Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

Reply
 
Thread Tools Display Modes
Old 1 Week Ago   #946
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,039
Default

Started my first batch Oct 1st. I burp it every day but do not stir. Too much air exchange by stirring.
A quick burp lets out any air release fast. I then give a little shake to see some bubbles rise. All good.

Next weekend I'll start a few smaller quarts with airlocks. The last of the harvest and some new recipes.
As well as some quart krauts. Trying some new spice
combinations...

That is a silicone lid with a shot glass as a weight.
Attached Images
File Type: png ferment hot sauce.png (1.28 MB, 68 views)
oakley is offline   Reply With Quote
Old 1 Week Ago   #947
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

Quote:
Originally Posted by oakley View Post
Started my first batch Oct 1st. I burp it every day but do not stir. Too much air exchange by stirring.
A quick burp lets out any air release fast. I then give a little shake to see some bubbles rise. All good.

Next weekend I'll start a few smaller quarts with airlocks. The last of the harvest and some new recipes.
As well as some quart krauts. Trying some new spice
combinations...

That is a silicone lid with a shot glass as a weight.
Looks good.
The ghost peppers I started back in the early summer are still going.
For the very fist time ever I pulled the lid off yesterday to smell them.
I have to say it is heavenly to say the least.


Worth
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #948
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

IMG_20181007_31898.jpg
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #949
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,039
Default

Yum!
I've not bought any hot sauce this entire year. Just prepped two full trays that are going on the
smoker today for a 6-8 hour slow smoke with some pork loin. Two trays just garlic, tomatillo, onion,
70% mild and hot peppers.
(will be pureed and frozen in golf-ball sized 'flavor bombs'.
oakley is offline   Reply With Quote
Old 1 Week Ago   #950
swellcat
Tomatovillian™
 
swellcat's Avatar
 
Join Date: Jul 2013
Location: Cowtown, Texas – 7B/8A
Posts: 190
Default 'Kraut en Route

swellcat is offline   Reply With Quote
Old 1 Week Ago   #951
recruiterg
Tomatovillian™
 
recruiterg's Avatar
 
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 914
Default

Thanks Worth. I put it in some glass jars with the flip top and rubber gasket and added some plain water (filtered). I now see some bubbles at the top and I believe the fermentation is taking place. Could have been too much salt. Do you ever open the bottles to release gas, or can I just leave it shut if I don't see the mold on the top?
recruiterg is offline   Reply With Quote
Old 1 Week Ago   #952
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

Quote:
Originally Posted by recruiterg View Post
Thanks Worth. I put it in some glass jars with the flip top and rubber gasket and added some plain water (filtered). I now see some bubbles at the top and I believe the fermentation is taking place. Could have been too much salt. Do you ever open the bottles to release gas, or can I just leave it shut if I don't see the mold on the top?
If I remember to open the jars to let pressure off I will.
But I let some out but not all by just cracking the lid a wee bit.
After time this forces out oxygen and the inside is now a positive pressure co2 atmosphere.

Here are some thoughts and experiments and questions I ask myself.

1 Will the jar explode if I dont open it?
I have tried and it never has exploded yet.

2 Will the bacteria stop reproducing at higher pressure and if so what pressure would that be?
And if so is it the same for the different bacteria as the ferment moves along in stages?

3 I have left the lid on tight and after a week or two or even months let pressure off.
The result was a lot of fizzing like a soda or that fermented tea people make or buy.

I stopped using weighs and use food grade plastic I cut out to force the product down.
Even then I have not had any problems with what we will now call fungus growing in the product if some sticks above the surface.
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #953
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

The Devils Triangle.
Fermented cinnamon lime ghost hot sauce.
Worth
IMG_20181007_2590.jpg
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #954
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

Right after I posted the pictuer I gave it a taste test.
It may very well be one of the best I have made.
Needless to say it was everything I expected it to be and more a whole lot more.
Sweet cinnamon with lime and hotter than the fires of a volcano.
It has taken about 30 minutes or so for my mouth to cool off.
But this is because I tasted a whole teaspoon full as always.
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #955
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

A little while ago I got a good dose of fermented ghost pepper juice in both eyes.
That was fun for a little while.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 1 Week Ago   #956
recruiterg
Tomatovillian™
 
recruiterg's Avatar
 
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 914
Default

Ouch. Make sure not to touch your nether regions with that stuff on your hands.
recruiterg is offline   Reply With Quote
Old 1 Week Ago   #957
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

Quote:
Originally Posted by recruiterg View Post
Ouch. Make sure not to touch your nether regions with that stuff on your hands.
I had a small stainless pan I had put the fermenting water in and poured it in a bottle for later.
All I did was wash the pan out and then later touch my face.
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 4 Days Ago   #958
recruiterg
Tomatovillian™
 
recruiterg's Avatar
 
Join Date: Jan 2009
Location: Edina, MN (Zone 4)
Posts: 914
Default Thanks Worth!

My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.
recruiterg is offline   Reply With Quote
Old 4 Days Ago   #959
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,948
Default

Quote:
Originally Posted by recruiterg View Post
My pepper ferment is pretty active now....lots of bubbles. Must have miscalculated the salt content originally. Adding plain water seems to have made a big difference. How long do you leave it to ferment on the countertop? Does it just keep getting better with age? The smell now and taste is getting very good. Sorry, I promise I won't open it until it is done.
Now what you will and should see as activity for some time.
This will go away and less activity will occur and maybe none but have no fear.
sometimes my jars will just sit and do nothing but they will be fermenting with a lesser active bacteria that is still going on.

I wouldn't mess with it myself for at the very least 8 weeks more is better.
My last batch I think was 4 months maybe.

You WILL know if it is bad.
__________________
Home of Cactus Flats Botanical Gardens.
Neanderthal and proud of it.
Worth1 is offline   Reply With Quote
Old 4 Days Ago   #960
Salsacharley
Tomatovillian™
 
Salsacharley's Avatar
 
Join Date: May 2013
Location: New Mexico
Posts: 1,854
Default

If you think your peppers are really good right now, and if you have enough total peppers, you can take out some now for immediate use and let the remainder continue fermenting. When it is done is entirely up to you.
Salsacharley is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 08:09 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★