OT- Lacto Fermentation Fun- Peppers and Sriracha

theyolksonyou

@blasting plan on eating these whole. Not pepper sauce. 

theyolksonyou

Also, I don’t know WTF I’m doing. 

stv8r

So opened mine tonight after a 3 week nap....This is what I saw. The mix is jalapenos, garlic, habaneros, sweet peppers



So is this normal?

lkapigian

stv8r said:

So opened mine tonight after a 3 week nap....This is what I saw. The mix is jalapenos, garlic, habaneros, sweet peppers



So is this normal?

Cloudyis ok, take a taste of the brine @stv8r

theyolksonyou

Ate a **** ton of pickled okra today....

may pay tomorrow 

lkapigian

theyolksonyou said:

Ate a **** ton of pickled okra today....

may pay tomorrow 

Nature's Colon Broom

lkapigian

caliking said:

20stone said:

caliking said:

Oh man. I somehow missed this thread. Thanks for (yet )another kitchen hobby

There’s a papaya hot sauce made in Aruba that we haven’t been able to find here. I’m going to take a crack at it, thanks to this thread. 

I’ll be back to bug you with questions after my stuff from Amazon arrives...

I know I’ve done my part to egg you on. 

Yes. You struck right when I was contemplating buying bigger jars, etc. 



Rice beer. Should be ready in a week or two.

And thanks for the Katz book. 

Watching this @caliking

caliking

lkapigian said:

Watching this @caliking

It’s bubbling away at a decent clip today, so things are happening. Boozy things, hopefully:)

caliking

stv8r said:

So opened mine tonight after a 3 week nap....This is what I saw. The mix is jalapenos, garlic, habaneros, sweet peppers

So is this normal?

What's it smell like? You'll know right quick if it spoiled. If the brine tastes salty sour, then you're probably ok. 

I had a fair bit of Kahm yeast with my second batch of stuff .Skimmed it off and taste has been fine.

stv8r

It smells ok but lots of white stuff all over.  brine tasted hot lol.  a bit weary of eating it though? @lkapigian , thoughts?

caliking

@stv8r I think you’re fine

stv8r

I used sea salt with no iodine.  It did have anticaking agent though...maybe that's why it's cloudy?

theyolksonyou

I’ve been eating the hell out of my okra. 

lkapigian

@stv8r , it's fine . it's never going to be crystal clear, I did notice not Kahm yeast on top this summer with my kitchen hovering 78 to 80, last couple nothing on top. @theyolksonyou I love Okra and going to have to hit up the farmers market, don't see it in the store 

theyolksonyou

You need to move further south. 

The Cen-Tex Smoker

I finally opened this expecting a total flame war/sh*t show since it’s been on the front page so long. I figured there was no way a lacto fermented veggie thread could stay on page 1, while remaining on topic and out of the mud but I was so pleasantly surprised to see that has! Im so proud of us. 

Following with great interest. 

lkapigian

caliking said:

lkapigian said:

Watching this @caliking

It’s bubbling away at a decent clip today, so things are happening. Boozy things, hopefully:)

That is lively  @caliking !

vthokie98

Update.  This stuff is Pure Hot Fire!!!  Will be interesting to see what i can use it in.  It’s almost chili season which will be perfect.

lkapigian

Love the dropper bottles @vthokie98, color looks great and it will,mellow out

caliking

The Cen-Tex Smoker said:

I finally opened this expecting a total flame war/sh*t show since it’s been on the front page so long. I figured there was no way a lacto fermented veggie thread could stay on page 1, while remaining on topic and out of the mud but I was so pleasantly surprised to see that has! Im so proud of us. 

Following with great interest. 

Any “growing up” in this group is purely coincidental and very temporary. 

lkapigian

caliking said:

The Cen-Tex Smoker said:

I finally opened this expecting a total flame war/sh*t show since it’s been on the front page so long. I figured there was no way a lacto fermented veggie thread could stay on page 1, while remaining on topic and out of the mud but I was so pleasantly surprised to see that has! Im so proud of us. 

Following with great interest. 

Any “growing up” in this group is purely coincidental and very temporary. 

Especially since this has advanced to fermenting booze

stv8r

Well I tried my hand at making hot sauce and I sucked lol.  It was sad...just couldn't get the taste where I wanted it.  Tried a few bites of various veggies but was underwhelmed... probably my unsophisticated palate  
Decided to pluck out the jalapenos which I love from the jar normally, and put them back alone to soak a while more.  They still tasted crunchy and a bit too hot.  I was hoping for the style you get on nachos. 

Think I'll try pickles and sauerkraut now.  

lkapigian

@stv8r can you tell us more about the hot sauce IE did you separate the brine from,the pulp, add any seasoning after, did you blend etc., what didn't you like ..your ferment looked fine ...if you are liking your Jalapenos like the jarred you may have to add a little vinegar , maybe sugar ( if you want it sweet ) after the ferment ...im a pickle flunky , still a work in progress

stv8r

I emptied the jars of brine and rinsed the veggies.  Didn't like the yeast I guess  Added rinsed ingredients to the blender with white vinegar and salt. Didn't strain into a sauce as the flavor was not there. Maybe some of the brine would have helped. Taste was harsh not at all complex like a good hot sauce

lkapigian

stv8r said:

I emptied the jars of brine and rinsed the veggies.  Didn't like the yeast I guess  Added rinsed ingredients to the blender with white vinegar and salt. Didn't strain into a sauce as the flavor was not there. Maybe some of the brine would have helped. Taste was harsh not at all complex like a good hot sauce

Just my opinion, but don't rinse and you need some of that brine when you blend...i bring the brine and veggies to an equal ( or close)level


I add salt, vinegar and Xanthan Gum after I separate the pulp from the brine then blend till thicken...


Stick with it @stv8r I think the pulp was making it a bit harsh ....

fishlessman

i like to keep the pulp in the brine, stain some, keep some chunky. have not even added vinegar to any yet, maybe try it this fall.

lkapigian

fishlessman said:

i like to keep the pulp in the brine, stain some, keep some chunky. have not even added vinegar to any yet, maybe try it this fall.

Thanks @fishlessman, i may keep some pulp in one next time, definitely need the brine....dont need the vinegar but I add just a bit of cider for a bit of taste and to ensure my PH is there ( may be a false sense of security as I don't have a PH. Meter....yet)

theyolksonyou

theyolksonyou said:

Jalapeño, habanero, garlic, bay.  Away we go. 

These are crunchy, hot and damn good. 

lkapigian

theyolksonyou said:

theyolksonyou said:

Jalapeño, habanero, garlic, bay.  Away we go. 

These are crunchy, hot and damn good. 

Awesome @theyolksonyou how long did they go

theyolksonyou

lkapigian said:

theyolksonyou said:

theyolksonyou said:

Jalapeño, habanero, garlic, bay.  Away we go. 

These are crunchy, hot and damn good. 

Awesome @theyolksonyou how long did they go

A week and into the fridge today.