hot sauce?
sour kraut?
honey?
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fermented elderberry honey on tap
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hot sauce?
sour kraut?
honey?
Attachment 427733
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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?