OT- Lacto Fermentation Fun- Peppers and Sriracha

SciAggie

Got another round in the books. This had more carrot so that changed the color. Kahm yeast was bothering me on the surface so I made this a few days ahead of schedule. 

lkapigian

SciAggie said:

Got another round in the books. This had more carrot so that changed the color. Kahm yeast was bothering me on the surface so I made this a few days ahead of schedule. 

Time to get the Crock out @SciAggie
And do some bigger batches..looks great

I saw a video on ChiliChump today where he did a ferment in a vacuum sealed bag  

SciAggie

lkapigian said:

I saw a video on ChiliChump today where he did a ferment in a vacuum sealed bag  

What about the CO2? Won’t it blow up?

lkapigian

SciAggie said:

lkapigian said:

I saw a video on ChiliChump today where he did a ferment in a vacuum sealed bag  

What about the CO2? Won’t it blow up?

That it does, he oversises the bag....he does this with a mash to create a starter culture for other Ferments

https://youtu.be/GKnJiU4_8QU

Leopoldstoch

14 days later. Fermented garlic paste. Really rich roasted garlic flavors with a bit of kick from the chili flakes.

lkapigian

Leopoldstoch said:

14 days later. Fermented garlic paste. Really rich roasted garlic flavors with a bit of kick from the chili flakes.

Thanks for sharing that, was wondering about the Flavor 

Leopoldstoch

Just got done blending a habanero hot sauce after 3 weeks of fermentation.

lkapigian

Leopoldstoch said:

Just got done blending a habanero hot sauce after 3 weeks of fermentation.

Awesome !

lkapigian

Thought I'd give fermented Garlic mas a try...done whole cloves but they day this has more of a roasted garlic flavor...will see

SciAggie

With temps rising, where will you put these? In your fermenting chamber or in a spot in the house?

lkapigian

SciAggie said:

With temps rising, where will you put these? In your fermenting chamber or in a spot in the house?

@SciAggie I’ve had no issues unless I let the kitchen stay above 82 and then just faster ferment and more Kahm yeast....one time we were leaving for a week I just put my crocs in a closet so I could shut the AC off

SciAggie

@lkapigian Good to know. I’m addicted to this hot sauce. 

lkapigian

SciAggie said:

@lkapigian Good to know. I’m addicted to this hot sauce. 

@SciAggie you will be refilling for all your friends soon

SciAggie

I'm thinking really seriously about trying to make my own chipotles in adobo and can them. I can't decide if I really admire guys like you on the forum or hate you. I end up tumbling down a lot of different rabbit holes, lol.

SciAggie

One more time...

SciAggie

I sprayed the inside of the jar with Star San to sterilize it (after a good washing in hot soapy water).  I’m hoping that and the cabbage leaf will keep everything under the brine. Maybe it will cut down on the Kahm yeast if I keep the moat full of water and exclude any oxygen. We’ll see. 

lkapigian

SciAggie said:

I sprayed the inside of the jar with Star San to sterilize it (after a good washing in hot soapy water).  I’m hoping that and the cabbage leaf will keep everything under the brine. Maybe it will cut down on the Kahm yeast if I keep the moat full of water and exclude any oxygen. We’ll see. 

Keeping the air lock and limiting opening the lid helps a lot ....i run into problems at times with cool nights warm days the water seal will siphon into the crock, not a bid deal bit have to keep an eye on it

SciAggie

@lkapigian In other news - it will be a bit before I get my curing chamber built. There was a run on freezers apparently - and getting a new one may take until July- September...

lkapigian

SciAggie said:

@lkapigian In other news - it will be a bit before I get my curing chamber built. There was a run on freezers apparently - and getting a new one may take until July- September...

I bought mine just in time , pulling my first salami out ...worked quite well, nice even drying zero case hardening 

caliking

SciAggie said:

... I can't decide if I really admire guys like you on the forum or hate you. I end up tumbling down a lot of different rabbit holes, lol.

Ummm... pot calling the kettle black?

caliking

Leopoldstoch said:

14 days later. Fermented garlic paste. Really rich roasted garlic flavors with a bit of kick from the chili flakes.

Mainly garlic and chili in there? I’ve been wanting to make garlic fermented in miso, after seeing it on an episode of Brad Leone’s “It’s Alive!”

Leopoldstoch

caliking said:

Leopoldstoch said:

14 days later. Fermented garlic paste. Really rich roasted garlic flavors with a bit of kick from the chili flakes.

Mainly garlic and chili in there? I’ve been wanting to make garlic fermented in miso, after seeing it on an episode of Brad Leone’s “It’s Alive!”

Pretty much! It was simply garlic, dry chili flakes, and salt. 

SciAggie

Soooooo - talk to me about yogurt. Can I use store bought yogurt as a starter culture to make my own?

lkapigian

SciAggie said:

Soooooo - talk to me about yogurt. Can I use store bought yogurt as a starter culture to make my own?

Yes sir, buy Greek Plain , will work fine it has active culture...we call it Madzoon...makes for a Great Cold Summertime Soup as well, we add Barley and Mint ...

Sous Vide works well to start it

JethroBodeen

Started a hot sauce ferment and some half sour pickles yesterday. We shall see!

lkapigian

JethroBodeen said:

Started a hot sauce ferment and some half sour pickles yesterday. We shall see!

Awesome, check on the half sour pickles early like day 5, they get there quick , then in the fridge 

lkapigian

Thought I would land this here since it is Lacto Fermentation as well ( you can lacto ferment more than just veggies )

Just starting into this rabbit hole and love the end results, I am posting this to show it can be done without any special equipment ...I do have grinders stuffers etc but can be done with no special equipment 

Hand Chopped the Protein , with fermented meat you want to take extra time to remove sinew etc, I also separate the protein and fat get a more accurate % and makes for a better end product.....I don't take that time with fresh sausage 



In the containers above , Starter Culture ( think yeast for bread or starter culture for veggies ) Mold 600 ( the white mold you see on the outside of salami ), recommend until you have some ferments going ) and spice mix which contains Salt 2.5 %  ( higher than fresh Sausage ) cure #2 .25 % ( cure 2 if going over 4 weeks) Dextrose to feed the bacteria, the rest is just flavor...you can do just salt and pepper for seasoning ,it will be excellent 

I stuffed these by hand into Beef Middles, you can use hog casing or collagen ...remember it will shrink considerably ...the package in the middle is for Testing



Next step is to get the fermentation going, done @ a higher temp ....I do have a chamber set up for this process, BUT for this I just put it in the oven with a light on, or you can do a warm room temp.....The Culture I use "flavor of Italy" this takes 18-24 hours...this process is to lower the PH and fend off the nasties ....This culture is ready when the PH hits 4.9-5.1...I have a meter, but realistically , its ready in that time frame every time.... I "press" mine during that time, makes for quicker drying and good presentation "  soppressata 



after 24 hours into the drying chamber ..Mine is a Mini Fridge that I have (2) converted for Curing and Drying.....BUT this can be done in your fridge with no special equipment with UMAi Dry Sausage Bags https://umaidry.com/collections/salumi , this first step is the same 



My Chamber is Full





After about 6 Weeks, your patience is rewarded 




Thanks for looking 

SciAggie

I'm anxious to get a curing chamber built.
I counted this morning and I have 5 different fermented products I've done in the refrigerator. I made my first yogurt yesterday. It was delicious.

Thanks for the inspiration.

JethroBodeen

lkapigian said:

JethroBodeen said:

Started a hot sauce ferment and some half sour pickles yesterday. We shall see!

Awesome, check on the half sour pickles early like day 5, they get there quick , then in the fridge 

Pulled one of my pickles today to try. The first one I forked was soft/mushy. Took a bite and the center of the cuke was missing. It was hollow. Until I try another one, I wont know but it may have been that cuke was different. The rest of them in the jar seem firm though. The taste is there. I got a cinnamon taste off of it that I didnt care for. I checked the pickling spice that I used and sure enough, the first ingredient is cinnamon. Not sure I'll go that route and if I do I will use much less of it. All in all its a pretty good first go at it.....Couple weeks Ill need too do the next step with the hot sauce.

lkapigian

JethroBodeen said:

lkapigian said:

JethroBodeen said:

Started a hot sauce ferment and some half sour pickles yesterday. We shall see!

Awesome, check on the half sour pickles early like day 5, they get there quick , then in the fridge 

Pulled one of my pickles today to try. The first one I forked was soft/mushy. Took a bite and the center of the cuke was missing. It was hollow. Until I try another one, I wont know but it may have been that cuke was different. The rest of them in the jar seem firm though. The taste is there. I got a cinnamon taste off of it that I didnt care for. I checked the pickling spice that I used and sure enough, the first ingredient is cinnamon. Not sure I'll go that route and if I do I will use much less of it. All in all its a pretty good first go at it.....Couple weeks Ill need too do the next step with the hot sauce.

I just go strait up salt and chili flakes, sometimes fresh dill, skip the pickling spice...also did you add any bay leaf, you need some Tannin to keep it crunchy .....also cutting the flower end off the cuc needs to be done

my first half sour pickles were a bit soft , went basic after that and been pleased