What are you fermenting today?

[Dace]

Off to relieve gas...........



Oh, not good. No gas buildup but they did not really smell good, kind of ammonia/pickle-y....I took a tiny little nibble - complete mush ewwwwwwww.

Big flop.

 

[Wifezilla]

Anyone try to make their own tabasco yet? I found this recipe....

Quick & Easy Fermented Tabasco Sauce
1/2 gallon fresh, ripe tabasco chile peppers
1/2 cup kosher salt
Mash peppers and put in wide-mouthed, non-metalic container. Top with salt and cover loosely so fermenting gasses can escape.
Put in cool dark place for 6 months. Stir and strain through fine mesh strainer, forcing pulp but not skin and seeds, through. Return seeds and skins to container with water equal to half their volume.
Stir and strain again. Put strained liquid with originally strained liquid into clean container and again cover loosely to allow fermentation to complete. In about two weeks, it is ready.

 

[ORChick]

Wifezilla, this was an account of my go at making Tabasco; slightly different recipe, with no added water. They separate out, solids forming a layer on the bottom of the jar, but a good shake takes care of that.

I have 2 jars of finely chopped peppers fermenting at the moment, using whey and a little less salt than the recipe called for. If it works I should have my own versions of red and green "Tabasco" sauce when I'm done.

Well, I finally got up the nerve to deal with those jars of peppers . I started them in September, and they have been sitting in a dark corner of the kitchen counter since then, and looking rather horrid for quite awhile now. I used plastic baggies with water in them as seals to keep air out, but around the edges this didn't work so well, and they developed some rather nasty looking mold. But today I decided that they aren't going to start looking better if I leave them longer , so I girded my loins, and waded in . The mold was only on the top, and only in spots, so I skimmed it off, poured the pepper puree through a sieve, pressing down on the solids, and took a little taste. Hot!!! I added a couple of Tbls. of vinegar, bottled it up in smaller bottles, and now have red and green "Tabasco" sauce. The green is waaay hotter than the "real" Tabasco, but thats fine with me.

I used the "Fermented Pepper Sauce (Tabasco)" recipe from this site, cutting back a bit on the salt, and adding whey.

http://www.mexican-barbecue-recipes.com/tabasco-hot-sauce-recipes.html#Tabasco_4

 

[Wifezilla]

Oh yeah! I did read that it just didn't sink in. Dopey me

 

[FarmerDenise]

Off to relieve gas...........



Oh, not good. No gas buildup but they did not really smell good, kind of ammonia/pickle-y....I took a tiny little nibble - complete mush ewwwwwwww.

Big flop.

That's the way my pickles turned out that I tried last summer. Unfortunately I had used the last of my small pickles for that experiment. Oh well, there's always this summer
And I did make plenty of pickles with vinegar solutions, so I don't have a shortage of pickles

 

[sylvie]

Just got a copy of "Wild Fermentation" by Katz from my library. I was on the waiting list so long that I forgot that I requested it!
I can't wait to try the nasturtium bud capers this summer; I use loads of capers. Looking forward to expanding my fermented foods.

 

[ORChick]

I started a crock of sauerkraut today. DH and I gave each other a fancy Russian cookbook/travelogue for Christmas:

http://www.amazon.com/Culinaria-Russia-Marion-Trutter/dp/3833146699

The sauerkraut recipe combined cabbage, carrot, apple, and cranberries - sounds really interesting, and the picture looked good. I cut back on the salt, and added whey.

 

[Beekissed]

Just had to tell you all...when I split off my vinegar the other day I also split the mother. It was pretty neat! Just a gelatinous blob. I'm just going to keep my two mothers going and going like one would do sourdough bread.

 

[okiegirl1]

ok, my kombacha has been in the jar since Christmas and I just can't bring myself to do anything with it. It's got all this floaty stuff and slimy stuff.

I'll pick up the jar, look at it and make a face and sit it back down

I'm skeered!!!

 

[xpc]

Just had to tell you all...when I split off my vinegar the other day I also split the mother. It was pretty neat! Just a gelatinous blob. I'm just going to keep my two mothers going and going like one would do sourdough bread.

I may like a scary story from time to time but that just sounds too creepy.

ok, my kombacha has been in the jar since Christmas and I just can't bring myself to do anything with it. It's got all this floaty stuff and slimy stuff.
I'll pick up the jar, look at it and make a face and sit it back down I'm skeered!!!

When I find something like that it usually has a 1990 expiration date on it - I just bag and bury it, life is too short when vinegar is a dollar a gallon.