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Re: Lacto-Fermentation
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Re: Lacto-Fermentation
I've been fermenting some of my jalapenos in batches all summer with a bit of onion and garlic to make hot sauces. I just add a bit of vinegar to the blender when pureeing them.
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Re: Lacto-Fermentation
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Re: Lacto-Fermentation
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Finally got down to Eastern Market in Detroit to pick up some peppers for this years batch of hot sauce. Though I had missed the season, but there were plenty to be had. Bought over 7lbs of assorted peppers including Serrano, cayenne, cherry bombs. Stemmed, chopped, processed with 5% salt and 5% garlic. Filled a 2 gallon fermenting bucket about 2/3 the way. Added two barrel staves I won from Stearns (Ben) in last years auction. Plastic wrap on top of all that, and weighted down with a ziplock bag filled with water. Gonna let this go an easy 6 months.
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Sounds great Bob! Haven't done a run in a while, I still have way too many jars of different peppers fermented and waiting to be used
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Re: Lacto-Fermentation
Checked my latest batch of hot sauce last night (a mix of orange bell, peron, orange habs, carrot, garlic, shallot, salt) to see how it’s doing. After a week the PH is down to ~4.1. Nice. I may let this only go a few more weeks before processing, after reading the first chapter in the book Ben sent me. See how it tastes without over fermenting.
Here’s a tip I picked up in a FB group on fermenting. After processing through my food mill, save and dehydrate the left overs for fermented chili flakes. Also glad to check back in this thread. Seems my other batch is nearing the 4 month mark. Getting close. |
Re: Lacto-Fermentation
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Re: Lacto-Fermentation
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Not really lacto fermented, or maybe even fermented. Trying a recipe out of the Noma cookbook (thanks again Ben). I have a batch of garum started. It’s an old Roman recipe for fish sauce. Grind up some fish, guts and all. Mix in a bunch of salt and some water. Cover and put into a container, then wait. After a number of months, the fish breaks down and creates a fish sauce. Strain and use. It’s similar to Asian fish sauce. Used some silver bass from yesterday’s fishing trip.
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Re: Lacto-Fermentation
Can't wait to see how that one turns out :tu
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Made a batch of this today.
https://timsfoodobsession.com/2018/0...ela-esplosiva/ (cool blog too) Not so much lacto-ferment, but similar method. I used both hot/sweet Calabrian pepper powders, as I have them on hand. It’s HOT! Can’t wait till it’s ready to use. |
Re: Lacto-Fermentation
Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious
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Re: Lacto-Fermentation
A month into my garum doing its thing. I moved it into my garage last week, to take advantage of the higher temps in there. In the one week, it's progressed a lot further than when in the basement. There's distinct layers as the autolysis does it's stuff.
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Re: Lacto-Fermentation
Well crap. Took a peek at my pepper ferments. The red ferment I’ve had going for almost a year has green mold on it. Into the bin it goes.
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Had a big bag of random peppers so I made two batches, a medium and a hot, based off this recipe, left out a few ingredients due to carelessness or just not having them. Right now, 24 hours later, they are at that "new pickle stage" in the ferment, where they still taste like what they are, but with a little lacto sour going and are still kind of crunchy. I swear, being a fan of new pickles, I could eat a whole jar right now with a spoon. |
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I just used some Adam, on a grilled eggplant sandwich I made for dinner. Still spicy hot af, but rounding out the flavors after a few months nicely.
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Cool. I never added extra pepper powder, didn't see the need with the pepper blend being roughly 1/2 red jalapenos, 1/4 habaneros, and 1/4 some other pepper that I think were either Italian Hots or really big cayenne peppers. Be interesting to see how much the heat drops, if any, without the concentrated powder.
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Re: Lacto-Fermentation
Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.
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