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OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigianlkapigian Posts: 3,684
3 week Ferment, 2% brine nothing more...sweet peppers , jalapenos onions garlic 

Also 3 weeks, Fresnos, carrots onion 



Processed added a little vinegar  and strained to get rid of skin and seed , just liquid at this point



Blended and added Xanthan Gum..pic on the plate is just to show how the gum changes the viscosity 


Awesome Stuff Thanks For Looking 


Visalia, Ca
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Comments

  • jabamjabam Posts: 1,750
    I want some of that!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • The_StacheThe_Stache Posts: 972
    I'd love to see a bit more detailed "recipe" for this process.  The results look OUTSTANDING!!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • lkapigianlkapigian Posts: 3,684
    edited January 21
    I'd love to see a bit more detailed "recipe" for this process.  The results look OUTSTANDING!!
    @The_Stache to simple ..you can do this with any peppers, some make a mash, I just cut the tops off of Fresnos, I use carrots as I think it adds something, pearl onions garlic cloves...put in jar or ferment crock ( I use a crock) make a 2% salt water brine, dump brine in crock , add a weight so everything is submerged...that's it, science makes it good...3 weeks seems to be my sweet spot, I add the peppers to a blender with a couple cups of the brine , blend well and strain...blend again the strained mixture and add Xantan gum.....or you can cook the mixture down to reduce 

    For the fermented peppers same steps but I just stop at 3 weeks , pet them in jars and in the fridge ...they will still ferment but much slower 
    Visalia, Ca
  • The_StacheThe_Stache Posts: 972
    Thanks!

    In a full time state of entropious nebulinity as Head Brewmeister and Chief Flatulator @ Rancho Loco Brewery and Flatutorium, Kirkland, TN

  • lkapigianlkapigian Posts: 3,684
    Thanks!
    Its a fun easy kitchen hobby , I usually have a few ferments going @ a time
    Visalia, Ca
  • FanOfFanboysFanOfFanboys Posts: 2,116
    in to try this

    what is the purpose of the xantan gum? is it req'd?
    Boom
  • HeavyGHeavyG Posts: 5,284
    in to try this

    what is the purpose of the xantan gum? is it req'd?
    It's a thickener.

    A little goes a loooong way.
    Camped out in the (757/804)
  • lkapigianlkapigian Posts: 3,684
    in to try this

    what is the purpose of the xantan gum? is it req'd?
    Xanthan is just to thicken and stabilize ..without it , it's like Tabasco in texture, with it like Rooster Sauce 
    Visalia, Ca
  • fishlessmanfishlessman Posts: 23,483
    looks great, i need to get some of the gum, looks like it really makes it right. just food processed a batch this weekend thats been fermenting from just before tday. friend wanted some green sauce as he says its not as hot, so i did green jalapenos with some orange habaneros =) this ones got some heat
  • lkapigianlkapigian Posts: 3,684
    looks great, i need to get some of the gum, looks like it really makes it right. just food processed a batch this weekend thats been fermenting from just before tday. friend wanted some green sauce as he says its not as hot, so i did green jalapenos with some orange habaneros =) this ones got some heat
    I got it on Amazon under 10 and it will last a long long time, I imagine Corn Starch might work as well
    Visalia, Ca
  • 20stone20stone Posts: 1,593
    That is a great looking fermentofest.  I have my sauerkraut game working, and you are motivating me to throw more stuff in the jar
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lkapigianlkapigian Posts: 3,684
    HeavyG said:
    in to try this

    what is the purpose of the xantan gum? is it req'd?
    It's a thickener.

    A little goes a loooong way.
    I learned that the first time---could harley get the sauce out of the little Woozy Bottles- Bought Squeeze Bottles this time
    Visalia, Ca
  • lkapigianlkapigian Posts: 3,684
    Finished off a 3 week Jalepeno Ferment...2% brine white onions and garlic


    Blended and pressed the pulp


    1/2 cup cider vinegar 2 TBS salt and Xanthan Gum Blend Brine until thick,



    Bottle and enjoy....nothing like Fermented Hot Sauce



    Visalia, Ca
  • 20stone20stone Posts: 1,593
    Killerrrrrrrr
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • lkapigianlkapigian Posts: 3,684
    20stone said:
    Killerrrrrrrr
    Thanks @20stone started some green beans and carrots today 
    Visalia, Ca
  • GrillSgtGrillSgt Posts: 2,041
    Sonofabitch 
    Woodford & Barren Co. KY

    LBGE, XLBGE, 2 Weber Genesis, Weber 22" kettle

    I’d kill for a Nobel Peace Prize

  • blind99blind99 Posts: 4,316
    Nice! What do you do with the leftover pulp?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • lkapigianlkapigian Posts: 3,684
    blind99 said:
    Nice! What do you do with the leftover pulp?
    Thanks @blind99 , it goes to compost , some mix it in the sauce
    Visalia, Ca
  • blind99blind99 Posts: 4,316
    I wonder how it would taste mixed in with bread dough
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
  • lkapigianlkapigian Posts: 3,684
    blind99 said:
    I wonder how it would taste mixed in with bread dough
    Great idea...next batch....i did use my brine to start my sourdough starter
    Visalia, Ca
  • lkapigianlkapigian Posts: 3,684
    Going straight up Habenoro this time...off for a 3 week nap


    With onions and garlic to get the ferment going 


    Weighted down 2% solution and off to bed


    Visalia, Ca
  • lkapigianlkapigian Posts: 3,684
    3 weeks later, color just as bright...blended with the brine, pressed the pulp added salt cider vinegar and Xanthan Gum as usual.....the heat is mild upfront then comes on but not overpowering


    Visalia, Ca
  • gdenbygdenby Posts: 6,045
    Fine product. Looks ready for prime time. When you say "not overpowering," does that mean either/both doesn't wipe out all other flavors and makes the eater sweat bullets?
  • Hoster05Hoster05 Posts: 89
    Have you fermented the veggies then cut them and used them as toppings for a burger, chicken sandwich or anything like that prior to blending for a hot sauce?
    Mankato, MN - LBGE
  • lkapigianlkapigian Posts: 3,684
    @gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 
    Visalia, Ca
  • Hoster05Hoster05 Posts: 89
    lkapigian said:
    @gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 
    Awesome!! How long do the veggies and hot sauce last?  I’m assuming they get eaten up quickly.  How do you store?
    Mankato, MN - LBGE
  • lkapigianlkapigian Posts: 3,684
    Hoster05 said:
    lkapigian said:
    @gdenby you get the habanaro flavor and the heat without wishing the heat would end @Hoster05 fermented veggies are always in the fridge, an Armenian favorite 
    Awesome!! How long do the veggies and hot sauce last?  I’m assuming they get eaten up quickly.  How do you store?
    @Hoster05 , goes quick but because the Ph is low, a year in the fridge would be easy...i use the Xanthan Gum to thicken and stabilize 
    Visalia, Ca
  • baychillabaychilla Posts: 387
    lkapigian said:
    3 week Ferment, 2% brine nothing more...sweet peppers , jalapenos onions garlic 

    Also 3 weeks, Fresnos, carrots onion 



    Processed added a little vinegar  and strained to get rid of skin and seed , just liquid at this point



    Blended and added Xanthan Gum..pic on the plate is just to show how the gum changes the viscosity 


    Awesome Stuff Thanks For Looking 


    That looks good.  A 2% brine is "the ingredients weigh X so the salt content shall be 2% of X?"  
    Near San Francisco in California
  • lkapigianlkapigian Posts: 3,684
    edited July 8
    @baychilla weigh the water ( filtered ) 2% of the water weight , can go as high as 3
    Visalia, Ca
  • baychillabaychilla Posts: 387
    lkapigian said:
    @baychilla weigh the water ( filtered ) 2% of the water weight , can go as high as 3
    So weigh container
    Toss item in and fill with water to cover
    Remove item
    Weigh container with water and subtract container weight
    Figure the resulting amount is water 
    Calculate 2% of that - then add/brine overnight?
    Near San Francisco in California
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