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stickman...have you ever tried adding other spices(including hot pepper flakes) to your sauerkraut ferments?   I use caraway seeds a lot to make a Bavarian style kraut. and a couple years back, another THP member (from one of the Scandinavian countries) suggested dried juniper berries...which I...

You're welcome....sounds like you've fermented cabbage before...if so, I think you will see that peppers don't give up anywhere near the amount of juice as does cabbage. also, be aware that chlorinated water (since the purpose chlorine is to kill bacteria) can interfere with the development of...

magicpepper.....Not trying to interfere with your question to Rocket man.... and I'm confident he would agree with the following response..... you should make sure that there is enough liquid(be it juice from the ingredients and/or additional water) to cover the mash which should be kept...

    Personally, I think you are correct on both observations. Fermented foods,especially cabbage based blends( kimchi)i, are a part of my daily diet....every day....year round.   Currently I have several various batches of different fermented vegetables.and around a dozen of hot pepper mash's...

You're very welcome Josh. You ought to give it a try sometime.....the stuff's addictive. CM

This can be served both as a salsa or a relish. I enjoy eating it with tortilla chips, and as a topping on red chili and soup beans (pinto/great northern). It also does wonders for canned baked beans when you have to throw a quick batch together.   I have made it with canned organic corn in the...

I've been growing in buckets for several years, both 5 gal. and 3.5 gal. (at one time approximately 50 of each size) I've compared same species from same seed source with identical media mix,fert's, feeding and watering schedule. My observation is that the 3.5 gal get root bound shortly after...

Well...your PM to me a few weeks ago got me interested in reading some of the THP threads. And then when I saw some of the basic fermenting questions being posted by some newer members, I got inspired to come out of retirement and throw my 2 cents in the hat. But you were the instigator...

I'm in need of a medium heat mash to make a tomato sauce/honey based grilling sauce.    Pretty basic recipe: 28 Red Hab pods (approx. 1/2 lb.) 2 heads of garlic A light salt brine (1-1/2 TBS Celtic sea salt in 1 quart distilled water) 3 TBS Juice from Kimchi (Daikon radish,Carrots,Garlic,Orange...

It is a great additive to sauces....and I must agree with THP's post. ....make sure its the real stuff or don't waste your money as mess up a good batch of sauce. There are some cheap imitations on the market.... real stuff is not cheap, but a little goes a long way. CM

Greetings Koreansoul, A simple answer to your question is yes....you can use the same process /approach for peppers as you do with kimchi. I do it all the time, and have done so for many years. I always have a batch ...or two...or three of kimchi and cabbage in the fridge and eat it daily. And...

Greetings bpiela, Fermentation is simply a centuries old natural method of preserving foods. In fact, I learned most of what I know about the topic from my Grandma many years ago. When harvest time gets here....you might realize an overabundance of superhots  staring you in the face. That could...

Sounds tasty....and I just happen to have most everything on hand. Did you happen to check the pH? And after checking out the recipe, I assume it is intended to be kept in the fridge since it isn't heated and processed in jars or bottle.

Excellent RM....! Once again, a picture is worth a thousand words. No doubt which is which.

I thought you might appreciate this one RM. I'd wager that you've responded hundreds of times to questions pertaining to mold and kham yeast....not to mention optimum fermentation temp,and the importance of keeping the mash submerged beneath the surdface of the brine solution.   BTW...a belated...

If you’ve been fermenting vegetables for a while then you’ve probably faced a shock discovery. You’ve cut or shredded your vegetables, added salt or brine, submerged them in said brine, and then left them to ferment. Then a day or more later you opened your jar to find, much to your horror, a...

Thanks for the good info folks.... I've got plans to overwinter around 10 of my 86 "bucket peppers".I already overwinter banana trees and pluneria plants indoors, but have not done so with peppers before. Plus....I was not sure if I needed to totally replace the soil-less mix I used(metro...

Greetings Big bones There are a few things I'd suggest you be aware of and strongly consider before using frozen pods in a fermented mash. 1. Freezing does not destroy spoilage organisms like Clostridium botulinum ( botulism) for example... it just stops their growth temporarily. However...

The small ones in the middle are called Monkey Nipples....I got the plant from The chile woman, they are very tasty little fire balls that are one of my favorites this season. They dry into little gems just right for popping in your mouth while eating a sandwich or snack.I'll be growing several...

The reason I refrigerated after the initial stage is actually two fold... When the second stage is allowed to ferment more slowly(at lower temp's)I think the vegetables retain more of their fresh texture/crunch along with their individual flavors. My plans for this particular ferment is as a...