Fermentation and Pickling

ASUBeer said:
On a side note, a couple years ago I experimented with a bunch of fermentation recipes, mainly for hot sauce. I’m sure this was due to user error but I got very mixed results. What I learned is that you can make some damn good pickled recipes and hot sauces without fermenting.
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For sure. Both are different tools. I do a lot of pickles with leftover greenery - pickled kale and broccoli stems are awesome to have in the fridge and a great way to use wastage too.

Anecdotally, fermented hot sauce has a lot more depth than non-ferments I've done. But for things like jalapenos, fermenting isn't necessary if you wanna sprinkle them on food and eat them etc.

pushkinwow said:
Also has anyone done a side by side of the same recipe with white vs. apple cider vinegar?
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I haven't but I use both. If I want a straight up spike of vinegar, then white, but apple cider is better for you and is more rounded (imo) for most recipes. Apple cider + lime or lemon juice gives that same "spike" in flavour but a better quality too.

But having both on hand is always good. White is heaps cheaper to buy in bulk and leave in the cupboard.
 
Luke said:
For sure. Both are different tools. I do a lot of pickles with leftover greenery - pickled kale and broccoli stems are awesome to have in the fridge and a great way to use wastage too.

Anecdotally, fermented hot sauce has a lot more depth than non-ferments I've done. But for things like jalapenos, fermenting isn't necessary if you wanna sprinkle them on food and eat them etc.



I haven't but I use both. If I want a straight up spike of vinegar, then white, but apple cider is better for you and is more rounded (imo) for most recipes. Apple cider + lime or lemon juice gives that same "spike" in flavour but a better quality too.

But having both on hand is always good. White is heaps cheaper to buy in bulk and leave in the cupboard.
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How long do you let hot sauce go? This has been going for a month, which should be enough I'm guessing but I've never done this

p904tri.jpg


It's Indonesian red chilis, (Lombok), Surinam yellow chilis (Madame Jeanette) for heat, ginger and garlic.
Interestingly, the garlic went blue for a couple weeks but it's back to normal now. Kinda weird.
 
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Three batches of kombucha. The one on the left was the last of a chai recipe that turned out great. The center is Egyptian licorice tea with ginger in the secondary (jury is out on this one), and the dark batch is made with some Samahan, black tea, and brown sugar. My scoby will eat children.
 
Paul said:
How long do you let hot sauce go? This has been going for a month, which should be enough I'm guessing but I've never done this

p904tri.jpg


It's Indonesian red chilis, (Lombok), Surinam yellow chilis (Madame Jeanette) for heat, ginger and garlic.
Interestingly, the garlic went blue for a couple weeks but it's back to normal now. Kinda weird.
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Garlic does that. I want to try making a blue garlic paste. Stop fermentation when it's blue and mush it up.

A month is about right. Have a taste of the brine and see if it's sour and hot. Give it a shake to see if you have any bubbles going on.
 
Day 2 pics:
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Rind soaked 4 hours in salt water

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Watermelon fruit cooking in vingear and spices.

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Completed watermelon jars

The rind will be married with sugar, spices and vinegar for a 24-48 hour soak before the next step. Currently it’s cooking down and we just toasted the spices. House smells great.
 
So plan to let these sit for the entire month before trying then...mostly followed the suggested recipe although added fresh chopped scapes into the boil from the garden instead of garlic powder. Didn't really like the 750ml leftover liquid but saved about 500ml to try and use for various things as recommended. Will report back in August.
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Paul said:
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And the hot sauce is done! Definitely doing this again pretty soon as I don't see this lasting for very long.

I passed it through a cheesecloth which I'm not sure I'll do next time, it is pretty thin, but the taste is great.
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Paul said:
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And the hot sauce is done! Definitely doing this again pretty soon as I don't see this lasting for very long.

I passed it through a cheesecloth which I'm not sure I'll do next time, it is pretty thin, but the taste is great.
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A lot of people always pass through a strainer, but I keep it all in. Also Xantham gum is great for thickening. It's expensive to buy a bag (well it is here) but you only need a tiny amount. It'll thicken that shit right up and stabilise it. I use it for all my brine ferment hot sauce.

I just did bottled a mash ferment (green chilli and ginger), with added coriander stem, palm sugar lime juice, and lime water (boiled the lime husks in water). I wish I had've strained this one and thickened with xantham. It's separated and the liquid looks fun.

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Tastes great though.
 
Bottled my sweet chilli attempt.

Bullhorn chillis (sweeter than bell peppers, and some heat... but mans not hot), galangal, ginger, a lot of white pepper. Brine ferment, blitzed, strained and then thickened with xanthum.



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I mixed the leftover with some olive oil and It's now a great dip:

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Finished watermelon rind.

And then we decided to can some cherry jam. Not much to look at yet, but we are making cherry pit syrup right now. If anyone has any tips for what one does with cherry pit syrup, I have read lots about how versatile it is but no actual recipes beyond “on pancakes” or “in tea.”
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OceanOfMead said:
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Finished watermelon rind.

And then we decided to can some cherry jam. Not much to look at yet, but we are making cherry pit syrup right now. If anyone has any tips for what one does with cherry pit syrup, I have read lots about how versatile it is but no actual recipes beyond “on pancakes” or “in tea.”
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Hhhnnnnnnnnnngggggg rind.
 
Competicity said:
Total noob status in this realm like pushkinwow but similarly inspired to make some delicious shit like we see OceanOfMead, Compton25, and elkhunter36 doing regularly....

Did a half batch of the recipe Compton25 shared for a trial run tonight and pretty damn excited to give it a try in a few weeks.

Thanks to all in this thread for sharing their experiences and tips!

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Oh I haven't canned all that much. Just been making a bunch the last few weeks.
 
Lognar said:
😲😲😲

I didn't know I wanted these words in conjunction until now.
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Here’s the recipe I used if you want to try them:

cupcakerehab.com

Maple-whiskey pickles; version 2.0.

A safe assumption here would be that you're a new reader who doesn't remember the previous version of these I created. That would be not only the safest assumption, but the most logical, seeing as how I'm sure the majority of #CabinFeverwhiskeypickles #Maplebourbonpickles #Maplewhiskeypickles
cupcakerehab.com
 
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