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OT- Lacto Fermentation Fun- Peppers and Sriracha
Comments
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poster said:
overheating? from blending? what did I miss?Visalia, Ca @lkapigian -
lkapigian said:You'll kill all the good bacteria...some blenders will get quite hot
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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Got a little more than 3 bottles worth. I wish the color was more appealing. Everyone else seems to get bright orange or something good looking ha.Boom
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I think it needs something. Not sure what. Maybe less white onion? See how the taste mellows over the next week or twoBoom
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Awesome @FanOfFanboys ...I use cider vinegar ....about 1/2 cup per blender full 2 TBS Salt...flavor will change a bit in a day
I usually get 3 to 4 bottles per blender full
Play with the flavors ......color looks good...most importantly, great job on this journeyVisalia, Ca @lkapigian -
lkapigian said:You'll kill all the good bacteria...some blenders will get quite hot
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@poster ,I think ( could be wrong ) the a acidic enviroment does not kill the good bacteria as long as there is food...my ferments get below 4 PH early on and they are still lively , the bad bacteria does not like acidic environments......i add vinegar for flavor
Visalia, Ca @lkapigian -
FanOfFanboys said:gotcha, don't want to waste
do you have a go-to recipe to make chili powder? I have never done anything like that. it is mostly habaneros and jalapenos- 3 parts cup sweet paprika.
- 1 Part garlic powder.
- 1 Part Dehydrated Chili pepper.
- 1 Part onion powder.
- 1 Part dried oregano.
- 1 Part ground cumin.
I cold Smoke mine after blending
Visalia, Ca @lkapigian -
Rookie move. Let myself get down to less than a pint of pickled jalapeño. Remedy that.
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theyolksonyou said:Giving the pickles another try. Increased salinity to 5%. Going in the fridge.
Habenero, garlic and fresh bay compliments of @bgebrent and nicholeVisalia, Ca @lkapigian -
Today is the day I taste test. 4 weeks in the fridge.
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Just tasted. Very crisp, but still cucumber after taste. Back into the fridge for a few weeks.
Also, one jar had a floater. Bay leaf escaped and grew mold.
Into the trash they go. -
theyolksonyou said:Just tasted. Very crisp, but still cucumber after taste. Back into the fridge for a few weeks.
Also, one jar had a floater. Bay leaf escaped and grew mold.
Into the trash they go.Visalia, Ca @lkapigian -
Pure Thai Peppers , first time I've done a ferment with Mash vs Whole Peppers ....will do that again...2% salt to the weight of the peppers, blended to a mash ..3 week ferment blistering heat great flavor and color..did this in a jar instead of a croc
Visalia, Ca @lkapigian -
2% salt to weight of the peppers? I thought it was to the amount of water?Boom
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FanOfFanboys said:2% salt to weight of the peppers? I thought it was to the amount of water?
But you are correct, when doing the brine method 2% brine solutionVisalia, Ca @lkapigian -
Wished I'd been doing this all along .....Dehydrated the mash 5 hours at 100
Visalia, Ca @lkapigian -
used some unstrained jalapeno mash this weekend for guacamole. about 2 heaping tablespoons to 5 small avacados seems to work out well. probably make a bottle every few months
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:used some unstrained jalapeno mash this weekend for guacamole. about 2 heaping tablespoons to 5 small avacados seems to work out well. probably make a bottle every few monthsVisalia, Ca @lkapigian
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Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again.
Added black cardamom, clove, and star anise as well this time. Let’s see what it does.
I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few months#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Oh, and thanks again to @20stone for the big ol’ jar and airlock. The mason jars aren’t enough anymore.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:Just set up a batch of stuff- garlic , white onions, japs, poblano, carrots. Liked the 5% salt and same of sugar that I did last time, so I rolled with that again.
Added black cardamom, clove, and star anise as well this time. Let’s see what it does.
I usually eat the fermented bits and homemade yogurt with dinner every day. I’ve noticed (good) GI changes, since I’ve been doing this for the past few monthsSandy Springs & Dawsonville Ga -
I gotta get back on the horse here. Only have a jar of pickles going. Have a supply of jalapeños. Always quick pickles red onions because we go thru them so quickly.
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bgebrent said:Please bring me some of that to put into one of Robin's Bloodies. Please.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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bgebrent said:Please bring me some of that to put into one of Robin's Bloodies. Please.Visalia, Ca @lkapigian
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lkapigian said:My eyes are so bad I saw " Put that into Robins Boobies "#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:@northGAcock would probably grow some, just for you. That’s what a swell guy he is.Sandy Springs & Dawsonville Ga
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