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Old April 3, 2018   #826
Worth1
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Good idea! That's what my parents are doing, and trying to bully me into buying a food processor. I resist (cause I am a resistor) and have no space for it.
Here is a new batch of green experiment (loads of parsley, cilantro, culantro, scallion, 1 Grannie Smith apple, cabbage, a bit of ground ginger, caraway seeds) hopefully edible. The kale red white cabbage carrot kraut came out looking all red, taste better then plain red cabbage, the turmeric batch is good, a bit too much turmeric for the amount of cabbage. Should've added a 1/4 tsp or less like a pinch, not a tsp. It is good though in small quantities. A new big kimchi tower is outside again, not posting that one cause i posted kimchi pics before already.

Looks good.
My food processor is on a shelf on the wall.
Got it on sale a very nice sale at that.
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Old April 3, 2018   #827
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No but I would like to but no sassafras here but we made tea where it did grow where I used to live.

Hope your garlic comes out good.
If the "root gods are good" this year, I'll send some down, we can have a cook off!
You make ghost pepper infused sassafras root beer and I'll make garlic infused sassafras root beer...
On a second thought... a nice fermented sassafras root beer recipe would be nice to try!

Sassafras grows like a weed around my garden, and is almost invasive, I have 3-4 year old trees that will make nice roots this year.

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Old April 4, 2018   #828
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The trees range is just east of my in east Texas.
When I lived in the Ozarks it seemed like every other tree was one along with post oak and black walnut.
What am I talking about, that area had more kinds of trees and plants I can even count.
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Old April 6, 2018   #829
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The big crock seems to be on it's second wind and burping right along.
I might let it do this for yet another week.
That would be four weeks total.
Haven't made my mind up yet.
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Old April 8, 2018   #830
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I tasted it again this morning and decided to harvest it.
Here it is all together five quarts of red sauerkraut with apple onion and caraway seeds.
Worth
IMG_20180408_868.jpg
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Old April 10, 2018   #831
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I tasted it again this morning and decided to harvest it.
Here it is all together five quarts of red sauerkraut with apple onion and caraway seeds.
Worth
Attachment 80229
Looks great! Tastes good too, right? Out of all my experiments, i love the green herby one with chopped apples the most. It was inspired by your apple kraut Worth Thank you!
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Old April 11, 2018   #832
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Looks great! Tastes good too, right? Out of all my experiments, i love the green herby one with chopped apples the most. It was inspired by your apple kraut Worth Thank you!
Thank you and you are welcome.
I think I liked the big chunks of apple as much if not more than the cabbage and it was crunchy too.

Sort of reminded me of the pickled red apple rings we used to get that you cant find to save your life down here.

Which reminds me of the spiced peaches in jars I cant find anymore with cinnamon and cloves.
I have no idea if it is where I live or this stuff just went out of popularity.
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Old April 11, 2018   #833
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I said I was going to make hot sauce and by darn I am.
Here are the players.
Habanero.
Manzano.
Red jalapeno.
Poblano.
Just packed them in the crock and added 2 Tablespoons of salt per quart of water.
Should make over a gallon of hot sauce when I am through.
Worth
IMG_20180411_55102.jpg

IMG_20180411_42939.jpg

IMG_20180411_24528.jpg
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Old April 12, 2018   #834
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24 hours and the peppers have become active I just heard their first two blurps.

Worth
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Old April 13, 2018   #835
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I figured out the temperature for the solution is around 72-73F or so for the blurping to take place around every 3 minutes or so.
67F slows it way down which is what I put the AC on for last night.
This would be the two tablespoons per quart of water brine solution.
My guess and experience is 3 tablespoons per quart if you are going to ferment at around 75 to 80F
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Old April 14, 2018   #836
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At around 70 degrees the peppers are blurping every 60 seconds now.
That 60 second blurp is what I strive for in a ferment in the beginning stages.
Soon the acid will increase and another slower bacteria will take over in the stronger acid.
This means a lot to me because it allows me to know my food is safe and acidic enough.

Worth
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Old April 14, 2018   #837
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never tried to make hot sauce yet, can’t wait to see what you make!
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Old April 15, 2018   #838
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That is going to be fantastic Worth.

I'm down to my last bottle. I went back to the pics of making it but I wish those pictures
could speak. I have not a clue what I did, just hints.

I did add a bit exan-gum to get a pour rather than a wet dribble...
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Old April 15, 2018   #839
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Thanks folks looks good.

I was going to post something else yesturday but deleted it.
Now here it is again.
What I intend to and will do is separate the poblano from the rest of the peppers.
These will suck up some of the heat from the other peppers and make a green hot sauce.
The other red and orange peppers will be mixed up and blended.

If I were to mix the greens reds and orange peppers I know darn well the sauce would come out some sort of brown color.

Worth
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Old April 15, 2018   #840
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Pickled Cherry Tomatoes (Thai Style)

Ingredients
  • 30 cherry or grape tomatoes
  • 3 T Fish Sauce
  • 6 Rice Vinegar
  • 1/2 sugar
  • 1 Thai chili, finely chopped

Instructions
  • Mix all the ingredients for the marinade in a bowl.
  • Poke the tomatoes a few times using a skewer or toothpick.
  • Put tomatoes in a tupperware container or pickling jar and pour marinade over.
  • Refrigerate for at least a day before eating and for no longer than 4 days.

Last edited by Ganado; April 15, 2018 at 01:07 PM. Reason: typo, i used ★★★★★ instead of poke system didnt like it
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