What are you fermenting today?

[freemotion]

 

[Blue Skys]

So I've only mad eit about 1/3 of the way through this thread when an idea struck me. Hubby requested that I make jalapeno relish, so I thought maybe it would be a good thing to attempt fermenting.

I've never fermented (intentionaly) before so I'm a little intemidated.

I am going to buy store bought yogurt to drain to get the whey, then I will chop the jalapenos add a touch of garlic, and salt. How would you seasoned fermenters go about doing it. How much whey would you add? Would you add lime juice?

I need help starting my new adventure!!

 

[big brown horse]

Hold off on the lime juice. Freemotion made fermented jalapenos, as soon as she comes back on, I'm sure she will give you her recipe.

 

[Blue Skys]

Hold off on the lime juice. Freemotion made fermented jalapenos, as soon as she comes back on, I'm sure she will give you her recipe.

Oh I hope so!

 

[freemotion]

Howdy, and welcome to the dark side.....bwahahahaha!!!

I fermented lots of hot peppers by simply mincing them, adding salt and whey and enough filtered (chlorine-free) water to cover. Let sit at room temp (70-75-ish) for three days, then refrigerate indefinitely.

I use more salt in hotter weather, less in cooler weather. I have taken to putting an additional big pinch of salt on top when I use less salt in the mix. You can really use whatever amount you wish to....I use 1-2 tsp per quart for most things now.

I made salsa that called for lime juice, and I did add it before fermenting and it came out great. I just left out the vinegar in my recipe, as the fermenting and aging gets that taste for you, and added the whey and enough liquid to cover the veggies.

Let us know how you like it! Most ferments, although edible after the three days of active fermenting, are better with some age. If you don't like the taste at first, stick the jar in the back of the fridge and test it every week....or month. It is a good idea to relieve pressure in the jar on occasion, or if you forget, put a towel over the jar when opening. You don't want pepper juice in your face. Ask me how I know....

 

[Blue Skys]

Thanks Freemotion! Sounds easy enough... I'll let you know how it turns out.

 

[Hattie the Hen]

I thought you might enjoy this recipe for lemon ice cream made with keffir.

http://chocolateandzucchini.com/archives/2008/07/lemon_kefir_ice_cream.php

Hattie

 

[Blue Skys]

So I think the jalapenos were successful. I burped them today. I started some mustard and pickles today. We'll see what happens! I broke down and bought Nurishing Traditions, I cannot put it down!!

 

[Wifezilla]

Glad you are liking the book. Those side bars are so packed with good information

I opened a jar of garlic and jalapenos that I fermented several months ago and it got lost in the back of the fridge. Things were still fizzing and the jalapenos went in to a back of queso dip I made for hubby.

 

[big brown horse]

I have got to make that recipe WZ! Those are two of my favorite things to eat; "pickled" garlic and jalapeno... on sliced cheddar cheese.

Hattie, that recipe looks devine!