what are you fermenting?

[~mikey b]

romanesco with garlic and peppers and lime

[riser4]

Pickled radishes are a good way to punish someone you hate.

[~mikey b]

they go great in kim chee

[mattig]

Just gotta share some stoke and props to this thread. I probably never would have tried this otherwise. Now I have a new favorite chili paste (ferment any old hot peppers, puree, profit). Sadly, no pics, but next time.

Didn't have my glass weights in time so I used an apple slice and the spring lid. Zero funkiness and zero death after eating the whole jar.



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[~mikey b]

awesome!

[Boissal]

Pulled everything left on the plants last night before the first hard freeze. At least 30 lbs of peppers. Gonna be a fun evening chopping all those spicy fuckers...

[~mikey b]

wear your gloves

[Cruiser]

Pulled everything left on the plants last night before the first hard freeze. At least 30 lbs of peppers. Gonna be a fun evening chopping all those spicy fuckers...

Nice basket!

[~mikey b]

gotta have a good basket

[tgapp]

Pulled everything left on the plants last night before the first hard freeze. At least 30 lbs of peppers. Gonna be a fun evening chopping all those spicy fuckers...

I'm just salty that your first freeze was practically a full month after mine...


Beautiful harvest!!!

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[Boissal]

I'm just salty that your first freeze was practically a full month after mine...
Beautiful harvest!!!

We definitely got lucky this year, first freeze was really light and I covered everything with no apparent damage. Got another 2 weeks of pepper growth. First real freeze was for real though, by then I had taken all the peppers in and covered the tomatoes but when I pulled the tarp in the AM everything was black. And I failed to take the basil tree inside, meaning I only have pesto for the next 3 years instead of the 10 years the plant could have yielded. Also fucked up assuming tomatillos and ground cherries would tolerate a light frost. Oh well, there's always next year.

[~mikey b]

[~mikey b]

I just blended a couple jars of the strawberry hot sauce - it’s ok but not great - I think it all needs to sit and ferment some more after blending to really develop

[MakersTeleMark]

I just blended a couple jars of the strawberry hot sauce - it’s ok but not great - I think it all needs to sit and ferment some more after blending to really develop

I spent a lot of time on some mustard this year with some hot peppers. It turned out just OK. I'm going to chuck it. Sucks that I babied it for so long with high expectations, but sometimes the alchemy just doesn't come together the way we hope. All part of the process. At least I'll have an empty jar to excite my mind for the next creation. Nice quiver btw.

[Boissal]

Damn Mikey, fermenting some serious volume!

This is last night's work, used most of the ripe stuff from the basket picture above. The rest got chopped up and frozen to go into morning eggs.
The heat comes from a mix of sugar rush stripey, regular sugar rush, aji amarillo, aji sivri, and hungarian hot wax. There's some sweet pepper in there as well, a couple weird French heirlooms called doux des landes and sucette de provence.
Garlic in all the jars, and some fruit: mango in one, pineapple in a couple, and a whole pomegranate in the last one which I'm really excited about.

[sb]

[Boissal]

I haven't had much luck with these airlocks, you liking them? Never saw a bubble come out despite visible bubbling in the jar, the CO2 seemed to escape around the seal. I always ended up with lots of kham yeast as well, I think because of O2 coming in... I'm having better luck with the silicon nipple version.

Update on the peppers above: the pomegranate is DOPE. Real tangy, and the flavor is enhanced by the apple cider vinegar I added after blending. Definitely a new favorite, although I hadn't accounted for the fact that the pulp around the seeds doesn't have much substance to it. I ended up with way less sauce than usual which is a bummer.
The pineapple is a bit meh, I think the brine is too salty and overpowers the sweetness. Using 3.5% to slow fermentation but I might need to go down to 3% for certain fruits. Mango is as good as ever.

[Eastside]

Damn. I just found this thread. I haven’t ventured past fermenting anything but peppers. I generally grow a lot so I freeze, ferment and dry em.

For my favorite fermented hot sauce, I use a shit ton of dried peppers from the store-anaheims, california, Pasilla, ancho, chile de arbol and add in whatever fresh peppers, garlic, carrots onions I have. I just let it go and blend the bejeezus out of it. It’s my wife’s favorite so I always have a batch or two going.

[sb]

The three piece airlocks work ok, of course the lid has to seal correctly. The brine will sometimes push into the airlock if there is not enough head space at the top of the jar.

[~mikey b]

I started teaching a monthly fermentation class a couple of weeks ago

a friend of mine in a small town on the river asked me to come share some knowledge with the community

it turned out to be an amazing evening with a dozen random folks making their first sourkraut

[~mikey b]

thanks to Dookie I’m fermenting a bunch of cayenne peppers

[Boissal]

Timely update. Hot peppers are starting to overwhelm the kitchen, gonna be fermenting a bunch shortly.

[~mikey b]

these Thai peppers have been fermenting for a year

[~mikey b]

and now they’re hot sauce

[riser4]

That's looks like it should be covered under the nuclear non-proliferation treaty as it could probably power our sun for a billion years.