Lacto fermentation

[Evan B]

I haven't tested the pH, but it's on par with sauerkraut I typically make and I like sour things. I just consider it an active ferment and therefore "fridge stable". I just monitor for mold or off smells, which has never happened on a hot sauce for me.

That pepper powder trick sounds awesome. The wife would surely be irritated if I brought a dehydrator home though.

There's nothing irritating about having a dehydrator. Especially if you grow peppers

Just find a nice covered area outside to use it.

 

[Gary Knowels]

There's nothing irritating about having a dehydrator. Especially if you grow peppers

Just find a nice covered area outside to use it.

"Another fucking kitchen gadget that you use twice per year and have no good place to store..."

 

[Evan B]

"Another fucking kitchen gadget that you use twice per year and have no good place to store..."

I thought mine would get used twice a year. Actually gets used twice a week now. Especially since I started making my own dog treats.

 

[albula]

Good idea but don't they get stuck in your teeth?

 

[SteelHeadDave]

"Another fucking kitchen gadget that you use twice per year and have no good place to store..."

Gary, if you ever want to borrow a dehydrator hit me up. We have like 4 or 5 of them.

 

[Evan B]

Good idea but don't they get stuck in your teeth?

My dental plan consists of "guess I'm chewing on this one side of my mouth now," so these are crucial for my dental health. Just like they are for my dogs.

 

[Gary Knowels]

Gary, if you ever want to borrow a dehydrator hit me up. We have like 4 or 5 of them.

Thank you, I'll likely take you up on that!
My mom used one a lot when I was a kid, LOTS of fruit leather was consumed

 

[Roper]

"Another fucking kitchen gadget that you use twice per year and have no good place to store..."

Gee, where have I heard that before?…

 

[Novinsky]

Getting back into Ferments. I like these tops used in conjunction with glass pucks. I believe they are called “Pickle Pipes”. Anyone else tried them?

 

[Paige]

I think pickle niple is a better name

 

[Roper]

So, I’m ready to do my first fermentation. I read that filtered or spring water is necessary. Or, airing tap water for 24 hours or boiling for 20 minutes. What do y’all do?

 

[Gary Knowels]

So, I’m ready to do my first fermentation. I read that filtered or spring water is necessary. Or, airing tap water for 24 hours or boiling for 20 minutes. What do y’all do?

Straight from the tap in Tacoma and it works just fine.

 

[Roper]

Well, here is my first shot at fermentation. I went rather simple with carrots, garlic, and a few spices. Now all I have to do is wait….

 

[Zak]

View attachment 191325Well, here is my first shot at fermentation. I went rather simple with carrots, garlic, and a few spices. Now all I have to do is wait….

I just bought the same device and am going to put some carrots up later today. I'll be eager for an update and am curious about how many days it takes you to get the desired flavor.

 

[Zak]

I'm starting super simple: carrots, water, and 3% salt.

 

[Roper]

The carrots came out well, next up is beets, ginger, and garlic.

 

[plaegreid]

No pictures from my makes, but this roasted jalapeno and garlic sauerkraut is EXCELLENT: https://cultured.guru/blog/roasted-jalapeno-sauerkraut-with-dill-and-garlic

Getting back into Ferments. I like these tops used in conjunction with glass pucks. I believe they are called “Pickle Pipes”. Anyone else tried them?View attachment 191096

Love my pickle pipes!

 

[Zak]

The carrots came out well, next up is beets, ginger, and garlic.
View attachment 191682

How many days did you end up fermenting the carrots for?

 

[Matt B]

This thread reminded me that I was gifted a kit to ferment in 32 oz jars so I threw together a pantry clean out kim chi (I guess, it was about half bok choy) in 3% salt solution yesterday. I just used tap water. Do you use distilled or spring or filtered water?

 

[Zak]

This thread reminded me that I was gifted a kit to ferment in 32 oz jars so I threw together a pantry clean out kim chi (I guess, it was about half bok choy) in 3% salt solution yesterday. I just used tap water. Do you use distilled or spring or filtered water?

View attachment 191685

I'm new at this but my fridge filters water so I used that. I use tap water for my sourdough starter and it's fine.