Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT- Lacto Fermentation Fun- Peppers and Sriracha
Comments
-
Visalia, Ca @lkapigian
-
Just read the 17 pages... Something else that I want to try now 🤦♂️. What books are you recommending?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
Sandor Katz is the Ferment Guru, but YouTube was my best source...paqman said:Just read the 17 pages... Something else that I want to try now 🤦♂️. What books are you recommending?Visalia, Ca @lkapigian -
a channel in particular?lkapigian said:
Sandor Katz is the Ferment Guru, but YouTube was my best source...paqman said:Just read the 17 pages... Something else that I want to try now 🤦♂️. What books are you recommending?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
@paqman lots of videos ..all you really need is filtered water, non iodized salt, scale and a containerpaqman said:
Keep your brine 2- 5%+- hot sauces I keep the brine on the lower end pickles a bit higher, bay leaves or anything with tannin will keep things crunchy, good fermentation temp range 68-78 but higher or lower will be fine
That white stuff floating on the top of your ferment is kahm yeast and is normal, cloudy ferment is normal
Lacto bacillli ( sp) eat sugar so if you are fermenting veggies low in sugar add some or put an onion or something high in sugar to help the good bacteria get going and overcome the bad
Hot Sauce ( for me ) is a 3 week minimum ferment, where pickles a week
Have fun
https://youtu.be/ZghX4Mrg7kw
Visalia, Ca @lkapigian -
I like the fermented sweet peppers I made. Now I’m going for my first batch of hot sauce. 1 1/2 lbs jalapeño, 2 habaneros, 3 Serrano peppers in a 3% salt solution. Should I add anything else for flavor? Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Awesome @SciAggie , you'll never look back on the hot sauce.....i always add onion and garlic to my sauce ferment, even baby carrots occasionally but always garlic and onionSciAggie said:I like the fermented sweet peppers I made. Now I’m going for my first batch of hot sauce. 1 1/2 lbs jalapeño, 2 habaneros, 3 Serrano peppers in a 3% salt solution. Should I add anything else for flavor?
Also plan on saving and drying out the mash ( if you strain the sauce )...great spice to haveVisalia, Ca @lkapigian -
ThanksColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie if you don't have yet, time to buy/order Xanthan GumVisalia, Ca @lkapigian
-
@lkapigian Thanks for the tip, but I already have some. How much onion and carrot do you add?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie I totally eyeball it....looking @ the amount of peppers you have...maybe 1/4 onion a few baby carrots. Couple to few cloves of garlicVisalia, Ca @lkapigian
-
@lkapigian Thanks. I don’t suppose it matters if I add them tomorrow- I don’t have carrots...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Add anytime @SciAggieSciAggie said:@lkapigian Thanks. I don’t suppose it matters if I add them tomorrow- I don’t have carrots...Visalia, Ca @lkapigian -
I repacked my ferment today. 1 1/2 pounds of jalapeños, 4 jalapeños I smoked on the offset that I had in the fridge, 3 Serranos, 2 Habaneros, 3 small dried chilies, 4 cloves garlic, 1/4 of a small onion, and one small carrot. 3% salt solution.
I hope it’s not too hot. We’ll know in 3 weeks, huh?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
They mellow nicely ...3 weeks is my sweet spot, looking forward to the outcomeSciAggie said:I repacked my ferment today. 1 1/2 pounds of jalapeños, 4 jalapeños I smoked on the offset that I had in the fridge, 3 Serranos, 2 Habaneros, 3 small dried chilies, 4 cloves garlic, 1/4 of a small onion, and one small carrot. 3% salt solution.I hope it’s not too hot. We’ll know in 3 weeks, huh?Visalia, Ca @lkapigian -
@lkapigian Is it normal for the garlic to get an interesting blue-green color? Everything else looks ok. It’s about 10 days into the ferment.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Yup that is Allicin and healthy...i think bruising the garlic helps release it quicker , I smash my garlic a bit when adding it to the fermentSciAggie said:@lkapigian Is it normal for the garlic to get an interesting blue-green color? Everything else looks ok. It’s about 10 days into the ferment.Visalia, Ca @lkapigian -
the sciaggie post on blue garlic had me thinking to just ferment a ton of garlic with some heat and herbs but googling i found fermented paste that looks interesting, maybe making a batch soon
fukahwee maineyou can lead a fish to water but you can not make him drink it -
That is a cool idea, thanks for the post @fishlessmanfishlessman said:the sciaggie post on blue garlic had me thinking to just ferment a ton of garlic with some heat and herbs but googling i found fermented paste that looks interesting, maybe making a batch soonVisalia, Ca @lkapigian -
My first batch is done. I’m a fan.It’s nowhere near as hot as I feared it would be.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Awesome @SciAggie , looks killer and it gets better as it goesSciAggie said:My first batch is done. I’m a fan.It’s nowhere near as hot as I feared it would be.Visalia, Ca @lkapigian -
Y’all should warn people. After 3 weeks I made 3 bottles of hot sauce. I gave one to my nephew because his family loved it. I’ve eaten 1/2 a bottle in two days. At this rate of consumption I’ll be out before the next batch is ready...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
For sure @SciAggie , I have 2 5 litre crocks that keep busy, I get about 8-10 bottles per batch, I keep 1 or 2 and the others go quick ...people really like it....wait till you start cooking with it and the dehydrated mashSciAggie said:Y’all should warn people. After 3 weeks I made 3 bottles of hot sauce. I gave one to my nephew because his family loved it. I’ve eaten 1/2 a bottle in two days. At this rate of consumption I’ll be out before the next batch is ready...Visalia, Ca @lkapigian -
Round #2
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Time to replace that decorative jar you started with something bigger. Anything worth doing is worth overdoing.SciAggie said:Y’all should warn people. After 3 weeks I made 3 bottles of hot sauce. I gave one to my nephew because his family loved it. I’ve eaten 1/2 a bottle in two days. At this rate of consumption I’ll be out before the next batch is ready...(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I continue to live this thread. It’s time to get back in the game for me(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
@20stone I have a 5 liter crock. I’ll use it next...Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
That's a more appropriate size, I think.SciAggie said:@20stone I have a 5 liter crock. I’ll use it next...(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Fermentation fun!
Habanero, onion, garlic in a 3% salt 1% sugar brine.
Pickled onion and garlic in a chili, bourbon honey, apple cider vinegar pickling solution.
Fermented red chili flake garlic paste.
Gonna let all of these sit for a bit and hopefully enjoy in a few weeks!Brandon - Ohio
-
Looks Killer, been wanting to try the paste ferment, curious how it is keep us posted !!Leopoldstoch said:Fermentation fun!
Habanero, onion, garlic in a 3% salt 1% sugar brine.
Pickled onion and garlic in a chili, bourbon honey, apple cider vinegar pickling solution.
Fermented red chili flake garlic paste.
Gonna let all of these sit for a bit and hopefully enjoy in a few weeks!Visalia, Ca @lkapigian
Categories
- All Categories
- 184K EggHead Forum
- 16.1K Forum List
- 461 EGGtoberfest
- 1.9K Forum Feedback
- 10.5K Off Topic
- 2.4K EGG Table Forum
- 1 Rules & Disclaimer
- 9.2K Cookbook
- 15 Valentines Day
- 118 Holiday Recipes
- 348 Appetizers
- 521 Baking
- 2.5K Beef
- 90 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 33 Salads and Dressings
- 322 Sauces, Rubs, Marinades
- 548 Seafood
- 175 Sides
- 122 Soups, Stews, Chilis
- 40 Vegetarian
- 103 Vegetables
- 315 Health
- 293 Weight Loss Forum