Fermenting. - Page 71

imp · October 22, 2019

Okay, thank you for answering. Guess I won't be making it though, as just storing it without either processing it after fermentation or keeping it in the 'fridge may not be considered safe food practices.

I am careful as I have had a bad bad case of food poisoning ( put in the hospital bad) before so I get sticky about food at times.

Hunt-Grow-Cook · October 23, 2019

Quote:

Originally Posted by imp

Okay, thank you for answering. Guess I won't be making it though, as just storing it without either processing it after fermentation or keeping it in the 'fridge may not be considered safe food practices.

I am careful as I have had a bad bad case of food poisoning ( put in the hospital bad) before so I get sticky about food at times.

Not processing fermented products is kind of the norm. Processing after fermentation would completely negate the need/want to ferment in the first place. Just keep it in the fridge. Processing absolutely changes the flavor and final product of a sauce and imo it isn't the same thing. Not to mention the acidification and refrigeration slow if not halt fermentation altogether. You buy fermented products in the store, they are refrigerated.

imp · October 23, 2019

First, I don't like to store a whole bunch of jars in the fridge of 1 thing, LOL, I try to make batches of stored foods at a time to better utlize the prep and volume of the foods- like getting a bushel or more of peppers at once done and put by.

Second, I haven;t knowingly eaten any fermented food since I was under 3 years old and ate my grandmother's home made sauerkraut, which I liked, but never liked any other that I had tried ( slimy or, poor tasting or funky smell or odd colored or ?) . So, a flavor change would not be noticed by me.

Need/want would be to put by the produce for later, with a good taste or a product I would like that is shelf stable, but I am not aware of any other need/want that would negate being safe and canning it and freeing up my 'fridge space?

Goodloe · November 3, 2019

My across-the-street neighbor gave me about 10 lbs of jalapenos that he picked before our 1st frost last week. I'm thinking of using some of them to make a fermented, green jalapeno sauce. I assume you can ferment green peppers...??

Worth1 · November 3, 2019

Quote:

Originally Posted by Goodloe

My across-the-street neighbor gave me about 10 lbs of jalapenos that he picked before our 1st frost last week. I'm thinking of using some of them to make a fermented, green jalapeno sauce. I assume you can ferment green peppers...??

Absolutely.
I just fermented some whole.
Best pickled pepper you ever had.
I dont wash mine but that is your choice.
The most I ever fermented was 15 liters.

Nan_PA_6b · November 7, 2019

My final tomato picking before the frost produced a ton of little green cherries some larger toms. DH just put on 4 jars to ferment. It's a long ferment, 14+ days. I'll be interested to taste the results. Garlic, salt, peppercorns, some with hot peppers, some without.

imp · November 7, 2019

I'm curious as to how they will taste, Nan, hope you update with that.

Nan_PA_6b · November 7, 2019

I'm curious too, Imp. I'll let y'all know.

Nan_PA_6b · November 10, 2019

Pics of the fermenting green tomatoes, with peppercorns, garlic, sesame seeds, and a few hot red bishop's cap peppers.

imp · November 10, 2019

Pretty looking so far, super nice fine chop on the garlic!

GoDawgs · November 30, 2019

On Oct 13 I started a quart jar of whizzed up red jalapenos with a few small, red Big Jims thrown in using a recipe for Sriracha from
https://www.chilipeppermadness.com/c...-sauce-recipe/

This was my first attempt and some of you may recall I used frozen jalapenos from the garden and I was advised to add some fresh peppers to get the fermentation going. I did that and it worked well.

Yesterday I finished it and it's now in the reefer. The recipe made a pint and a half pint.

I really like it! The heat isn't too hot at all. It's probably not what you chili heads would want but hot enough for me. Nice fruity pepper flavor. I think this coming spring I will plant more jalapenos to make sure I have enough for more sauce making. I will also can some of it next year and then compare the taste of canned vs refrigerated.

GoDawgs · December 2, 2019

Those look good, Nan! Have you tried them yet?

Nan_PA_6b · December 2, 2019

Yes! They're quite crunchy. Not a hint of tomato taste. It made a fine "vinegar." Vinegar, salt & crunchy bits. I think if one pickled red ones, there'd be a little more tomato taste.

GoDawgs · December 2, 2019

Quote:

Originally Posted by Nan_PA_6b

Yes! They're quite crunchy. Not a hint of tomato taste. It made a fine "vinegar." Vinegar, salt & crunchy bits. I think if one pickled red ones, there'd be a little more tomato taste.

Question... in the jar on the right, is that one of those glass weights to keep things submerged? The first time I used one was in the fermenting of the hot sauce. It worked well!

Nan_PA_6b · December 2, 2019

He used glass weights on all but the one on the right. He was out of weights, so he used a plastic bag with air in it, sealed, to push down on the contents. That middle jar definitely has a glass weight in it; you can see the knob on top of it. The one on the left looks like it's open(?)

October 22, 2019	#1051
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Okay, thank you for answering. Guess I won't be making it though, as just storing it without either processing it after fermentation or keeping it in the 'fridge may not be considered safe food practices. I am careful as I have had a bad bad case of food poisoning ( put in the hospital bad) before so I get sticky about food at times. __________________ I'm not a complete idiot, some parts are missing.

October 23, 2019	#1053
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	First, I don't like to store a whole bunch of jars in the fridge of 1 thing, LOL, I try to make batches of stored foods at a time to better utlize the prep and volume of the foods- like getting a bushel or more of peppers at once done and put by. Second, I haven;t knowingly eaten any fermented food since I was under 3 years old and ate my grandmother's home made sauerkraut, which I liked, but never liked any other that I had tried ( slimy or, poor tasting or funky smell or odd colored or ?) . So, a flavor change would not be noticed by me. Need/want would be to put by the produce for later, with a good taste or a product I would like that is shelf stable, but I am not aware of any other need/want that would negate being safe and canning it and freeing up my 'fridge space? __________________ I'm not a complete idiot, some parts are missing.

November 3, 2019	#1054
Goodloe Tomatovillian™ Join Date: Jan 2018 Location: Steens, MS 8a Posts: 410	My across-the-street neighbor gave me about 10 lbs of jalapenos that he picked before our 1st frost last week. I'm thinking of using some of them to make a fermented, green jalapeno sauce. I assume you can ferment green peppers...?? __________________ ~Jon~ Downheah, Mississippi

November 7, 2019	#1057
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	I'm curious as to how they will taste, Nan, hope you update with that. __________________ I'm not a complete idiot, some parts are missing.

November 10, 2019	#1060
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	Pretty looking so far, super nice fine chop on the garlic! __________________ I'm not a complete idiot, some parts are missing.

November 7, 2019	#1056
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	My final tomato picking before the frost produced a ton of little green cherries some larger toms. DH just put on 4 jars to ferment. It's a long ferment, 14+ days. I'll be interested to taste the results. Garlic, salt, peppercorns, some with hot peppers, some without.

November 7, 2019	#1058
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	I'm curious too, Imp. I'll let y'all know.

November 10, 2019	#1059
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Pics of the fermenting green tomatoes, with peppercorns, garlic, sesame seeds, and a few hot red bishop's cap peppers. <img id="hzDownscaled" style="position: absolute; top: -10000px;">

November 30, 2019	#1061
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Finished My First Hot Sauce On Oct 13 I started a quart jar of whizzed up red jalapenos with a few small, red Big Jims thrown in using a recipe for Sriracha from https://www.chilipeppermadness.com/c...-sauce-recipe/ This was my first attempt and some of you may recall I used frozen jalapenos from the garden and I was advised to add some fresh peppers to get the fermentation going. I did that and it worked well. Yesterday I finished it and it's now in the reefer. The recipe made a pint and a half pint. I really like it! The heat isn't too hot at all. It's probably not what you chili heads would want but hot enough for me. Nice fruity pepper flavor. I think this coming spring I will plant more jalapenos to make sure I have enough for more sauce making. I will also can some of it next year and then compare the taste of canned vs refrigerated.

December 2, 2019	#1062
GoDawgs Tomatovillian™ Join Date: Feb 2018 Location: Augusta area, Georgia, 8a/7b Posts: 1,685	Those look good, Nan! Have you tried them yet?

December 2, 2019	#1063
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	Yes! They're quite crunchy. Not a hint of tomato taste. It made a fine "vinegar." Vinegar, salt & crunchy bits. I think if one pickled red ones, there'd be a little more tomato taste.

December 2, 2019	#1065
Nan_PA_6b Tomatovillian™ Join Date: Dec 2016 Location: Pittsburgh, PA Posts: 3,194	He used glass weights on all but the one on the right. He was out of weights, so he used a plastic bag with air in it, sealed, to push down on the contents. That middle jar definitely has a glass weight in it; you can see the knob on top of it. The one on the left looks like it's open(?)