OT- Lacto Fermentation Fun- Peppers and Sriracha

caliking

theyolksonyou said:

Guess I’m all in. 

If you can return that, I will send you a bag gratis. Just pm your address. 

I somehow ended up with 2 bags of the stuff, and doubt I’ll ever get through even 1. 

theyolksonyou

caliking said:

theyolksonyou said:

Guess I’m all in. 

If you can return that, I will send you a bag gratis. Just pm your address. 

I somehow ended up with 2 bags of the stuff, and doubt I’ll ever get through even 1. 

@caliking I appreciate the offer, but I have plans for low carb tortillas tomorrow night.  

lkapigian

Finally had some Fresnos in the store, this is my favorite Sriracha...5 pounds, 2 onions 3 heads of garlic 2% brine

NPHuskerFL

stv8r

lkapigian said:

blasting said:

How did I miss this thread.  Good stuff!!  Another rabbit hole, lol.

@Ikapigian Did you have any books you'd recommend that pointed you down this path?

@blasting lots of YouTube , Sandor Katz is the fermentation Guru, learned mainly you do not need a starter culture they sell on Amazon, Just non iodized salt (2-3% Brine), non chlorinated water, warmer the weather the faster the ferment, try and keep it under 75, when you are happy with the taste, in the fridge it goes

Damn, so now I have to keep my AC at 75 or below while I try this  I usually set back to 78 when at work.  Will it really make a difference?

lkapigian

stv8r said:

lkapigian said:

blasting said:

How did I miss this thread.  Good stuff!!  Another rabbit hole, lol.

@Ikapigian Did you have any books you'd recommend that pointed you down this path?

@blasting lots of YouTube , Sandor Katz is the fermentation Guru, learned mainly you do not need a starter culture they sell on Amazon, Just non iodized salt (2-3% Brine), non chlorinated water, warmer the weather the faster the ferment, try and keep it under 75, when you are happy with the taste, in the fridge it goes

Damn, so now I have to keep my AC at 75 or below while I try this  I usually set back to 78 when at work.  Will it really make a difference?

I keep mime @78, seems 80 and above you have to pay more attention ....is been 105 where I am,will summer so it creeps up in the kitchen...i just moved my crocks to,the bedroom ...

stv8r

ok thanks.  Bought sweet peppers, jalapenos, habaneros, garlic and pearl onions.  Ready to experiment!

theyolksonyou

You people live in sweat lodges!

lkapigian

stv8r said:

ok thanks.  Bought sweet peppers, jalapenos, habaneros, garlic and pearl onions.  Ready to experiment!

Post em up @stv8r

lkapigian

theyolksonyou said:

You people live in sweat lodges!

I know , and I'm an HVAC contractor 

vthokie98

Giving this a go.  Got homegrown habaneros, aji charapitas, sweet peppers, onion and garlic.  First time doing this and struggling to get the stones to keep everything submerged.  Any issues here or do i need to keep messing with the stones or remove what’s floating?  Any help is greatly appreciated.

Thanks,

lkapigian

Awesome @vthokie98 , I would worry,about the stones...as things settle in and get done float in, just remove the floaters 

vthokie98

OK..so i need to remove whatever floats...will try to get what’s floating now out...thanks

lkapigian

Seeds and such are ok but the veggies will/can get mold ...

stv8r

Well I finally got all my components together and an giving this a whirl too.  Guess we will see how things look in 3 weeks!

lkapigian

Nice @stv8r !

stv8r

lkapigian said:

Nice @stv8r !

Thanks @lkapigian One question, does it matter whether or not you leave an airspace in the jar?  My liquid comes to the top over the weights (I'm using a fermalid to vent when needed). 

lkapigian

stv8r said:

lkapigian said:

Nice @stv8r !

Thanks @lkapigian One question, does it matter whether or not you leave an airspace in the jar?  My liquid comes to the top over the weights (I'm using a fermalid to vent when needed). 

Not really, if there is room /ability for gas to escape you are good 

stv8r

came home today to a very pungent garlic smell.  My jars are venting the gas and it is very garlicky.  I'm wondering if I overdid it?  See above pic.  That garlic(3 heads) was divided among 4 1qt jars. should I consider taking some out?

stv8r

lkapigian said:

theyolksonyou said:

You people live in sweat lodges!

I know , and I'm an HVAC contractor 

I'm an HVAC wholesaler lol

caliking

stv8r said:

came home today to a very pungent garlic smell.  My jars are venting the gas and it is very garlicky.  I'm wondering if I overdid it?  See above pic.  That garlic(3 heads) was divided among 4 1qt jars. should I consider taking some out?

There is no such thing as too much garlic!

lkapigian

Like @caliking said, no such thing...let it ride it will mellow out 

caliking

@lkapigian - do you store the dill pickles in fresh brine when it’s time to stick them in the fridge? Or is it okay to leave them in the original brine? Mine should be done in a couple of days (1 week ferment). 

And to follow-up re: making appams. They are a savory crepe of sorts, made from fermented rice batter. Coconut water and coconut milk go in the mix too. Fried them in a small, lightly oiled wok, by swirling to coat the bottom. The edges turn out thin and crispy, the middle is thicker and soft. 

Usually eaten with meat or veg curry type of stuff. These turned out pretty good. 

lkapigian

caliking said:

@lkapigian - do you store the dill pickles in fresh brine when it’s time to stick them in the fridge? Or is it okay to leave them in the original brine? Mine should be done in a couple of days (1 week ferment). 

And to follow-up re: making appams. They are a savory crepe of sorts, made from fermented rice batter. Coconut water and coconut milk go in the mix too. Fried them in a small, lightly oiled wok, by swirling to coat the bottom. The edges turn out thin and crispy, the middle is thicker and soft. 

Usually eaten with meat or veg curry type of stuff. These turned out pretty good. 

In the fridge, original brine ( I always use original brine) ....they will still ferment but real slow, they don't last long...Those Crepes look great

poster

I'm finding the peppers lose quite a bit of heat as fermenting takes place. Any ideas to stop this a bit? I keep all the seeds in. Could it be the onion I put in with them? I may need to step up to hotter peppers

lkapigian

poster said:

I'm finding the peppers lose quite a bit of heat as fermenting takes place. Any ideas to stop this a bit? I keep all the seeds in. Could it be the onion I put in with them? I may need to step up to hotter peppers

Even Habanero's mellow and I keepall seeds it, I only toss the stem , that's part of the complexity of it...I have never tried to add Reapers or anything like that , so depending on the heat level you want, you need to up the Anti. I like Hot hot stuff but will trade the complexity of a mild fermented sauce any day

vthokie98

Question. Is this an issue?  I feel like I’m scooping things out of this thing twice a day. Peppers and onion keep floating to the top and now the white business is habging out on top. Any help is greatly appreciated. 

lkapigian

vthokie98 said:

Question. Is this an issue?  I feel like I’m scooping things out of this thing twice a day. Peppers and onion keep floating to the top and now the white business is habging out on top. Any help is greatly appreciated. 

That is Kahm Yeast and is OK, It it is either warm where you are fermenting or your salt is a little weak - Weight the peppers down- a Ziplock Baggy full of a brine works ....I find 80 and above I get more Kahm yeast activity 

caliking

@vthokie98 that’s Kahm yeast. Harmless, but can apparently affect the flavor if you leave it in when storing the peppers in the fridge. 

You can can skim it off when you’re done fermenting. I dropped a dry folded paper towel flat on top of it all and picked it up with tongs. Most of the yeast stuck  to the wet paper towel. The peppers and stuff in that jar have tasted fine. 

vthokie98

thanks for the quick responses y'all...was able to get a ziplock of brine in there and hopefully should prevent me from having to pull out more of them.  Must be low on the salt is my guess.  My main floor keeps pretty close to 70 all day and night.  Will add a bit salt to the next time i make brine.