OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

Ozzie_Isaac said:

Anyone ferment tomatoes?  I have more than I know what to do with, and wondered if you could.

Never done it, but you certainly could..Cherry? .....

Ozzie_Isaac

lkapigian said:

Ozzie_Isaac said:

Anyone ferment tomatoes?  I have more than I know what to do with, and wondered if you could.

Never done it, but you certainly could..Cherry? .....

I have an assortment of options.  Cherry, Sungold (lots of sugar), roma, and a few heirloom varieties.  I am think a mixture of cherry and sungold.  Just not sure what to expect.

lkapigian

Ozzie_Isaac said:

lkapigian said:

Ozzie_Isaac said:

Anyone ferment tomatoes?  I have more than I know what to do with, and wondered if you could.

Never done it, but you certainly could..Cherry? .....

I have an assortment of options.  Cherry, Sungold (lots of sugar), roma, and a few heirloom varieties.  I am think a mixture of cherry and sungold.  Just not sure what to expect.

Found this 

https://youtu.be/t1fgBF2MuX8

caliking

I'm diggin' that mustard @Sciaggie!

@Ozzie_Isaac i'm jealous. I could eat my body weight in fresh tomatoes. 

SciAggie

@caliking The mustard is easy. I let it sit at room temp about 5 days. Then I think it needs to sit in the refrigerator for at least 2 weeks. The mustard is very sharp and harsh at first, then it mellows and (I think) is really good. I use Brad Leone’s recipe from “It’s Alive!”

Ozzie_Isaac

caliking said:

I'm diggin' that mustard @Sciaggie!

@Ozzie_Isaac i'm jealous. I could eat my body weight in fresh tomatoes. 

My garden is out of control right now.



Here is what was ready today, birds probably got 2x this.

lkapigian

Was running low, store still had Fresnos so a batch of each...usual blend per 5 litres 1 large onion 2-3 heads garlic 1/2 bag baby carrots 2% salt to water weight 3 week ferment 

SciAggie

@lkapigian That looks great. I wish I could get Fresnos around here. Can you guess how many peppers you are using in a 5L batch? 2 1/2 - 3 pounds maybe?

lkapigian

SciAggie said:

@lkapigian That looks great. I wish I could get Fresnos around here. Can you guess how many peppers you are using in a 5L batch? 2 1/2 - 3 pounds maybe?

@sciaggie a little under 5 pounds ,I do but the peppers into thirds VS leaving whole ...we have had more than usual this year, going back to get some more to make more Chipotle 

Ozzie_Isaac

This is my favorite thread, and the most intimidating too.

fishlessman

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

Ozzie_Isaac

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

That is true in concept, and I have made some very good ferments, but it is still black magic to me.  I know when meat is cooked and safe.  These recipes are all process and pray.  I was raised in the 80s where they promised botulism was around every corner waiting to kill you.  That is hard for me to shake, but I am working on it.

fishlessman

Ozzie_Isaac said:

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

That is true in concept, and I have made some very good ferments, but it is still black magic to me.  I know when meat is cooked and safe.  These recipes are all process and pray.  I was raised in the 80s where they promised botulism was around every corner waiting to kill you.  That is hard for me to shake, but I am working on it.

this reminds me, i need to check on that fish sauce i have fermenting on the top of the fridge. will be 8 weeks, i was only going to go 4

SciAggie

@Ozzie_Isaac I understand the “process and pray” concern. A pH meter can help remove some of those fears. Ferments are considered shelf stable with a pH below 4.6. That particular pH refers to the threshold that botulism can survive. Nearly everything I have lacto-fermented from hot sauce to sauerkraut, to kombucha has had a pH below 3.5. 

lkapigian

Ozzie_Isaac said:

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

That is true in concept, and I have made some very good ferments, but it is still black magic to me.  I know when meat is cooked and safe.  These recipes are all process and pray.  I was raised in the 80s where they promised botulism was around every corner waiting to kill you.  That is hard for me to shake, but I am working on it.

PH is typically below 4 in my ferments C. botulinum will not grow in acidic conditions (pH less than 4.6) .....

 https://www.amazon.com/gp/product/B01ENFOIK0/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1

buzd504

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

The pineapple in my last batch was overpowering.  I don't think I am going to try that again.

Is guar gum interchangeable with xanthan gum?

lkapigian

buzd504 said:

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

The pineapple in my last batch was overpowering.  I don't think I am going to try that again.

Is guar gum interchangeable with xanthan gum?

Had to look that up @buzd504 never heard of it

fishlessman

buzd504 said:

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

The pineapple in my last batch was overpowering.  I don't think I am going to try that again.

Is guar gum interchangeable with xanthan gum?

i didnt taste any pineapple at all but the fermentation was fierce

fishlessman

lkapigian said:

Ozzie_Isaac said:

fishlessman said:

Ozzie_Isaac said:

This is my favorite thread, and the most intimidating too.

only thing thats intimidating is the first time you use xanthan gum. other than that its just clean water salt, peppers and something sugary like onion or pineapple etc. you really dont even need the gum, i never used it until a year ago. most recipes on line dont even weigh the salt

That is true in concept, and I have made some very good ferments, but it is still black magic to me.  I know when meat is cooked and safe.  These recipes are all process and pray.  I was raised in the 80s where they promised botulism was around every corner waiting to kill you.  That is hard for me to shake, but I am working on it.

PH is typically below 4 in my ferments C. botulinum will not grow in acidic conditions (pH less than 4.6) .....

 https://www.amazon.com/gp/product/B01ENFOIK0/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1

just added a ph tester to the cart

Ozzie_Isaac

Thank you all for the suggestions.  I am totally new to pH testing in food, but I did find this article informative (I have no reference knowledge in this area, so not guaranteeing info in article)

https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/

lkapigian

Ozzie_Isaac said:

Thank you all for the suggestions.  I am totally new to pH testing in food, but I did find this article informative (I have no reference knowledge in this area, so not guaranteeing info in article)

https://ourdailybrine.com/how-to-test-the-ph-of-food-and-drink/

Good read....i use ph testing for my fermented meats , veggies and sourdough ....

JethroBodeen

I do not own a PH meter and I'm not dead yet or even had the runs. I did my first batch of hot sauce with pineapple and should be ready this weekend. Cant wait to see what it adds. The ferment was definitely very active with the added sugar. I also have not used x-gum yet. I own it now but have not used it. Shoot, i didn't even strain the last batch...

11Longhorns11

Alright, I’m going to be completely upfront with y’all. I’ve been stalking this thread for a while now and have become silently obsessed with fermenting. I just got back from a farmers market with a host of peppers and some pineapple and a bit of lemongrass. What is the appropriate brine percentage for peppers and the like? And would citrus mess up the process?

SciAggie

@11Longhorns11 I’m glad you are taking first steps. The standard brine percentage is 3%. I have no experience with something like pineapple in a hot sauce ferment. I will say items like onions and carrots serve as a carbohydrate source for the bacteria in the ferment. It follows then that some pineapple in small amounts wouldn’t hurt. Don’t take action on my opinion though. I’d wait for some further discussion from others. Google could be your friend if you are comfortable with that. 

The 3% brine is standard practice so you can plan on that. Pineapple - I dunno...

lkapigian

SciAggie said:

Got some mustard into the queue... Ferment one week, refrigerate for two before eating. 

Ordered seeds today!

fishlessman

with no scale ive been using 1/2 tablespoon fine seasalt per cup water, not city water with chlorine

buzd504

11Longhorns11 said:

Alright, I’m going to be completely upfront with y’all. I’ve been stalking this thread for a while now and have become silently obsessed with fermenting. I just got back from a farmers market with a host of peppers and some pineapple and a bit of lemongrass. What is the appropriate brine percentage for peppers and the like? And would citrus mess up the process?

My last batch, I used a good bit of pineapple (with onions, carrots and habeneros).  I thought it was too much and didn't balance well.  I would start very conservative with pineapple.

fishlessman

buzd504 said:

11Longhorns11 said:

Alright, I’m going to be completely upfront with y’all. I’ve been stalking this thread for a while now and have become silently obsessed with fermenting. I just got back from a farmers market with a host of peppers and some pineapple and a bit of lemongrass. What is the appropriate brine percentage for peppers and the like? And would citrus mess up the process?

My last batch, I used a good bit of pineapple (with onions, carrots and habeneros).  I thought it was too much and didn't balance well.  I would start very conservative with pineapple.

i didnt get the odd flavor with the pineapple but ive been using scotch bonnets, maybe the hotter pepper has something to do with the scotch bonnets and pineapple. this batch i mostly mix 50/50 with butter for buffalo wings, was going thru it pretty fast til they stopped selling wings in my store

JethroBodeen

Just bottled these yesterday. The color is a little misrepresented. Its not actually that yellow. This is jalapenos, serranos, carrots, onion, garlic and pineapple. It was a very active ferment undoubtedly due to the extra sugar the pineapple brought. Not much yeast either. The taste is real good. I dont pickup on any pineapple flavor at all. I would say that if anything the pineapple addition over the last batch cut the heat pretty significantly. This was a 3% for 3 weeks. I even actually strained this batch and x-gum addition to thicken a bit. Overall I am pleased with it.

lkapigian

JethroBodeen said:

Just bottled these yesterday. The color is a little misrepresented. Its not actually that yellow. This is jalapenos, serranos, carrots, onion, garlic and pineapple. It was a very active ferment undoubtedly due to the extra sugar the pineapple brought. Not much yeast either. The taste is real good. I dont pickup on any pineapple flavor at all. I would say that if anything the pineapple addition over the last batch cut the heat pretty significantly. This was a 3% for 3 weeks. I even actually strained this batch and x-gum addition to thicken a bit. Overall I am pleased with it.

Winner all the way....it will.mature a lot in the next couple days