Cigar Asylum Cigar Forum  

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

Reply
 
Thread Tools Display Modes
Old 04-14-2020, 04:06 PM   #81
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
11
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 7,417
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 beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
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.
That all sounds so good!
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 03-10-2021, 10:49 AM   #82
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
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.
Revisiting this thread/project. I completely forgot about the garum, tucked away in my basement. It’s been nearly two years now. Should be ready. Lol. I’ll process outside, once our weather isn’t so screwy. Then I can finally send some to Ben.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 03-10-2021, 10:51 AM   #83
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,175
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Lacto-Fermentation

Nice! Processing outside is probably a good idea

I haven't really been fermenting much, I did some hot peppers that I was going to dry out and grind up but forgot I left them in the oven to dry and turned the broiler on the next morning, so there went those. I did do a fresh batch of fermented garlic that's almost done bubbling, those are always good to throw in a sauce
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 03-10-2021, 11:15 AM   #84
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

I have 7, 1 gallon bags of peppers from the garden in my freezer. I really should start making another batch of sauce.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 01-01-2022, 04:10 PM   #85
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
11
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 7,417
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 beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

I had a couple of stragglers on my jalapeno plant last month, so I "lacto'd" them with a little onion and garlic for three weeks. Today I blended them with some fresh jalapenos, garlic, onion, kosher salt, and white and cider vinegars. It turned out pretty tasty; the tang from the fermentation didn't get overpowered by the vinegars.

__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 01-01-2022, 07:19 PM   #86
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Nice work James!
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 01-01-2022, 10:34 PM   #87
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
11
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 7,417
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 beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Chainsaw13 View Post
Nice work James!
Thanks!

I revisited this thread today; how'd that garum turn out?
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 01-02-2022, 07:02 AM   #88
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by Porch Dweller View Post
Thanks!

I revisited this thread today; how'd that garum turn out?
You know, it’s been sitting in the basement still. I’ve looked at it many times and thought to myself, “I really need to process this”. The little bit that’s seeped out of the top tastes good.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 09-18-2022, 10:08 AM   #89
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Started a new hot sauce ferment with mostly frozen peppers and some fresh Serrano’s from the garden. 3.5% brine with a little of the whey from some yogurt. Kicked off the fermentation quickly. I really need to learn to leave more head space.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 09-19-2022, 08:43 AM   #90
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,175
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Lacto-Fermentation

Funny enough, I also put a batch in yesterday, first time probably all year. I stopped for the most part because I'm not too good at making them into hot sauces, I don't use hot sauce enough to keep experimenting until I get it right, and I have a friend who does it really well who keeps me stocked. My only other current uses for lacto-fermentated stuff are garlic for my garlic buffalo sauce and a set hot pepper mix for my honey bbq sauce, so those ones I make about a batch a year of

My wife planted some jalapenos in the garden but they're dinky little things, although full of flavor. She left a bunch on to see if they'd get bigger and they just turned a beautiful shade of bright red, so I chopped a few up to ferment and make into a micro batch sriracha, I figure I'll add to it as more come off in the coming weeks

Quote:
Originally Posted by Chainsaw13 View Post
Started a new hot sauce ferment with mostly frozen peppers and some fresh Serrano’s from the garden. 3.5% brine with a little of the whey from some yogurt. Kicked off the fermentation quickly. I really need to learn to leave more head space.
Any issues starting with frozen? I was worried it might cause problems but that's what I wanted to do with the red jalapenos instead of a rolling ferment. My plan now is just to add a few cut up peppers to the same jar every week or so and top up with salt and water each time
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 09-19-2022, 08:47 AM   #91
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by stearns View Post
Any issues starting with frozen? I was worried it might cause problems but that's what I wanted to do with the red jalapenos instead of a rolling ferment. My plan now is just to add a few cut up peppers to the same jar every week or so and top up with salt and water each time
No issues. Done it a couple of times, adding in some fresh peppers to kick it off.

After a couple of days the ferment has slowed that it’s not pushing brine out of the airlock.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 09-21-2022, 01:58 PM   #92
physiognomy
Feeling at Home
 
physiognomy's Avatar
 
Join Date: Oct 2008
Posts: 540
Trading: (18)
ERdM
physiognomy will become famous soon enough
Default Re: Lacto-Fermentation

Canning sauerkraut. This batch has carrot, dill seed, caraway, and I threw bay and allspice in the bottom of each jar. They’ve been bubbling since 8/7 and decided today was the day.
Attached Thumbnails
Click image for larger version

Name:	06D68388-F638-45A9-85A8-740831A4362B.jpg
Views:	27
Size:	24.8 KB
ID:	19764  
physiognomy is offline   Reply With Quote
Old 09-21-2022, 02:04 PM   #93
stearns
Dogbert Consultant
 
stearns's Avatar
16
 
Join Date: Oct 2008
First Name: Ben
Location: Park Hill
Posts: 5,175
Trading: (50)
RA
stearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to allstearns is a name known to all
Default Re: Lacto-Fermentation

Quote:
Originally Posted by physiognomy View Post
Canning sauerkraut. This batch has carrot, dill seed, caraway, and I threw bay and allspice in the bottom of each jar. They’ve been bubbling since 8/7 and decided today was the day.
Speaking of which, I owe you some kimchi. It's from the giant head of cabbage I got from you, it's been fermenting for a couple weeks and is probably ready soon
__________________
"I was unaware I had an appointment with you fine people today, it turns out I have another engagement, I plan to get drunk, thank you." - Jim Lahey RIP
stearns is offline   Reply With Quote
Old 09-28-2022, 02:17 PM   #94
physiognomy
Feeling at Home
 
physiognomy's Avatar
 
Join Date: Oct 2008
Posts: 540
Trading: (18)
ERdM
physiognomy will become famous soon enough
Default Re: Lacto-Fermentation

Quote:
Originally Posted by stearns View Post
Speaking of which, I owe you some kimchi. It's from the giant head of cabbage I got from you, it's been fermenting for a couple weeks and is probably ready soon
Tasty stuff, Ben! Thanks again! Tried on a burger one night, ramen the next day, & fried rice another night. All really good! Hope your house has aired out a little
physiognomy is offline   Reply With Quote
Old 09-28-2022, 02:37 PM   #95
physiognomy
Feeling at Home
 
physiognomy's Avatar
 
Join Date: Oct 2008
Posts: 540
Trading: (18)
ERdM
physiognomy will become famous soon enough
Default Re: Lacto-Fermentation

My first batch of chilies and garlic bubbled for nearly 2 months in approx 4% brine. Garlic still had a bit to go, but the chilies were ready. Spicy, tangy, hot! A bit of kham showed up, so I called it. Eight quart jars (initially packed tight) made about six pints of really good hot Sriracha! Another batch is down and still good few green chilies (Fresno, jalapeño, mexibell) on the bushes. One of my Habanero Caribbean Red is also loaded, so I will do something special there. Got in a few new books with plenty of ideas.
Attached Thumbnails
Click image for larger version

Name:	7B01AAAC-F38B-4F42-9B3B-ACE23F9AD0DD.jpg
Views:	15
Size:	9.6 KB
ID:	19782   Click image for larger version

Name:	FB3E951F-7A4B-48D8-9C07-3AD0CBBCA78E.jpg
Views:	15
Size:	17.0 KB
ID:	19783   Click image for larger version

Name:	D2273FBA-551F-4044-9978-FD3D1B8DB240.jpg
Views:	14
Size:	15.3 KB
ID:	19784  
physiognomy is offline   Reply With Quote
Old 09-28-2022, 03:13 PM   #96
Porch Dweller
Life is for living
 
Porch Dweller's Avatar
11
 
Join Date: Oct 2012
First Name: James
Location: Mississippi Gulf Coast
Posts: 7,417
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 beholdPorch Dweller is a splendid one to behold
Default Re: Lacto-Fermentation

Looks tasty!
__________________
A 1911 in the hand is faster than 911 on the phone
Porch Dweller is offline   Reply With Quote
Old 09-28-2022, 07:45 PM   #97
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Quote:
Originally Posted by physiognomy View Post
My first batch of chilies and garlic bubbled for nearly 2 months in approx 4% brine. Garlic still had a bit to go, but the chilies were ready. Spicy, tangy, hot! A bit of kham showed up, so I called it. Eight quart jars (initially packed tight) made about six pints of really good hot Sriracha! Another batch is down and still good few green chilies (Fresno, jalapeño, mexibell) on the bushes. One of my Habanero Caribbean Red is also loaded, so I will do something special there. Got in a few new books with plenty of ideas.
Nice! Can’t wait to see what you whip up.

I started another batch using fresh Serrano, and a mix of frozen peppers that I smoked for 3 hours. Used a Chillichump video for reference.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 10-16-2022, 04:47 PM   #98
physiognomy
Feeling at Home
 
physiognomy's Avatar
 
Join Date: Oct 2008
Posts: 540
Trading: (18)
ERdM
physiognomy will become famous soon enough
Default Re: Lacto-Fermentation

Picked the last of my Caribbean red hab’s today and started a batch of habanero carrot sauce. I added a couple yellow jalapeños for good measure!
Attached Thumbnails
Click image for larger version

Name:	86C2B047-5014-41CD-88D0-74F7455802E9.jpg
Views:	18
Size:	23.1 KB
ID:	19806  
physiognomy is offline   Reply With Quote
Old 10-16-2022, 06:30 PM   #99
Chainsaw13
Møøse bites can be nasty
 
Chainsaw13's Avatar
14
 
Join Date: Jan 2010
First Name: Bob
Location: The Enchanted Mitten
Posts: 6,424
Trading: (96)
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 beholdChainsaw13 is a splendid one to behold
Default Re: Lacto-Fermentation

Looks good. How well do you like those lids? I bought the glass weights, but they’ve been a big disappointment. I’m using brine filled ziplock baggies right now.

I did up two batches of serrano’s yesterday, one will be finished with tequila/lime. The other has some green cardamom, coriander and white pepper. Should be interesting.
__________________
My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums.
Chainsaw13 is offline   Reply With Quote
Old 10-17-2022, 08:46 AM   #100
physiognomy
Feeling at Home
 
physiognomy's Avatar
 
Join Date: Oct 2008
Posts: 540
Trading: (18)
ERdM
physiognomy will become famous soon enough
Default Re: Lacto-Fermentation

I haven’t tried anything else yet, but these ball kits work well for me. I will have to try the bags if I go for fermenting a mash down the road. Your Serrano sauces sound great!
physiognomy is offline   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 06:42 PM.


Powered by vBulletin® Version 3.7.4
Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
All content is copyrighted jointly by Cigar Asylum and the content provider.