what are you fermenting?

[~mikey b]

water and salt - 3-4% brine

honey ferments are just honey and whatever

[J. Barron DeJong]

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.

[~mikey b]

yeah

like pickles

[Hott Butt Mud]

I'm going to try this. How long are you keeping these jars before it goes bad?

[~mikey b]

months

[~mikey b]

I have six month old hot peppers and sauce that is just getting good

[~mikey b]

fermented salsa is a good place to start

[Boissal]

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?

[~mikey b]

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

[fatnslow]

how about some kimchi?

napa cabbage, bok choi, radish, carrot, Korean peppers, onion, garlic, ginger & brown rice miso paste

Attachment 431361

Attachment 431362

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Attachment 431364

North and South Korea's armistice might just end so they jointly can go nuclear on you for calling that Kimchi......

[~mikey b]

hah!

[~mikey b]

What am I fermenting?

Discontent. And maybe a bit of unrest thrown in

what are you fomenting?

[~mikey b]

I’m fermenting salsa



and elderberry ginger honey



and maple ginger honey

[old goat]

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.

[~mikey b]

glad you liked them

[~mikey b]

and I’m glad you’re fomenting revolution

Maggots will follow you

you should run for office

[~mikey b]

https://www.npr.org/sections/health-...PNr7XA4_zQvYz4


NPR story about kimchi and other fermented food

[~mikey b]

[Boissal]

The whole pepper complete with stem and leaves? Damn, I'm spending too much time on my prep...

[~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

[irul&ublo]

what are you fomenting?

I already schooled jfrost on the use of “fermenting” as being proper. Please read the entire thread before you demonstrate your ignorance.

Grammar Nazi failure.

[~mikey b]

fuck you I started the thread

and I’m a benevolent dictator

Juan Miguel Eduardo de Bartolome


I serves my people’s

[MakersTeleMark]

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.

[irul&ublo]

[~mikey b]