Quote:
Originally Posted by Rairdog
That is a nice crock! I have wanted one(10 lol) for a while. I dove into fermenting heavy this year. I made quart jars and buckets with airlocks. It started with kraut. Then I mixed in diakon, onion and moved into kimchi. Next was hot/dill/sweet pickles, serranos and pepperocinis. Nothing better than a brat/dog with your own toppings. Then pepper season came and I made fermented hot sauces. These turned out much more complex than my normal vinegar sauces. Now I am making beer. It intrigued me how they preserved the harvest in the old days so I tried to somewhat re-create the process. I tried to grow most ingredients except for beer grains. You might say I have a fermenting problem.  |
We make fermented pepper mash,then mix with fresh tomatoes,cilantro and onions. Once we added some chipotle to he sauce and it was wonderful.
I've never used an airlock,just make sure it's weighted and stays under the liquid portion.