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Old 5 Days Ago   #841
Ganado
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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

Last edited by Ganado; 5 Days Ago at 02:42 PM.
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Old 5 Days Ago   #842
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Rejuvalac vs Ginger beer
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Old 2 Days Ago   #843
Worth1
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How on earth do you ferment in oil?

Worth
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Old 2 Days Ago   #844
oakley
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Quote:
Originally Posted by Worth1 View Post
How on earth do you ferment in oil?

Worth
Nope, not at all fermentation. Just a quick pickle or a marinade.
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Old 2 Days Ago   #845
Worth1
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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.

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Old 1 Day Ago   #846
Worth1
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Tested the juice this morning, not that hot at all but sour, will probably make the sauce this weekend.
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Old 1 Day Ago   #847
oakley
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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.
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Old 20 Hours Ago   #848
Salsacharley
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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.
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Old 15 Hours Ago   #849
Worth1
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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.

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