Lacto fermentation

[Gary Knowels]

I have not, but I like to quick pickle red onions to go with Mexican food. I slice the red onion thin, heat up cider vinegar and sugar with some water on the stove, pour the hot liquid over the sliced onion, and let it cool in the fridge. It makes a delicious topping for spicy food!

I like to pickle them in lime juice with a sliced serrano. 3 parts lime juice, 1 part water, a touch of sugar and plenty of salt, no heating required. I prefer them after pickling at least an hour, even better overnight.

 

[Roper]

I have not, but I like to quick pickle red onions to go with Mexican food. I slice the red onion thin, heat up cider vinegar and sugar with some water on the stove, pour the hot liquid over the sliced onion, and let it cool in the fridge. It makes a delicious topping for spicy food!

Hey Zak, my usual red onion pickling goes like this, steep in hot water for 20 minutes. Drain and cover with 1 to 2 cups of fresh squeezed lime juice…and some salt.

 

[Zak]

Hey Zak, my usual red onion pickling goes like this, steep in hot water for 20 minutes. Drain and cover with 1 to 2 cups of fresh squeezed lime juice…and some salt.

That sounds delicious! I really like the recipes in Trejos Tacos. Here's his recipe that I use (I forgot to list salt in my post above):

 

[Gary Knowels]

I picked the remaining peppers from my garden this week. It's a mixture of serano and tabasco peppers at various ripenesses.

Then I added some other vegetables and seasonings I had on hand.

And chucked it all in a vacuum bag to rock for a couple of weeks before getting blitzed up and refrigerated.


I have no idea how hot it's going to be. If it's too hot I'll ferment more vegetables and mix in to bring the heat down.

 

[SteelHeadDave]

I picked the remaining peppers from my garden this week. It's a mixture of serano and tabasco peppers at various ripenesses.
View attachment 171727
Then I added some other vegetables and seasonings I had on hand.
View attachment 171728View attachment 171729
And chucked it all in a vacuum bag to rock for a couple of weeks before getting blitzed up and refrigerated.
View attachment 171730

I have no idea how hot it's going to be. If it's too hot I'll ferment more vegetables and mix in to bring the heat down.

Let us know how that works for you Gary. I have the same book and I’ve wondered about the vacuum bag method but have never tried it. Just got a new chamber vacuum sealer so I’ve been inclined to give it a shot.

 

[Gary Knowels]

Let us know how that works for you Gary. I have the same book and I’ve wondered about the vacuum bag method but have never tried it. Just got a new chamber vacuum sealer so I’ve been inclined to give it a shot.

First go in the bag for me. I've done lots on crocks and Mason jars

 

[Evan B]

Let us know how that works for you Gary. I have the same book and I’ve wondered about the vacuum bag method but have never tried it. Just got a new chamber vacuum sealer so I’ve been inclined to give it a shot.

I'm a huge fan of the chamber vac method. I keep meaning to post up some of my ferments but life has been so busy lately.

I've done a few pepper ferments this fall so far. Typically 3% salt brine and let it go for like two weeks.