Fermenting. - Page 66

Worth1 · December 24, 2018

Quote:

Originally Posted by Nematode

Ginger garlic turmeric sauerkraut is on day 3.
Bubbling away in the crock.

Brings joy to my heart to see other people fermenting and posting here, it really does.

Best Christmas present ever.

Worth

recruiterg · December 25, 2018

Cheers to all!!! Thanks to everyone for sharing their fermenting recipes. I've had a blast this year trying new things!

Worth1 · December 26, 2018

My peppers have gone into the volcanic stage.

Worth

Shrinkrap · December 26, 2018

Not sure when I've repeated my self.......which I see I was saying two years ago!

Want to make sure I've shared this one.

Fermented Carrot, Chile, and Tomato Sauce

https://www.saveur.com/fermented-car...o-sauce-recipe

https://www.saveur.com/fermented-car...o-sauce-recipe

My versions; without and with tomato.

Salsacharley · December 27, 2018

Very interesting! Thanks for sharing.

Quote:

Originally Posted by Shrinkrap

Not sure when I've repeated my self.......which I see I was saying two years ago!

Want to make sure I've shared this one.

Fermented Carrot, Chile, and Tomato Sauce

https://www.saveur.com/fermented-car...o-sauce-recipe

https://www.saveur.com/fermented-car...o-sauce-recipe

My versions; without and with tomato.

Goodloe · December 27, 2018

Just wanted to throw out a big THANK YOU to Worth for his help in making my first-ever batch of fermented salsa picante! One quart of fermented Fatalli & Ghost peppers yielded about a pint of sauce. The heat is right at the upper limit of what I can tolerate, but the flavor is excellent! A little dab will do ya!20180812_151139-1 (1).jpg

20181209_140210.jpg

Worth1 · December 29, 2018

You are more than welcome Jon I hope the flavor was everything I said it was.

Worth

Salsacharley · December 29, 2018

Beautiful looking sauce Goodloe! Great color and texture.

Worth1 · December 29, 2018

My next batch of habanero sauce will be a huge surprise to folks as to what I put in the finished product.

Worth

imp · December 29, 2018

What a lovely color on that sauce, goodloe! So pretty!!

Goodloe · December 29, 2018

Thanks, all! The color and consistency turned out great! It's hot as Hades, but has a nice flavor! And NO vinegar....

Worth1 · December 29, 2018

I'm gonna let the cat out of the bag.
I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store.
Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix.
These will be going into one of my smaller fermenting crocks.

Shrinkrap · December 31, 2018

Quote:

Originally Posted by Worth1

I'm gonna let the cat out of the bag.
I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store.
Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix.
These will be going into one of my smaller fermenting crocks.

Interesting! I am considering adding cherry and pomegranate juice to my next batch of pepper jelly! Please share any updates!

imp · January 1, 2019

Quote:

Originally Posted by Shrinkrap

Interesting! I am considering adding cherry and pomegranate juice to my next batch of pepper jelly! Please share any updates!

Now that I would like to see a picture or three of! Sounds interesting.

**coronabarb** · January 1, 2019

Give it a try, shrinkrap! I've used different juices in pepper jelly. Delicious!

December 27, 2018	#981
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	Just wanted to throw out a big THANK YOU to Worth for his help in making my first-ever batch of fermented salsa picante! One quart of fermented Fatalli & Ghost peppers yielded about a pint of sauce. The heat is right at the upper limit of what I can tolerate, but the flavor is excellent! A little dab will do ya!20180812_151139-1 (1).jpg 20181209_140210.jpg __________________ ~Jon~ Downheah, Mississippi

December 29, 2018	#985
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	What a lovely color on that sauce, goodloe! So pretty!! __________________ I'm not a complete idiot, some parts are missing.

December 29, 2018	#986
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	Thanks, all! The color and consistency turned out great! It's hot as Hades, but has a nice flavor! And NO vinegar.... __________________ ~Jon~ Downheah, Mississippi

January 1, 2019	#990
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Give it a try, shrinkrap! I've used different juices in pepper jelly. Delicious! __________________ Corona~Barb Now an Oregon gal

December 25, 2018	#977
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	Cheers to all!!! Thanks to everyone for sharing their fermenting recipes. I've had a blast this year trying new things!

December 26, 2018	#978
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My peppers have gone into the volcanic stage. Worth

December 29, 2018	#982
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	You are more than welcome Jon I hope the flavor was everything I said it was. Worth

December 29, 2018	#983
Salsacharley Tomatovillian™ Join Date: May 2013 Location: New Mexico Posts: 2,052	Beautiful looking sauce Goodloe! Great color and texture.

December 29, 2018	#984
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My next batch of habanero sauce will be a huge surprise to folks as to what I put in the finished product. Worth

December 29, 2018	#987
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I'm gonna let the cat out of the bag. I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store. Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix. These will be going into one of my smaller fermenting crocks.