OT- Lacto Fermentation Fun- Peppers and Sriracha

Canugghead

lkapigian said:

show previous quotes

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 !

Today is day six, tasted decent. Never made kimchi before, let alone green onion kimchi! Became a fish sauce snob after tasting the Red Boat, wish I didn't pour two bottles of Three Crabs down the drain then. Would have been perfect for kimchi, no gonna experiment with $pendy Red Boat.

lkapigian

Canugghead said:

show previous quotes

lkapigian said:

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 !

Today is day six, tasted decent. Never made kimchi before, let alone green onion kimchi! Became a fish sauce snob after tasting the Red Boat, wish I didn't pour two bottles of Three Crabs down the drain then. Would have been perfect for kimchi, no gonna experiment with $pendy Red Boat.

Lots of ways to do Kimchi, care to share your process 

Canugghead

Little Steven's favourite Maangchi

https://youtu.be/-p_5xjsxESg?feature=shared

fishlessman

Canugghead said:

Little Steven's favourite Maangchi

https://youtu.be/-p_5xjsxESg?feature=shared

eat it during the weekdays to give people a special breath thats a lot of red pepper flake......

would it be worth trying it with chives and maybe onion instead of green onion, my chive patch is out of control

lkapigian

fishlessman said:

show previous quotes

Canugghead said:

Little Steven's favourite Maangchi

https://youtu.be/-p_5xjsxESg?feature=shared

eat it during the weekdays to give people a special breath thats a lot of red pepper flake......

would it be worth trying it with chives and maybe onion instead of green onion, my chive patch is out of control

The only rule is there is no rules !

fishlessman

lkapigian said:

show previous quotes

fishlessman said:

Canugghead said:

Little Steven's favourite Maangchi

https://youtu.be/-p_5xjsxESg?feature=shared

eat it during the weekdays to give people a special breath thats a lot of red pepper flake......

would it be worth trying it with chives and maybe onion instead of green onion, my chive patch is out of control

The only rule is there is no rules !

maybe this weekend i check on the champagne i put in a bean pot at the start of covid, are there rules for that

lkapigian

fishlessman said:

show previous quotes

lkapigian said:

fishlessman said:

Canugghead said:

Little Steven's favourite Maangchi

https://youtu.be/-p_5xjsxESg?feature=shared

eat it during the weekdays to give people a special breath thats a lot of red pepper flake......

would it be worth trying it with chives and maybe onion instead of green onion, my chive patch is out of control

The only rule is there is no rules !

maybe this weekend i check on the champagne i put in a bean pot at the start of covid, are there rules for that

lol, it only gets better with time 

lkapigian

When people start giving away the vegetables they’ve grown and don’t know what to do with …..,Ferment The Sh!t

Added some onion and garlic I had before they went south 



Blend to a mash, 3% salt …. Added a bit of water at a 3% solution 

To the top of the fridge for a month or so … mashes ferment quick , give it a stir every day or so..  not a big deal if you don’t  ( top of the fridge needs dusting lol )



Thanks for looking 

lkapigian

Haven’t done Whole Grain Mustard for a while 

3% salt to the weight of the seeds 

Top off with a 3% salt water solution, the seeds will swell , I add some brine from an existing ferment to get things going



back in a few weeks , thanks for looking 

Dyal_SC

lkapigian said:

Haven’t done Whole Grain Mustard for a while 

3% salt to the weight of the seeds 

Top off with a 3% salt water solution, the seeds will swell , I add some brine from an existing ferment to get things going



back in a few weeks , thanks for looking 

Now this I look forward to…

Botch

lkapigian said:

Haven’t done Whole Grain Mustard for a while 

I see you added a proportional amount of salt to the weight of the seeds, and a 3% salt solution; what final salinity does it end up, and is there a reason you do both?  

Dyal_SC

21 day Serranos, Onions and Garlic. Just finished. Used champagne vinegar. Best batch yet. 

lkapigian

Dyal_SC said:

21 day Serranos, Onions and Garlic. Just finished. Used champagne vinegar. Best batch yet. 

Looks awesome @Dyal_SC ! Save that mash … I dehydrate and blend to a powder ….makes a great pepper salt as well 

lkapigian

Botch said:

show previous quotes

lkapigian said:

Haven’t done Whole Grain Mustard for a while 

I see you added a proportional amount of salt to the weight of the seeds, and a 3% salt solution; what final salinity does it end up, and is there a reason you do both?  

@Botch I want ( for the most part ) my final salinity to be 2-3% …. When doing a “ mash” like sauerkraut or pepper mash that will create its own brine I will go by the weight of the “ yo be fermented” then add brine as needed to top off ( a 2-3% brine) I do mustard the same way since the seeds will absorb much of the water it’s more of a safety factor .. I could probably do just a 2-3- brine and call it good . Some to salt to the weight of the “ to be fermented “ and just top off with water, in my mind that will dilute the salinity to an unknown 

Ozzie_Isaac

@HannahGreeneEgg

can you move this to the main page?  I keep forgetting about it and it has tons of value.  The last admin spoiled our fun by hiding the entire "Off-Topic" sub in an area you cannot see unless you specifically go here.

lkapigian

Ozzie_Isaac said:

@HannahGreeneEgg

can you move this to the main page?  I keep forgetting about it and it has tons of value.  The last admin spoiled our fun by hiding the entire "Off-Topic" sub in an area you cannot see unless you specifically go here.

Thanks @Ozzie_Isaac

fishlessman

Ozzie_Isaac said:

@HannahGreeneEgg

can you move this to the main page?  I keep forgetting about it and it has tons of value.  The last admin spoiled our fun by hiding the entire "Off-Topic" sub in an area you cannot see unless you specifically go here.

wonder if they could do something about the old thread posting problem that happens with old past threads with this one, it would really be bad to lose it to that vanilla problem

lkapigian

To The Front Bump

caliking

Thanks @lkapigian . I miss this thread. Its an absolute treasure trove of solid info.

lkapigian

caliking said:

Thanks @lkapigian . I miss this thread. It’s an absolute treasure trove of solid info.

Thanks @caliking

poster

Trying kimchi for the first time. There was huge heads of Napa cabbage on sale. Got all this from 1 cabbage 

lkapigian

You are in for a real treat @poster , thanks for sharing 

Botch

"LifeByMikeG" (formerly the ProHomeCooks channel) just released an outstanding video on making probably the most basic food pairing in the world: bread and butter.  I've made my own cremé fraische, sour cream, and cream cheese, but have yet to take it all the way to making my own cultured butter, may have to give this a try soon.  
 
https://youtu.be/8b77PEhXCds?si=5cv4rn4N7ucUVe9J

lkapigian

Botch said:

"LifeByMikeG" (formerly the ProHomeCooks channel) just released an outstanding video on making probably the most basic food pairing in the world: bread and butter.  I've made my own cremé fraische, sour cream, and cream cheese, but have yet to take it all the way to making my own cultured butter, may have to give this a try soon.  
 
https://youtu.be/8b77PEhXCds?si=5cv4rn4N7ucUVe9J

And Brothers Green! I’ve been doing cultured butter when I have bought too much cream for a project, it’s delicious… a good salt is key for me .Simple yet satisfying….and it is stupid easy


also wondering how this thread was converted to a “question thread” ? 

Botch

lkapigian said:
also wondering how this thread was converted to a “question thread” ? 

That just recently happened to me too; I got a notification that JIC had "answered my question"; he didn't, and I hadn't asked anything either.  Some switch must've been toggled somewhere.    

fishlessman

Botch said:

show previous quotes

lkapigian said:
also wondering how this thread was converted to a “question thread” ? 

That just recently happened to me too; I got a notification that JIC had "answered my question"; he didn't, and I hadn't asked anything either.  Some switch must've been toggled somewhere.    

most in off topic are now question threads....

Dyal_SC

Bump at the request of @caliking !  

Not lacto-fermented, but instead a quick and easy pickled asparagus. This is how I did it, but I’m sure there are even better recipes out there. First time for me, and loosely followed some google searches:

3 cups filtered non-chlorinated water
3 cups white distilled vinegar
6 tbs non-iodized sea salt
6 tbs white sugar
black peppercorns 
dill weed
crushed red pepper
3-4 cloves fresh garlic
2 large bunches asparagus, bottoms trimmed
1 half gallon ball/mason jar

Bring the water, vinegar, salt and sugar to a slight simmer until the salt/sugar disappears. Let cool. 

Stuff your jar completely with rinsed asparagus. Add in some garlic as you’re doing this. Top asparagus with some peppercorns, dill, and crushed red pepper. Then slowly add your brine to the jar until covered. Cap it off, shake it around and place in fridge for at least 24 hours. 

Sorry for the messy fridge pic, but the lighting was better in there. 

Tried one spear after less than 24 hours and flavor was pretty decent!  Should keep for a few weeks, so I may add in something to kick the heat up a bit.