Recent content by Thursday

It is!  I started it with the intention of making a fermented bbq sauce.   I now have three more quarts of kimchi (some cucumber and daikon) and I invested in a big bag of ground Korean red chili.  I have about a quart of citrus and pineapple mash sitting in the fridge from recent juicing...

And. this happened this morning:  

Some updates and new ferments:   The two pint jars on the left are still bubbling quite nicely.  Their darker neighbors (the ones mentioned above in the bourbon stout brine) are latent and I intend to simmer them down in tomato juice that I milled last weekend into a nice fermented bbq sauce...

You can use a food processor and then run the product through some cheesecloth if you don't have a food-mill; I usually strain mine three times before bottling and it comes out very smooth.

These are my ferments that I've started in the past week:   From left to right: Jalapeno, habanero, serrano, white onion, cherry tomato, and garlic in a bourbon barrel stout with Hawaiian alaea salt. Jalapeno, habanero, mango, and lime in organic riesling with Hawaiian alaea salt. Jalapeno...