Lacto-Fermentation - Page 3

Chainsaw13 · 09-16-2018, 01:50 PM

Quote:

Originally Posted by T.G

That's brilliant. Near minimum sterilization temp for a long exposure time kill; won't change the texture. Why didn't I think of that...

Yep my thoughts too. I've yet to try it so I'll be interested in your results.

Porch Dweller · 09-16-2018, 04:18 PM

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.

Chainsaw13 · 09-16-2018, 06:46 PM

Quote:

Originally Posted by Porch Dweller

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.

Chainsaw13 · 10-13-2018, 05:42 PM

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.

stearns · 10-15-2018, 08:53 AM

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

Chainsaw13 · 02-10-2019, 01:53 PM

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.

stearns · 02-11-2019, 12:05 PM

Quote:

Originally Posted by Chainsaw13

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.

Highly recommend, I dehydrate in the oven at the lowest oven setting (I think mine is 170*) for many hours, probably 3-4 depending on how wet it was to start. I would use my dehydrator but I'm worried it will funk everything up for the next time I use it for fruit. The first time I did this was with some leftover pulp from a sauce run, it came out so good I took a full jar of some thai chiles I had fermented for no particular reason and dried them out completely then ground with a mortar and pestle, a pinch of that will make whatever I put in it a little tangy, just last week I put some in a roasted veggie dip and it brought it all together nicely

Chainsaw13 · 06-05-2019, 08:51 PM

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.

stearns · 06-06-2019, 07:30 AM

Can't wait to see how that one turns out

Chainsaw13 · 06-09-2019, 09:32 PM

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.

T.G · 09-02-2019, 03:29 PM

Quote:

Originally Posted by Chainsaw13

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.

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.

stearns · 06-10-2019, 08:53 AM

Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious

Chainsaw13 · 06-10-2019, 12:57 PM

Quote:

Originally Posted by stearns

Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious

That’s exactly what I was shooting for. It’ll be interesting to see how the flavors meld over the next couple of weeks. Initial taste, the artichoke was the most dominant.

Chainsaw13 · 07-03-2019, 08:08 AM

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.

Chainsaw13 · 03-10-2021, 10:49 AM

Quote:

Originally Posted by Chainsaw13

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.

Revisiting this thread/project. I completely forgot about the garum, tucked away in my basement. It’s been nearly two years now. Should be ready. Lol. I’ll process outside, once our weather isn’t so screwy. Then I can finally send some to Ben.

Chainsaw13 · 09-02-2019, 07:58 AM

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.

Porch Dweller · 09-02-2019, 12:30 PM

Quote:

Originally Posted by Chainsaw13

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.

Can't you just scoop out the mold from the top? Anything below the brine level should still be good.

Chainsaw13 · 09-02-2019, 02:21 PM

Quote:

Originally Posted by Porch Dweller

Can't you just scoop out the mold from the top? Anything below the brine level should still be good.

I’ll have to take a closer look and see if it’s just on the brine.

Chainsaw13 · 09-02-2019, 07:08 PM

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.

T.G · 09-03-2019, 09:16 AM

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.

09-16-2018, 04:18 PM	#2
Porch Dweller Life is for living Join Date: Oct 2012 First Name: James Location: Mississippi Gulf Coast Posts: 8,391 Trading: (24)	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. __________________ A 1911 in the hand is faster than 911 on the phone

10-15-2018, 08:53 AM	#5
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Lacto-Fermentation 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 __________________ "Ignoring all the racket of conventional reality" - Keller Williams

02-10-2019, 01:53 PM	#6
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

06-06-2019, 07:30 AM	#9
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Lacto-Fermentation Can't wait to see how that one turns out __________________ "Ignoring all the racket of conventional reality" - Keller Williams

06-09-2019, 09:32 PM	#10
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Lacto-Fermentation 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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

06-10-2019, 08:53 AM	#12
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,386 Trading: (50)	Re: Lacto-Fermentation Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious __________________ "Ignoring all the racket of conventional reality" - Keller Williams

07-03-2019, 08:08 AM	#14
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

09-02-2019, 07:58 AM	#16
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

09-02-2019, 07:08 PM	#19
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,180 Trading: (96)	Re: Lacto-Fermentation 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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.

09-03-2019, 09:16 AM	#20
T.G Grrrrrr Join Date: Mar 2009 First Name: The Other Adam Posts: 15,557 Trading: (37)	Re: Lacto-Fermentation 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.