Pinapple vinegar, Nectarine and sweet (Bing) cherry shrub.

Hows the pineapple vinegar?
It all looks good.

You can relay taste the mustard seed in my one quart of pickles.
There was a lot of mustard seeds put in.

My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year:no:...these will ferment til about the 1st of October...[ATTACH]89426[/ATTACH]

[ATTACH]89427[/ATTACH]

[QUOTE=Goodloe;743544]My fermented salsa picante project for 2019 is underway. I'm using Hinkelhatz peppers this year, as I was not able to stomach the Fatalii sauce I made last year:no:...these will ferment til about the 1st of October...[ATTACH]89426[/ATTACH]

[ATTACH]89427[/ATTACH][/QUOTE]


They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.

[QUOTE=Worth1;743630]They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.[/QUOTE]

Yep, I think it got hotter the longer it was in the fridge...I finally gifted it to a hot pepper freak at work. He loved it!

My sister Pickles has now started her chemo and has been feeling a bit funky and achey after last week's first treatment. Today she says the only way to get energy back when you have none is to get up and do something. She's a spunky piece of work, that one!

The quart jar of kimchee is halfway gone so it's time to make another and that's what she did. We go through about a quart a month. She's got the recipe (from a Korean book on kimchee) tweaked down from about a gallon to a quart. It's a five day ferment on the counter and then into the reefer.

[IMG]https://i.imgur.com/ht7maKY.jpg[/IMG]

Pickles found that keeping the jar lids kept loose to allow for escaping gas works just as good as tying cheesecloth over the top of the jar. Then she puts a dish under the jar to catch anything bubbling over.

And she's solved the problem of odor in the reefer by putting the quart in a ziplock bag, zipping that shut and then putting that in another ziplock bag. The double bagging works perfectly!

How do you know when sauerkraut is done?

From three to four weeks it should taste like sauerkraut.
The longer it goes the more sour it will get.
If fermenting correctly you can get a nice taste I like in two weeks at around 65 to 70 degrees F.
This would be my refrigerator kraut.
Great with dill in it eaten cold.
Remember it all has to do with amount of salt and temurature.

HOOKED.
 

Hook line and sinker.
The guy at work I gave the fermented cucumber pickles to gave some to his lady.
She is hooked too.
Gave him some more today and he was busy writing down what I did and how to do it.

Gotta start with square one with this guy none of the young folks have heard of canning salt.

The young man texted me today asking more instructions because he is trying it for the first time in his life.
He is making deli pickles and the temperature is 73 degrees in the house.
I told him wait 5 days and try one.

Oh and one other thing.
I told him that his body was going to have to get used to the bacteria in the fermented food.
He said he took probiotics so it shouldn't be a problem.
I told him, 'not the same be forewarned.
The next time I talked to him he said you weren't kidding.:))

Trying to decide between a fermented hot sauce, and a more traditional Aji Amarillo paste or sauce. Some of the aji Amarillo sauce and paste recipes mention blanching and peeling, but the "baby amarillo"seem too small to fiddle with peeling.

I have two very early and prolific plants I think are "baby", and three others, maybe Grande", or maybe what I call regular, two grown in soil (1gallon and 5 gallon), and one grown in water, "kratky" style. I think the one gallon in soil makes tiny peppers, but mature a darker orange.



Here is one of the ideas I found for starting a fermented sauce.

[URL="https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/fermented-aji-garlic-hot-sauce/"]https://www.chilipeppermadness.com/chili-pepper-recipes/hot-sauces/fermented-aji-garlic-hot-sauce/[/URL]

I like that it allows for plenty of procrastination.

I plan to ferment some peppers. What brine salinity do you all use for peppers?

[QUOTE=recruiterg;744768]I plan to ferment some peppers. What brine salinity do you all use for peppers?[/QUOTE]

I use three tablespoons per quart of water.
room temperature seventy to seventy five degrees.

I tried just salt; no water, using this technique.

[URL="https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/"]https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/[/URL]

Unfortunately, I used the amount of salt appropriate for the brine. I also put a pinch of wine yeast.

Hmmmmm. Found this comparing lactobacillus vs SACCHAROMYCES CAREVISIAE in fermentation.

[URL="https://eatcultured.com/blogs/our-awesome-blog/fermentation-the-basics"]https://eatcultured.com/blogs/our-awesome-blog/fermentation-the-basics[/URL]

Thanks for that great chili madness link! I might have to try some.

4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?

[QUOTE=recruiterg;744896]4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?[/QUOTE]

I slit them and crunch them down/pack a wee bit with a wooden rod I made about 1-1/2 inch in diameter.

I decided to add water and make it a brine, then I need Ed a bigger bottle, then I tasted and it wasn't NEARLY hot enough (😒), so I added yellow scotch bonnets.

This one is a sort of kimchi usually made from "green onions", but made mine from "green" shallots.

[QUOTE=recruiterg;744896]4.7% or 4.7g salt to one liter of water...for those of use who prefer to use a scale.

Do you put a slit in the peppers, or just put them in whole?[/QUOTE]

Is it me or are you off with your measurements?
A tablespoon of salt weighs 17.6 grams.
A liter of water is a wee bit more than a quart so you would need 52.8 grams.
Or am I missing something.

No you are not missing something Worth, 4.7% should be 47 grams per liter, not 4.7.


[QUOTE=Worth1;744930]Is it me or are you off with your measurements?
A tablespoon of salt weighs 17.6 grams.
A liter of water is a wee bit more than a quart so you would need 52.8 grams.
Or am I missing something.[/QUOTE]

Whoops...missed a decimal point. Thanks for the correction.

Parking a link about the role of wine in fermenting hot sauce.

[URL="http://thehotpepper.com/topic/51624-fermented-hot-sauce-with-wine-sulfite-issue/"]http://thehotpepper.com/topic/51624-fermented-hot-sauce-with-wine-sulfite-issue/[/URL]

I had some left over jalapeno and habanero peppers.
Had an empty store bought pickle jar.
Put in the brine water and fermented pepper juice starter stuff and waited and waited.
Now it is finally starting to ferment and put off gas after a week.
Can't wait to try these things in a week.
Sometimes you just never know how long it will take.

[QUOTE=Worth1;743630]They look fantastic.
Was the Fatalii sauce too hot or what?
My long sliced pickles have one heck of a tangy bite to them and are stored away in the refrigerator for fast eating on my lunch break.

Will be saving brine for kick starter.[/QUOTE]

My Hinkelhatz sauce turned out nicely! I used some apple cider vinegar this time, along with lime juice. It has a really nice heat...builds up slow, with a twang from the vinegar, and a citrusy kick from the lime juice. A keeper, methinks!
It was excellent with the smoked chicken livers I made recently!![ATTACH]90483[/ATTACH][ATTACH][ATTACH]90485[/ATTACH][/ATTACH]

That looks really good including the livers. :yes:

[QUOTE=Goodloe;748253]My Hinkelhatz sauce turned out nicely! I used some apple cider vinegar this time, along with lime juice. It has a really nice heat...builds up slow, with a twang from the vinegar, and a citrusy kick from the lime juice. A keeper, methinks!
It was excellent with the smoked chicken livers I made recently!![ATTACH]90483[/ATTACH][ATTACH][ATTACH]90485[/ATTACH][/ATTACH][/QUOTE]


Sauce looks really smooth and pretty in those bottles. Did you process them to preserve them or just bottle them up and keep in the fridge?

[QUOTE=imp;748272]Sauce looks really smooth and pretty in those bottles. Did you process them to preserve them or just bottle them up and keep in the fridge?[/QUOTE]

Thanks! i used Worth's processing method...fermentation, the acid components, and bring to a slow boil and simmering for about an hour. It seems to hold up fine without refrigeration...