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  1. #1
    Join Date
    Jan 2004
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    what are you fermenting?

    hot sauce?

    sour kraut?

    honey?

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    fermented elderberry honey on tap
    I didn't believe in reincarnation when I was your age either.

  2. #2
    Join Date
    May 2012
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    People's Republic of OB
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    3,344
    Haven't done a home brew batch in years but I actually stopped by Ballast Pt Home Brew Mart the other day to check what's available or not. Need to get organized then hopefully do a batch or two soon.

  3. #3
    Join Date
    Feb 2008
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    here and there
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    Elderberrys are great for sinus issues.

    Fermenting beer mostly but last years Perry needs bottling and there are pawpaws that will be converted into an adult beverage. Not the best year for the pears but the ones i did get are large.
    watch out for snakes

  4. #4
    Join Date
    Aug 2018
    Location
    beaverhead county
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    4,186
    I am fermenting this morning’s McMuffin in my lower digestive tract.


    Sent from my iPhone using TGR Forums
    "somebody's gotta do it"

  5. #5
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    20,829
    What am I fermenting?

    Discontent. And maybe a bit of unrest thrown in
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  6. #6
    Join Date
    May 2006
    Location
    Back in SEA
    Posts
    9,656
    Quote Originally Posted by irul&ublo View Post
    What am I fermenting?

    Discontent. And maybe a bit of unrest thrown in
    No, you’re thinking of fo-menting not fer-menting…

  7. #7
    Join Date
    Jan 2022
    Location
    Oregon
    Posts
    470
    The usual suspects:
    Kombucha
    Dill pickles
    Saurkraut

    But I been doing these Moroccan preserved lemons and whooooweee those are really tasty. Especially for making harissa.

    Here is a similar recipe:
    https://www.daringgourmet.com/how-to...stern-cooking/


    Sent from my SM-G988U using Tapatalk

  8. #8
    Join Date
    Feb 2008
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    here and there
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    Buddies are ripping the apples this year with a bumper crop in Canaan valley.
    watch out for snakes

  9. #9
    Join Date
    Jul 2002
    Location
    Suckramento
    Posts
    20,829

    what are you fermenting?

    Quote Originally Posted by jfost View Post
    No, you’re thinking of fo-menting not fer-menting…
    https://youtu.be/M6YbxSv1gmc



    And, btw….


    https://www.google.com/search?q=ferm...&client=safari


    Sent from my iPhone
    Last edited by irul&ublo; 09-28-2022 at 08:44 PM.
    Quando paramucho mi amore de felice carathon.
    Mundo paparazzi mi amore cicce verdi parasol.
    Questo abrigado tantamucho que canite carousel.


  10. #10
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    20,257
    There is definitely a revolt fomenting in lower GI.

  11. #11
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    16,205

    what are you fermenting?

    pickled cucumbers and green beans with dill, fennel, garlic and hot peppers

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    ———————————

    sweet peppers and garlic

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    makes a great sauce

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    buena mulata peppers - amazing hot sauce

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    Last edited by ~mikey b; 10-03-2022 at 11:06 PM.
    I didn't believe in reincarnation when I was your age either.

  12. #12
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    Feb 2008
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    Lookin good!
    watch out for snakes

  13. #13
    Join Date
    Jan 2004
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    thanks

    my girlfriend called me a food factory

    I’m fortunate that she likes that sort of stuff. Get yourself a girl that likes hot stuff boys…
    I didn't believe in reincarnation when I was your age either.

  14. #14
    Join Date
    Jan 2004
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    the Low Sierra
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    what are you fermenting?

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    rocoto peppers
    Last edited by ~mikey b; 10-24-2022 at 02:29 PM.
    I didn't believe in reincarnation when I was your age either.

  15. #15
    Join Date
    Jan 2004
    Location
    the Low Sierra
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    what are you fermenting?

    Jimmy Nardello peppers with garlic and basil

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

  16. #16
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    Feb 2008
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    Nice!
    watch out for snakes

  17. #17
    Join Date
    Jan 2004
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    what are you fermenting?

    how about some kimchi?

    napa cabbage, bok choi, radish, carrot, Korean peppers, onion, garlic, ginger & brown rice miso paste

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    Last edited by ~mikey b; 10-26-2022 at 01:13 PM.
    I didn't believe in reincarnation when I was your age either.

  18. #18
    Join Date
    Jan 2004
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    Marchant peppers

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

  19. #19
    Join Date
    Jan 2004
    Location
    the Low Sierra
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    Jimmie Nardello peppers

    amazing how you can make different sauces just by isolating & blending different colors


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

  20. #20
    Join Date
    Jan 2009
    Location
    SLC burbs
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    Bumping this, I finally got off my ass and dealt with the mad amounts of habaneros and chile de arbol I grew this year.

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    All 4 jars use those as the base then I went for variety: manzano peppers in jar 1, tomatillos in jar 2, dried chipoltes in jar 3, and slices of blood orange in jar 4. No idea of fermenting with citrus will go, the internet says it's a non issue.
    Jars #3/4 are already bubbling something fierce. Gonna give everything a month and assess.
    "Your wife being mad is temporary, but pow turns do not get unmade" - mallwalker the wise

  21. #21
    Join Date
    Jan 2004
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    the Low Sierra
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    what are you fermenting?

    that all looks really good


    citrus is no problemo - I did a habanero pineapple garlic sauce that was amazeballz
    Last edited by ~mikey b; 11-09-2022 at 11:46 AM.
    I didn't believe in reincarnation when I was your age either.

  22. #22
    Join Date
    Feb 2008
    Location
    here and there
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    Transferred the hazlenut chocolate porter to secondary today from the primary.

    Three moar weeks and on to the keg for that one.
    watch out for snakes

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