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  1. KaaaBOOM

    recipe Simple red wine vinegar sauce

    I just shared a pic. I’ve not tried many, but did a bit of research before choosing this brand. I’ll try yours next!
  2. KaaaBOOM

    fermenting Smoking my mash pre or post ferment?

    As far as fermentation science goes, what you’re doing is fine. Once you cook and-or add vinegar, the fermentation process stops. That’s good news in your case, because you can basically make this more of an art project than a science project. Taste test.
  3. KaaaBOOM

    fermenting Pepper mash questions

    The co2 pushes the peppers up. Try using a lid with self burping (airlock) to let gas escape without having to open the jar and let in oxygen again… and try a mason jar ferment weight (or just a ziplock with water in it) to keep the mash down. You can buy supplies for a few bucks, or make them...
  4. KaaaBOOM

    fermenting Can I reuse leftover brine entirely?

    Yes! Sort of. I do this a lot. Advice: As time goes by, the old brine will lose probiotics, as bacteria need food (sugars, etc) to stay alive. I’m not a scientist, but this is basically how it works. So, if it’s been in the fridge for a couple of weeks, go for it. Months? I would...
  5. KaaaBOOM

    recipe Simple red wine vinegar sauce

    Me too! I started making mine about the time when you made yours, but fermented all winter - Flare Berry cheers! KaaaBOOM
  6. KaaaBOOM

    recipe Flare Berry

    thanks salsalady! We have NAILED preserved salsa a few times, too. I’ve tried to dry the tailings in the past, but without much luck. I can’t remember the exact problem I was having. I know I used the oven because I don’t have any dehydrators or smoke houses available nearby. Any advice on...
  7. KaaaBOOM

    Welcome Thread

    Thx pal
  8. KaaaBOOM

    Welcome Thread

    First recipe post — Flare Berry
  9. KaaaBOOM

    recipe Flare Berry

    I’m a new member as of today. I had a chili mix fermenting since Oct, which was essentially the final harvest of smaller peppers that popped late - red and orange habaneros, hot cherry. The ferment had some garlic and a tiny bit of onion and carrot… but not much. It wasn95% pepper (and of...
  10. KaaaBOOM

    Welcome Thread

    Hi there! I’m KaaaBOOM. I operate Feltes Family Farms & Ferments, which is a fun way of saying we have a huge garden, preserve tons of vegetables, and I have a hot sauce habit. I started making hot sauce about seven years ago. I was already pretty well practiced on food preservation (water...
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