OT- Lacto Fermentation Fun- Peppers and Sriracha

FanOfFanboys

lkapigian said:

Bombdiggity @FanOfFanboys it gets better once you refrigerate it, how was the flavor ?

I think solid. Going to test again soon. Definitely not spicy. Onion and garlic are there, in a good way. Little saltier than I expected

lkapigian

You can get by with a lower salt% brine, or add none when you blend . you should taste no salt once it's fermented so if the brine tastes more like salt than vinegar let it go longer. Mine are Perfect at 3 weeks 

FanOfFanboys

lkapigian said:

You can get by with a lower salt% brine, or add none when you blend . you should taste no salt once it's fermented so if the brine tastes more like salt than vinegar let it go longer. Mine are Perfect at 3 weeks 

yeah, I will let next time brine a little longer. 

For the darker batch I added vinegar and some of the brine. For the lighter batch I added the brine and xantham gum. Maybe I should have used more vinegar and less of the brine

Either way, was cool to do and hopefully next batch will be better for me

stv8r

I'm in! Ordered some Fermilids and weights today.  Can't wait to try this out!  Thanks so much 

lkapigian

FanOfFanboys said:

lkapigian said:

You can get by with a lower salt% brine, or add none when you blend . you should taste no salt once it's fermented so if the brine tastes more like salt than vinegar let it go longer. Mine are Perfect at 3 weeks 

yeah, I will let next time brine a little longer. 

For the darker batch I added vinegar and some of the brine. For the lighter batch I added the brine and xantham gum. Maybe I should have used more vinegar and less of the brine

Either way, was cool to do and hopefully next batch will be better for me

I only add 1/2 cup vinegar 2 tbs salt in a 64 oz blender I bring the brine level up to the pepper level. And about 2/3 full in that blender

FanOfFanboys

I think we have the same blender

so to recap so I know for next time: blender the peppers straight, then strain, and add vinegar/salt to roughly same amount of liquid as the pepper strain?

lkapigian

Add whole peppers to blender ( about 2/3) add brine from ferment to blender till about the top of the peppers , blend to a mash. Press that mash, the the brine from that press add to blender...that is when I add 2 tbs salt 1/2 of cider vinegar and Xgum 

blasting

Made some kraut with one head of regular, and one head of purple cabbage.  First taste of the first batch, using a nighttime brat for a delivery device.

I half expected a fail the first batch, but I gotta say, it was tasty.  The purple cabbage made it pretty colorful.

lkapigian

blasting said:

Made some kraut with one head of regular, and one head of purple cabbage.  First taste of the first batch, using a nighttime brat for a delivery device.

I half expected a fail the first batch, but I gotta say, it was tasty.  The purple cabbage made it pretty colorful.

Nice @blasting , cabbage is a rapid ferment !

caliking

Got a fair bit of Kahm yeast with the second run at this.Skimmed most of it off.  Garlic, few jalapeños, some peppers, red onion this time. 


We had some folks over last weekend, and it was funny trying to explain what was going on in the big jar. 

lkapigian

caliking said:

Got a fair bit of Kahm yeast with the second run at this.Skimmed most of it off.  Garlic, few jalapeños, some peppers, red onion this time. 


We had some folks over last weekend, and it was funny trying to explain what was going on in the big jar. 

How was it @caliking , I had more yeast in the warmer weather vs winter but still great...looks like a winner to,me

poster

caliking said:

Got a fair bit of Kahm yeast with the second run at this.Skimmed most of it off.  Garlic, few jalapeños, some peppers, red onion this time. 


We had some folks over last weekend, and it was funny trying to explain what was going on in the big jar. 

Probably more likely to happen with the large head size you have in the jar I'm thinking? Much greater chance of having oxygen in there, but like you say harmless anyway

caliking

poster said:

caliking said:

Got a fair bit of Kahm yeast with the second run at this.Skimmed most of it off.  Garlic, few jalapeños, some peppers, red onion this time. 


We had some folks over last weekend, and it was funny trying to explain what was going on in the big jar. 

Probably more likely to happen with the large head size you have in the jar I'm thinking? Much greater chance of having oxygen in there, but like you say harmless anyway

That’s what I assumed. My first run was in a quart sized mason jar, filled almost to the rim, and I barely had anything grow on the surface.  I didn’t notice any off flavors, so it seems that skimming the stuff off was adequate. 

@lkapigian - I’m definitely digging this! I need to try more of the starter projects in this thread, and can’t wait to get deeper into the Sandor Katz book. Already have a couple of things bookmarked.  

Next project will probably be dill pickles. My crib may be on the warm side though - 80+ during the day. I’ll give it a shot and see. 

Is the pickling salt necessary, or can I sub noniodized table salt ?

lkapigian

@caliking , that's probably your issue , 80 is getting a bit warm....stick your ferment in an ice chest ( no ice )in the coolest part of your home . Glad you are liking it, a ferment crock is a great purchase 

CTMike

Class last night was great - we came home with ACV, Kraut, Kim Chi, and Kombucha that we made. 

lkapigian

CTMike said:

Class last night was great - we came home with ACV, Kraut, Kim Chi, and Kombucha that we made. 

That is awesome they have classes! It's Alive with bon appetit's Brad Leone is where I get a lot of my "Live Food Help" from

lkapigian

caliking said:

poster said:

caliking said:

Got a fair bit of Kahm yeast with the second run at this.Skimmed most of it off.  Garlic, few jalapeños, some peppers, red onion this time. 


We had some folks over last weekend, and it was funny trying to explain what was going on in the big jar. 

Probably more likely to happen with the large head size you have in the jar I'm thinking? Much greater chance of having oxygen in there, but like you say harmless anyway

That’s what I assumed. My first run was in a quart sized mason jar, filled almost to the rim, and I barely had anything grow on the surface.  I didn’t notice any off flavors, so it seems that skimming the stuff off was adequate. 

@lkapigian - I’m definitely digging this! I need to try more of the starter projects in this thread, and can’t wait to get deeper into the Sandor Katz book. Already have a couple of things bookmarked.  

Next project will probably be dill pickles. My crib may be on the warm side though - 80+ during the day. I’ll give it a shot and see. 

Is the pickling salt necessary, or can I sub noniodized table salt ?

@caliking any non iodized salt will work 

lkapigian

I don't know if I mentioned , but toss in some bay leaves , it will help things stay crunchy ....not an issue if you are blending it, but for stuff you are going to eat 

caliking

lkapigian said:

I don't know if I mentioned , but toss in some bay leaves , it will help things stay crunchy ....not an issue if you are blending it, but for stuff you are going to eat 

1st batch had bay leaves, and onions stayed crunchy. This second batch didn’t have bay leaves and the onions were notably softer. So definitely adding bay leaves next time. 

theyolksonyou

Aaannddd, now I have a new project.  You people are killing me.  

CTMike

Here is what we made last night. L to R is the kimchi, kraut, kombucha, and ACV. Have to press the kimchi and kraut into the brine at least once per to prevent bad bugs from growing. Looking forward to trying these when they are ready. 

lkapigian

I have to ask @CTMike , what is the ACV......Edit- Duh Apple Cider ...Will give that a try---that will be great Spritz on Ribs....BTCHN idea!

theyolksonyou

Here we go okra with habenero, garlic onion. Cucs with same plus dill. 

lkapigian

theyolksonyou said:

Here we go okra with habenero, garlic onion. Cucs with same plus dill. 

Awesome @theyolksonyou , love me some okra !! I did some cucumber a few weeks ago, it was one fast ferment , is check the taste in 7 days 

caliking

Set up some half sour-sweet-hot pickles.  Cukes, japs, garlic, dried cayenne, coriander, bay leaves. 3.5% brine, about 1.3% sugar to start with. Will see how it tastes in a week. 

caliking

And on a somewhat different note, I’ve been dreaming of appams for years. Kind of like a fermented rice batter crepe. A South Indian and Sri Lankan thing (called hoppers in Sri Lanka). 

Soaked 500g of Ponni rice (available at Indian/Pakistani stores) overnight. Ground it up with coconut water in a Vitamix. Added 50g of sourdough starter and letting it go until it doubles in volume. Will add salt and coconut milk before frying them up tomorrow. 

lkapigian

Dam* @caliking ....Took the ball and ran with it!!!

theyolksonyou

Guess I’m all in. 

lkapigian

Awesome @theyolksonyou , little of that goes a long long way 

caliking

lkapigian said:

Dam* @caliking ....Took the ball and ran with it!!!

The genie is out of the bottle!!

some part of me has always wanted to get deeper into the fermentation bidness. Brewed beer for some time many years ago, and then jumped in to the whole sourdough thing about 2 yrs back. This seems like the natural progression of all of that