Two more batches of fermentation today. A 2 L batch of some assorted superhots, jalapenos, onion, Garlic, black peppercorns, and mango, along with what I thought were plums but it turns out they are "Apriplums". This batch I did with no brine, just salt and then vacuum sealed. Supposed to be a great method for fermentation.
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My First Foray into Lacto-Fermentation
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Awesome - based on Hot Pork post, I also bought a fermentation starter kit but haven't had a chance to bust it out yet and likely wont be able to until January but also planning on a hot sauce being the first thing I make... likely something habanero basedLast edited by shify; November 18, 2021, 03:55 PM.
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My Husband spent an absolute fortune on various crocks to make sour kraut and pickles and had varied success with them. I found him a Crazy Korean crock and he has had 100 percent success since beginning to use it. It truly is a fill it and forget it kind of process AND very easy to store out of the way.
Compared to the price of crockery pots it is a steal.
https://store.177milkstreet.com/prod...waAtvjEALw_wcBLast edited by Debra; November 18, 2021, 03:22 PM.
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Cool! I made an attempt at sauerkraut a while back, but failed miserably. Need to have another go. Lacto fermentation is great!
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My First Foray into Lacto-Fermentation
I've been thinking about making my own hot sauces, pickles, sauerkraut, etc., but the recipe for Hot Pulled Pork I posted pushed me over the edge and I bought a great kit from Masontops.com. Today I started 3 batches:- Jalapenos, Spartan Apple, Red Onion, and Garlic. This I will turn into a hot sauce once the fermentation is complete.
- Plain Sauerkraut. Just cabbage and salt. Not sure how this is going to turn out as I got lazy and used the shredding wheel on my food processor. I should have probably used the slicing wheel or better still, just my chef knife.
- Sauerkraut with 2 of the 3 Cayenne Peppers I managed to harvest this year.
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