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My First Foray into Lacto-Fermentation

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  • pkadare
    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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  • Argoboy
    commented on 's reply
    Good luck, I make fermented hot sauce every year with peppers i grow it is not difficult to do, I have also done fermented garlic but the garlic smell was over powering.

  • shify
    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 based
    Last edited by shify; November 18, 2021, 03:55 PM.

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  • Debra
    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.
    Last edited by Debra; November 18, 2021, 03:22 PM.

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  • Henrik
    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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  • SierraBBQGuy
    It’s fun, and quite easy to make hot sauce. Here is a jar of Habanero in a brine for a few months, ready anytime now to make some hot sauce. Good luck. Click image for larger version

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  • pkadare
    commented on 's reply
    I'll keep you posted. Can't wait until the spring so I can get some locally grown pickling cucumbers and make some 1/2 and full sours!

  • Murdy
    This is on my list of things to do soon!

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  • pkadare
    started a topic My First Foray into Lacto-Fermentation

    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:
    1. Jalapenos, Spartan Apple, Red Onion, and Garlic. This I will turn into a hot sauce once the fermentation is complete.
    2. 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.
    3. Sauerkraut with 2 of the 3 Cayenne Peppers I managed to harvest this year.
    Hopefully I manage to grow only the good bacteria. 👌🤔

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