Fermentation and Pickling

[MJ]

Lacto-fermented watermelon rinds. Once done will be used in a salsa.

 

[Compton25]

Last batch of salsa for the year. Still have a few green tomatoes on the vine, but I doubt they ripen before the first frost. Tabasco peppers in this batch instead of jalapeños to give it a little more kick.

 

[Compton25]

Made up another batch of hot sauce. This was a 4 month ferment with jalapeños and garlic. Blended it with a habanero batch that I had made earlier in the year. Longer ferment gave it a really funky tanginess that balanced out the heat really well. Final product has a nice slow burn and lots of flavor.

 

[quirk6]

Made up another batch of hot sauce. This was a 4 month ferment with jalapeños and garlic. Blended it with a habanero batch that I had made earlier in the year. Longer ferment gave it a really funky tanginess that balanced out the heat really well. Final product has a nice slow burn and lots of flavor.

How did you like that Hickory Nut Syrup?

 

[Compton25]

How did you like that Hickory Nut Syrup?

What little I got to try, I really liked. Family wiped it out quick haha!

 

[Layne]

Mentioned in the gardening thread... We had so many turnips, I decided to pickle about 2 lbs with beets for color, garlic, and a few peppercorns. I’ll report back in a week when I move to the fridge.

 

[More Betterness]

All of the hot sauce experimentation!

 

[Layne]

Seen on r/fermentation this morning

 

[bae]

First ever pickling attempt

 

[Layne]

Been struggling to focus on work today. Took a break to pickle some of our final snap pea harvest. Basic brine with garlic and dried japones I found in the pantry. TBD if I can wait 2 weeks before trying these.

 

[quirk6]

Been struggling to focus on work today. Took a break to pickle some of our final snap pea harvest. Basic brine with garlic and dried japones I found in the pantry. TBD if I can wait 2 weeks before trying these.

Never had a pickled snap pea, but that sounds good.

 

[Layne]

Never had a pickled snap pea, but that sounds good.

I'm from the south... you can pickle anything.

 

[quirk6]

I'm from the south... you can pickle anything.

Considering the pickled watermelon rind, I believe you.

 

[Layne]

Considering the pickled watermelon rind, I believe you.

Watermelon is basically normal. Pickled eggs, pigs feet, tongues, Koolickles.

 

[OceanOfMead]

Considering the pickled watermelon rind, I believe you.

both rind and fruit are good pickled. Have some in the fridge. They go awesome with prosciutto and cheese

 

[quirk6]

Watermelon is basically normal. Pickled eggs, pigs feet, tongues, Koolickles.

My grandfather used to have pickled pigs feet at his butcher shop. Not that I ever had one.

 

[More Betterness]

Over a month in all my hot sauce ferments and thinking about bottling soon. Do you guys usually measure pH, and if so, any recommendation on a meter?

 

[More Betterness]

Hab hot sauce is .

Hab, bell pepper, garlic, carrot, 5% brine. Fermented for about a month and a half.

Underestimated the chunkiness after blending, so strained and pressed through a sieve. Ended up a bit more watery than I wanted but pretty stoked for my first time!

 

[Layne]

Awesome color on those More Betterness

A bunch of our pepper plants are making moves, and I can’t wait to do hot sauces. There’s so many recipes online I dunno where to start.

Did you repurpose bottles or buy an empty set?

 

[More Betterness]

Awesome color on those More Betterness

A bunch of our pepper plants are making moves, and I can’t wait to do hot sauces. There’s so many recipes online I dunno where to start.

Did you repurpose bottles or buy an empty set?

Bought an empty set but will probably be repurposing these!