Fermenting.

[oakley]

That is going to be fantastic Worth.

I'm down to my last bottle. I went back to the pics of making it but I wish those pictures
could speak. I have not a clue what I did, just hints.

I did add a bit exan-gum to get a pour rather than a wet dribble...

[Worth1]

Thanks folks looks good.

I was going to post something else yesturday but deleted it.
Now here it is again.
What I intend to and will do is separate the poblano from the rest of the peppers.
These will suck up some of the heat from the other peppers and make a green hot sauce.
The other red and orange peppers will be mixed up and blended.

If I were to mix the greens reds and orange peppers I know darn well the sauce would come out some sort of brown color.

Worth

[Ganado]

Pickled Cherry Tomatoes (Thai Style)

Ingredients

• 30 cherry or grape tomatoes
• 3 T Fish Sauce
• 6 Rice Vinegar
• 1/2 sugar
• 1 Thai chili, finely chopped

Instructions

• Mix all the ingredients for the marinade in a bowl.
• Poke the tomatoes a few times using a skewer or toothpick.
• Put tomatoes in a tupperware container or pickling jar and pour marinade over.
• Refrigerate for at least a day before eating and for no longer than 4 days.

[Ganado]

This is fermented in oil,
6 small eggplant,
chili powder,
walnuts
salt
paprika
olive oil

I had cashews on hand so i used those instead of walnuts and you can leave out the paprika but i like it

blanch egg plant, this takes about 5 minutes in a low boiling pot of water
set aside to cool

grind nuts, salt and spice in a coffee mill or food processor

slit the eggplant from the stem down into quarters (leave stem on)
rub the mixture in the crevasses of the eggplant
store in a tall jar stem up for 12 hours
after 12 hours pour off moisture in teh bottom
add oil to cover
let stand for 10-12 days

its a great appetizer or ground into a dip ... the best nut is walnut but use what you have

[Ganado]

Rejuvalac vs Ginger beer

[Worth1]

How on earth do you ferment in oil?

Worth

[oakley]

Originally Posted by Worth1

How on earth do you ferment in oil?

Worth

Nope, not at all fermentation. Just a quick pickle or a marinade.

[Worth1]

It just dawned on me I might need a gas mask when I open up the crock in a week or two.
I haven't looked in it since day one.

Worth

[Worth1]

Tested the juice this morning, not that hot at all but sour, will probably make the sauce this weekend.
Worth

[oakley]

Oh, that heat will kick once blended. That is going to be good.
Did your poblano bleach out a bit? I'm going to try adding some in my
next batch. My local market has some good fresh habanero and poblano.

Thinking might be nice to have a kicking hot and a mild hot from the same
batch. I did add some carrot last batch and who knows what else.

[Salsacharley]

Here's 3 ferments I have going right now. They are all predominately jalapeno. The one on the left is 2 weeks in, and you can see the jalapenos are breaking down and yellowing some. This batch is just jalapenos and salt. The middle one is also just jalapenos and salt, but more. The big one is jalapenos, chilpotles, ghost pepper powder and salt. I added brine to the 2 new ones. I'm going to let these run for a good while.

[Worth1]

I have no idea what the poblano did as far as color everything is down below the weights.
I'm sure it is olive drab now.
When I take them out I am going to separate the peppers and experiment with blends to get what I want.
I am making a special one for my boss that caught on fire from my last batch of ghost pepper sauce.
That one wont be so hot.

I need to go to Hobby Lobby this weekend to see if I can find some bottles.

Worth

[Worth1]

Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable.
Worth
IMG_20180421_49241.jpg

IMG_20180421_58732.jpg

[Karrr_Luda]

[QUOTE=Worth1;696378]Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable.]

Next project: Poblanos. YAY! Thank you Worth! My favorite hot sauce is green, of course it has vinegar in it. I am going to try making my own now. What happens if you don't add the xantham thingy? Does it come out too runny? Any known substitutes?

Unrelated: I noticed something, in many ferments if you add a bit of fragrant oil and some fresh onions before eating, it makes kraut taste better. I made with unrefined sunflower oil and onion, sesame oil and scallion, both taste better even if the kraut is good by itself. Unless you don't like the particular oil taste. You add oil to the only amount you are going to eat, cause it's not as good the next day. Do you add anything before eating your kraut?

[Worth1]

Originally Posted by rdback

Amen Brother.

[QUOTE=Karrr_Luda;696940]

Originally Posted by Worth1

Folks I can't express to you how good the fermented poblano peppers are.
Unbelievable.]

Next project: Poblanos. YAY! Thank you Worth! My favorite hot sauce is green, of course it has vinegar in it. I am going to try making my own now. What happens if you don't add the xantham thingy? Does it come out too runny? Any known substitutes?

Unrelated: I noticed something, in many ferments if you add a bit of fragrant oil and some fresh onions before eating, it makes kraut taste better. I made with unrefined sunflower oil and onion, sesame oil and scallion, both taste better even if the kraut is good by itself. Unless you don't like the particular oil taste. You add oil to the only amount you are going to eat, cause it's not as good the next day. Do you add anything before eating your kraut?

The Poblano sauce isn't hot at all bit it tastes good sauce or not.
The xanthan gum keeps it from separation and there isn't anything wrong with it as far as I am concerned.
I dont normally add anything to sauerkraut.

https://en.wikipedia.org/wiki/Xanthan_gum#Uses