Lacto-Fermentation

Chainsaw13 · 06-09-2019, 08:32 PM

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.

T.G · 09-02-2019, 02:29 PM

Quote:

Originally Posted by Chainsaw13

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.

06-09-2019, 08:32 PM	#1
Chainsaw13 Møøse bites can be nasty Join Date: Jan 2010 First Name: Bob Location: The Enchanted Mitten Posts: 7,230 Trading: (96)	Re: Lacto-Fermentation 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. __________________ My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.