Fermenting. - Page 63

imp · August 4, 2018

Quote:

Originally Posted by recruiterg

Does anyone do lacto fermented beets? Can you share your recipe?

Google search yielded:

https://www.google.com/search?q=Lact...nt=firefox-b-1

Many recipes also combine other flavors such as bay leaf or ginger, but the following seemed to be a basic to start off with:

https://rusakraut.com/fermented-beets-recipe/

recruiterg · August 5, 2018

Thanks Imp!!!

imp · August 5, 2018

You're welcome, just pop back and tell us ow you did them and how you liked them!

velikipop · August 5, 2018

Quote:

Originally Posted by Worth1

I tried fermented turnips and they sucked.
All you need to do is slice the beets and use about two to three tablespoons of canning salt to a quart of good water.

Worth

I did some several weeks ago and like you I was not too fond of the taste. But it is easy enough to do.

Goodloe · August 12, 2018

Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
20180812_151139-1.jpg

Worth1 · August 12, 2018

Quote:

Originally Posted by Goodloe

Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
Attachment 83797

Just crack it once a day to let pressure off.
Looks good.

Goodloe · August 12, 2018

Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....

Worth1 · August 12, 2018

Quote:

Originally Posted by Goodloe

Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....

Just got home from work at almost 7:00PM on a Sunday of all days.

No the fermenting wont cool the peppers off.

Ask away.

Worth

Worth1 · August 12, 2018

I think my feet are fermented from all the walking I wore my crocks today at work.

Worth

Goodloe · August 12, 2018

Quote:

Originally Posted by Worth1

I think my feet are fermented from all the walking I wore my crocks today at work.

Worth

Wow...not a good mental picture, although I wish I could wear Crocs to work...

I'm thinking that my next round of questions won't come until the fermenting process is over. I have visions of needing to wear a Hazmat suit when I've got those peppers in the food processor...

recruiterg · October 6, 2018

Fermenters, I need a little help. I am doing a hot pepper mash ferment. You can see the setup I am using in my pictures. First, I am using an airlock and I don't notice any air displacement. Perhaps using the plastic lids, I am not 100% air tight. Second, I open the jar every day to stir it and I am getting a white film on the top. Is that mold? Any help would be appreciated.

recruiterg · October 6, 2018

It is a combo between Santa Fe Grande and Paper Lantern Habs. It is hotter than Hades.

Worth1 · October 6, 2018

First mistake is opening the jar every day to stir it.
Yes it is mold.
Take the mold off the top and seal the jar without the air lock.
I have pretty much given up on mine as they are a hindrance more the any help.
How much salt is there?
What are the temps compared to salt ratio?
You have three things that can happen.
1 It will rot and you WILL know it.
2 It will ferment.
3 It will be so salty it wont ferment but wont go bad either.

imp · October 7, 2018

Quote:

Originally Posted by recruiterg

Fermenters, I need a little help. I am doing a hot pepper mash ferment. You can see the setup I am using in my pictures. First, I am using an airlock and I don't notice any air displacement. Perhaps using the plastic lids, I am not 100% air tight. Second, I open the jar every day to stir it and I am getting a white film on the top. Is that mold? Any help would be appreciated.

Are you using weights to keep the mash submerged?

This may help you some.
https://www.thehealthyhomeeconomist....ds-what-to-do/

Worth1 · October 7, 2018

It could be mold or it could be yeast, mold will put out multicellular filaments and yeast develops single cells.
Both are a fungus.
I cant tell from the pictuer.

August 12, 2018	#935
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure... I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track? 20180812_151139-1.jpg __________________ ~Jon~ Downheah, Mississippi

August 12, 2018	#937
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant.... __________________ ~Jon~ Downheah, Mississippi

August 5, 2018	#932
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Thanks Imp!!!

August 5, 2018	#933
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	You're welcome, just pop back and tell us ow you did them and how you liked them!

August 12, 2018	#939
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I think my feet are fermented from all the walking I wore my crocks today at work. Worth

October 6, 2018	#942
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	It is a combo between Santa Fe Grande and Paper Lantern Habs. It is hotter than Hades.

October 6, 2018	#943
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	First mistake is opening the jar every day to stir it. Yes it is mold. Take the mold off the top and seal the jar without the air lock. I have pretty much given up on mine as they are a hindrance more the any help. How much salt is there? What are the temps compared to salt ratio? You have three things that can happen. 1 It will rot and you WILL know it. 2 It will ferment. 3 It will be so salty it wont ferment but wont go bad either.

October 7, 2018	#945
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	It could be mold or it could be yeast, mold will put out multicellular filaments and yeast develops single cells. Both are a fungus. I cant tell from the pictuer.