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fermenting Buddy's Ferments - 2016 Season Has Started

buddy

buddy

Here they are . . . not sure how they will end up, but it looks like they are all off to a good start:
 
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cubbieblue82 said:
definitely!!! im still pretty new to this stuff, and im a little scared of trying ferments and getting myself sick lol.
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If you start with a culture like Caldwells and use the recommended amount of salt chances are slim it will spoil. Out of all the cabbage ive fermented i only had one batch spoil and that was with just salt. Ive made tons of ferments (mostly sauerkraut/kimchi) without any starter cultures.
 
Try making kraut first. Its simple and cheap to try. All you need is a large jar, canning salt, and some shredded cabbage. You can even use a bag of Dole Slaw mix. Salt the cabbage in a bowl for a couple hours. Give it a toss every 30min. Pack it tightly in a jar and wait a few days at room temp. Give it a sniff after the 3rd day. It should start smelling sour. After you succeed at making kraut, you can use the juice as a starter culture for your pepper ferments. It will keep for months in the fridge once it turns sour.
 
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Started my 2016 Fermenting project.  Managed to get 3 of them started.
 
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Number 1
Red Hatch Peppers, Roasted
Red Brain Strain
Garlic, Roasted
Onion, Roasted
Cumin, Toasted
Salt, Pickling
 
Number 2 (Got the base recipe from tim storey)
Red Hatch Peppers
Red Brain Strain
Orange Bell Pepper
Orange Jalapeno
Carrots
Onion
Apple
Garlic, Roasted
Salt, Pickling
 
Number 3
Red Thai
Red Jalapeno
Red Brain Strain
Red Serrano
Garlic, Roasted
Onion, Roasted
Ginger
Cumin, Toasted
Salt, Pickling
 
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Wow...absolutely amazing.

Anyone have a link to a recipe with weights? I just picked my peppers todsy.

Something like
Orange habanero
Onion
Garlic
Honey
Carrot

Sorry if i am out of line asking....just trying to learn.
Pm me and educate if thats okay. :-)
 
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Thanks Buddy for steering me in the right direction....after some intense reading and searching the sticky threads I am ready to get started.

Is there anything under the cabbage leaves other than the mash?

Starting a 90 day ferment today....very excited after reading and seeing this thread.

Mad respect bud :-) :-) :-)
 
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Masher said:
Thanks Buddy for steering me in the right direction....after some intense reading and searching the sticky threads I am ready to get started.

Is there anything under the cabbage leaves other than the mash?

Starting a 90 day ferment today....very excited after reading and seeing this thread.

Mad respect bud :-) :-) :-)
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Just the mash.  Good luck and enjoy!
 
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Started 3 more today
 
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#4
Yellow NagaBrain (From randyp)
Pineapple
Carrots
Shallots
Garlic
Lime Juice
Salt, Pickling
 
#5 (Really hoping this one turns out)
Douglah (From randyp)
Chipotle (Rehydrated)
Papaya
Pineapple
Onion
Garlic
Lime Juice
Cinnamon
Nutmeg
Salt, Pickling
 
#6
Brainstrain
Mixed fruit (Pineapple/Mango/Strawberry/Peaches)
Onion, Red
Garlic
Salt, Pickling
 
 
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Started 2 more of them today:
 
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Aji Fantasy
Bhut Jolokia (need some heat and didn't have any white hot peppers)
Parsnip, Roasted
White Onion, Roasted
Garlic
Fennel Seeds, Toasted
Coriander Seeds, Toasted
 
and
 
Orange Thai, Smoked
Red Hatch, Roasted
White Onion
Garlic, Roasted
 
Never used smoked peppers in a ferment before . . . not sure what's going to happen.  Oh well, live and learn!
 
 
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#9 . . . Harissa style.  I'm digging on the way this tastes going in to the fermenting phase.  Hoping it tastes even better when it comes out!  Love the color.  Thanks for looking.
 
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
 
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buddy said:
#9 . . . Harissa style.  I'm digging on the way this tastes going in to the fermenting phase.  Hoping it tastes better when it comes out!  Love the color.  Thanks for looking.
 
Red Hatch
Trinidad Moruga Scorpion (Red)
Garlic
Cumin Seeds, Toasted
Coriander Seeds, Toasted
Caraway Seeds, Toasted
Lemon Juice
Salt, Pickling
 
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WOW!! Look at the color of that one, excellent!  I'm salivating just looking at the pic.
 
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