hot sauce?
sour kraut?
honey?
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fermented elderberry honey on tap
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hot sauce?
sour kraut?
honey?
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fermented elderberry honey on tap
Haven't done a home brew batch in years but I actually stopped by Ballast Pt Home Brew Mart the other day to check what's available or not. Need to get organized then hopefully do a batch or two soon.
Elderberrys are great for sinus issues.
Fermenting beer mostly but last years Perry needs bottling and there are pawpaws that will be converted into an adult beverage. Not the best year for the pears but the ones i did get are large.
I am fermenting this morning’s McMuffin in my lower digestive tract.
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What am I fermenting?
Discontent. And maybe a bit of unrest thrown in
No, you’re thinking of fo-menting not fer-menting…Quote:
Originally Posted by irul&ublo
The usual suspects:
Kombucha
Dill pickles
Saurkraut
But I been doing these Moroccan preserved lemons and whooooweee those are really tasty. Especially for making harissa.
Here is a similar recipe:
https://www.daringgourmet.com/how-to...stern-cooking/
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Buddies are ripping the apples this year with a bumper crop in Canaan valley.
https://youtu.be/M6YbxSv1gmcQuote:
Originally Posted by jfost
And, btw….
https://www.google.com/search?q=ferm...&client=safari
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There is definitely a revolt fomenting in lower GI.
pickled cucumbers and green beans with dill, fennel, garlic and hot peppers
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sweet peppers and garlic
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makes a great sauce
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buena mulata peppers - amazing hot sauce
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Lookin good!
thanks
my girlfriend called me a food factory
I’m fortunate that she likes that sort of stuff. Get yourself a girl that likes hot stuff boys…
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rocoto peppers
Jimmy Nardello peppers with garlic and basil
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Nice!
how about some kimchi?
napa cabbage, bok choi, radish, carrot, Korean peppers, onion, garlic, ginger & brown rice miso paste
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Marchant peppers
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Jimmie Nardello peppers
amazing how you can make different sauces just by isolating & blending different colors
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Bumping this, I finally got off my ass and dealt with the mad amounts of habaneros and chile de arbol I grew this year.
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All 4 jars use those as the base then I went for variety: manzano peppers in jar 1, tomatillos in jar 2, dried chipoltes in jar 3, and slices of blood orange in jar 4. No idea of fermenting with citrus will go, the internet says it's a non issue.
Jars #3/4 are already bubbling something fierce. Gonna give everything a month and assess.
that all looks really good
citrus is no problemo - I did a habanero pineapple garlic sauce that was amazeballz
Transferred the hazlenut chocolate porter to secondary today from the primary.
Three moar weeks and on to the keg for that one.
According to google the egg salad thats been in the fridge up until a couple of minutes ago, harvested from the kids easter egg hunt last sunday.
today’s projects going in the cabinet
❤️🧡[emoji169][emoji172][emoji170][emoji171]
Serrano peppers
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sweet peppers for sauce
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mixed pepper for sauce
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spicy garlic dill pickles
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elderberry ginger honey - glad I froze a lot of elderberries
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How do you ferment? Just water?
water and salt - 3-4% brine
honey ferments are just honey and whatever
But you also need some bacteria to the fermenting. That could be added intentionally, like adding specific yeast in to ferment beer, or you can allow the bacteria to get in naturally, like traditional dill pickles.Quote:
Originally Posted by ~mikey b
yeah
like pickles
I'm going to try this. How long are you keeping these jars before it goes bad?
months
I have six month old hot peppers and sauce that is just getting good
fermented salsa is a good place to start
Fermenting peppers is super easy. My method: make 3-4% brine (boil tap water to remove chlorine), rinse peppers & other ingredients, chop everything lengthwise, pack in mason jar, cover with the brine, add weight, airlock, let sit at room temp out of direct light from 2 weeks to months, drain juices, mix them with apple cider vinegar (1/3 vinegar 2/3 juice), add this back to the peppers, blend to your preferred style (smooth or chunky), thicken if needed (xanthan gum) , enjoy.
Now, question: I've been experimenting with fruit + hot pepper and so far it's not been spectacular. I tried mango, blood orange, regular orange, but the flavor change is super subtle and I'd like something a bit more bold. We're talking a whole mango or orange per quart here.
What fruit have you guys tried that really stands out? I'm making 4 more quarts this week, 1 will be chipolte but I want to try more fruit with the other 3. I saw pineapple upthread and will give that a shot, anything else worth trying?
I was thinking of just doing fermented mango on its own
and there are a bunch of fermented mango hot sauce recipes on the google
North and South Korea's armistice might just end so they jointly can go nuclear on you for calling that Kimchi......Quote:
Originally Posted by ~mikey b
hah!
what are you fomenting?Quote:
Originally Posted by irul&ublo
I’m fermenting salsa
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and elderberry ginger honey
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and maple ginger honey
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Mikey gave me a bottle of pickles and a bottle of okra. Excellent.
My aunt and uncle and now my cousin make kosher style dill pickles. With a hot red pepper among the ingredients. I would get the bottles that had been forgotten for years in the crawl space where they were stored. Nice and hot, quite soft. I love the forgotten pickles. They haven't killed me yet. Now they have a proper basement so no more forgotten pickles. Still good though.
I made some preserved lemon to make cod tagine. I'm going to try some other tagines.
glad you liked them