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Old 09-18-2017, 11:00 AM   #21
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Default Re: Lacto-Fermentation

hmm, haven't been on facebook in a while but it might be worth logging in to get some ideas, I'm sure there are a ton of groups out there experimenting. When I bought some glass weights on amazon it came with a "free membership" to some sort of fermentation club/message board, gotta check that out as well
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Old 09-18-2017, 11:12 AM   #22
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Default Re: Lacto-Fermentation

Saw a woman doing this in the mall, some people were outraged, but cooking is cooking.
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Old 09-29-2017, 03:00 PM   #23
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Default Re: Lacto-Fermentation

Gave the jars a check today, the initial three show no signs of continued fermentation, I gave them a stir anyways and put them back to sit. The more recent hatch chili one still has a little bit of activity but it's getting to the end

A couple weeks ago I broke down the barrel I bought, and took a few staves to lightly sand and cut into 5-6" pieces. I put two of these in the jar fermenting the hot sauce, gonna let those sit for a few months to really let it mingle. Side note, when I was cutting the staves it smelled like delicious beer, it made me thirsty

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Old 01-08-2018, 10:35 AM   #24
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Default Re: Lacto-Fermentation

Checked on these again yesterday, been almost 5 months and all fermentation is definitely completed, but they're just hanging out in the jars waiting for something to happen. The only one I currently have a plan for is the hot sauce jar that I put the barrel staves in, it's smelling amazing almost fruity, hopefully get a chance to do some more work on that one soon. I've made sauce a few different ways, but I think I need a food mill (something like this) to really get the most out of the peppers (although puree and strain has treated me well in the past).

As for the other jars, I might end up blending them into the hot sauce depending on how things are tasting, I always want to experiment with stuff when I have no real goal in mind, I love having jars of fermented peppers around but I find I don't use them as much, I use hot sauces a lot more so miscellaneous jars usually end up being turned into hot sauce then given away. I don't know if I want to one day get a solid recipe and "mass produce" a dozen bottles or so, or if I want to keep doing on-off production runs. For now I'll keep playing and taking notes
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Old 01-08-2018, 12:12 PM   #25
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Default Re: Lacto-Fermentation

I'm contemplating putting a stave in the jar I of peppers I have going right now. It's been fermenting for 5-6 months, maybe longer. Fermentation is complete, but now it's just letting the flavors mature.

I put up two jars of brussel sprout kimchi right after Christmas. Still fermenting away happily. I ate a little bit last week with a dinner I prepared. Still very crunchy but already taking on some of the sour flavor you get with kimchi. Definitely a winner.

As a side note, if you run the solids through a food mill (I need to pick one up too), save them and dehydrate. You can grind further if you'd like. Use as further seasoning, or mix with a salt, etc. I have a jar of two year old fermented garlic scapes I need to process this way.

Oh, the brine from the scapes I"m thinking of using to brine some chicken to then batter/fry.
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Old 01-08-2018, 12:27 PM   #26
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Default Re: Lacto-Fermentation

Thanks for the tips, I've dried full fermented peppers to use in spices but when I strain I always end up throwing away the leftover gunk, I'll definitely save and dry this time.

As for the brine, I use it in stir fries and stuff like that but I've never re-used it for brining purposes. I think the stuff that comes out of my peppers could be a bit too spicy to use to brine a bird, but I bet if I mixed it with regular ol' salt water to dilute it would be pretty tasty
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Old 01-10-2018, 09:24 AM   #27
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Default Re: Lacto-Fermentation

Alright Bob, you got me thinking. Last night I was cooking some chicken breasts in the instant pot to use in a salad, after giving the outsides a quick sear I split them up in two batches to pressure cook, using a trivet so the chicken was not physically touching any liquid. The first I did using 1/2 cup water and 1/2 cup chicken broth for liquid at the bottom of the pressure cooker, the second I used 1/3 cup fermented pepper brine and 2/3 cup water. While I wouldn't call the second one "spicy" (the original brine had a little kick but it wasn't from one of my hot pepper runs), it definitely had a little pepper and funk to it, in a good way. It wasn't enough to call it completely different than the control so I ended up mixing them together to eat, but I think if I upped that to 2/3 cup brine it may impart a significant amount of flavor. I'll give that a shot next time
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Old 01-10-2018, 09:35 AM   #28
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Default Re: Lacto-Fermentation

Interesting idea, glad to hear it worked.

I'm looking at getting either a 1 or 2 gallon crock. Local home brew store has them in stock for good prices, better than Amazon. I want to start doing larger batches of pepper ferments. Reading through a friends recipe, sounds like he continues to add to the crock until it's filled.
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Old 01-10-2018, 09:54 AM   #29
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Default Re: Lacto-Fermentation

I really want to start doing bigger batches, I just have no use for that many peppers, I have a hard time using all the stuff I've built up so far
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