Lacto-Fermentation - Page 6

Chainsaw13 · 10-17-2022, 08:20 AM

Quote:

Originally Posted by physiognomy

I haven’t tried anything else yet, but these ball kits work well for me. I will have to try the bags if I go for fermenting a mash down the road. Your Serrano sauces sound great!

I may need to look into those kits.

Just a couple days in and the Serrano’s are bubbling away nicely.

Porch Dweller · 10-17-2022, 10:54 AM

My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic.

Chainsaw13 · 10-17-2022, 01:45 PM

Quote:

Originally Posted by Porch Dweller

My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic.

Porch Dweller · 05-31-2023, 08:57 AM

Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar.

Chainsaw13 · 05-31-2023, 10:00 AM

Quote:

Originally Posted by Porch Dweller

Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar.

Porch Dweller · 07-27-2025, 10:21 AM

I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling.

It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it.

Chainsaw13 · 07-27-2025, 10:40 AM

Awesome stuff, James!

stearns · 07-28-2025, 07:50 AM

Looking good! I haven't done much fermentation lately other than an attempt at half-sour pickles, which are more complicated than they seem

icehog3 · 07-28-2025, 08:56 AM

Very cool, James!

BigDawg · 07-28-2025, 04:20 PM

Nicely done James !

Porch Dweller · 09-06-2025, 12:43 PM

I'm running low on Jalapeno hot sauce, so I sliced five, put them in a jar with one clove of garlic and a cup of brine. I'm going to let it go for probably three days before tossing it in the blender.

No photos, but I had some habaneros fermenting for a week, along with some onion and garlic. I blended them yesterday with some carrot and Roma tomato that I cooked until softened, a bit of lime juice, vinegar, S&P, and some of the brine. I do these batches for my folks and nephew, who absolutely love this hot sauce.

icehog3 · 09-06-2025, 01:08 PM

Sounds tasty, James!

Chainsaw13 · 09-06-2025, 05:59 PM

Quote:

Originally Posted by icehog3

Sounds tasty, James!

10-17-2022, 10:54 AM	#102
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,881 Trading: (24)	Re: Lacto-Fermentation My folks came for a visit and brought some habaneros. I've already made some hot sauces with some, but am LF'ing others with some onion and garlic. __________________ A 1911 in the hand is faster than 911 on the phone

05-31-2023, 08:57 AM	#104
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,881 Trading: (24)	Re: Lacto-Fermentation Doing another batch of garlic-habanero hot sauce. I've got two fresh and two dried habaneros, a cup of onion, and six cloves of garlic in the jar. __________________ A 1911 in the hand is faster than 911 on the phone

07-27-2025, 10:21 AM	#106
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,881 Trading: (24)	Re: Lacto-Fermentation I had about 3/4 of a chopped yellow bell pepper in the fridge that was getting ready to turn. So I tossed it in a jar with a seeded habanero and two cloves of garlic cut in half. Added a cup of simple brine. I let it go on the counter at room temperature for four days. Blended, strained, and bottled it this morning. I added no extra ingredients when bottling. It's amazing the flavor you can get from just a handful of ingredients and a little time. Even Stephanie liked it, and she's not a fan of bell peppers nor spicy heat. And I love the color on it. __________________ A 1911 in the hand is faster than 911 on the phone

07-27-2025, 10:40 AM	#107
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,274 Trading: (96)	Re: Lacto-Fermentation Awesome stuff, James! __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

07-28-2025, 07:50 AM	#108
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,442 Trading: (50)	Re: Lacto-Fermentation Looking good! I haven't done much fermentation lately other than an attempt at half-sour pickles, which are more complicated than they seem __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-28-2025, 08:56 AM	#109
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 72,273 Trading: (60)	Re: Lacto-Fermentation Very cool, James! __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!

07-28-2025, 04:20 PM	#110
BigDawg Just in from the Storm Join Date: Mar 2025 First Name: Bill Location: Oldest City in the US Posts: 38 Trading: (0)	Re: Lacto-Fermentation Nicely done James !

09-06-2025, 12:43 PM	#111
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,881 Trading: (24)	Re: Lacto-Fermentation I'm running low on Jalapeno hot sauce, so I sliced five, put them in a jar with one clove of garlic and a cup of brine. I'm going to let it go for probably three days before tossing it in the blender. No photos, but I had some habaneros fermenting for a week, along with some onion and garlic. I blended them yesterday with some carrot and Roma tomato that I cooked until softened, a bit of lime juice, vinegar, S&P, and some of the brine. I do these batches for my folks and nephew, who absolutely love this hot sauce. __________________ A 1911 in the hand is faster than 911 on the phone

09-06-2025, 01:08 PM	#112
icehog3 Admiral Douchebag Join Date: Oct 2008 First Name: Tom Location: Clermont, Kentucky Posts: 72,273 Trading: (60)	Re: Lacto-Fermentation Sounds tasty, James! __________________ Thanks Dave, Julian, James, Kelly, Peter, Gerry, Dave, Mo, Frank, Týr and Mr. Mark!