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OT- Lacto Fermentation Fun- Peppers and Sriracha
Comments
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I'm In....Do I need whey or can I use a brine from my pepper ferment
Visalia, Ca @lkapigian -
I think brine from peppers is okay. I use brine from sauerkraut.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I underestimated the head space, had to move it to a bigger container ....used brine from some peppers for a starter I had going, used dextrose instead of syrup ...3.5 % brine ....lets see what happens ....how long @Sciaggie ? I hear a few days, seems short
Visalia, Ca @lkapigian -
@lkapigian I let mine sit at room temp for 5 days. Then I put it in the refrigerator for a full two weeks. Mustard is very sharp and raw in the beginning. It will mellow and start to taste right after 2-3 weeks in the fridge.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@lkapigian I let mine sit at room temp for 5 days. Then I put it in the refrigerator for a full two weeks. Mustard is very sharp and raw in the beginning. It will mellow and start to taste right after 2-3 weeks in the fridge.Visalia, Ca @lkapigian
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@lkapigian I pounded the seeds in my granite mortar. That was in the beginning. I like whole grain mustard, so I didn’t try to break the mustard seeds down too much. I probably cracked 25% of the seeds.On the headspace - yeah mustard will absorb a lot of liquid and expands a good bit.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Pepper Mash ferment, these are quick and potent, blend peppers garlic and onion to a mash, 3% salt to the weight of the mash, add No Water....thesecare very active , ready in a few days but I still let them go 3 weeks ...
Visalia, Ca @lkapigian -
I started another 5 Liter ferment of peppers this morning. Homemade hot sauce is addicting.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
I’m in the game! Bought a mini fridge for $25 and rigged it up with temp controller. First batch is pineapple habanero and a tomatillo serrano. Both have a little onion and carrot.2% brine, 64 degrees, 3 week nap.And as a bonus I found out my sweet duke mini fridge is back lit!Keepin' It Weird in The ATX FBTX
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Salsa verde in for the nap now as well. Can’t wait!In case anyone is wondering, I have new air locks arriving tomorrow for the salsa verdeKeepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker Really cool you have a fermentation station. Toot toot!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@The Cen-Tex Smoker Really cool you have a fermentation station. Toot toot!Keepin' It Weird in The ATX FBTX
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Wow!! Thats next level stuff right there. I did they same thing with a chest freezer but turned into a kegerator. A keezer some would call it.
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The Cen-Tex Smoker said:SciAggie said:@The Cen-Tex Smoker Really cool you have a fermentation station. Toot toot!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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caliking said:The Cen-Tex Smoker said:SciAggie said:@The Cen-Tex Smoker Really cool you have a fermentation station. Toot toot!
Visalia, Ca @lkapigian -
lkapigian said:Pepper Mash ferment, these are quick and potent, blend peppers garlic and onion to a mash, 3% salt to the weight of the mash, add No Water....these are very active , ready in a few days but I still let them go 3 weeks ...
Visalia, Ca @lkapigian -
Friend brought by some peppers and 1 random Okra from the garden ....blended to a mash , added some brine for a starter from an active ferment, 3 % salt and a few garlic
Visalia, Ca @lkapigian -
Made a mash for a sriracha style today. Fresno, jalapeno, multi-colored serrano, habanero, and a metric shi!t ton of garlic (yes Ashish, I doubled the garlic). Can’t wait for this one. 3% salt to weight of peppers.Into the Duke mini-fridge for a little nap.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker Looking good! I’m envious of you. I cannot find fresnos around here.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
SciAggie said:@The Cen-Tex Smoker Looking good! I’m envious of you. I cannot find fresnos around here.
They aren't easy to find here either. Central Market usually has them but it's not a guarantee. Whole foods has them at certain stores and you can search amazon to find out where they are. CM lets you order online now too so I can at least know before I go. The festive serranos were a bonus!
Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said:Made a mash for a sriracha style today. Fresno, jalapeno, multi-colored serrano, habanero, and a metric shi!t ton of garlic (yes Ashish, I doubled the garlic). Can’t wait for this one. 3% salt to weight of peppers.Into the Duke mini-fridge for a little nap.Visalia, Ca @lkapigian
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I got my son into it now. This is his first batch of sauerkraut.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Visalia, Ca @lkapigian
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Sauerkraut is the gateway drug of fermentationColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
lkapigian said:The Cen-Tex Smoker said:Made a mash for a sriracha style today. Fresno, jalapeno, multi-colored serrano, habanero, and a metric shi!t ton of garlic (yes Ashish, I doubled the garlic). Can’t wait for this one. 3% salt to weight of peppers.Into the Duke mini-fridge for a little nap.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Salsa verde in for the nap now as well. Can’t wait!In case anyone is wondering, I have new air locks arriving tomorrow for the salsa verde(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:The Cen-Tex Smoker said:Salsa verde in for the nap now as well. Can’t wait!In case anyone is wondering, I have new air locks arriving tomorrow for the salsa verde
Visalia, Ca @lkapigian -
Do y’all find that you get deeper flavor if you start your ferment with a mash?XL BGE, Vermont Castings gasser
Texan that lives in Winston Salem, NC
God, Family, Texas Football We Don’t Rent Pigs -
11Longhorns11 said:Do y’all find that you get deeper flavor if you start your ferment with a mash?Visalia, Ca @lkapigian
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