and I’m glad you’re fomenting revolution
Maggots will follow you
you should run for office
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and I’m glad you’re fomenting revolution
Maggots will follow you
you should run for office
https://www.npr.org/sections/health-...PNr7XA4_zQvYz4
NPR story about kimchi and other fermented food
The whole pepper complete with stem and leaves? Damn, I'm spending too much time on my prep...Quote:
Originally Posted by ~mikey b
yeah a couple of the recipes I’ve found suggest using the leaves, so sometimes I just do it all to make it a little easier when I’m lazy - these come on the vine from a Hmong family at our farmer’s market - they sell them to me cheaper that way
I already schooled jfrost on the use of “fermenting” as being proper. Please read the entire thread before you demonstrate your ignorance.Quote:
Originally Posted by ~mikey b
Grammar Nazi failure.
fuck you I started the thread
and I’m a benevolent dictator
Juan Miguel Eduardo de Bartolome
I serves my people’s
Started a dragon fruit cheong today. Got a brown and yellow mustard with güero chiles that's been going for 3 or 4 months. Also have a lavender orange vanilla honey going for about 1.5 months. Just jarred a half of a gallon of kimchi from my crock. The fridge has an uncountable amount of jars of various other things. Good times.
a coherent postQuote:
Originally Posted by MakersTeleMark
happy for you
your fermented posts don’t always seem to work out for you
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the farmer told me he thought these are a jalapeño, but he didn’t know they were gonna be yellow - gave me a few to sample - they’re beautiful and they’ll make a great looking hot sauce
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a veritable rainbow of Thai peppers - totally worth separating by colour to make different hot sauces
I’ll do one jar of all the multi coloured ones and keep them whole because they can help make a cool looking garnish
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Mikey, looks like you have all 47 different styles of fermenting lids that I'm considering ordering. Got a favorite or does it not much matter?
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the grey Mason ones are the best I think
but really it doesn’t matter
I like having both weights and springs - some things work better with one or the other
Got it, thanks! I got the spring ones but will pick up some glass weights and nipple lids too.Quote:
Originally Posted by ~mikey b
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yeah the springs can push too hard on those soft nipple tops and push them out of the ring
have fun
cherry bomb peppers
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with garlic
this is going to make a great hot sauce
Neem honey and golden gooseberries
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red gooseberries and honey
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That should be in the BDSM threadQuote:
Originally Posted by ~mikey b
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got some more of these
nice and hot - fruitier than a jalapeño
google sez Jaloro and Arriba and Caribe
the farmer I got them from wasn’t sure what they are - he was surprised when they came out yellow - I guess some growers have had mix ups with seeds
I’ve heard a few folks talking about peppers this summer - around here they have been harder to come by because of the cold wet weather in the spring
I saved a bunch of seeds
I’ve got a new job working the produce at a local health food store so I’m learning more about this business and I’m turning folks on to the fermented pepper program
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future red padron hot sauce
The year's supply. Should be ready in a few weeks but I find they just get better in time (to a point, perhaps 2 years out... don't know cause they don't remain uneaten that long.
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FKNA
marchant
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yellow jalapeño
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whole cherry bombs
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garlic
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I lead you down this path, don't deny it. You really had no clue until you saw that divorce and sobriety, and ney, fementation was a clean living way out.
Now that you have a sweetheart, be one with the, dun dun duhhhhh!:
https://en.wikipedia.org/wiki/Cheong_(food)
Cheong! You have so much amazing fruit where you live. I is jealouz.
I have an amazing dragonfruit one going for 2 months that is just tempting me now that I brought it into my fridge.
And then onto pure Ben and Jerry's Vanilla, like also, some of my vinegars. Don't knock it until you ferment it.
Use the Force Mike.
you certainly showed me some stuff in here when I started doing this
next up is garlic fermented with smoked sea salt
I think that will be good
Thing #2 just started what he hopes will be ginger beer.
I started a fermentation station at work yesterday. We plan to have a dedicated space with fermentation equipment, as well as ongoing projects. I got two people going with their first ever fermentation kit and peppers and garlic to make a hot sauce. I’m really digging helping get other people going. For me, lacto-fermentation is one of the best ways to preserve and enjoy peppers, as well as lots of other stuff. The nice thing is that you don’t have to do a giant batch in the canner - you can just do a jar at a time or whatever, depending on what you have.
I kept it simple for our first one - jalapeños and garlic that were in our .99¢/# bins, where not so perfect produce goes before it goes to the compost bin.
We sell a fancy fermentation kit that’s a good way to get folks started on their first batch.
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^^^^ cool project, good way to save a few odd veggies from an inglorious death.
Make sure to let everyone know that MTM helped you get started fermenting here on this forum.Quote:
Originally Posted by ~mikey b
Tepache!
Pinapple rind on some sugar and water. Add some mango, ginger, cinnamon.. Takes about 4-5 days depending on temp. Throw a fresno or two on it for a day!
Always wanted to do tepache. How hard is it to fuck up or get wrong?Quote:
Originally Posted by Doughnuts01
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I've never had a problem with it and I can't pay attention to details for the life of me. I usually do the pineapple rind and add the whole pineapple. I leave it in an loosely sealed plastic container (cambro) for 4-5 days. If you let it go too long it'll turn to vinegar.
Take it off the fruit. Then you can throw it in grolsch bottles, seal and keep at room temp. It'll self carb. Be careful. They'll get carbonated fairly quick.. 12-14 hours!
Add 2-4oz to a mexican lager and that's a crusher!
Pretty good video.
https://www.google.com/search?sca_es...coYLVFCKg,st:0
yeah - there is so much waste in a grocery store, especially a high end hippy martQuote:
Originally Posted by Boissal
we want only the best stuff out, so the tired stuff goes to the .99¢/# bins or to the employee free rack - I tell customers it’s our Adopt A Senior Vegetable program
trimmings and stuff that’s actually gone bad goes into compost - we make and sell our own compost from that - very little actually gets thrown away - the only hitch is the orange peels from the juice bar - we have a metric shot ton of them and they don’t compost very well, and even pigs won’t eat ‘em - we’ve got a guy helping us develop a community compost program, so that’s his problem to figure out
I like using stuff people aren’t going to use in ways that most people won’t use them
it’s good to be the produce dude - I get first crack at the stuff that’s going out, and the local farmers give me stuff all the time
I thought you worked in a hospital.