Cigar Asylum Cigar Forum  

Go Back   Cigar Asylum Cigar Forum > Non Cigar Specialty Forums > Good Eats

Reply
 
Thread Tools Display Modes
Old 09-18-2017, 10:00 AM   #21
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 09-18-2017, 10:12 AM   #22
AdamJoshua
Article 4 Free Inhabitant
 
AdamJoshua's Avatar
8
 
Join Date: Jan 2013
First Name: The Other Adam
Location: Satellite Beach
Posts: 10,190
Trading: (35)
Bolivar Army (Served With Honor)
AdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud ofAdamJoshua has much to be proud of
Default Re: Lacto-Fermentation

Saw a woman doing this in the mall, some people were outraged, but cooking is cooking.
AdamJoshua is offline   Reply With Quote
Old 09-29-2017, 02:00 PM   #23
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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

__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 01-08-2018, 09:35 AM   #24
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 01-08-2018, 11:12 AM   #25
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,827
Trading: (91)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
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.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 01-08-2018, 11:27 AM   #26
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 01-10-2018, 08:24 AM   #27
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 01-10-2018, 08:35 AM   #28
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,827
Trading: (91)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
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.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 01-10-2018, 08:54 AM   #29
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
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
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 03-07-2018, 09:11 AM   #30
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Lacto-Fermentation

Made a small batch of hot sauce last weekend, using 50% (110g) fire-roasted fermented hatch chiles and 50% fire-roasted fermented pueblo chiles, along with another ~75g of brine from the hatch chiles (didn't measure volume, just added to the processor that was already on the scale). Still no food mill, need to leave some kitchen gadgets on the registry, but I used the ol' spoon and sieve method to get pretty much all the liquid out of the pulp. The goal was to do a small batch, so when I ended with 7oz it was perfect, filled up and sealed a 5oz bottle to send out and another 2oz for me to try.

The sauce itself looks great, no noticeable separation and just enough little black specks from the charred pepper skin to give it a good aesthetic. I dried out the leftover pulp and ground it in my new mortar and pestle (kinda old but hadn't used yet), the ground pepper that came out smells heavenly, funky and spicy but heavy on the charred end since most of the charred pepper skin ended up not making it through the sieve into the sauce. Only produced about a tablespoon of dried powder, but I think a little will go a long way with this stuff. Thanks for the tip Bob!
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 03-07-2018, 10:06 AM   #31
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,827
Trading: (91)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

That's awesome Ben! I'm still need to get a food mill too, so I can finally process the batch I've had going since last fall.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Old 03-07-2018, 10:57 AM   #32
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
8
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 5,345
Trading: (24)
Bolivar AirForce (Retired)
Porch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

That sounds really tasty!
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 03-07-2018, 11:30 AM   #33
shilala
Dear Lord, Thank You.
 
shilala's Avatar
6
 
Join Date: Oct 2008
First Name: Scott
Posts: 13,671
Trading: (252)
Cuaba
shilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond repute
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
That's awesome Ben! I'm still need to get a food mill too, so I can finally process the batch I've had going since last fall.
Didn't you get a tomato strainer for on your kitchenaid mixer?
Or was that me? Wait. Yeah, I know I have one.
Maybe you were just whoring onto someone else's thread cause you needed one?

Anyways, those hand mills like Ben linked, those are for mashed potatoes. That's about it. Every polander on the hill has one, it's law.
But they even suck for tomatoes, and they don't deal with seeds at all. The spinner rides up on the seeds, then you gotta spin backwards, then you forward two spins and it quits working again, then you curse and wish you got a proper saucer.

An old tomato saucer is king. But the attachment for the kitchenaid mixer is pretty boss, too. Same difference, it's just more fun with the old grinder for little batches.
__________________
shilala is offline   Reply With Quote
Old 03-07-2018, 11:34 AM   #34
shilala
Dear Lord, Thank You.
 
shilala's Avatar
6
 
Join Date: Oct 2008
First Name: Scott
Posts: 13,671
Trading: (252)
Cuaba
shilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond reputeshilala has a reputation beyond repute
Default Re: Lacto-Fermentation

Quote:
Originally Posted by stearns View Post
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
Christmas baskets, brother.
We put up tons upon tons of stuff when I had the farm. We made "Homemade Goodness" baskets for the whole family, friends, everyone at Christmas.
Jam some homemade sketti noodles and fresh homemade bread along with all the other goodness and they were always a huge hit.
__________________
shilala is offline   Reply With Quote
Old 03-07-2018, 11:37 AM   #35
stearns
Dogbert Consultant
 
stearns's Avatar
13
 
Join Date: Oct 2008
First Name: Ben
Location: RiNo
Posts: 3,947
Trading: (50)
RA
stearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nicestearns is just really nice
Default Re: Lacto-Fermentation

Quote:
Originally Posted by shilala View Post
Didn't you get a tomato strainer for on your kitchenaid mixer?
Or was that me? Wait. Yeah, I know I have one.
Maybe you were just whoring onto someone else's thread cause you needed one?

Anyways, those hand mills like Ben linked, those are for mashed potatoes. That's about it. Every polander on the hill has one, it's law.
But they even suck for tomatoes, and they don't deal with seeds at all. The spinner rides up on the seeds, then you gotta spin backwards, then you forward two spins and it quits working again, then you curse and wish you got a proper saucer.

An old tomato saucer is king. But the attachment for the kitchenaid mixer is pretty boss, too. Same difference, it's just more fun with the old grinder for little batches.
You talkin about something like this? Or a manual grinder like this? Please point me in the right direction, I've only used a food mill for making gnocchi once a long time back so I guess I can only speak to it's use with potatoes, but I need something that doesn't get seeds stuck under it for grinding up peppers. Learn me some of your brain thinking!
__________________
"I woke up this morning, I got myself a beer" - The Doors
stearns is offline   Reply With Quote
Old 03-07-2018, 12:17 PM   #36
T.G
Colonel Dingleberry
 
T.G's Avatar
13
 
Join Date: Mar 2009
First Name: The Other Adam
Posts: 14,453
Trading: (36)
Navy (Served With Honor)
T.G has disabled reputation
Default Re: Lacto-Fermentation

Scott, any reason a good blender like a Vitamix or BlendTec wouldn't work?

I blend whole peppers with seeds, whole peppercorns, coriander, dried whole seed spices, even dried star anise in my virtamix when making sauces.
T.G is offline   Reply With Quote
Old 03-07-2018, 12:25 PM   #37
Chainsaw13
Mse bites can be nasty
 
Chainsaw13's Avatar
11
 
Join Date: Jan 2010
First Name: Bob
Location: Where ever my suitcase is.
Posts: 4,827
Trading: (91)
Bolivar
Chainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by T.G View Post
Scott, any reason a good blender like a Vitamix or BlendTec wouldn't work?

I blend whole peppers with seeds, whole peppercorns, coriander, dried whole seed spices, even dried star anise in my virtamix when making sauces.
That's what I currently do too, in my Vitamix. However, the latest sauce I'm working on has yellow/orange flesh and black seeds. I'd rather not have the seed impart anything on the overall color.

I like the idea of the manual grinder, mostly from a cost perspective.
__________________
We're all here, because we're not all there.
Chainsaw13 is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -6. The time now is 09:23 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.