OT- Lacto Fermentation Fun- Peppers and Sriracha

lkapigian

fishlessman

something different, small farm up the street is selling kefer from raw milk, might have to stop buy and give it a try. its in maine, by the honor system

Botch

Dim Sum (Bao) dough recipe.  Wanted to post this here so I could find it in the future. 
https://youtu.be/sAFpi2satz8

lkapigian

Botch said:

Dim Sum (Bao) dough recipe.  Wanted to post this here so I could find it in the future. 
https://youtu.be/sAFpi2satz8

Thanks @botch

poster

I have some peppers fermenting, after week 1 one of the batches has a bit of oil on the top. You can see the rainbow effect at the right angle, and a couple small droplets floating around on top.I haven't seen this before, any ideas on where that could have come from and if its a problem?

lkapigian

poster said:

I have some peppers fermenting, after week 1 one of the batches has a bit of oil on the top. You can see the rainbow effect at the right angle, and a couple small droplets floating around on top.I haven't seen this before, any ideas on where that could have come from and if its a problem?

That is odd, if it is in fact oil, I would just skim it off and see if it reappears 

poster

lkapigian said:

poster said:

I have some peppers fermenting, after week 1 one of the batches has a bit of oil on the top. You can see the rainbow effect at the right angle, and a couple small droplets floating around on top.I haven't seen this before, any ideas on where that could have come from and if its a problem?

That is odd, if it is in fact oil, I would just skim it off and see if it reappears 

Think i figured it out. I ran out of jar weights so i used the one of my meat grinder plates as its stainless. I likely put it away slightly oiled. That got me thinking, would a layer of oil on top of a ferment protect the contents from oxygen, like an air lock lid?

HeavyG

poster said:

lkapigian said:

poster said:

I have some peppers fermenting, after week 1 one of the batches has a bit of oil on the top. You can see the rainbow effect at the right angle, and a couple small droplets floating around on top.I haven't seen this before, any ideas on where that could have come from and if its a problem?

That is odd, if it is in fact oil, I would just skim it off and see if it reappears 

Think i figured it out. I ran out of jar weights so i used the one of my meat grinder plates as its stainless. I likely put it away slightly oiled. That got me thinking, would a layer of oil on top of a ferment protect the contents from oxygen, like an air lock lid?

https://www.reddit.com/r/fermentation/comments/o5jfq8/sealing_with_oil/

poster

Last of the season pepper run. Had plenty of sauce so decided to dry some as well. Heavy frost has finally taken out the plants.
Had 2 ferment jars go off on me this year. They smelled kind of like beer and hard alcohol after only 3 weeks of fermenting. They were probably safe, but smelled and tasted weird, so I tossed them. Still have plenty left so it wasn't a huge deal.

lkapigian

Beautiful Colors @poster

Legume

@lkapigian for the life of me I can't find the garlic fermentation post.  I bought a big bag of garlic.  Two questions, 2-3% salt?  Is there anything else worth adding to the batch?

thanks.

Botch

This video popped up on my Ewetube feed.  It's probably been posted in this thread somewhere but it was new to me, so posting it again.  Eric hired a local farmer to plant all the hottest pepper varieties around in 2019, chopped/sliced/fermented, and then bottled for two years.  He checked its pH, ~3, isn't that worse than battery acid?
The smell just about knocked him over, and then instead of trying a drop or two he ingested a teaspoon.  The resulting video was hilarious (even sped-up) but not quite as funny as when Sam TCG and sons took the Paqui Chip Challenge.  Enjoy!  
 
https://www.youtube.com/watch?v=GFZJ8LD8OE0  (and now all of the sudden I can't post ewetubes directly again; damn I get tired of this crap)

HeavyG

https://youtu.be/GFZJ8LD8OE0

lkapigian

Legume said:

@lkapigian for the life of me I can't find the garlic fermentation post.  I bought a big bag of garlic.  Two questions, 2-3% salt?  Is there anything else worth adding to the batch?

thanks.

2-3% is perfect, you can add anything you want, garlic and onions get happy , honey garlic ferment is nice as well, no salt just garlic and honey 

Legume

lkapigian said:

Legume said:

@lkapigian for the life of me I can't find the garlic fermentation post.  I bought a big bag of garlic.  Two questions, 2-3% salt?  Is there anything else worth adding to the batch?

thanks.

2-3% is perfect, you can add anything you want, garlic and onions get happy , honey garlic ferment is nice as well, no salt just garlic and honey 

Excellent, thanks. So what % honey by weight?

Legume

I'll try a few jars.

Botch

Legume said:
Excellent, thanks. So what % honey by weight?

"Brad" from Bon Appetít just poured honey (raw) over a jar of garlic cloves to cover, didn't measure anything (he never does).  After a couple weeks the honey takes on the viscosity of milk.  
I bought a bottle of raw honey to try this, but haven't yet done so; damn lazy retirees...

Legume

Ok, so no water at all, just honey and garlic?

lkapigian

Legume said:

Ok, so no water at all, just honey and garlic?

Just Raw Honey 

Legume

lkapigian said:

Legume said:

Ok, so no water at all, just honey and garlic?

Just Raw Honey 

You left the protip out.  It's taking forever to fill the jar with honey after putting the garlic in.  I'm guessing I should've started with at least some of the honey.

poster

I noticed something odd with one of my ferments today. It is 3-4 weeks old and I never actually checked this one once. The liquid was down an inch under the peppers? Not sure where it all went, but it smells good, tastes ok and there is zero mold or even kham yeast on top. Should be perfectly fine I assume?

Legume

lkapigian

poster said:

I noticed something odd with one of my ferments today. It is 3-4 weeks old and I never actually checked this one once. The liquid was down an inch under the peppers? Not sure where it all went, but it smells good, tastes ok and there is zero mold or even kham yeast on top. Should be perfectly fine I assume?

I would not worry about it 

Legume

My god my whole house smells like garlic.  We were away for the weekend and came back to the smell of fermenting garlic burping - not a pleasant smell, kind of a raw, pungent smell. Next time I leave I'm going to turn the exhaust fan on.

lkapigian

Legume said:

My god my whole house smells like garlic.  We were away for the weekend and came back to the smell of fermenting garlic burping - not a pleasant smell, kind of a raw, pungent smell. Next time I leave I'm going to turn the exhaust fan on.

Interesting 

lkapigian

Going Private Label, a few more hurdles then for sale 

lkapigian

Just thought I'd bump this as to not get too buried 

Ozzie_Isaac

@The_Buffalo
 can you make this thread great again and move it to the main forum?  This is an amazing thread that deserves more eyeballs.

Canugghead

Way too much green onion from the garden, so swmbo said why not kimchi, quite good for first try. Not for the faint of breath 

lkapigian

Canugghead said:

Way too much green onion from the garden, so swmbo said why not kimchi, quite good for first try. Not for the faint of breath 

Now that should be delicious !