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Thread: Fermenting

  1. #71
    Missing Arklatex's Avatar
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    So you don't have to use the canner? How does it compare taste wise with doing it the normal way?

  2. #72
    Quote Originally Posted by Arklatex View Post
    So you don't have to use the canner? How does it compare taste wise with doing it the normal way?
    No canner.. these once fermented have to stay in the fridge. They taste similar to the canned ones but a bit more tangy. You can ferment these with salt instead of the kefir whey as well.
    Last edited by hawgrider; 04-25-2016 at 05:06 AM.
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  4. #73
    Time to ferment a couple quarts of dilly green beans.
    5 days at room temp burp the jars once a day then in the fridge and eat.

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  6. #74
    Bump for Mountaingirl- here is the thread.
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  8. #75
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    2 Quarts of Sauerkraut
    1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

    Lacto-Fermenting

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    Last edited by LivoniaDan; 10-25-2020 at 02:16 PM.
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  10. #76
    Quote Originally Posted by LivoniaDan View Post
    2 Quarts of Sauerkraut
    1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

    Lacto-Fermenting

    Click image for larger version. 

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    Don't know the rules here about old thread resurrection.
    Nice work glad to see somebody else fermenting!

    Post away please! These are ever running threads.
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  12. #77
    Super Moderator Sparkyprep's Avatar
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    Quote Originally Posted by LivoniaDan View Post
    2 Quarts of Sauerkraut
    1 Quart of Mixed Hot Peppers with Mango (to be Blended later for Hot Sauce)

    Lacto-Fermenting

    Click image for larger version. 

Name:	IMG_20201025_125908562[1].jpg 
Views:	5 
Size:	94.1 KB 
ID:	12680

    Don't know the rules here about old thread resurrection.
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  14. #78
    Don't get too close, I bite! Gambit's Avatar
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    i have tons of mini cayenne peppers
    want figure out the water to salt ratio
    think i need about 4 cups of water, would anyone know how much salt i need?
    using cayennes with garlic and onions and later white vingar after its blended up
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  16. #79
    Quote Originally Posted by Gambit View Post
    i have tons of mini cayenne peppers
    want figure out the water to salt ratio
    think i need about 4 cups of water, would anyone know how much salt i need?
    using cayennes with garlic and onions and later white vingar after its blended up
    I belive for lacto fermenting it's around 4 to 6 tbls course kosher or sea salt for 2 quarts water.
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  18. #80
    Don't get too close, I bite! Gambit's Avatar
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    ok ty
    have a feeling using these small cayenne's my asshole will burn
    It happened before, it can happen again.
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