Me? My cup runneth over with bothWould you trade smoked salmon or something for some fermented hot sauce?
The cloudiness is just the lactobacillus bacteria, a lot of it will settle to the bottom when you refrigerate the pickles. I like to put mine in the fridge when they are 90% as fermented as I want. They still ferment in the fridge, my guess is 1 week in the fridge is about 1 day at 70 degrees.It's between 72-78 night and day in here. Good, I was a bit concerned about the cloudiness. The batch I put up today I weighed out the extra 3% weight of the cukes in salt and added that(I still had brine left over that was 4% so I'll have something in between that). I'm planting cabbage starts now, sauerkraut this fall.
There’s gotta be something I could trade yaMe? My cup runneth over with both
Unfortunately my pepper crop sucks this year, they got pushed to the end of my "triage" things to do list before I got them in ground. I sell at farmers markets, so I have connections I'll still get a bunch of peppers.I'm going to try a fermented cayenne hot sauce this year. First time growing peppers and I'm looking forward to them ripening so I can get started!
I'll probably end up buying some from my local farmers market too. I'm thinking garlic-fresno and a serrano-tomatillo, maybe even a habenero-carrot joint.Unfortunately my pepper crop sucks this year, they got pushed to the end of my "triage" things to do list before I got them in ground. I sell at farmers markets, so I have connections I'll still get a bunch of peppers.
That is one of my goals this year--incorporating non-pepper stuff in it. Tomatillos sound like a great idea. I've been wanting to try fruit and something potent like a hab.I'll probably end up buying some from my local farmers market too. I'm thinking garlic-fresno and a serrano-tomatillo, maybe even a habenero-carrot joint.
We like big punchy garlic flavor, we'll do 3-4 cloves in a half gallon cucumber pickle ferment. I haven't done sauces yet so I can't speak to that, but I'll keep it in mind!I usually make up a few fermented hot sauces every year. Sometimes I follow a theme (like green: jales and pablanos). Other times it's a mix of whatever is coming out of the garden. I'm not a big vinegar person so I don't add any afterwards. I've fermented for as long as 6 or 7 weeks, but I think something less is probably the sweet spot (3-4 weeks?) for some tang but not too much funk.
That is one of my goals this year--incorporating non-pepper stuff in it. Tomatillos sound like a great idea. I've been wanting to try fruit and something potent like a hab.
Have you fermented garlic before? My experience in a jar of peppers is that it really, really takes over. (And I'm talking one glove in 2/3s full quart jar.) I felt like it became more a garlic sauce than hot sauce (which wasn't really what I was going for).
I'm realizing I could also add some pressed garlic at the end (i.e., before it goes in the fridge) so I get some of the flavor but not the fermented version.
I did a bit more reading today. I think some of my garlic results may have been from an overly-long ferment.We like big punchy garlic flavor, we'll do 3-4 cloves in a half gallon cucumber pickle ferment. I haven't done sauces yet so I can't speak to that, but I'll keep it in mind!
I wouldn't call it a glob, more of a feathery precipitate. I had a scoby start to form on the surface of one jar when I skimmed and re-bottled them, also a bit of mold got skimmed off. Waiting for the experts to chime in.The white glob forming in the bottom pic. Normal part of the fermentation process?
Have sooooooooooo many peppers ripening at the same time. This gallon jug of them is just scratching the surface. I'll get a few of these fermenting then switch to pickling and dehydrating.
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