You throw a shrimp shell in the top pic one for flavor?
Pickled watermelon rind from Monday’s melon. also threw the leftover brine on some asparagus for refrigerator sweet pickles because why the fuck not? Just waiting for the lids to pop down and they are done. Not pictured: 2 quarts of spicy pickled radishes lacto fermenting in the garage we started Sunday. Will taste the brine tomorrow to see if they are done.
That’s what’s left of thinly sliced lemon after a few transfers. To make this recipe every couple of days you drain the liquid and boil in more sugar. By the time it’s ready to can the fruit is mostly dissolved and all that goes into the jars is the rind of the lemons as part of the pickling spices. If you have never had them before, the finished rind bits look more like peaches than anything else. Taste a bit like sour peach rings, too. I like to have them with cheese and charcuterie plates.
Since I have been doing more and more hot sauces and making sauce by adding a premade (by us) mash to fresh sauce, I asked for a pH meter to make sure we had enough acid in them. Did family Christmas yesterday after delays from COVID and my trip and I got this bad boy.
farmsteady.com
So we had three jars going (hence my last post about ordering fermentation vessels) and the one we usually use for creme frâiché developed mold on it where we couldn’t see under the cheese cloth so roughly half the batch got tossed (may have been a perfectly safe pellicle forming but with my sensitivities I would rather not find out). But what’s left we decided to put 1t lacto fermented ghost paste into for heat and the end result is a strong medium salsa verde that tastes goddamn delicious.
Weather was gonna be kinda crappy today and tomatillos were on sale so we decided to try another sauce recipe.
Recipe: Salsa Verde Fermented Hot Sauce
We adore Salsa Verde. It’s super fresh, vibrantly green and packs a bit of heat, but not enough to stop us from devouring the entire bowl (and basket of accompanying chips). Made with tomatillos, serrano peppers, white onion and cilantro it was a flavor combination we knew we needed to convert...
Still have a metric ton of ghost mash so we used poblanos for the green chile flavor and will add some ghost mash when we blend the sauce in a few weeks for the heat.
We usually do the recipe in Fiery Ferments for spicy pickled radishes using a lacto ferment. Enjoy!First time pickling radishes. Mix of scarlet globe and plum purple. Just a simple fridge pickle, so not too long until we sample.
We just did a simple 1:1 ratio of vinegar to water with equal parts salt and sugar with some peppercorns red pepper flakes. Want to see how they turn out and if we enjoy them. Our love of pickled things goes in waves and sometime tire of them. We still have a couple jars of processed pickled carrots in the cellar for a few years back.
Turns out this was so delicious that we have almost consumed all of it in mere weeks. Now that I have dedicated 1 gal fermenters we are going to make a double batch tomorrow. Cubaneles were on sale this time so swapping the poblanos for cubaneles and going to increase the amount of ghost mash we add so that we aren’t just piling it on to every dish we add it to.
