be excellent on a cold boiled shrimp corn tortilla taco with all the fixings.
Or an oyster Po Boy.
Not overpoweringly hot either.
Very fruity tropical tasting.
Best paired with a Mojito for drinks.
A + on this one for sure and not just because I made it either.
Worth

[Gerardo]

Nicely done. Smells heavenly

[Jimbotomateo]

Originally Posted by Worth1

No tomatoes at all this year.
Just maybe a pepper or two and Okra.
You can over do the salt but if you were getting bubbles your are fine.
As far as I know there are no documented cases of sickness from fermenting the way we are doing it.
Some sort of Tofu has had a problem or two but that is different.
It simply wont happen.
It rots or ferments.
You WILL know the difference.
Canning kills any good bacteria and that is where the problems start if there isn't enough acid.

I do want to add your body will take some getting used to live bacteria but it wont kill you it is good for you.

Worth

Worth could you do a couple of maters in three gal containers and one bag of good mix?. Your gettin me interested in fermenting . Guess I need to get some locking jars?