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Thread: Fermenting

  1. #81
    VIP Member! LivoniaDan's Avatar
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    Livonia, Michigan

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    I used 4 teaspoons for 4 cups of water.

    As Hawg said... or
    3.5 % salt to Water by weight is a figure I saw this morning.
    “America, it is said, is suffering from intolerance — it is not. It is suffering from tolerance.
    Tolerance of right and wrong, truth and error, virtue and evil, Christ and chaos.
    Our country is not nearly so overrun with the bigoted as it is overrun with the broadminded.”
    ― Fulton J. Sheen

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  3. #82
    VIP Member! BucketBack's Avatar
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    My town's nickname is " The Fermented Valley "

    And I got dinged by SteveS for bringing up an ole TomE post.
    TomE / hunterspirit

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  5. #83
    Anti-social Behavior Slippy's Avatar
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    I let these Tabasco Peppers ferment for about 3 months in a vinegar, salt and sugar brine. I think I added about 3 or 4 teaspoons salt (a nice healthy 2 or 3 second pour) and 1 spoonful of sugar to about 3 cups of vinegar.

    I cooked them for about 20 minutes then let cool. Put in the blender and strained out the seeds.

    This batch was pretty thick but tasted very similar to McIllhenny Tabasco sauce.

    Click image for larger version. 

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    hawgrider (10-26-2020),Innkeeper (10-26-2020),LivoniaDan (10-26-2020),shootbrownelk (10-26-2020),Sparkyprep (11-01-2020)

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