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Hot Sauce from Dried Peppers?


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#21 Greenguru

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Posted 19 March 2017 - 12:29 PM

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This is the type ferment I do,I never tried to get the liquids out of yogurt

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#22 Greenguru

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Posted 19 March 2017 - 06:16 PM

Thanks for the tip very much :)

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#23 MikeUSMC

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Posted 19 March 2017 - 07:39 PM

I never tried to get the liquids out of yogurt

Here's a pic of the back of a sour cream container from the very first ferment I did. This says "LIVE YOGURT CULTURES." This stuff will work, but in my opinion, the powdered probiotics work much faster. Most of the time I can see activity in the jar in 18 hours
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Thanks for the tip very much :)

Any time! Glad I could help ;)

Edited by MikeUSMC, 19 March 2017 - 07:52 PM.

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#24 salsalady

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Posted 19 March 2017 - 07:50 PM

so if i was to do a ferment I could use any ole jared store bought kraut or does it have to be one those fancy ones?

canned kraut won't work..."canned" as in in a metal can or glass jar on a store shelf.  Refrigerated, (unpasteurized?) kraut juice will work.  We have some in 16 oz jars for about $8, there are some packets for less.  The one I used last was actually an uncooked dill pickle kraut.  I didn't really care for the dill pickle kraut, but the 1/2 cup of juice I poured out definitely kickstarted the fermentation. 

 

I think Kombucha drinks also have live cultures going on. 


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#25 D3monic

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Posted 19 March 2017 - 09:23 PM

canned kraut won't work..."canned" as in in a metal can or glass jar on a store shelf.  Refrigerated, (unpasteurized?) kraut juice will work.  We have some in 16 oz jars for about $8, there are some packets for less.  The one I used last was actually an uncooked dill pickle kraut.  I didn't really care for the dill pickle kraut, but the 1/2 cup of juice I poured out definitely kickstarted the fermentation. 

 

I think Kombucha drinks also have live cultures going on. 

 

Ok, that's what I kind of figured. I've seen bags of live kraut before that where really good though I don't see them often. 


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#26 ShowMeDaSauce

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Posted 21 March 2017 - 09:56 AM

Its soooooo easy to make your own culture from homemade kraut. I use a cheap fermenter with a inner lid that holds down the veggies. I make kraut and use a tbs or 2 of the juice as a starter. I set my kraut in a semi warm spot for 2-3 days then in the fridge it goes. Leave it alone for a couple weeks. I have kraut juice for many months from a single head of cabbage and a $14 fermenter. Havent had a batch go bad yet.

 

The nice side benefit is you have killer kraut to eat too with all the probiotics. I just put a batch of spicy kraut in the fridge yesterday. 3 days on the counter and it was already sour using this type of starter.

 

Get something like this and never look back.

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#27 PaulF

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Posted 21 March 2017 - 10:54 AM

Just checking back in to say thanks, and keep the discussion going!

 

I have a big crock with airlock lid for making kraut (like the one in the link below, not selling, just showing)...  I have a batch of "red and green" kraut fermenting now, and as of sunday it's getting a decent sour after two weeks.  I plan on skimming some juice off to make a dried pepper mash if I have time next weekend!

 

https://www.everythi...JD68aAoxv8P8HAQ

 

 



#28 ShowMeDaSauce

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Posted 21 March 2017 - 11:10 AM

Something else ive been using lately is Asian pear puree. You can use Bosc pear if you cant get Asian pear. The Lacto bacteria seems to love this stuff and it imparts very little flavor or sweetness to the finished ferment. It adds just enough sugars for the bacteria to get a good start.

 

Puree some pear, onion, garlic and tiny bit of fish sauce (optional) in just enough water to make a smoothie. Put it in a ice cube tray and freeze. Remove the cubes and place in a freezer bag for later use. Add 1-2 cubes to your ferments. I add Korean pepper flakes to mine until its a paste and then freeze it.


Edited by ShowMeDaSauce, 21 March 2017 - 11:11 AM.





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