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Old 4 Weeks Ago   #706
Karrr_Luda
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Quote:
Originally Posted by NewWestGardener View Post
Thanks, I will give that a try. I imagine the near ripe ones are more flavorful than the little ones, more sugar in them.

BTW, fermented turnips are great, the best way to eat it anyways, as they have a nice firm texture.
I grew up in a remote Chinese farm near the Russian border, our winters are never without pickled turnips. Actually I suspect the Chinese term for "turnip"is actually borrowed from Russian language. They are always pickled, usually whole, never used fresh. Once ready, they will be julienned, then spiced with chili oil, and sprinkled with toasted sesame seeds.

Chili oil: pure boiling hot oil directly into a bowl of chili flakes.
Thank you!! I shall make some fermented turnips (after my next trip to the grocery store). I tried to ferment some of white long radish by itself, an that was pretty good to my opinion, didn't go too well with my family though, so I ended up eating it by myself, when no one was around. I made round slices and just stuffed them in a narrow jar with some spices and brine. Perfect sandwich topper if you can handle the smell.
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Old 3 Weeks Ago   #707
Salsacharley
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My first fermenting attempts are somewhat successful so far. I fermented over 100 Aji Amarillo and Caribbean Seasoning peppers (they are small peppers) in a 1 qt canning jar that I drilled a hole in and set up an airlock. I mixed in about 2 T of white vinegar, cummin, oregano and salt. The jar blew out the airlock 3 times and I had to keep taking out peppers to try and get some head space. Today was the 25th day of fermenting so I went ahead and ran the brew (or whatever you call the fermented peppers) through an old Oster blender and liquified it pretty well. I then strained that slurry and bottled the sauce in squeeze bottles. I put some on my lunch meat loaf and it was pretty good. I put a bit too much salt in it, but it had a pretty good flavor. It is runny since I didn't use any thickener. It has a flavor aspect similar to Tabasco. Come to think of it, Tabasco is runny, too. The heat of the sauce is considerably less than the raw peppers.
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Old 3 Weeks Ago   #708
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Here's another fermenting attempt. This is about 3 pounds of superhots chopped in a Ninja blender. I added garlic and salt and that's it. This stuff is dangerous. I has Reapers, 7 Pots, Chocolate Ghosts, Apocalypse Scorpions, Orange Long Tail Scorpions, and Chocolate Naga Brains in it. I just blew out its airlock today so I stirred it back down, cleaned the airlock and put it back together. I guess I need one of those weights to hold the fruit in the brine.
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Old 3 Weeks Ago   #709
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Toxic blend.
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Old 2 Weeks Ago   #710
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Picked up 5 rubber stoppers with wholes for airlocks for my ever growing collection of gallon wine bottles.
I put off ordering them and waited till I was working in the area where the brew store is in Austin.
My route took me right by the place.
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Old 2 Weeks Ago   #711
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Default Fermenting.

My Calabrese peppers apparently crossed with something last year. Instead of short, fat, cone shaped peppers that could be pickled and stuffed (with provolone and prosciutto), I ended up with elongated, skinny peppers that are pretty darn hot. A lot of them!

I stemmed, halved and cleaned out the seeds, and they have been fermenting with some onions and herbs for the past week and a half. This weekend they will go to the fridge for storage. A pint at a time, prior to serving, they will be drained and marinated in a oil, vinegar, garlic, basil and oregano mixture for a week. I did this last year with all the extras after pickling and stuffing enough to keep and share, and they came out great.
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Old 1 Week Ago   #712
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I almost have enough red Ghost peppers to ferment.
I wish I had enough to ferment 15 liters of them in the big crock.

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