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Old August 8, 2019   #1021
Shrinkrap
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Pinapple vinegar, Nectarine and sweet (Bing) cherry shrub.
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Old August 9, 2019   #1022
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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.
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Old August 9, 2019   #1023
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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...these will ferment til about the 1st of October...20190805_193638.jpg

20190808_191032.jpg
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Old August 10, 2019   #1024
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Quote:
Originally Posted by Goodloe View Post
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...these will ferment til about the 1st of October...Attachment 89426

Attachment 89427

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.
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Old August 11, 2019   #1025
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Quote:
Originally Posted by Worth1 View Post
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.
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!
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Old August 11, 2019   #1026
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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.



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!
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Old 4 Weeks Ago   #1027
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How do you know when sauerkraut is done?
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Old 4 Weeks Ago   #1028
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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.
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Old 4 Weeks Ago   #1029
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Default 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.
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Old 4 Weeks Ago   #1030
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Gotta start with square one with this guy none of the young folks have heard of canning salt.
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Old 3 Weeks Ago   #1031
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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.
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Old 3 Weeks Ago   #1032
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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.
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Old 3 Weeks Ago   #1033
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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.

https://www.chilipeppermadness.com/c...lic-hot-sauce/

I like that it allows for plenty of procrastination.
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Old 3 Weeks Ago   #1034
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I plan to ferment some peppers. What brine salinity do you all use for peppers?
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Old 3 Weeks Ago   #1035
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Quote:
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I plan to ferment some peppers. What brine salinity do you all use for peppers?
I use three tablespoons per quart of water.
room temperature seventy to seventy five degrees.
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