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Old 2 Weeks Ago   #931
imp
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Originally Posted by recruiterg View Post
Does anyone do lacto fermented beets? Can you share your recipe?

Google search yielded:


https://www.google.com/search?q=Lact...nt=firefox-b-1



Many recipes also combine other flavors such as bay leaf or ginger, but the following seemed to be a basic to start off with:


https://rusakraut.com/fermented-beets-recipe/
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Old 2 Weeks Ago   #932
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Thanks Imp!!!
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Old 1 Week Ago   #933
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You're welcome, just pop back and tell us ow you did them and how you liked them!
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Old 1 Week Ago   #934
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Originally Posted by Worth1 View Post
I tried fermented turnips and they sucked.
All you need to do is slice the beets and use about two to three tablespoons of canning salt to a quart of good water.

Worth
I did some several weeks ago and like you I was not too fond of the taste. But it is easy enough to do.
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Old 6 Days Ago   #935
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Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
20180812_151139-1.jpg
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Old 6 Days Ago   #936
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Originally Posted by Goodloe View Post
Ok, Worth, here is my jar of peppers in your salt water mixture. They are mainly Fatalii peppers with a few red Ghost peppers thrown in for good measure...

I got most of the air out and the liquid is completely covering the peppers. Should I loosen the lid, or just crack it a couple of times a day? The temp in the house stays at around 75-78 deg. Am I on the right track?
Attachment 83797
Just crack it once a day to let pressure off.
Looks good.
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Old 6 Days Ago   #937
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Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....
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Old 6 Days Ago   #938
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Cool, thanks! So...8+ weeks? I'm sure I'll have a ton of other questions as I progress with this thing. These Fataliis are wicked hot...does the fermentation process cut the heat at all? I've never done this before, so I'm pretty ignorant....
Just got home from work at almost 7:00PM on a Sunday of all days.

No the fermenting wont cool the peppers off.

Ask away.

Worth
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Old 6 Days Ago   #939
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I think my feet are fermented from all the walking I wore my crocks today at work.

Worth
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Old 6 Days Ago   #940
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I think my feet are fermented from all the walking I wore my crocks today at work.

Worth
Wow...not a good mental picture, although I wish I could wear Crocs to work...

I'm thinking that my next round of questions won't come until the fermenting process is over. I have visions of needing to wear a Hazmat suit when I've got those peppers in the food processor...
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