a coherent postQuote:
Originally Posted by MakersTeleMark
happy for you
your fermented posts don’t always seem to work out for you
Printable View
a coherent postQuote:
Originally Posted by MakersTeleMark
happy for you
your fermented posts don’t always seem to work out for you
Attachment 468415
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
=============
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
Attachment 468416
Attachment 468417
Attachment 468418
Attachment 468419
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?
Sent from my SM-S918U1 using Tapatalk
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
Sent from my SM-S918U1 using Tapatalk
yeah the springs can push too hard on those soft nipple tops and push them out of the ring
have fun
cherry bomb peppers
Attachment 468735
Attachment 468736
with garlic
this is going to make a great hot sauce
Neem honey and golden gooseberries
Attachment 468838
Attachment 468839
red gooseberries and honey
Attachment 468846
That should be in the BDSM threadQuote:
Originally Posted by ~mikey b
Attachment 469211
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
Attachment 469213
Attachment 469373
Attachment 469374
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.
Attachment 469503
FKNA
marchant
Attachment 469961
yellow jalapeño
Attachment 469962
whole cherry bombs
Attachment 469963
garlic
Attachment 469964
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.
Attachment 470035
Attachment 470036
Attachment 470037
Attachment 470038
Attachment 470039
Attachment 470040
^^^^ 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