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Thread: what are you fermenting?

  1. #126
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    it’s still bubbling

    I’m going to let it sit more
    I didn't believe in reincarnation when I was your age either.

  2. #127
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    Chernobyl!

  3. #128
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    Quote Originally Posted by riser4 View Post
    Chernobyl!
    That’s what your asshole will feel like during the morning after dump


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    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  4. #129
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    Quote Originally Posted by irul&ublo View Post
    That’s what your asshole will feel like during the morning after dump
    If he lets you.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  5. #130
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    Hey intestinal parasites, get ready to party! Gonna need some probiotics after that purge.

  6. #131
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    it’s quite hot
    I didn't believe in reincarnation when I was your age either.

  7. #132
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    Quote Originally Posted by ~mikey b View Post
    it’s still bubbling

    I’m going to let it sit more
    Wait, you still have active fermentation and bubbling after a year? What kind of brine are you using??
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  8. #133
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    just a 4% salt water brine
    I didn't believe in reincarnation when I was your age either.

  9. #134
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    Quote Originally Posted by ~mikey b View Post
    just a 4% salt water brine
    Damn, that's a long time for the stuff to still be fermenting. With a 3 or 3.5% brine I stop seeing bubbling after 3 weeks max...
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  10. #135
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    Quote Originally Posted by ~mikey b View Post
    just a 4% salt water brine
    Damn, that's a long time for the stuff to still be fermenting. With a 3 or 3.5% brine I stop seeing bubbling after 3 weeks max...
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  11. #136
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    I hadn’t opened this until I blended it and still had some bubbles going

    after I blended it and let it sit a few hours I opened it up and it was getting foamy again
    I didn't believe in reincarnation when I was your age either.

  12. #137
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    what are you fermenting?

    Quote Originally Posted by Boissal View Post
    Damn, that's a long time for the stuff to still be fermenting. With a 3 or 3.5% brine I stop seeing bubbling after 3 weeks max...
    you never let anything go more than a month?

    a month is minimum

    flavours render over time
    Last edited by ~mikey b; 10-31-2024 at 05:40 PM.
    I didn't believe in reincarnation when I was your age either.

  13. #138
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    Quote Originally Posted by ~mikey b View Post
    you never let anything go more than a month

    a month is minimum

    flavours render over time
    I let things sit for a couple months at least, just not seeing any activity after 3 weeks in general. I'm sure fermentation is still ongoing, just much slower without detectable bubbling.
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  14. #139
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    Quote Originally Posted by ~mikey b View Post
    you never let anything go more than a month

    a month is minimum

    flavours render over time
    Just getting turned on to homemade hot sauces in this thread and inspired to try it out. Is there a typo in this post? Did you mean "a month is maximum?"

  15. #140
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    Green beans, cucumbers and sauerkraut. Also fermenting some jalapeño, Serrano, carrots and garlic for hot sauce.


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  16. #141
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    Quote Originally Posted by dan_pdx View Post
    Just getting turned on to homemade hot sauces in this thread and inspired to try it out. Is there a typo in this post? Did you mean "a month is maximum?"
    typo - corrected

    missing a question mark

    I think a month is good but I usually go longer

    going to blend these today

    I didn't believe in reincarnation when I was your age either.

  17. #142
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    First hard frost a couple days ago, took all the peppers inside. A bunch went in these:

    Click image for larger version. 

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    The base is mostly buena mulatas (little purple guys, about as spicy as a cayenne) and sugar rush peach (habanero-like) for the heat and habanadas (non-fiery habaneros, super fruity) + rezha macedonian peppers (weird looking striped things) for the sweets.
    Pineapple, mango, blood orange, and chipotles added for flavoring. Vigorous bubbling on day 3 with a 3.5% brine. Will report in a couple of months.
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  18. #143
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    that looks great!
    I didn't believe in reincarnation when I was your age either.

  19. #144
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    I didn't believe in reincarnation when I was your age either.

  20. #145
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    Quote Originally Posted by ~mikey b View Post
    fkna that's cool

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  21. #146
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    it was easy and it was impromptu - the hippy market has 1/2 off bins of fruit and veg that are getting a little old - everything came from there - got home and fired up the grill to roast it all - tomatoes all ended up in a skillet to preserve the juices - I let everything cool, then jarred it up with the salt - didn’t need to add water - we’ll see how it goes
    I didn't believe in reincarnation when I was your age either.

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