Lacto-fermented sauces

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worth1
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Re: Lacto-fermented sauces

#21

Post: # 39821Unread post worth1
Sun Jan 31, 2021 8:29 am

Here is a jar of not processed red cabbage apple with caraway sauerkraut that has been in the refrigerator for well over 2 years maybe three.
Tell me if it's bad.
No way.
Been eating on another one like it for some time.
It is also not mushy.
I have also put sauerkraut in zip lock freezer bags and refrigerated them.
Just like the bagged stuff you can find in the store.
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Worth
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The only things we have to fear in the kitchen are hot oil and falling knives.

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Re: Lacto-fermented sauces

#22

Post: # 39841Unread post Rockoe10
Sun Jan 31, 2021 1:06 pm

Impressive! Well, that puts my mind at easy. Thankyou
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Re: Lacto-fermented sauces

#23

Post: # 39843Unread post worth1
Sun Jan 31, 2021 1:23 pm

Rockoe10 wrote:
Sun Jan 31, 2021 1:06 pm
Impressive! Well, that puts my mind at easy. Thankyou
The thing about lacto fermenting is you're going to know if it's bad.
Not so with processed canned goods.
Here is the habanero sauce already starting to ferment.
Using an airlock on this one.
Used my metal lathe to cut a perfectly round hole in the canning lid for the stopper some time ago.
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Re: Lacto-fermented sauces

#24

Post: # 39848Unread post Rockoe10
Sun Jan 31, 2021 2:01 pm

I'll be stealing that idea with the metal canning lid 😈
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Re: Lacto-fermented sauces

#25

Post: # 40048Unread post worth1
Wed Feb 03, 2021 5:16 pm

My fermenting habanero apple cabbage is burping a bubble once every 40 seconds at 68 F.
Couldn't ask for anything better.
I had to remove some of the liquid the other day because it was coming up into the airlock.
This is my first time fermenting shredded peppers and so far I'm happy with it.
The good part is I have hot sauce now so I can let this stuff ferment for as long as I want.
Oh yes, I drank the juice I pulled from the sauce and it was amazing.
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Re: Lacto-fermented sauces

#26

Post: # 40049Unread post worth1
Wed Feb 03, 2021 5:18 pm

My fermenting habanero apple cabbage is burping a bubble once every 40 seconds at 68 F, very active.
Couldn't ask for anything better.
I had to remove some of the liquid the other day because it was coming up into the airlock.
This is my first time fermenting shredded peppers and so far I'm happy with it.
The good part is I have hot sauce now so I can let this stuff ferment for as long as I want.
Oh yes, I drank the juice I pulled from the sauce and it was amazing.
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Worth
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Re: Lacto-fermented sauces

#27

Post: # 40091Unread post worth1
Thu Feb 04, 2021 12:03 pm

Rockoe10 wrote:
Sun Jan 31, 2021 2:01 pm
I'll be stealing that idea with the metal canning lid 😈
@Rockoe10
Don't jump out and do the steel lids yet.
Ball makes plastic lids that seal and are leak proof.
I just bought two boxes of them.
They come 6 to a box.
I used a forstner bit to make a hole with my drill press and XY Table.
Works great. :D
No more metal rings and lids to fool with around saltwater.
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Re: Lacto-fermented sauces

#28

Post: # 40253Unread post worth1
Sat Feb 06, 2021 9:08 am

I did an experiment this week with the fermenting hot sauce.
I set it out on the front porch where it was 80F.
The stuff kicked off and looked like some sort of bubbling contraption from a mad scientist movie.
A bubble about every 5 seconds or less.
Gave it three hours like this and brought it back inside.
To me it is amazing how you can control and see the difference in activity by temperature change.
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Re: Lacto-fermented sauces

#29

Post: # 40621Unread post worth1
Thu Feb 11, 2021 10:07 am

Got home yesterday and it felt really warm in the house.
To my amazement it was 58.
That's what you get when it's cold all day.
The airlock was going the other direction.
In other words on a slight vacuum.
Cranked the heat back up and it started the other way making gas again.
Really looking forward to this hot sauce with the cabbage and apples added.
Gave a half pint of the other habanero sauce to a guy and he loved it.
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Re: Lacto-fermented sauces

#30

Post: # 40629Unread post worth1
Thu Feb 11, 2021 1:14 pm

Went out and got some red ripe jalapeños from the Mexican market to make red hot sauce in this freezing weather.
99 cents a pound and a little over 3 pounds worth.
This will be fermented with apple also.
Apple is Manzano in Spanish.
They ain't translating to English so you kinda have to know what you're buying price wise.
Look at the size of these things.
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Worth
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Re: Lacto-fermented sauces

#31

Post: # 40631Unread post worth1
Thu Feb 11, 2021 2:02 pm

Made another fermenting lid with the Ball plastic lids and airlock.
Got a quart of them going with two cloves fresh garlic one apple and extra apple slices to hold the stuff under the liquid.
Also inoculated the mix with the brine from the last batch just one teaspoon of it.
Took about 2 pounds of the peppers maybe a little less.
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Worth
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Re: Lacto-fermented sauces

#32

Post: # 41583Unread post worth1
Sun Feb 21, 2021 11:16 am

And here it is.
Red Ripe Jalapeño Sissy Sauce.
This one I used all the liquid in the jar and ran it through a blender.
Then I strained the seeds out.
Put this in a kettle with 1/2 cuo each of sugar and lime juice plus a teaspoon of citric acid.
Heated everything up put back into blender and added just a little less than an 8th teaspoon of xanthan gum.
Poured into a quart jar.
Remember this had apples in it too.
This is a very flavorful hot sauce that has an after burn.
Nothing in your face hot at all.
But of course that's after I burned my lips off eating the mash right out of the jar before mixing other ingredients. :lol:
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Re: Lacto-fermented sauces

#33

Post: # 41587Unread post worth1
Sun Feb 21, 2021 11:56 am

I just did a comparison with the Sissy Sauce and my habanero sauce.
A whole teaspoon full.
Big mistake, I must have been out of my mind.
The habanero sauce had me sitting with my face in my hand for a few minutes.
Not even going to try the ghost pepper sauce for comparison.
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Re: Lacto-fermented sauces

#34

Post: # 42019Unread post worth1
Sat Feb 27, 2021 8:11 am

Just processed the habanero cabbage apple fermented hot sauce.
Came out fantastically hot and flavorful.
Made almost 1/2 gallon.
Used same addition of sugar lime juice citric acid and xanthan gum.
Now I have way over a gallon of various hot sauces to contend with.
Set for awhile.
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Re: Lacto-fermented sauces

#35

Post: # 42020Unread post goodloe
Sat Feb 27, 2021 8:25 am

"...the habanero cabbage apple fermented hot sauce."

Wow, that's a mouthful!! Looks awesome!!
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Re: Lacto-fermented sauces

#36

Post: # 42295Unread post mama_lor
Wed Mar 03, 2021 4:51 am

Do any of you guys know of a lactofermented salsa? The red one. There's a restaurant here that has it with everything, it says texican food, and it's really good. I'm convinced there's something fermented from the taste, it reminds me a bit of fermented tomatoes (which we do sometimes, but only when green).
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Re: Lacto-fermented sauces

#37

Post: # 42305Unread post karstopography
Wed Mar 03, 2021 8:39 am

There’s several recipes on the net, but can’t say I’ve done any. I did Adzhika, A Georgian Pepper Relish lacto fermentation version from the book “Fiery Ferments” that has a lot in common with salsa. Came out nice. I might try to do a tex-mex version this spring or summer. Chips and salsa is a favorite of mine and there’s so much variation in them.
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Re: Lacto-fermented sauces

#38

Post: # 42317Unread post worth1
Wed Mar 03, 2021 11:54 am

To me sauce and salsa are interchangeable.
I do like the one you dip chips in aka salsa cruda made from fresh produce.
But if in a bind I may make it with fermented peppers and onions and use canned diced tomatoes or fresh tomatoes and almost never vinegar.
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