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Looking forward to making this recipe this weekend using Aji Lemon. Thanks RM. Hope all is well with you these days.....CM

Greetings Katherine, I've found that when using a strict "wild fermentation" , there is often more variables to contend with and consistent outcomes become issue. That's why I personally prefer to use commercial vegetable starters or whey from yogurts. All that being said, if there's no odors or...

Greetings Siv, Those are some nice looking ferments you've got started.  As for the salt issue, I agree that it can get to be confusing. Too little allows molds to form, too much inhibits the fermentation process. And that process is a balancing act of several variables, which the heat you...

Please....Read and heed....                                                             Did you see the part there that said, ONE OF THE MOST LETHAL TOXINS KNOWN ???     When in doubt.....throw it out.   Excellent post RM !!

I totally agree with you RM.   I've been gone from the forum a while....but I still check in on the "Fermenting 101" posts periodically.  It warms the heart to see how the fermenting recipes have evolved and overall interest grown since this thread began. (that's a lot of hot sauce!) A...

Sorry Buddy.... I realized somewhat later, that I was remiss in my remarks for not bidding you a fond and very much deserved membership in the THP fermenting family....where if it's organic, just throw it in a jar with a little salt(and of course hot peppers)...cover for a  few weeks..and...

"WOW" Buddy...those are some great looking ferments ! I can only imagine the fragrance's you  have when they are opened, let alone when you process and bottle them. What a way to begin the new year.....Very impressive indeed. CM

Yes....Pack the leaves in there(cabbage leaves are cheap)....it simply as a buffer area between the ferment solution and any oxygen that might still be present, and the cabbage will be tossed into the compost along with any and all floating particles. In reality...if you are using an air lock...

Greetings kjwalker, If you want to do the onion slice approace....I might suggest trying a thick onion slice positioned horizontally beneath a bundle of cabbage leaves. But the bubbling action during fermentation could very possibly still set the onion slice on end....and/or allow some"...

Congrats Buddy on your virgin ferment harvest !!!    Katie bar the door(s) in Illinois.... Knowing what little i do of those kitchen skills you bring to the table(literally).... I feel confident in saying that the best is yet to come. Welcome to the "I'll ferment anything that'll fit in a jar"...

..not really,the photo doesn't show the true color.... the meat is gray...even with a little pink mixed in there....but I try to seal the moisture in on all sides of the cubes as best I can. Thanks...yes ..they did turn out to be very tasty. ...and sadly(for my waist line), my fridge is full of...

Actually...."Graying" is an accepted "technique" that I learned from some quite accomplished folks some years ago when first participating in ICS and CASI competition chili cook-offs.... and it's a quite common practice ..at least among the award winning champions. Specifically, its at that...

I've found Caldwell's to be a never fail option..and consider the reliability factor to be well worth the out of pocket expense.

Wow... I was thrilled to find this thread. I absolutely love "stuffed dough" of all sorts.    From my grandma's fried apple pies or  turnovers along with her dumplings...to others I discovered over the years through traveling and/or friends...like the calzone,pierogi, pastel,samosas...

It all about the ratio of pepper pods to ingredients. ...but it seems to me that 20-25 gm is a rather small batch to begin with. Personally....I don't de-seed.

Greetings Peter S That's a good looking first batch....nice color too. Looks like AJ's puree recipe has found another fan. I know that I for one am sold on it... Enjoy that chili !! CM

Greetings FrogDog Yeast growth on an "open crock" is to be expected...even mold is commonplace. But if you maintain a an inch or two of brine above the solids, all you need to do is skim the growth occasionally. (Exactly what you did) Afterwards  I would suggest adding some brine(2-1/2 to 3%) to...

I make both red and white wine vinegar, and always use wines that say they do not add additional sulfites.( sulfur dioxide-SO2). Although small levels of SO2  occurs naturally at low levels during the process of wine fermentation It is also added by many winemakers during the fermentation stage...

I'm not so sure SalsaLady....(sitting or standing)...that you are necessarily "corrected".   Actually, the reason I posted that LA Pepper exchange page, is because I think it appears to support your statement regarding how the term "mash" isn't only used to describe a fermented process....  ...

I find it interesting that this most recent discussion began with a question about one if blending and cooking a sauce was a "lazy" approach. I have always felt that fermenting a "mash" is by far the least labor intensive of the two approaches, when compared to the time and steps involved in...