1 large sweet onion
Close to a pound of Red Scotch Bonnets(Thanks to Balac)
4 carrots
2 heads of garlic
3 tbls Whey Starter
2 tbl pickling salt
1 cup of filtered H2O
-
If you have a question about commercial production or the hot sauce business, please post in Startup Help.
fermenting Jamaican Red Mushroom Fermentation Sauce!
- Thread starter jedisushi06
- Start date
1 large sweet onion
Close to a pound of Red Scotch Bonnets(Thanks to Balac)
4 carrots
2 heads of garlic
3 tbls Whey Starter
2 tbl pickling salt
1 cup of filtered H2O
so it's been a week and the liquid rises and falls daily. Looking good so far!
It's chilling under my sink.
It's chilling under my sink.
Not much going on with mine? I left on the water heater so it would stay warm. Lots of bubbles though.
Bubbles are good... I started getting a few the first night after mixing up the ferment. I didn't run the veggies through the food processor though... just sliced them as thin as I could with a kitchen knife. I've been making kimchi for a few years, and that's how I do it. I figure these ferments are just kimchi without the cabbage. The one thing about using slices instead of a mash is that I have to keep the slices down below the water's surface to keep them from going bad, so I sacrifice a sandwich bag and press it down inside the jar so it's wedged under the water level and it prevents the slices from bobbing up to the surface. When making kimchi I do this with a cabbage leaf.
yeah i saw your jar you are fermenting, well done. Mine is still bubbling but is not showing signs of heavy progress. My starter may have not been very strong. This is my first try at making a ferment. I made some brain strain kimchi a couple weeks ago thats so freaking good. Heavy on the ginger and made with fresh and dried red brain strains. I should post the recipe.
Good on ya Mike
I guess you'll know when you crack the jar... I wouldn't mind checking out your kimchi recipe. I'm a bit traditional when it comes to kimchi, but hey, everybody's different, right?
I just bottled one very similar but with a twist. I had some small strong passion fruit I gutted, tossed in the blender and strained.
I put 1/3 of a cup to a pint of the sauce and hit it pretty hard with salt.
Fantastic.
I put 1/3 of a cup to a pint of the sauce and hit it pretty hard with salt.
Fantastic.
Mines been going since Aug 23. Not much activity in there so i just opened it and threw in more salt and 3 cubes of frozen whey starter. Hope this works! Smells like heaven right now. Where's Rocket Man when i need him!
Sorry Jedi, broken foot's slowing me down a bit. After 2 weeks its going to slow down as there's not as much sugar left over for the lacto to consume. With your addition you might see some activity increase but I doubt it. It's doing exactly what it should. Now it's about aging the mash. This is what gives mashes their wonderful flavors. So, lets see some pics.
Cooking this down right now. Post a picture when it's done. Happy New Year.
jedisushi06's media
Added lime juice, white vinegar, and agave nectar. Cheers.
jedisushi06's media
Added lime juice, white vinegar, and agave nectar. Cheers.