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Thursday

Thursday

These are my ferments that I've started in the past week:

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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, habanero, and garlic in organic riesling with applewood smoked and Australian river salts.
 
I used raw local honey and a little bit of hooch from my sourdough to start these.  The mango/pepper is fermenting like crazy.
 
Happy fermenting, brothers.
 
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It's a Saturday, but I'm still glad to meet ya Thursday :)
 
Those look great.  Please be sure an update this thread once they're done! 
 
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Some updates and new ferments:

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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.  The new-comers in tall-jars are (left to right):

Fermented Salsa -- Fresh milled tomato juice, white onion, green jalapeno, garlic, sea salt
White Kimchi -- Napa cabbage, white onion, thai chili, garlic, fish sauce, sea salt (I have two additional jars of this going)
Fermenting Hot Sauce -- Thai chilies, red onion, garlic, pineapple, sea salt in Stone's Arrogant Bastard.
 
These share a cabinet with my roommate's sauerkraut and kombucha; she wants to add a yogurt starter and I'll be attempting to curdle some goat cheese soon.  We love our cultured food.
 
Happy fermenting, brothers.
 
Edit: I ordered some 5 and 8oz bottles from SKS that I'm particularly excited about; I bottled my last batch (for xmas gifts) in little 4oz bottles with eyedropper-lids.
 
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Thursday said:
 
....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....
Click to expand...
 
Thursday said:
And. this happened this morning:
 
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Click to expand...
 
Very nice!
 
Now, is this the one you originally earmarked for BBQ sauce? I was looking forward to it lol!
 
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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 (they've been on sale lately) and a few ounces of thai chilies that will likely become my next ferment.
 
Edit: I have about a half-pound of london broil marinating in the bbq sauce for jerky.
 
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