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OT- Lacto Fermentation Fun- Peppers and Sriracha
Comments
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vthokie98 said: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.Visalia, Ca @lkapigian
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caliking said:@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.Visalia, Ca @lkapigian -
Finished my first small test batch. Wow! The flavors are complex and the heat sneaks up on you. We have a jalopeno plant that is producing well this was one days harvest, (pictured) some carrots, 1/4 onion 3 cloves garlic. In about a month I’m going to have more peppers than I used to know what to do with. Problem solved. What’s the shelf life of this I imagine with the salt, vinegar and fermentation a couple of months? -
My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work. -
theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.Sandy Springs & Dawsonville Ga -
theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.
I've had luck with dry, but maybe it was the amount I used...gald the taste was great!!Visalia, Ca @lkapigian -
U_tarded said:
Finished my first small test batch. Wow! The flavors are complex and the heat sneaks up on you. We have a jalopeno plant that is producing well this was one days harvest, (pictured) some carrots, 1/4 onion 3 cloves garlic. In about a month I’m going to have more peppers than I used to know what to do with. Problem solved. What’s the shelf life of this I imagine with the salt, vinegar and fermentation a couple of months?
Visalia, Ca @lkapigian -
lkapigian said:U_tarded said:
Finished my first small test batch. Wow! The flavors are complex and the heat sneaks up on you. We have a jalopeno plant that is producing well this was one days harvest, (pictured) some carrots, 1/4 onion 3 cloves garlic. In about a month I’m going to have more peppers than I used to know what to do with. Problem solved. What’s the shelf life of this I imagine with the salt, vinegar and fermentation a couple of months? -
@U_tarded you should be fine...a little added Vinegar get the PH there if it's not alreadyVisalia, Ca @lkapigian
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lkapigian said:theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.
I've had luck with dry, but maybe it was the amount I used...gald the taste was great!!
I read somewhere that grape leaves can be used too. Apparently it's the tannins in the leaves that matter. Makes me think that a tea bag in the brine may also work.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:lkapigian said:theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.theyolksonyou said:My pickles taste great, but they’re way soggy. The okra isn’t as soggy, but could’ve used another pepper and more garlic for me.
Oh well, best thing is we try again!
need to find fresh bay leaves. Dry doesn’t work.
I've had luck with dry, but maybe it was the amount I used...gald the taste was great!!
I read somewhere that grape leaves can be used too. Apparently it's the tannins in the leaves that matter. Makes me think that a tea bag in the brine may also work.Visalia, Ca @lkapigian -
Thanks guys. I guess I need to add more to the next batch.
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theyolksonyou said:Thanks guys. I guess I need to add more to the next batch.Visalia, Ca @lkapigian
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Order placed on Amazon earlier today. Damn you all. Actually, I’m looking forward to this.
has anyone tried cherry tomatoes - either full green or just semi ripe?Not a felon -
Legume said:Order placed on Amazon earlier today. Damn you all. Actually, I’m looking forward to this.
has anyone tried cherry tomatoes - either full green or just semi ripe?Visalia, Ca @lkapigian -
So how do you know when the veggies are ready? Just wait 3 weeks or is there some other indicator? I know the first week the smell was overpowering, but it's gotten much milder now...at a week and a half.
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I ate one.
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theyolksonyou said:I ate one.
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theyolksonyou said:I ate one.Visalia, Ca @lkapigian
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lkapigian said:theyolksonyou said:I ate one.
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theyolksonyou said:lkapigian said:theyolksonyou said:I ate one.Visalia, Ca @lkapigian
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Just a random note to add, re ambient room temps, since it impacts fermentation projects - was reading a blog or something by an Indian lady (about fermenting rice batter for dosas/idlis/appams etc), and she mentions adjustments to the protocol for folks who keeps their homes cooler i.e. "less than 80F".
I laughed because our crib is usually 80F or more, but almost everyone I know keeps their house at frigid temps#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Just a random note to add, re ambient room temps, since it impacts fermentation projects - was reading a blog or something by an Indian lady (about fermenting rice batter for dosas/idlis/appams etc), and she mentions adjustments to the protocol for folks who keeps their homes cooler i.e. "less than 80F".
I laughed because our crib is usually 80F or more, but almost everyone I know keeps their house at frigid temps
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:caliking said:Just a random note to add, re ambient room temps, since it impacts fermentation projects - was reading a blog or something by an Indian lady (about fermenting rice batter for dosas/idlis/appams etc), and she mentions adjustments to the protocol for folks who keeps their homes cooler i.e. "less than 80F".
I laughed because our crib is usually 80F or more, but almost everyone I know keeps their house at frigid temps
Of course if it were me,I would go the preheat the oven for something and say "what that smell?" "Oh Sh!t"
They have a collapsable proofing oven you can set in the 70"s as well
https://www.amazon.com/Brod-Taylor-Folding-Proofer-Cooker/dp/B01MEEH0SE/ref=sr_1_fkmr2_1?ie=UTF8&qid=1536244341&sr=8-1-fkmr2&keywords=collapsible+proofing+ovenVisalia, Ca @lkapigian -
lkapigian said:fishlessman said:caliking said:Just a random note to add, re ambient room temps, since it impacts fermentation projects - was reading a blog or something by an Indian lady (about fermenting rice batter for dosas/idlis/appams etc), and she mentions adjustments to the protocol for folks who keeps their homes cooler i.e. "less than 80F".
I laughed because our crib is usually 80F or more, but almost everyone I know keeps their house at frigid temps
Of course if it were me,I would go the preheat the oven for something and say "what that smell?" "Oh Sh!t"
They have a collapsable proofing oven you can set in the 70"s as well
https://www.amazon.com/Brod-Taylor-Folding-Proofer-Cooker/dp/B01MEEH0SE/ref=sr_1_fkmr2_1?ie=UTF8&qid=1536244341&sr=8-1-fkmr2&keywords=collapsible+proofing+ovenfukahwee maineyou can lead a fish to water but you can not make him drink it -
Why am I getting notifications for this thread, and how do i stop it!?!Franklin, TN
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KGilma2018 said:Why am I getting notifications for this thread, and how do i stop it!?!
Visalia, Ca @lkapigian -
lkapigian said:KGilma2018 said:Why am I getting notifications for this thread, and how do i stop it!?!Franklin, TN
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caliking said:Just a random note to add, re ambient room temps, since it impacts fermentation projects - was reading a blog or something by an Indian lady (about fermenting rice batter for dosas/idlis/appams etc), and she mentions adjustments to the protocol for folks who keeps their homes cooler i.e. "less than 80F".
I laughed because our crib is usually 80F or more, but almost everyone I know keeps their house at frigid temps
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