Michi
I dislike attempts to rewrite history
https://www.google.com/maps/place/S...21359!4d-122.8238806!16zL20vMG5jN2Y?entry=ttuLooks stellar, yet surely there is another Sebastopol as the one on the Crimea ?
https://www.google.com/maps/place/S...21359!4d-122.8238806!16zL20vMG5jN2Y?entry=ttuLooks stellar, yet surely there is another Sebastopol as the one on the Crimea ?
I probably was thrown off by the location @mengwong is showing, that probably is Singapore California ;-)
Michi, please keep us up to date as to how these all turn out.. Very imaginative combos. wakAnd some more. This one is habanero, blueberry, and blackberry. I added a stick of cinnamon to the mash in the jar.
View attachment 298061
Recipe, by weight:
I added a small splash of water, maybe ¼ cup to thin it out just a little. Salt concentration is 4% of the total weight (fruit + water).
- 30% Habanero
- 35% Blueberry
- 35% Blackberry
View attachment 298062
Will do. It'll be at least a month.Michi, please keep us up to date as to how these all turn out.. Very imaginative combos. wak
Naw, it's just veggies in salt waterNot another rabbit hole!!!
While I was at it, I also threw a bunch of garlic cloves into some honey. They'll ferment for at least a month, but there really isn't an upper limit. Leaving them for a year in the jar is fine.
View attachment 298057
I added a few sprigs of fresh rosemary and about a tablespoon of bourbon, to make things a bit more interesting
No, none needed. Garlic and honey are the only ingredients, unless you want to tinker and add aromatics and/or booze, as I didno salt here?
Those are some fine looking habaneros.Habanero hot sauce in the making. Made with the latest batch from the garden. That mash is going to ferment for about a month.
View attachment 298056
Recipe, by weight:
Add the same weight of water as there are vegetables. Salt concentration is 3.5% of the total weight (veggies plus water).
- 40% Habanero
- 15% Garlic
- 45% Onion
The red specks in the mash are from one lone red Italian chili that I had left over. I'm not sure exactly what variety, but it's about the same heat as a cayenne pepper. I didn't know what to do with that one, so in it went, too
While I was at it, I also threw a bunch of garlic cloves into some honey. They'll ferment for at least a month, but there really isn't an upper limit. Leaving them for a year in the jar is fine.
View attachment 298057
I added a few sprigs of fresh rosemary and about a tablespoon of bourbon, to make things a bit more interesting
Habanero hot sauce in the making. Made with the latest batch from the garden. That mash is going to ferment for about a month.
View attachment 298056
Recipe, by weight:
Add the same weight of water as there are vegetables. Salt concentration is 3.5% of the total weight (veggies plus water).
- 40% Habanero
- 15% Garlic
- 45% Onion
The red specks in the mash are from one lone red Italian chili that I had left over. I'm not sure exactly what variety, but it's about the same heat as a cayenne pepper. I didn't know what to do with that one, so in it went, too
While I was at it, I also threw a bunch of garlic cloves into some honey. They'll ferment for at least a month, but there really isn't an upper limit. Leaving them for a year in the jar is fine.
View attachment 298057
I added a few sprigs of fresh rosemary and about a tablespoon of bourbon, to make things a bit more interesting
Highly prized? I was under the impression that everyone was trying to avoid the discolouring. Not that it affects taste or smell, but people generally don't like the weird look.With any luck, you might get the highly prized and much-sought-after blue garlic!
Done fermented carrots, as someone who can’t eat raw carrots to see if it improved them or let me eat them. They were awful, but that’s my opinion on most raw vegetables anyways.
Wet brine, wet vinegar, salt dry, ...?
I've tried a few wet brines, and the carrots always seem in a race toward kahm mold, and even regular skim/scrapes aren't always enough to get the full ferment I'd like.
If you've got a trick, I'm all ears -- fermented chili carrots are one of my all time favs.
Frankly I think I got lucky. It was a wet brine, 2.5-3% (it’s been 3-4 years so memory is fuzzy), with them cut into sticks for about a week. My main things were 1) use some of weight to make sure they stay submerged 2) after adding the weight, remove the few floaters who make it around the weight (more will over time but I’m mostly worried about the beginning 3) appropriate container size to minimize head space and therefor O2 the kahm can access 4) don’t open it until you’re close to the end or can see kahm you need to remove 5) airlock
If you can vacuum seal, even better. Kahm needs oxygen, and I personally didn’t find carrots very active compared to pepper or kimchi which doesn’t help for getting the ph and O2 down. I read someone recommend freezing the carrots and thawing them first, I would assume this would rupture cell walls and make their sugars more accessible to the microbes which soils probably speed up the ferment at the loss of some texture.
I really need to ferment more. A friend got these a couple years ago, unfortunately don't know from where. Self burp, glass plate sized to the jar, and the spring to compress over the initial ferment work well. Anyone else have similar, know where to get them?
View attachment 304796
0.5 g of sorbic acid per kg of ferment helps to prevent mould.Wet brine, wet vinegar, salt dry, ...?
I've tried a few wet brines, and the carrots always seem in a race toward kahm mold, and even regular skim/scrapes aren't always enough to get the full ferment I'd like.
If you've got a trick, I'm all ears -- fermented chili carrots are one of my all time favs.
my pic above shows something similar, the pickle press. The only thing i dislike is that if mold does get in, removal means stirring a lot of it in while removing the pressure plate. I do love it for early stage ferment and then transfer to jars for later.Anyone else have similar, know where to get them?
Hmmm - the product looks fantastic, but be careful with metal in acid, even if it is some kind of stainless. Though the pooch is making sure everything’s okay.I really need to ferment more. A friend got these a couple years ago, unfortunately don't know from where. Self burp, glass plate sized to the jar, and the spring to compress over the initial ferment work well. Anyone else have similar, know where to get them?
View attachment 304796
Habanero hot sauce in the making.
These are done fermenting. When finishing the sauces, besides vinegar, I added some more garlic and some bourbon to the habanero-garlic sauce, and maple syrup and dark rum to the habanero, blackberry and blueberry sauce.And some more. This one is habanero, blueberry, and blackberry.
I'm still trying to figure out ways what to best pair it with. Would appreciate any suggestions!
That's a nice suggestion, I wouldn't have thought of that, thank you!I would lean towards Southern US/Midwestern recipes where berries are often featured. Waffles and cornbread jump to mind immediately.
I thought of chicken and pork as well, because those are a fairly blank canvas and there are lots of recipes that are on the fruity and/or sweet side.It should also work in chicken/pork marinades
Now that's an idea, thanks!add a bite to fruity cocktails like whiskey smashes.
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