Fermenting. - Page 69

Shrinkrap · August 8, 2019

Pinapple vinegar, Nectarine and sweet (Bing) cherry shrub.

Worth1 · August 9, 2019

Hows the pineapple vinegar?
It all looks good.

You can relay taste the mustard seed in my one quart of pickles.
There was a lot of mustard seeds put in.

Goodloe · August 9, 2019

My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year

...these will ferment til about the 1st of October...20190805_193638.jpg

20190808_191032.jpg

Worth1 · August 10, 2019

Quote:

Originally Posted by Goodloe

My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year

...these will ferment til about the 1st of October...Attachment 89426

Attachment 89427

They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.

Goodloe · August 11, 2019

Quote:

Originally Posted by Worth1

They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.

Yep, I think it got hotter the longer it was in the fridge...I finally gifted it to a hot pepper freak at work. He loved it!

GoDawgs · August 11, 2019

My sister Pickles has now started her chemo and has been feeling a bit funky and achey after last week's first treatment. Today she says the only way to get energy back when you have none is to get up and do something. She's a spunky piece of work, that one!

The quart jar of kimchee is halfway gone so it's time to make another and that's what she did. We go through about a quart a month. She's got the recipe (from a Korean book on kimchee) tweaked down from about a gallon to a quart. It's a five day ferment on the counter and then into the reefer.

Pickles found that keeping the jar lids kept loose to allow for escaping gas works just as good as tying cheesecloth over the top of the jar. Then she puts a dish under the jar to catch anything bubbling over.

And she's solved the problem of odor in the reefer by putting the quart in a ziplock bag, zipping that shut and then putting that in another ziplock bag. The double bagging works perfectly!

recruiterg · August 19, 2019

How do you know when sauerkraut is done?

Worth1 · August 20, 2019

From three to four weeks it should taste like sauerkraut.
The longer it goes the more sour it will get.
If fermenting correctly you can get a nice taste I like in two weeks at around 65 to 70 degrees F.
This would be my refrigerator kraut.
Great with dill in it eaten cold.
Remember it all has to do with amount of salt and temurature.

Worth1 · August 20, 2019

Hook line and sinker.
The guy at work I gave the fermented cucumber pickles to gave some to his lady.
She is hooked too.
Gave him some more today and he was busy writing down what I did and how to do it.

Worth1 · August 21, 2019

Gotta start with square one with this guy none of the young folks have heard of canning salt.

Worth1 · August 24, 2019

The young man texted me today asking more instructions because he is trying it for the first time in his life.
He is making deli pickles and the temperature is 73 degrees in the house.
I told him wait 5 days and try one.

Worth1 · August 24, 2019

Oh and one other thing.
I told him that his body was going to have to get used to the bacteria in the fermented food.
He said he took probiotics so it shouldn't be a problem.
I told him, 'not the same be forewarned.
The next time I talked to him he said you weren't kidding.

Shrinkrap · August 25, 2019

Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling.

I have two very early and prolific plants I think are "baby", and three others, maybe Grande", or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, "kratky" style. I think the one gallon in soil makes tiny peppers, but mature a darker orange.

Here is one of the ideas I found for starting a fermented sauce.

https://www.chilipeppermadness.com/c...lic-hot-sauce/

I like that it allows for plenty of procrastination.

recruiterg · August 27, 2019

I plan to ferment some peppers. What brine salinity do you all use for peppers?

Worth1 · August 27, 2019

Quote:

Originally Posted by recruiterg

I plan to ferment some peppers. What brine salinity do you all use for peppers?

I use three tablespoons per quart of water.
room temperature seventy to seventy five degrees.

August 9, 2019	#1023
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year...these will ferment til about the 1st of October...20190805_193638.jpg 20190808_191032.jpg __________________ ~Jon~ Downheah, Mississippi

August 20, 2019	#1029
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	HOOKED. Hook line and sinker. The guy at work I gave the fermented cucumber pickles to gave some to his lady. She is hooked too. Gave him some more today and he was busy writing down what I did and how to do it.

August 9, 2019	#1022
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Hows the pineapple vinegar? It all looks good. You can relay taste the mustard seed in my one quart of pickles. There was a lot of mustard seeds put in.

August 11, 2019	#1026
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	My sister Pickles has now started her chemo and has been feeling a bit funky and achey after last week's first treatment. Today she says the only way to get energy back when you have none is to get up and do something. She's a spunky piece of work, that one! The quart jar of kimchee is halfway gone so it's time to make another and that's what she did. We go through about a quart a month. She's got the recipe (from a Korean book on kimchee) tweaked down from about a gallon to a quart. It's a five day ferment on the counter and then into the reefer. Pickles found that keeping the jar lids kept loose to allow for escaping gas works just as good as tying cheesecloth over the top of the jar. Then she puts a dish under the jar to catch anything bubbling over. And she's solved the problem of odor in the reefer by putting the quart in a ziplock bag, zipping that shut and then putting that in another ziplock bag. The double bagging works perfectly!

August 19, 2019	#1027
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	How do you know when sauerkraut is done?

August 20, 2019	#1028
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	From three to four weeks it should taste like sauerkraut. The longer it goes the more sour it will get. If fermenting correctly you can get a nice taste I like in two weeks at around 65 to 70 degrees F. This would be my refrigerator kraut. Great with dill in it eaten cold. Remember it all has to do with amount of salt and temurature.

August 21, 2019	#1030
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Gotta start with square one with this guy none of the young folks have heard of canning salt.

August 24, 2019	#1031
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The young man texted me today asking more instructions because he is trying it for the first time in his life. He is making deli pickles and the temperature is 73 degrees in the house. I told him wait 5 days and try one.

August 24, 2019	#1032
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Oh and one other thing. I told him that his body was going to have to get used to the bacteria in the fermented food. He said he took probiotics so it shouldn't be a problem. I told him, 'not the same be forewarned. The next time I talked to him he said you weren't kidding.

August 27, 2019	#1034
recruiterg Tomatovillian™ Join Date: Jan 2009 Location: Edina, MN (Zone 4) Posts: 945	I plan to ferment some peppers. What brine salinity do you all use for peppers?