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  1. J

    fermenting Adding citrus: before or after the ferment?

    I have been making fermented sauces since last fall, and I have a really solid recipe. Been testing it out with family and friends and pretty good reviews all around, but I still feel like it's missing something. I'll admit my target flavour is something akin to Marie Sharpe's Orange Habanero...
  2. J

    fermenting Advice on fermented sauce.

    So in answer to your questions, I've been making fermented hot sauces since last fall pretty steady. Started with 1 quart mason jars and using the fermenting lids that they have on amazon (these ones if you're interested: https://www.amazon.ca/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE). My...
  3. J

    Hello from - n00b to the ferment game

    Working on my third batch of fermentsorange pulp in one and grapefruit in the other. Im two weeks in and lots of bubbles, but this batch didnt get as cloudy as my previous ones. Used same salt ratios (1.5 tsp/cup of water) and (sterilized) equipment (1L mason jar, easy fermenter lids, ramekin to...
  4. J

    tutorial Fermenting Peppers 101

    Working on my third batch of fermentsorange pulp in one and grapefruit in the other. Im two weeks in and lots of bubbles, but this batch didnt get as cloudy as my previous ones. Used same salt ratios (1.5 tsp/cup of water) and (sterilized) equipment (1L mason jar, easy fermenter lids, ramekin to...
  5. J

    Hello from - n00b to the ferment game

    Hi all, Currently working on my third batch of fermented hot sauces. 1st and 2nd were mostly homegrown peppers from my garden (jalapeƱos, Tabascos, Hungarians, and scotch bonnet) with seasonal market offerings to mix it up. Ive added fruit to each with an orange pulp, peach, nectarine, and...
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