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-   -   Lacto-Fermentation (http://www.cigarasylum.com/vb/showthread.php?t=73286)

stearns 06-10-2019 07:53 AM

Re: Lacto-Fermentation
 
Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious

Chainsaw13 06-10-2019 11:57 AM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by stearns (Post 2177674)
Looks interesting, reminds me of hot pepper relish I used to put on subs growing up, I bet it's delicious

Thatís exactly what I was shooting for. Itíll be interesting to see how the flavors meld over the next couple of weeks. Initial taste, the artichoke was the most dominant.

Chainsaw13 07-03-2019 07:08 AM

Re: Lacto-Fermentation
 
A month into my garum doing its thing. I moved it into my garage last week, to take advantage of the higher temps in there. In the one week, it's progressed a lot further than when in the basement. There's distinct layers as the autolysis does it's stuff.

Chainsaw13 09-02-2019 06:58 AM

Re: Lacto-Fermentation
 
Well crap. Took a peek at my pepper ferments. The red ferment I’ve had going for almost a year has green mold on it. Into the bin it goes.

Porch Dweller 09-02-2019 11:30 AM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Chainsaw13 (Post 2182923)
Well crap. Took a peek at my pepper ferments. The red ferment Iíve had going for almost a year has green mold on it. Into the bin it goes.

Can't you just scoop out the mold from the top? Anything below the brine level should still be good.

Chainsaw13 09-02-2019 01:21 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Porch Dweller (Post 2182951)
Can't you just scoop out the mold from the top? Anything below the brine level should still be good.

Iíll have to take a closer look and see if itís just on the brine.

T.G 09-02-2019 02:29 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Chainsaw13 (Post 2177651)
Made a batch of this today.

https://timsfoodobsession.com/2018/0...ela-esplosiva/ (cool blog too)

Not so much lacto-ferment, but similar method. I used both hot/sweet Calabrian pepper powders, as I have them on hand. It’s HOT! Can’t wait till it’s ready to use.


Had a big bag of random peppers so I made two batches, a medium and a hot, based off this recipe, left out a few ingredients due to carelessness or just not having them.

Right now, 24 hours later, they are at that "new pickle stage" in the ferment, where they still taste like what they are, but with a little lacto sour going and are still kind of crunchy. I swear, being a fan of new pickles, I could eat a whole jar right now with a spoon.

Chainsaw13 09-02-2019 06:08 PM

Re: Lacto-Fermentation
 
I just used some Adam, on a grilled eggplant sandwich I made for dinner. Still spicy hot af, but rounding out the flavors after a few months nicely.

T.G 09-03-2019 08:16 AM

Re: Lacto-Fermentation
 
Cool. I never added extra pepper powder, didn't see the need with the pepper blend being roughly 1/2 red jalapenos, 1/4 habaneros, and 1/4 some other pepper that I think were either Italian Hots or really big cayenne peppers. Be interesting to see how much the heat drops, if any, without the concentrated powder.

Chainsaw13 10-13-2019 01:03 PM

Re: Lacto-Fermentation
 
Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesn’t go bad like the last.

Chainsaw13 02-17-2020 05:21 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Chainsaw13 (Post 2185525)
Started a new batch of red pepper hot sauce. A mix of red Anaheim and red lantern peppers, about 3300g in total. Another 200g of garlic and 4% salt. Hopefully this one doesnít go bad like the last.

Decided to process tonight. Much to my dismay, mold. And on my other batch that was just over a year old. :gary

Enough trying to do large batches in buckets. Too much head space. Going to stick to half gallon or smaller batches.

stearns 02-18-2020 03:15 PM

Re: Lacto-Fermentation
 
Sad to hear Bob. I haven't run any batches of anything lately, decided to pickle my last pepper pickup of the year this year rather than ferment (and haven't made it through my first of five jars yet). Been a little too busy lately to start anything new but I'm planning on joining my CSA again this year so I'll do a few batches as things come into season. I haven't made any actual hot sauce in a while, I never really got the proportions right and the viscosity was always frustratingly thick, for my next sauce my focus will be getting that right, ideally something slightly thicker than a tobasco but can still come through the shaker hole on the top of a bottle

T.G 02-18-2020 08:38 PM

Re: Lacto-Fermentation
 
Oh, so I never came back to post a followup to the pepper-eggplant-carrot etc mash that Bob posted the link for.

Stuff came out really good. Added apple cider vinegar at the point where I wanted to stop the ferment and put it in the refrigerator.

Still have 2- 3 pints or so left.

Took a bunch of it and ran it through a low speed juicer a few times to make a bottle sauce.

Took the pulp from the low speed juicer and put it in a stainless bowl and put a fan on top of it blowing down so I could dehydrate the solids. Took a few days, then I ground them in the coffee grinder I keep just for spices. This stuff was awesome. Unfortunately, as you could imagine the yield is very low.

sigsauer 02-18-2020 09:46 PM

Re: Lacto-Fermentation
 
pics?

Chainsaw13 02-19-2020 06:09 AM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by T.G (Post 2193600)
Oh, so I never came back to post a followup to the pepper-eggplant-carrot etc mash that Bob posted the link for.

Stuff came out really good. Added apple cider vinegar at the point where I wanted to stop the ferment and put it in the refrigerator.

Still have 2- 3 pints or so left.

Took a bunch of it and ran it through a low speed juicer a few times to make a bottle sauce.

Took the pulp from the low speed juicer and put it in a stainless bowl and put a fan on top of it blowing down so I could dehydrate the solids. Took a few days, then I ground them in the coffee grinder I keep just for spices. This stuff was awesome. Unfortunately, as you could imagine the yield is very low.

I"m down to my last 1/8 of a 2 qt jar (I think that's how big it is). Going to need to make some again soon. I have most of the ingredients on hand already.

stearns 02-19-2020 11:01 AM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by T.G (Post 2193600)
Took the pulp from the low speed juicer and put it in a stainless bowl and put a fan on top of it blowing down so I could dehydrate the solids. Took a few days, then I ground them in the coffee grinder I keep just for spices. This stuff was awesome. Unfortunately, as you could imagine the yield is very low.

I do this with the pulp from straining ground up peppers from past hot sauce runs, makes for a fantastic chili powder but the yields were always very low. I usually lay them out on parchment paper in a baking sheet and set the oven to "Keep Warm" or whatever the lowest setting is, takes a few hours but works well, after that I grind the dried pulp down to a powder in a mortar and pestle. When I was moving last year I realized I had way too many jars of fermented chilis so I took a full jar and dried them out on a couple baking sheets, took a little longer but I ended with about 2oz of powder that I now sprinkle on everything, it's not very spicy but adds a nice funkiness to whatever I put them in

Chainsaw13 03-02-2020 07:21 PM

Re: Lacto-Fermentation
 
1 Attachment(s)
Started a few batches of items today. A poblano/serrano/garlic hot sauce thatíll be used as a starter for a batch of fermented anchos. Some blood oranges and Meyer lemons too. Some of the blood oranges will also go into the ancho sauce.

T.G 03-02-2020 08:41 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Chainsaw13 (Post 2194465)
A poblano/serrano/garlic hot sauce thatíll be used as a starter for a batch of fermented anchos.

I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.

Chainsaw13 03-03-2020 06:19 AM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by T.G (Post 2194469)
I'm curious here, could you explain a bit more? Anchos are dried poblanos. You have my attention since the dried peppers will have such a significantly more intense flavor.

I'm going to use the method this guy suggests - https://www.youtube.com/watch?v=da9yn5jJKYc

The poblano ferment will be used as the lacto starter for the larger batch of ancho's. Fingers crossed it turns out.

I could only find serrano's at the store. Was hoping to find at least hab's. I'll grab a few of those for the second ferment to up the heat quotient.

Chainsaw13 03-18-2020 11:11 AM

Re: Lacto-Fermentation
 
Started stage 2 yesterday. I did find some habs and some red bells to get a second ferment going in a vacuum bag. That was a day or so after the poblano/Serrano ferment. Both were processed yesterday into a big batch of rehydrated ancho’s, more fresh garlic and a few more fresh habs. I have 2 half gallon jars now, just waiting on the action to start. Both of the first ferments measured 3.3pH.

stearns 03-18-2020 11:15 AM

Re: Lacto-Fermentation
 
Tell me more about using the vacuum bag

I've been out of the hot sauce game for some time but really want to pick it back up when peppers start cropping up this summer

Chainsaw13 03-18-2020 11:58 AM

Re: Lacto-Fermentation
 
I made a mash out of the bells/habs and 3% salt. Put into a food saver bag and sealed as best I could. Was hard due to the liquid already leeching out. Then left on the counter to do its thing. Had to poke a small air hole to let the co2 escape as the bag started to inflate a lot.

stearns 03-18-2020 12:13 PM

Re: Lacto-Fermentation
 
The co2 was my main curiosity, poking the hole makes sense :tu

Chainsaw13 03-18-2020 02:02 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by stearns (Post 2195593)
The co2 was my main curiosity, poking the hole makes sense :tu

Yea, was blowing up like a pillow.

Chainsaw13 03-19-2020 12:48 PM

Re: Lacto-Fermentation
 
Day 2 and starting to see some signs of activity. Marked the fill level on the outside of the jar. Both are above it now just a bit. Left plenty of head space should it really expand, but not a ton. Might add a couple cabbage leaves on top and cover with brine to keep any nasties away.

Chainsaw13 03-19-2020 06:05 PM

Re: Lacto-Fermentation
 
Ok, maybe jumped the gun. Looks like the solids are separating from the water, pushing them up. Each jar has a layer of liquid on the bottom. Used some cabbage leaves and onion slices to push everything back down, under the liquid.

stearns 03-20-2020 07:56 AM

Re: Lacto-Fermentation
 
Do you use any sort of weight to keep things submerged or just using the cabbage/onion? I bought some glass weights that work perfectly for fermenting in a mason jar but curious how well using other produce works

Chainsaw13 03-20-2020 10:51 AM

Re: Lacto-Fermentation
 
I have those weights, but the fall down into the mash.

Chainsaw13 03-23-2020 05:41 PM

Re: Lacto-Fermentation
 
Welp, another batch down the drain. Last time I do a mash style ferment. Can never keep it all submerged, so I inevitably get mold growing. It’s strictly brine ferments for me.

Chainsaw13 04-14-2020 12:29 PM

Re: Lacto-Fermentation
 
Ok, been busy the last few days. Got a few projects in the works.

Started another batch of hot sauce. Again using dried anchos, plus de arbols for heat. Also, carrot, onion, red bell (for fresh lacto starters) and some quasi-black garlic I had. All submerged in a 3% brine. Started it only a couple days ago and it’s bubbling good already. Didn’t rehydrat the anchos or de arbols. Figured the brine would do that. I’m planning to mix with some blueberry beer vinegar when it’s time to process.

Today I took out my new vac sealer on a test run. Made two batches of sauerkraut, one with caraway seeds. The other is almost kimchi. Added garlic powder, Korean Chile flakes and some chives from the garden.

Porch Dweller 04-14-2020 03:06 PM

Re: Lacto-Fermentation
 
Quote:

Originally Posted by Chainsaw13 (Post 2197280)
Ok, been busy the last few days. Got a few projects in the works.

Started another batch of hot sauce. Again using dried anchos, plus de arbols for heat. Also, carrot, onion, red bell (for fresh lacto starters) and some quasi-black garlic I had. All submerged in a 3% brine. Started it only a couple days ago and itís bubbling good already. Didnít rehydrat the anchos or de arbols. Figured the brine would do that. Iím planning to mix with some blueberry beer vinegar when itís time to process.

Today I took out my new vac sealer on a test run. Made two batches of sauerkraut, one with caraway seeds. The other is almost kimchi. Added garlic powder, Korean Chile flakes and some chives from the garden.

That all sounds so good!


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