Picture of first ferment of season. (Thanks, Wes/joemomma, Jamie/Romy/6, Shane/stc3248!) Rest of peppers are from garden.
Recipe is: couple pounds scotch bonnets, mine; Bahamian goat and mushroom (Wes and Vincent/Coheed), JA Reds (seeds from Ramon/Walkgood) mine; JA Red scotch bonnets (milder and different seed, mine), Harold St. Barts, mine; Red Congo from Shane/stc3248, Red Brains from Jamie/Romie6, a few yellow fatalii or a lot of yellow fatalii (mine). A few red and green "cracked jals"--seed from Judy, killer hot and sweet jalapeño. A few serrano. A lotta rain from Universe! A lotta ideas from Rocketman/Brotha Bill, CM, the entire fermenting thread. Thank you!
I don't have any pics of process and was all set to do that as "the golfer" was gone. Baked a Red Kuri that was ripe--halved--just baked, super sweet meat, nice squash, last night. (Cut up a lot of stuff last night.) Only thing left to do today was mincing peppers.
I would have pics of before all and and process, but would rather not explain the "museum tours" my household received last night and this morning.
(I probably screwed something up and minced ginger rather than onions. "Boy this is tart!")
Recipe:
Two (2) to three (3) pounds peppers. Minced by hand and by little B&D.
Dixondale white Candy onions (or ginger
). Dixondale sweet1015 TAYXiiis onions. (Gotta give some propers to Bob Wills.) A few small red onions.
a few ripe tomatillos (really sweet!)
Red Kuri winter squash baked enough to just peel and cut. Minced/grated.
Yellow raisins--attempted minced
3 cloves garlic--minced
some ginger--inch--minced
3 tablespoons Himalayan pink sea salt with 1.5 teaspoon canning dissolved in warm, purified water to cover--very dry mash--(like Greg/PIC1's idea of couple tablespoons salt and evaporated cane sugar but had no evaporated cane sugar).
1/4 cup whey from Greek yogurt
Stirred all in with wooden spoon into 1/2 gallon mason jar
Glass beads in ziplock sandwhich bag to weight.
Pressed beads down on mash to allow air bubbles to escape while pressing down on entire mess with gonzo pestle my grandmother gave me. (Had to remove 1/4 cup brine.)
Put airlock FIRMLY in grommet on plastic cap. Screwed on, tightly, added cheap vodka to airlock.
Sitting on grow shelf in darkness--tinfoil glued to boxes warms one side--have heat mats on other side of shelf--dark towels/blankets around grow shelves except side with tinfoil; air temp is 78-80 in AC'ed basement.
Will watch and
for activity and swirl gently once per day.
Thanks for looking! Annie
(And any ideas completely welcome, please! My next few ferments are going to be simpler, much simpler. (A few carrots, onion, garlic, peppers, maybe smoked, some not, but just mince in 3 cup B&D, layer in quarts or 1/2 gallon mason jars, let ride.
)
Recipe is: couple pounds scotch bonnets, mine; Bahamian goat and mushroom (Wes and Vincent/Coheed), JA Reds (seeds from Ramon/Walkgood) mine; JA Red scotch bonnets (milder and different seed, mine), Harold St. Barts, mine; Red Congo from Shane/stc3248, Red Brains from Jamie/Romie6, a few yellow fatalii or a lot of yellow fatalii (mine). A few red and green "cracked jals"--seed from Judy, killer hot and sweet jalapeño. A few serrano. A lotta rain from Universe! A lotta ideas from Rocketman/Brotha Bill, CM, the entire fermenting thread. Thank you!
I don't have any pics of process and was all set to do that as "the golfer" was gone. Baked a Red Kuri that was ripe--halved--just baked, super sweet meat, nice squash, last night. (Cut up a lot of stuff last night.) Only thing left to do today was mincing peppers.
I would have pics of before all and and process, but would rather not explain the "museum tours" my household received last night and this morning.
(I probably screwed something up and minced ginger rather than onions. "Boy this is tart!")Recipe:
Two (2) to three (3) pounds peppers. Minced by hand and by little B&D.
Dixondale white Candy onions (or ginger
). Dixondale sweet1015 TAYXiiis onions. (Gotta give some propers to Bob Wills.) A few small red onions.a few ripe tomatillos (really sweet!)
Red Kuri winter squash baked enough to just peel and cut. Minced/grated.
Yellow raisins--attempted minced
3 cloves garlic--minced
some ginger--inch--minced
3 tablespoons Himalayan pink sea salt with 1.5 teaspoon canning dissolved in warm, purified water to cover--very dry mash--(like Greg/PIC1's idea of couple tablespoons salt and evaporated cane sugar but had no evaporated cane sugar).
1/4 cup whey from Greek yogurt
Stirred all in with wooden spoon into 1/2 gallon mason jar
Glass beads in ziplock sandwhich bag to weight.
Pressed beads down on mash to allow air bubbles to escape while pressing down on entire mess with gonzo pestle my grandmother gave me. (Had to remove 1/4 cup brine.)
Put airlock FIRMLY in grommet on plastic cap. Screwed on, tightly, added cheap vodka to airlock.
Sitting on grow shelf in darkness--tinfoil glued to boxes warms one side--have heat mats on other side of shelf--dark towels/blankets around grow shelves except side with tinfoil; air temp is 78-80 in AC'ed basement.
Will watch and
for activity and swirl gently once per day.Thanks for looking! Annie
(And any ideas completely welcome, please! My next few ferments are going to be simpler, much simpler. (A few carrots, onion, garlic, peppers, maybe smoked, some not, but just mince in 3 cup B&D, layer in quarts or 1/2 gallon mason jars, let ride.
)
, good! The Raisins, onion and squash is going to impart an implied sweetness, the sweet won't be there as the sugars get consumed, and the squash will give it a really great consistence too. Good on ya, girl!!
(I used to make beer and wine and this mash, or "wort," is more active than any . . . ) Word: be careful how many raisins and sweet "squarsh" ya put in the mash. And I didn't put much or so I thought. And the dang this is only a quart with the beads out. Tried of fouling airlocks!
Just kiddin.'