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Thread: Fermenting

  1. #81
    VIP Member! LivoniaDan's Avatar
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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

    I will not let anyone walk through my mind with their dirty feet.
    – Mahatma Gandhi

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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.
    Keep Your Head Up, And your Stick On The Ice.

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  5. #83
    Anti-social Behavior Slippy's Avatar
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    Attachment 12684

    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.

    Attachment 12685

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  7. #84
    Should be ready in about 5 days. Trying some fermented onions.

    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  9. #85
    VIP Member! LivoniaDan's Avatar
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    I'm at the bottom of a quart that I put up.
    Like mine to ferment about two weeks though.
    I see herbs in yours. (I hadn't thought off that).
    Mine was just brine and peppercorns.
    Can't seem to determine if I like picked or these better.
    Like 'em both.
    “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

    I will not let anyone walk through my mind with their dirty feet.
    – Mahatma Gandhi

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  11. #86
    Quote Originally Posted by LivoniaDan View Post
    I'm at the bottom of a quart that I put up.
    Like mine to ferment about two weeks though.
    I see herbs in yours. (I hadn't thought off that).
    Mine was just brine and peppercorns.
    Can't seem to determine if I like picked or these better.
    Like 'em both.
    1 jar has a small amount of basil, parsley, dill, black pepper corn and a chunk or 2 of garlic.
    The other has a small amount of marjoram, parsley, dill, black pepper corn and a chunk or 2 of garlic.

    This is fully experimental I'll let ya know if they are any good.
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  13. #87
    VIP Member! LivoniaDan's Avatar
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    Quote Originally Posted by hawgrider View Post
    1 jar has a small amount of basil, parsley, dill, black pepper corn and a chunk or 2 of garlic.
    The other has a small amount of marjoram, parsley, dill, black pepper corn and a chunk or 2 of garlic.

    This is fully experimental I'll let ya know if they are any good.
    Might want to try a longer ferment sometimes.
    My OPINION is that 1 week is kind of short.
    Other opinions may vary!
    “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

    I will not let anyone walk through my mind with their dirty feet.
    – Mahatma Gandhi

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  15. #88
    Quote Originally Posted by LivoniaDan View Post
    Might want to try a longer ferment sometimes.
    My OPINION is that 1 week is kind of short.
    Other opinions may vary!
    We do 5 days on the dilly beans in temps above 72°

    Never done onions so what are you thinking 7 to 10 days ?
    "The clever cat eats cheese and breathes down rat holes with baited breath." W. C. Fields

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  17. #89
    VIP Member! LivoniaDan's Avatar
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    Quote Originally Posted by hawgrider View Post
    We do 5 days on the dilly beans in temps above 72°

    Never done onions so what are you thinking 7 to 10 days ?
    It is one of those personal preference things.
    I didn't care for the 5 day ferment.
    It was original told to me to do a 2 week ferment. Someone else said that they were good after 5 days.
    So I tried 5... didn't care for them... Tried 2 weeks... Liked them a lot.
    Try both.... Heck... you can sample along the way.... See what taste and texture you like better.....
    “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

    I will not let anyone walk through my mind with their dirty feet.
    – Mahatma Gandhi

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  19. #90
    VIP Member! LivoniaDan's Avatar
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    Time to resurrect an old thread... cause I think there will be more coming.

    Fermented Jalapeño with Garlic
    Attached Thumbnails Attached Thumbnails IMG_20240226_163103470_HDR~2.jpg   IMG_20240226_163103470_HDR.jpg  
    Last edited by LivoniaDan; 02-26-2024 at 07:16 PM. Reason: Pics sideways
    “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

    I will not let anyone walk through my mind with their dirty feet.
    – Mahatma Gandhi

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