Fermenting. - Page 16

Worth1 · July 23, 2016

Quote:

Originally Posted by Tropicalgrower

Thanks for the link and the phone number Barb.I also found Curry County Master Gardeners on FB.I don't much care for FB,but it is a handy tool for finding all kinds of Worth-y information.

Worth-y.

Hey Worth! You might want to use that ^.You know,for things you approve of,or projects that stand out for you.If my nick was Worth,I'd use it till people were sick of hearing it.LOL

My first name really is Worth.

Worth

Tropicalgrower · July 23, 2016

I've wanted to ferment for the longest time Worth,but I can't just go out and buy 2 crocks right off.The wife certainly wouldn't mind my buying one,but we have a LOT of things going on right now,and although $85 (I want one of the Harvest Fiesta Fermentation Crock made in Czech Republic to begin with) isn't wallet breaking by any stretch,I prolly need to strike a balance between the wants,and the needs.I could buy a crock,and then do some other solutions for the interim.

https://www.amazon.com/TSM-Products-...ct_top?ie=UTF8

In this country you would be known as Sir Worth.

Worth1 · July 23, 2016

Quote:

Originally Posted by Tropicalgrower

I've wanted to ferment for the longest time Worth,but I can't just go out and buy 2 crocks right off.The wife certainly wouldn't mind my buying one,but we have a LOT of things going on right now,and although $85 (I want one of the Harvest Fiesta Fermentation Crock made in Czech Republic to begin with) isn't wallet breaking by any stretch,I prolly need to strike a balance between the wants,and the needs.I could buy a crock,and then do some other solutions for the interim.

https://www.amazon.com/TSM-Products-...ct_top?ie=UTF8

In this country you would be known as Sir Worth.

Thanks.

You dont need to invest in any of that if you are going to move for sure.

Just get the food grade stuff and dont worry about it.
Without me going into detail and posting links and so on I have researched all of this stuff at one time or another.
You will be fine.
I cure all of my meat in stainless steel containers and I used to do it in huge plastic buckets.

My mom just used a 10 gallon crock without the air lock like I have on mine.
Some people use wooden barrels.

Worth1 · July 24, 2016

I couldn't help myself I just had to see what kind of black monster was growing in the fermenting crock.
There was none and the thing was bubbling.
I took a clean fork and fished out a pepper.
It was olive green through and through and I tasted it.
It was salty sour hot and crunchy.
For all intents and purposes it tasted like a hot kosher dill pickle.
Best pickled peppers I have ever had.
At this point I am kind of at a loss as to what to do the darn things seem like they are ready.

I think I might harvest a pint or so and put it in the refrigerator soon.

Worth

Worth1 · July 24, 2016

After trying the peppers I went out and picked enough Jamaican hot reds and yellows and a few cherry tomatoes to ferment a wee pint of peppers whole.

All I did was cut slits in everything.
It is now ready to percolate away.

Worth

Tracydr · July 24, 2016

Worth- we do the pepper mash almost every year although have t had extra peppers in the past two summers since we moved actually, still finishing up some from 3 years ago. That batch was shelf stored for a long time due to our move and not having a second fridge anymore. It's only recently changed color and still tastes fine. We add a touch of organic acv at the end of fermentation to taste.
I will have enough to do some super hot mixed mash this year and hope to do some habanero Jamaica style, too.
We added dried chipotle to one big batch and it's really good .
One of my best batches of pickles was made with skin-on Asian eggplant.
I will ferment most things in quart of gallon jars and hove some glass crocks. I just weight the stuff down with something, usually a baggy filled with brine. ( in case it leaks)
Turnips or radishes also make a real nice pickle.

Worth1 · July 25, 2016

The crock with the peppers in it is still burping away I think I will wait for at least 2 weeks to harvest them.
They are still very active so this tells me the first stage of fermentation isn't over yet.

But I will inspect them again in a few days.
I want to make sure there is enough acid in the peppers because I am sure as heck not going to put any vinegar in them.

I might end up with 20 something close to 30 pints of peppers.
I need around 60 or so.

Worth

Worth1 · July 25, 2016

Latest fermenting excursion.
Worth
20160725_162728-1.jpg

Worth1 · July 26, 2016

I got some strange looks at the store for buying a little over a pound of habanero peppers.

This is going to be some of the best hot sauce and fermented peppers in the land I hope.

And yes I ate one they are very good flavored some if the best sweet tasting.
4 tablespoons of salt per quart of brine and about 1/2 table spoon of salt in the jar on the peppers.
They were crushed down with my tamper.
The reason for the extra salt is the heat.

Worth

20160726_161332.jpg

Worth1 · July 26, 2016

Bought a bag of Xanthan gum so my hot sauce wont separate and thicken it a bit.
Works great.

Worth

Cole_Robbie · July 26, 2016

Are you fermenting them in those two jars? Is there supposed to be a weight on top holding everything below the liquid? Does it matter? I was looking at crocks on craigslist, and the only ones I see are sold as antiques.

Worth1 · July 26, 2016

Quote:

Originally Posted by Cole_Robbie

Are you fermenting them in those two jars? Is there supposed to be a weight on top holding everything below the liquid? Does it matter? I was looking at crocks on craigslist, and the only ones I see are sold as antiques.

I put weights on them after the pictuer.
One is the top of a Parmesan cheese container lid the other is a fancy bell jelly jar that is working like an air lock complete with mote.

The cheese lid is held down by the regular lid and keeps everything under.

Another jar has a spice lid and a whisky bottle lid in it holing it daown.
Some times I use a clean rock.

Worth1 · July 26, 2016

Can you guys see what I did here?
The one on the left I will just let the pressure off every now and then.
Works great.
The right hand one will work fine too.
20160726_190321.jpg

Rajun Gardener · July 27, 2016

Worth, you're killing with all the fermenting pics so I had to make a batch.

I'm planning on making hot sauce out if it when it's done. I used a mix of Habs, Cayenne, Cowhorn, some small oriental peppers and 2 other big hot chillies. I'm hoping it's not burn your lips off hot.

Those bigger size jello shot containers fit perfectly on the canning jars to hold down the peppers down.

Worth1 · July 27, 2016

Quote:

Originally Posted by Rajun Gardener

Worth, you're killing with all the fermenting pics so I had to make a batch.

I'm planning on making hot sauce out if it when it's done. I used a mix of Habs, Cayenne, Cowhorn, some small oriental peppers and 2 other big hot chillies. I'm hoping it's not burn your lips off hot.

Those bigger size jello shot containers fit perfectly on the canning jars to hold down the peppers down.

Looks great dont forget to let of pressure everyday.

Speaking of fermenting I just got finished canning all of mine except the ones fermenting in the jars.

33 pints all together.
Some are sweet hot with pickling spice.
Worth

20160727_170128.jpg

July 23, 2016	#227
Tropicalgrower Tomatovillian™ Join Date: Oct 2009 Location: Zone 7 Southern Oregon Posts: 187	I've wanted to ferment for the longest time Worth,but I can't just go out and buy 2 crocks right off.The wife certainly wouldn't mind my buying one,but we have a LOT of things going on right now,and although $85 (I want one of the Harvest Fiesta Fermentation Crock made in Czech Republic to begin with) isn't wallet breaking by any stretch,I prolly need to strike a balance between the wants,and the needs.I could buy a crock,and then do some other solutions for the interim. https://www.amazon.com/TSM-Products-...ct_top?ie=UTF8 In this country you would be known as Sir Worth. __________________ I soiled my plants. Last edited by Tropicalgrower; July 23, 2016 at 11:16 PM.

July 26, 2016	#234
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I got some strange looks at the store for buying a little over a pound of habanero peppers. This is going to be some of the best hot sauce and fermented peppers in the land I hope. And yes I ate one they are very good flavored some if the best sweet tasting. 4 tablespoons of salt per quart of brine and about 1/2 table spoon of salt in the jar on the peppers. They were crushed down with my tamper. The reason for the extra salt is the heat. Worth 20160726_161332.jpg Last edited by Worth1; July 26, 2016 at 08:12 PM.

July 24, 2016	#229
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I couldn't help myself I just had to see what kind of black monster was growing in the fermenting crock. There was none and the thing was bubbling. I took a clean fork and fished out a pepper. It was olive green through and through and I tasted it. It was salty sour hot and crunchy. For all intents and purposes it tasted like a hot kosher dill pickle. Best pickled peppers I have ever had. At this point I am kind of at a loss as to what to do the darn things seem like they are ready. I think I might harvest a pint or so and put it in the refrigerator soon. Worth

July 24, 2016	#230
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	After trying the peppers I went out and picked enough Jamaican hot reds and yellows and a few cherry tomatoes to ferment a wee pint of peppers whole. All I did was cut slits in everything. It is now ready to percolate away. Worth

July 24, 2016	#231
Tracydr Tomatovillian™ Join Date: May 2011 Location: Laurinburg, North Carolina, zone 7 Posts: 3,207	Worth- we do the pepper mash almost every year although have t had extra peppers in the past two summers since we moved actually, still finishing up some from 3 years ago. That batch was shelf stored for a long time due to our move and not having a second fridge anymore. It's only recently changed color and still tastes fine. We add a touch of organic acv at the end of fermentation to taste. I will have enough to do some super hot mixed mash this year and hope to do some habanero Jamaica style, too. We added dried chipotle to one big batch and it's really good . One of my best batches of pickles was made with skin-on Asian eggplant. I will ferment most things in quart of gallon jars and hove some glass crocks. I just weight the stuff down with something, usually a baggy filled with brine. ( in case it leaks) Turnips or radishes also make a real nice pickle.

July 25, 2016	#232
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The crock with the peppers in it is still burping away I think I will wait for at least 2 weeks to harvest them. They are still very active so this tells me the first stage of fermentation isn't over yet. But I will inspect them again in a few days. I want to make sure there is enough acid in the peppers because I am sure as heck not going to put any vinegar in them. I might end up with 20 something close to 30 pints of peppers. I need around 60 or so. Worth

July 25, 2016	#233
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Latest fermenting excursion. Worth 20160725_162728-1.jpg

July 26, 2016	#235
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Bought a bag of Xanthan gum so my hot sauce wont separate and thicken it a bit. Works great. Worth

July 26, 2016	#236
Cole_Robbie Tomatovillian™ Join Date: Jun 2012 Location: Illinois, zone 6 Posts: 8,407	Are you fermenting them in those two jars? Is there supposed to be a weight on top holding everything below the liquid? Does it matter? I was looking at crocks on craigslist, and the only ones I see are sold as antiques.

July 26, 2016	#238
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Can you guys see what I did here? The one on the left I will just let the pressure off every now and then. Works great. The right hand one will work fine too. 20160726_190321.jpg

July 27, 2016	#239
Rajun Gardener Tomatovillian™ Join Date: Jan 2014 Location: Tomato Cornhole Posts: 2,550	Worth, you're killing with all the fermenting pics so I had to make a batch. I'm planning on making hot sauce out if it when it's done. I used a mix of Habs, Cayenne, Cowhorn, some small oriental peppers and 2 other big hot chillies. I'm hoping it's not burn your lips off hot. Those bigger size jello shot containers fit perfectly on the canning jars to hold down the peppers down.