Fermenting.

[Worth1]

Originally Posted by Nematode

Ginger garlic turmeric sauerkraut is on day 3.
Bubbling away in the crock.

Brings joy to my heart to see other people fermenting and posting here, it really does.
Best Christmas present ever.

Worth

[recruiterg]

Cheers to all!!! Thanks to everyone for sharing their fermenting recipes. I've had a blast this year trying new things!

[Worth1]

My peppers have gone into the volcanic stage.

Worth

[Shrinkrap]

Not sure when I've repeated my self.......which I see I was saying two years ago!

Want to make sure I've shared this one.

Fermented Carrot, Chile, and Tomato Sauce

https://www.saveur.com/fermented-car...o-sauce-recipe

https://www.saveur.com/fermented-car...o-sauce-recipe


My versions; without and with tomato.

[Salsacharley]

Very interesting! Thanks for sharing.

Originally Posted by Shrinkrap

Not sure when I've repeated my self.......which I see I was saying two years ago!

Want to make sure I've shared this one.

Fermented Carrot, Chile, and Tomato Sauce

https://www.saveur.com/fermented-car...o-sauce-recipe

https://www.saveur.com/fermented-car...o-sauce-recipe


My versions; without and with tomato.

[Goodloe]

Just wanted to throw out a big THANK YOU to Worth for his help in making my first-ever batch of fermented salsa picante! One quart of fermented Fatalli & Ghost peppers yielded about a pint of sauce. The heat is right at the upper limit of what I can tolerate, but the flavor is excellent! A little dab will do ya!20180812_151139-1 (1).jpg

20181209_140210.jpg

[Worth1]

You are more than welcome Jon I hope the flavor was everything I said it was.

Worth

[Salsacharley]

Beautiful looking sauce Goodloe! Great color and texture.

[Worth1]

My next batch of habanero sauce will be a huge surprise to folks as to what I put in the finished product.
Worth

[imp]

What a lovely color on that sauce, goodloe! So pretty!!

[Goodloe]

Thanks, all! The color and consistency turned out great! It's hot as Hades, but has a nice flavor! And NO vinegar....

[Worth1]

I'm gonna let the cat out of the bag.
I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store.
Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix.
These will be going into one of my smaller fermenting crocks.

[Shrinkrap]

Originally Posted by Worth1

I'm gonna let the cat out of the bag.
I procured 3 pounds of habanero peppers and 5 big orange bell peppers at the store.
Once they are fermented I will add pure tart/sour cherry juice and pure pomegranate juice to the usual mix.
These will be going into one of my smaller fermenting crocks.

Interesting! I am considering adding cherry and pomegranate juice to my next batch of pepper jelly! Please share any updates!

[imp]

Originally Posted by Shrinkrap

Interesting! I am considering adding cherry and pomegranate juice to my next batch of pepper jelly! Please share any updates!

Now that I would like to see a picture or three of! Sounds interesting.

[coronabarb]

Give it a try, shrinkrap! I've used different juices in pepper jelly. Delicious!