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OT- Lacto Fermentation Fun- Peppers and Sriracha
Comments
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fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Visalia, Ca @lkapigian -
lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Got a couple small batches going so I can get the hang of it all. One with Fresno’s, garlic, and onions. One salsa verde, and two fandoms. The fruit is in just sugar some honey and water. We will see.
XL BGE, Vermont Castings gasser
Texan that lives in Winston Salem, NC
God, Family, Texas Football We Don’t Rent Pigs -
The first two small batches I did with a little ginger and pineapple. I couldn’t taste the pineapple but the hint of ginger was nice. FWIW.XL BGE, Vermont Castings gasser
Texan that lives in Winston Salem, NC
God, Family, Texas Football We Don’t Rent Pigs -
Like to know how the fruit turns out @11Longhorns11Visalia, Ca @lkapigian
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lkapigian said:Like to know how the fruit turns out @11Longhorns11XL BGE, Vermont Castings gasser
Texan that lives in Winston Salem, NC
God, Family, Texas Football We Don’t Rent Pigs -
11Longhorns11 said:lkapigian said:Like to know how the fruit turns out @11Longhorns11
Visalia, Ca @lkapigian -
For you guys doing the mashes. Do you ever get yeast or mold on top from the exposed ingredients? Or does enough water come out that they soon get covered? I guess i could do a mash with the usual brine too, instead of just salt? Looking for a way to speed things up a bit
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poster said:For you guys doing the mashes. Do you ever get yeast or mold on top from the exposed ingredients? Or does enough water come out that they soon get covered? I guess i could do a mash with the usual brine too, instead of just salt? Looking for a way to speed things up a bitVisalia, Ca @lkapigian
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Love the Fresnos ...blended this with Calabrian Pepers in Oil....5 litre crock will yield about 4 litres
Visalia, Ca @lkapigian -
lkapigian said:Love the Fresnos ...blended this with Calabrian Pepers in Oil....5 litre crock will yield about 4 litresLarge - Mini - Blackstone 17", 28", 36"
Cumming, GA -
@fence0407 medium heat, it's the smokeyness that it adds I like...i never heard of them until I started making salami, I keep dry and oil packed on hand at all times .....they come from Calabria Italy .....worth the Amazon purchase especially if you like pepper flakes on foodVisalia, Ca @lkapigian
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lkapigian said:@fence0407 medium heat, it's the smokeyness that it adds I like...i never heard of them until I started making salami, I keep dry and oil packed on hand at all times .....they come from Calabria Italy .....worth the Amazon purchase especially if you like pepper flakes on food
Edit - I also add a few Thai chilies to the campfire chipotle sauce to make it much spicier. I believe I got the Thai chilies off Amazon.
Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Just pulled the sriracha. I’m hooked. This stuff is amazing. Can’t wait for next week when the pineapple habanero and salsa verde are ready. Love the way the fermentation elevates the flavors from the peppers. You can really taste the floral habanero...right before they kick you in the nuts. So much fun. Thanks for starting this thread Larry.And the mash is in the dehydrator.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Just pulled the sriracha. I’m hooked. This stuff is amazing. Can’t wait for next week when the pineapple habanero and salsa verde are ready. Love the way the fermentation elevates the flavors from the peppers. You can really taste the floral habanero...right before they kick you in the nuts. So much fun. Thanks for starting this thread Larry.And the mash is in the dehydrator.Visalia, Ca @lkapigian
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We can’t stop eating it. We are Already planning meals around it lol.Keepin' It Weird in The ATX FBTX
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@The Cen-Tex Smoker The can’t stop eating it part - I put hot sauce on everything now. It’s crazy.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 -
Neighbor brought some cucumbers by...4% brine 2 TBS dry dill and Calabrian Pepper bay leaves ....about 1/2 cup brine from an existing ferment ...this is about 4 days, taste an in the fridge ...im having to use jars and plastic containers , running out of room
Visalia, Ca @lkapigian -
Pineapple Habanero mash leather. Dehydrated for 18 hours and Powdered it up in the blender. This is crazy good.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:Pineapple Habanero mash leather. Dehydrated for 18 hours and Powdered it up in the blender. This is crazy good.
Visalia, Ca @lkapigian -
lkapigian said:The Cen-Tex Smoker said:Pineapple Habanero mash leather. Dehydrated for 18 hours and Powdered it up in the blender. This is crazy good.Keepin' It Weird in The ATX FBTX
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fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Visalia, Ca @lkapigian -
lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!Visalia, Ca @lkapigian -
lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!
https://www.amazon.com/dp/B08FRFZRYS/ref=cm_sw_r_cp_apa_i_TjZpFbMWAJ949
I'll start real slowly with the xanthan gum, thanks!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!
https://www.amazon.com/dp/B08FRFZRYS/ref=cm_sw_r_cp_apa_i_TjZpFbMWAJ949
I'll start real slowly with the xanthan gum, thanks!Visalia, Ca @lkapigian -
lkapigian said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:lkapigian said:fence0407 said:Upgraded my cap to an airlock. When should I expect to see action?
On a good note, I did start to see some bubbling in the airlock!
https://www.amazon.com/dp/B08FRFZRYS/ref=cm_sw_r_cp_apa_i_TjZpFbMWAJ949
I'll start real slowly with the xanthan gum, thanks!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I’m about ready to harvest the cayenne peppers from this little guy, where do I start? I was initially going to go with 3% salt (total weight of peppers + water) but I read that 3% may not be enough for peppers. I was also going to remove the stems, slice them in half but otherwise let them ferment whole... or should I do a mash? Maybe drop some garlic and a carrot in there?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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