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Honey Badger

Member Since 17 Aug 2016
Offline Last Active Dec 10 2018 04:28 AM

#1590579 Yellow ferment

Posted by Honey Badger on 30 October 2018 - 03:58 PM

 

I really can't tell what it taste like, I havent tasted it since I cooked it. It tasted pineapply and spicy and sour and lemony and salty and a bit sweet but it was hot and fresh. I'll taste a bit one of these days and will report findings, maybe this evening. With some grilled fish.

 

 

 

As good as my word. :)

 

I had quite a bit of the sauce, absolutely wonderful. Zingy and pineapply with just enough heat. Maybe it could have a bit more heat but for ordinary folks, it's plenty hot. I had it with some grilled sardines and boiled potatoes. I made a simple dressing for the fish with olive oil, lemon juice and some finely chopped parsley, pickled gherkin and a pickled baby onion. Spooned all that over grilled fish. Lovely and very healthy stuff.

 

jam or sauce.jpg

 

Label says jam but it is a sauce really. 




#1590578 Hot quince jelly/paste (membrillo)

Posted by Honey Badger on 30 October 2018 - 03:51 PM

I made this couple of years ago and it looked exactly as yours. I was after deeper colour but regardless of how long I cooked it it stayed a kind of beige. It was very tasty though and went down a treat. Peels and cores I also boiled down into a jelly. I remember it having that deep red-brown colour, just like I think it should be.

 

I'm seeing new season quinces at my local friendly green grocer, may get few and do it all over again. :)




#1590494 Yellow ferment

Posted by Honey Badger on 30 October 2018 - 04:18 AM

Wow that's a lot of pineapple!! Can you still taste the Chilies properly or is it fruit dominant? I successfully made my first fruit sauce last night, went with a yellow sauce as well. Used 2 mango and 1 large apples. Garlic Smoked onion and half the peppers turned out awesome. Bad brains sugar rush peach 2 Jay's peach. I had aji cito and aji Charapita but didn't wanna overeach before keeping it simple and muddying the flavor.

Sent from my XT1565 using Tapatalk

 

I really can't tell what it taste like, I havent tasted it since I cooked it. It tasted pineapply and spicy and sour and lemony and salty and a bit sweet but it was hot and fresh. I'll taste a bit one of these days and will report findings, maybe this evening. With some grilled fish.

 

 




#1590149 Storing sauces and canned products temperature

Posted by Honey Badger on 28 October 2018 - 03:46 PM

Wrap your jars in bubble wrap or newspaper/cardboard and it will probably be OK. Make it few layers around each jar and unless you get arctic low temps for a very long time, you should be fine. 

 

If you loose a jar or two anyway, write it off as collateral, as a payment for not using power to keep the shed temps above 0°. :)




#1590077 Yellow ferment

Posted by Honey Badger on 28 October 2018 - 08:16 AM

What kind of proportion of pineapple did you use in relation to the chiles? Looks nice, awesome presentation with the jars and bottles as well!

Sent from my XT1565 using Tapatalk

 

This ferment is done with the first batch of ripe yellow chillies and I never weighted them... You can see roughly how many from the first picture on this thread. I used two pineapples, one or two regular (sweet) yellow pepper, few cloves of garlic and a shallot. I packed everything in a 5L fermenting bin and there were too much space so I added peeled and quartered apples and covered everything with 3.5% brine and a little of my already going sauerkraut brine to inoculate it. Some whole peppercorns and coriander seeds also went in. 

 

I haven't properly tasted it yet. :)




#1589256 Yellow ferment

Posted by Honey Badger on 24 October 2018 - 10:12 AM

Nice! :cheers:

 

It is, very! :)

 

pineapple sauce.jpg

 

I've added zes and juice of one lemon and 5 tbs of jam sugar to it. I didn't use all of the brine, actually I'll waste quite a lot of it. It would be too runny if I used all of it. In the end I have nearly 3L of good sweet and sour hot sauce which tastes very nice. :)

 

And here are few products I made recently with my chillies:

 

asortiman.jpg

 

I have some powders and seasonings as well. :)




#1589234 Yellow ferment

Posted by Honey Badger on 24 October 2018 - 06:17 AM

Here we go!

 

yellow ferment2.jpg

 

I cut a piece of pineapple and it's absolutely amazing. What a lovely flavour, what a nice zingy sensation and the heat is just wonderful. Not too hot but enough for anybody with normal guts. I have nice tingly sensation in my mouth few minutes after tasting it.

 

I'm in process of making some destiled water to calibrate my pH meter then I'll get on with cooking this beauty. I'm really chuffed. :)




#1589226 Yellow ferment

Posted by Honey Badger on 24 October 2018 - 05:21 AM

Sure! Personally, I don't strain the brine out. Not saying that you can't! I just don't. I blend everything up, brine and all, then cook it down to the consistency that I like. Leave it a tad runnier that you'd like, after cooking it down, because it'll usually thicken up (just a bit) in the fridge

 

I'll add brine after blending to dilute it to consistency I want and that is a little runnier than when finished because I don't want to cook it for too long in order to preserve as much flavour as possible. Or maybe I could have 2 batches? I could cook one longer with all the brine and see which one is better? After all, I have nearly 5 litres of stuff here. :D




#1589219 Yellow ferment

Posted by Honey Badger on 24 October 2018 - 04:56 AM

There's a good chance you won't have to add anything (lemon juice) for acidity, HB. Unless you wanted to add it for the flavor profile. There's a hefty dose of pineapple in there, which is pretty acidic on its own. Plus, the fermenting process will bring the pH down significantly. You're right though; see what the pH meter says ;)

Sounds like it's going to be a very tasty sauce!
Pineapple and ginger are a great combo :cheers:

 

Thanks Mike, the ingredients are all there, it's down to me to make this into a decent product. The plan is to strain it all from the brine and blend it smooth. Have a taste and pH meter. Decide if it needs some lemon juice or rind for acidity and flavour and cook it to stop it fermenting further and get it shelf stable. Pack it into sterilised jars.

 

Does that seem like a way to go?




#1589212 Red ferment

Posted by Honey Badger on 24 October 2018 - 03:32 AM

I add fruits to my sauce  to thicken...mangoes/plum/apples/pears/pineapple ...depending on your taste preference,they help d/t the pectin.

if you cook your sauce ...maybe a lil longer on the stove will thicken it also...sure you know all that thou'.

 

Had to chime in to say I love those tall clear bottles & the Tajine is lovely....nice stuff. ;)

 

Yes, those bottles are really cool. I got them as an extra when I ordered some other stuff from ebay. Maybe they were sent as a mistake... TThey are 200ml and just perfect for this kind of stuff.

 

Tajine I lugged back from Tunisia some years ago. Used it once. :D




#1589211 Red ferment

Posted by Honey Badger on 24 October 2018 - 03:27 AM

I had a good taste yesterday and is very nice. It's thin but not Tabasco thin. It is actually just as I like it as I don't like sauces which are thick as jam and it takes forever to get some out of the bottle. The flavour is fruity. I can taste chinense pepper with some raspberry. Very pleasant amount of heat, not as harsh as in the beginning. It mellowed somewhat. I'll have some for my lunch, it's that nice. 

 

I only have 3 100ml bottles left and will label them and give it away to friends for Crimbo. Here's label, what do you guys think?

 

chili4.jpg




#1589210 Yellow ferment

Posted by Honey Badger on 24 October 2018 - 03:22 AM

I may do it today or tomorrow.

 

I have a cheapo pH meter which I need to calibrate in order to measure pH correctly. Then, if everything is still fine in the bucket, I'll give it a taste and decide what would go well with it. Some extra acidity I presume which will be lemon juice and some lemon rind but let's not get ahead of myself. It could be covered with black mould for all I know. Hope not though. 




#1589107 Yellow ferment

Posted by Honey Badger on 23 October 2018 - 09:34 AM

Yeah - I can understand the thought process...

 

The issue of mould is something I'm missing... Don't get me wrong, I know why there might be mould, but I've yet to experience it. I very much doubt I'm living in a mould free bubble.

 

Normally I prepare everything, including suitable sanitation, then seal the jar up and wait (impatiently). I use glass Le Parfait jars and this makes things easy - I just put everything in the oven. Except for the rubber seal, which I boil in water prior to using. No airlock, just relying on the rubber seal to vent.

 

So basically, I don't know.  :think:

 

 

These are my humble beginnings in fermenting so I'm taking every precaution I can. If I mashed it into a pulp it'll probably be alright but I just wanted to give myself every chance of avoiding contamination.

 

This thing is still in the bucket, I don't have a clue how it's doing. I have a small pouch with some cherry wood chips inside so I thought I can give it a while to sit in there but getting itchy to take a peek inside. :)




#1589105 Red ferment

Posted by Honey Badger on 23 October 2018 - 09:24 AM

Hows this doing now? looks good!

 

It's hot. I only tasted a little and it burned. I gave one bottle to a friend and he gave it top marks and 9/10 for heat. I reckon, friends will always give top marks because they got it for free anyway. I think it's OK if you after impressive heat but is kind of too thin. Nice as an ingredient in marinades for meats or as an add on to stews, soups, stir fry's and casserols or anywhere where heat with some fruitines is required. But to be honest, I only just tasted a little a while ago, it must be better as it matured a bit. The thing is, I still have loads of fresh pods which I'm using daily that I haven't got around using my sauce.

 

One other thing is that my mate had left it open out of the fridge and it started to fizzle. I advised him to bin it, not worth risking upset stomach. It wasn't much left in the bottle anyway, he assured me. I keep unopened bottles on the shelf in the kitchen from the day 1 and they seem fine. The open bottle in the fridge also seems fine but I'll double check it this evening. I'm grilling few sardines and one or two will get few drops. :)




#1586148 Apple Cider Vinegar question

Posted by Honey Badger on 08 October 2018 - 10:49 AM

Quick update:

 

Apple juice vinegar is developing nicely. I believe this it the mother forming on the top. This jar is just pure pressed apple juice with couple of spoons of brown sugar as the apples themselves were very tart. 

 

1 vinegar.jpg   2 vinegar.jpg

 

Other two are doing fine as well, apple pulp (on the left) will strain at the end of the week and beetroot/carrot/apple (RHS) will leave for another couple of weeks. I stir them every day to stop mould from taking hold on top.

 

3 vinegar.jpg

 

So far so good. :)