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

stearns 06-10-2019 08:53 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 12:57 PM

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 08:08 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 07:58 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 12:30 PM

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 02:21 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 03:29 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 07:08 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 09:16 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 02:03 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.


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