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  Burp at least once daily by cracking open the lid until you hear the air relieving either as a "burp" or a "pop."  I prefer to use wide-mouth mason jars as I can use simple airlocks, like this...

Some burgers my wife and I made the other night. 80/20 Ground Chuck (Store bought), cooked in Dales Steak Seasoning sauce. Shredded Gouda on the burger, along with Truff (Hot Sauce + Truffle Sauce). It was pretty good, I was trying to pair the hot sauce with the gouda, which worked pretty...

Day 19: Still crunchy, though the very middle is losing the crunch a bit. Quite delicious. A bit of heat to the pickles now. If I weren't so tolerant of spice I'd probably put them at mild to medium heat. This would definitely be a finished product.

Day 7: Still crunchy. Taste more like pickles than before. Not spicy, but the onion and garlic do seem to be imparting a bit of a flavor on them.

  I'll have to add curled cress to the list! Thanks for the suggestion. Current List (since I can't edit the original post anymore:) Those who've provided assistance with the list will be annotated in parentheticals.    

  While waiting for just fermentation is okay (I actually did this with a sauce just two days ago), you may also want to consider allowing it to age for at least 3 months total. This isn't mandatory, but can help the flavor. People on this site often rave about mashes they let age for years...

  Experimentation (also impatience). I'm trying to get a fix on when my recipe is "ready." I wanted to know when it wasn't ready, to start with. The pickles will continue pickling for some time and the material won't be going bad for some time, so I'm not too worried about openning one of the...

Day 3: Not spicy. Still crunchy. Good, pickley flavor, though more cucumbery-flavor than I'd like. Going to start daily rotating them (vertically) to keep all the spices mixed. I plan to wait 3 more days before trying a second time.

  We shall see. The mix I use is supposed to maintain crispiness, but I'll steel myself for the worst. If nothing else, I'll get some good pickled jalapenos, thai chilis, garlic, and onions.

  Fermenting is a two-step process for the material. The first part is the fermentation. If you use the right salt content (enough to kill bad bacteria, enough to leave lactobacillus) the mateiral will start to bubble up nicely, and you need to make sure you have an airlock or burp the jars...

  I'll keep you posted!  Everything was added to jar, the dill-pickle mix, vinegar and water brought to a boil then poured over the material-in-jar, up to the very top, then refrigerated.

  I could always draw one up, I just don't know all the rules.

  Thanks for the tip! Looks like the suggested is 1/2 cup of tumeric to 1 tsp black pepper, or a 24:1 ratio. I definitely didn't go with everything available, and I might use only a small amount of the onion, and probably cutting spinach and tomato.   I'm not familiar with moringa or how it tastes.

  As far as I know, there's very little to nothing of this kind, though my idea is loosely based on fire-ciders like this one.

This is my first try at spicy pickles. It's my first attempt at pickling pickles, really. I've pickled jalapenos and eggs and such before, but never actual pickles.   Ingredients: 2 Cucumbers 1/2 Red Onion 1 Head Garlic 14 Dried Thai chilis 2 Jalapeno 1 1/2 Tbsp Peppercorn 1 tsp Ground Mustard...

An idea I had the other day: My wife is really into "superfood" type stuff, using natural ingredients to help bolster the body's immune system. Elderberry syrup, "Fire-cider," and the like. I thought to myself, "Hey, I could make, like, a really vitamin-rich hot sauce." Sort of based around the...

Almost forgot to post pictures of the second batch! I decided to cook this one, as my pH tester broke, and I've been refrigerating the product as well. Should be good either way. Cooking this one was an excellent idea. It gave it a really good roasted-garlic flavor. I couldn't stop...

  (This isn't a dumb question, by the way!) I'm not sure there's anything else to add! All good advice (from more experienced people than myself), but to summarize everything said in my own words to make sure everything is clear: 1. Vinegar isn't necessary, but if your pH is >4.0, you will...

I know the standard wait-time for ferments is 90 days before processing. I'll be moving soon, and would like to have my most recent batch processed before that. If I just let the ferment go through the "active" period, would there be anything wrong with that? I doubt there'd be any risk. Has...

Looks good! But, "Japanese-level spicy" being not that spicy? Obviously you need to get Level 10 at Cocos Ichibanya Curry House.