Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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#706 | |
Tomatovillian™
Join Date: Mar 2015
Location: USA NJ zone 6B
Posts: 228
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#707 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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My first fermenting attempts are somewhat successful so far. I fermented over 100 Aji Amarillo and Caribbean Seasoning peppers (they are small peppers) in a 1 qt canning jar that I drilled a hole in and set up an airlock. I mixed in about 2 T of white vinegar, cummin, oregano and salt. The jar blew out the airlock 3 times and I had to keep taking out peppers to try and get some head space. Today was the 25th day of fermenting so I went ahead and ran the brew (or whatever you call the fermented peppers) through an old Oster blender and liquified it pretty well. I then strained that slurry and bottled the sauce in squeeze bottles. I put some on my lunch meat loaf and it was pretty good. I put a bit too much salt in it, but it had a pretty good flavor. It is runny since I didn't use any thickener. It has a flavor aspect similar to Tabasco. Come to think of it, Tabasco is runny, too. The heat of the sauce is considerably less than the raw peppers.
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#708 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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Here's another fermenting attempt. This is about 3 pounds of superhots chopped in a Ninja blender. I added garlic and salt and that's it. This stuff is dangerous. I has Reapers, 7 Pots, Chocolate Ghosts, Apocalypse Scorpions, Orange Long Tail Scorpions, and Chocolate Naga Brains in it. I just blew out its airlock today so I stirred it back down, cleaned the airlock and put it back together. I guess I need one of those weights to hold the fruit in the brine.
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#709 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Toxic blend.
![]() Worth |
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#710 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Picked up 5 rubber stoppers with wholes for airlocks for my ever growing collection of gallon wine bottles.
I put off ordering them and waited till I was working in the area where the brew store is in Austin. My route took me right by the place. |
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#711 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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My Calabrese peppers apparently crossed with something last year. Instead of short, fat, cone shaped peppers that could be pickled and stuffed (with provolone and prosciutto), I ended up with elongated, skinny peppers that are pretty darn hot. A lot of them!
I stemmed, halved and cleaned out the seeds, and they have been fermenting with some onions and herbs for the past week and a half. This weekend they will go to the fridge for storage. A pint at a time, prior to serving, they will be drained and marinated in a oil, vinegar, garlic, basil and oregano mixture for a week. I did this last year with all the extras after pickling and stuffing enough to keep and share, and they came out great. |
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#712 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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I almost have enough red Ghost peppers to ferment.
I wish I had enough to ferment 15 liters of them in the big crock. ![]() Worth |
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#713 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Ran across a guy on YouTube that seems to think you can ferment cabbage without salt.
The he says he has read somewhere you can substitute celery for salt. Don't believe everything you see on YouTube. Worth |
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#714 |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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Lacto-Fermentation does work without salt. Whey or Kefir starter is used.
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#715 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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#716 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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From UC Davis - "Lacto-Fermentation is a metabolic process that converts sugar to acids, gases, and/or alcohol. Lactic acid bacteria breaks down a food and in the process lowers the pH of the food making it more acidic. Examples of this are cucumbers turned into pickles and milk turned into yogurt."
Since we are talking about fermenting cabbage, you would need to use salt to prevent bad bacteria from taking over before the acid is formed. Typically, you don't add acid first. If some kind of acidic starter is added, that would be a different process (although I've not heard of that method before).
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#717 | |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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#718 |
Tomatovillian™
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
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Nothing is needed. Vegetables have enough lactic acid bacteria to initiate fermentation.
Starters are used, brine/salt, whey, kefir, or even better, mature juice from an older batch of kraut, to speed up fermentation and have some control as well as temperature etc. Celery has more natural occurring salts as well as some other veg. Cutting your cabbage or any fermented veggie small/thin breaks up the cell walls and releases the naturally occurring bacteria as a sort of 'head start' to give the good bacteria a chance to overwhelm the bad bacteria. Hence the first step in fermentation is the bubble war forming. Then any oxygen is forced out using air-locks, etc. Cooler temps helps also. Slows down fermentation and gives that bacteria battle more time. Good bacteria wins as the bad stuff needs oxygen. Maybe I just made all that up, ![]() recently, cover to cover. Refer to it often. I use a light salt brine soak, then rinse. It gets all the veg a head start by drawing out some moisture and activating the bacteria. Salt also adds flavor. I don't like most ferments that are overly salty. Not necessary at all if using some celery and a brine. |
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#719 | |
Tomatovillian™
Join Date: Mar 2014
Location: Sacramento, CA
Posts: 360
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Pretty spot on and thorough from my understanding as well. Great post Oakley. |
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#720 |
Guest
Posts: n/a
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I've done it with salt and without, and lots of times it's just a whey starter. Like Oakley, I don't prefer overly salty pickles but sometimes a little salt is good! My daughter loves the brined turnips (well, so do I
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