what are you fermenting?

[~mikey b]

Started a dragon fruit cheong today. Got a brown and yellow mustard with güero chiles that's been going for 3 or 4 months. Also have a lavender orange vanilla honey going for about 1.5 months. Just jarred a half of a gallon of kimchi from my crock. The fridge has an uncountable amount of jars of various other things. Good times.

a coherent post

happy for you

your fermented posts don’t always seem to work out for you

[~mikey b]

the farmer told me he thought these are a jalapeño, but he didn’t know they were gonna be yellow - gave me a few to sample - they’re beautiful and they’ll make a great looking hot sauce


=============

a veritable rainbow of Thai peppers - totally worth separating by colour to make different hot sauces

I’ll do one jar of all the multi coloured ones and keep them whole because they can help make a cool looking garnish

[~mikey b]

[mattig]

Mikey, looks like you have all 47 different styles of fermenting lids that I'm considering ordering. Got a favorite or does it not much matter?

Sent from my SM-S918U1 using Tapatalk

[~mikey b]

the grey Mason ones are the best I think

but really it doesn’t matter

I like having both weights and springs - some things work better with one or the other

[mattig]

the grey Mason ones are the best I think

but really it doesn’t matter

I like having both weights and springs - some things work better with one or the other

Got it, thanks! I got the spring ones but will pick up some glass weights and nipple lids too.

Sent from my SM-S918U1 using Tapatalk

[~mikey b]

yeah the springs can push too hard on those soft nipple tops and push them out of the ring

have fun

[~mikey b]

cherry bomb peppers





with garlic



this is going to make a great hot sauce

[~mikey b]

Neem honey and golden gooseberries

[~mikey b]

red gooseberries and honey

[irul&ublo]

yeah the springs can push too hard on those soft nipple tops and push them out of the ring

have fun

That should be in the BDSM thread

[~mikey b]

Attachment 469211



got some more of these

nice and hot - fruitier than a jalapeño

google sez Jaloro and Arriba and Caribe

the farmer I got them from wasn’t sure what they are - he was surprised when they came out yellow - I guess some growers have had mix ups with seeds

I’ve heard a few folks talking about peppers this summer - around here they have been harder to come by because of the cold wet weather in the spring

I saved a bunch of seeds


I’ve got a new job working the produce at a local health food store so I’m learning more about this business and I’m turning folks on to the fermented pepper program

[~mikey b]

[~mikey b]

future red padron hot sauce

[garyfromterrace]

The year's supply. Should be ready in a few weeks but I find they just get better in time (to a point, perhaps 2 years out... don't know cause they don't remain uneaten that long.

[~mikey b]

FKNA

[~mikey b]

marchant






yellow jalapeño





whole cherry bombs

[~mikey b]

garlic

[MakersTeleMark]

I lead you down this path, don't deny it. You really had no clue until you saw that divorce and sobriety, and ney, fementation was a clean living way out.

Now that you have a sweetheart, be one with the, dun dun duhhhhh!:

https://en.wikipedia.org/wiki/Cheong_(food)

Cheong! You have so much amazing fruit where you live. I is jealouz.

I have an amazing dragonfruit one going for 2 months that is just tempting me now that I brought it into my fridge.

And then onto pure Ben and Jerry's Vanilla, like also, some of my vinegars. Don't knock it until you ferment it.

Use the Force Mike.

[~mikey b]

you certainly showed me some stuff in here when I started doing this

[~mikey b]

next up is garlic fermented with smoked sea salt

I think that will be good

[riser4]

Thing #2 just started what he hopes will be ginger beer.

[~mikey b]

I started a fermentation station at work yesterday. We plan to have a dedicated space with fermentation equipment, as well as ongoing projects. I got two people going with their first ever fermentation kit and peppers and garlic to make a hot sauce. I’m really digging helping get other people going. For me, lacto-fermentation is one of the best ways to preserve and enjoy peppers, as well as lots of other stuff. The nice thing is that you don’t have to do a giant batch in the canner - you can just do a jar at a time or whatever, depending on what you have.


I kept it simple for our first one - jalapeños and garlic that were in our .99¢/# bins, where not so perfect produce goes before it goes to the compost bin.

We sell a fancy fermentation kit that’s a good way to get folks started on their first batch.

[Boissal]

^^^^ cool project, good way to save a few odd veggies from an inglorious death.

[mcphee]

I started a fermentation station at work yesterday. We plan to have a dedicated space with fermentation equipment, as well as ongoing projects. I got two people going with their first ever fermentation kit and peppers and garlic to make a hot sauce. I’m really digging helping get other people going. For me, lacto-fermentation is one of the best ways to preserve and enjoy peppers, as well as lots of other stuff. The nice thing is that you don’t have to do a giant batch in the canner - you can just do a jar at a time or whatever, depending on what you have.


I kept it simple for our first one - jalapeños and garlic that were in our .99¢/# bins, where not so perfect produce goes before it goes to the compost bin.

We sell a fancy fermentation kit that’s a good way to get folks started on their first batch.

Make sure to let everyone know that MTM helped you get started fermenting here on this forum.