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nmlarson

Member Since 15 Mar 2018
Online Last Active Today, 08:36 AM

Posts I've Made

In Topic: Throwdown a Pumpkin

Yesterday, 07:13 PM

The superfood pumpkin is a real hit around our house. A simple recipe, each pup gets 50 grams in each of their two daily meals. They love it.  :P  attachicon.gif pumpkin recipe.jpg
 
 


My cats love pumpkin, too!

In Topic: What do you guys do with unripe pods?

14 October 2018 - 06:43 PM

Its 40° and raining, is it worth my time to pick as many pods as I can before it freezes today?

Plants are loaded down with nicer pods than I've had all season, so I feel like its a waste to leave them in the garden to rot


I feel your pain. I picked everything I could yesterday. My plants, too, are loaded with more fruit & blossoms than they have had all season.

In Topic: Fermenting Peppers 101

14 October 2018 - 06:39 PM

Eventually, after the fermenting mash produces enough CO2, over time all of the oxygen in the headspace will be displaced, creating the anaerobic (oxygen free) environment.

Hope that makes sense :cheers:
(I think I got that right ;) )


Ahhhhh..... Now it makes sense! All this CO2 talk reminds me of Alton Brown's belching & f*rting yeast puppets. Which are making a return to TV tomorrow night!

In Topic: Fermenting Peppers 101

14 October 2018 - 09:25 AM

nm~ This is the problem-

 

"I used a glass lid from another Weck jar, and covered it with 2 layers of cheesecloth."

 

Ferments need to be in an oxygen-free environment.  Cheesecloth allows mold spores in.  That black stuff looks like mold.  As it's a small jar, I'd pitch it.  Too much risk.

 

I don't think the evaporated brine is the issue, I think it would of gotten moldy on top of the brine even if it still covered the vegetable/cabbage.  Hopefully others will chime in.

 

There was a post by Chili Monsta (it might have gotten stickied) about yeast, molds, saving and such.  I'll see if I can link it~

SL

 

 

 

edit- it is pinned in this Making Hot Sauce section.

 

Thank you for the insight.  I'll take a look at the Hot Sauce section. 

 

Looking over my original post, I see I may need to clarify a point.  The cheesecloth was covering the jar, not the lid I was using as a weight.

 

Not meaning to belabor the point, but how would I create an oxygen-free enviroment, even using an airlock?  There's still air trapped inside a bottle when you use an airlock.  All the airlock does is allow for expansion without letting more air in, right?

 

As you say, the cheesecloth allowed mold spores in, but I still can't help but think evaporation played a part in the equation.

 

I'm hoping you can shed some light on this for me.  And, yes, it's been pitched.


In Topic: Fabric Pots/Grow Bags

13 October 2018 - 04:46 PM

Thanks, Dog.  All good to know!