Looking for a good Reaper pepper pickle recipe. Got some up in Door county Wisconsin that were awesome. I use the liquid (in the jar) for hard boiled egg and Jalapeno soaking.Great snacking out of the jar. Thanks.
How long is the growing season for Aji Jobita ? I live in Minnesota and would growing these here be viable ? I know I'd have to start them inside, but with a June to September season here will this work ? I don't have the seeds yet ( Hippy Seed Co in Australia ). Thanks Craig
If you want smooth, great tasting coffee, try cold brewing. If you want a great drip maker, check out Bonivita. Proper grind size and consistency, proper water temp and quality, along with great beans and a good roast all add to the cup taste.
Be aware that there is a pressure that builds up as the mixture ferments. Perhaps a daily release would be prudent. Glass in Kimchi isn't a good thing.
Love Kimchi. I buy
homemade from a Korean food market, made there on-site.. Yummm, and it keeps you very regular the next day.
FYI, back in the old country they bury in a crock for at least 30 days.
Hotrod64,it sounds like your temp is quite high. Usually it takes more in the 6-12 hour range. Better check with temp device.
Ozzy2001, check online for recipes to make marinate. These recipes should give you some ideas on amounts of salt and spices. Mod them as you wish. It may take a few trys...
9-12 hours in my Excalibur at 160 drys it perfectly. I had a Nesco and checked the temp. 145 degrees max. The baddies get on the meat at under 140 degrees. Preheat your dehydrator before adding the meat. This is the first time I've ever seen anyone use or recommend 100 or so for drying meat...