I have made my first to chili creations, one is a sauce that needs to ferment for a month, the other is pickleze. Haven't got to try either yet, but the pickleze should be ready tomorrow.
Here are the fermented sauce ingredients. I made a mistake and added waaaay too much salt. I thought I would increase it a bit above five percent on account of my dodgy scale. But with my dodgy scale, I got no idea how much I used. In any event, the raw sauce tasted like spicy salt. I love salt, on anything, even fruit, but this was ridiculous. Can anyone out there give me an idea what the flavor should be, in terms of saltiness?
These are the fermented sauce ingredients.
This is the stuff I used for Lacto b. Anyone know if it contains the right types?
Here is the fermenting sauce, should be ready on the 30th, or maybe the 2nd... I prefer 28 day months, when waiting, so the 30th.
Here is the pickleze. Forgot to take ingredient photos, which is a shame, since I would really like to ask what the names of some of the peppers are. My hands are still burning just a little, a day later. Will use gloves next time.
Couldn't figure out what the Indonesian name for green peas is, so did without. There were no peppercorns available at the market, either, so I used powder. The cool thing about the pickleze, way I hear it, is that I can just add anything I want later. Next month there might be some mango floating around in there, then a bit of apple, some water spinach, any old random thing that grows in the ground and is edible.
I plan to make at least one concoction a week, and will let you guys know how they turn out!
Here are the fermented sauce ingredients. I made a mistake and added waaaay too much salt. I thought I would increase it a bit above five percent on account of my dodgy scale. But with my dodgy scale, I got no idea how much I used. In any event, the raw sauce tasted like spicy salt. I love salt, on anything, even fruit, but this was ridiculous. Can anyone out there give me an idea what the flavor should be, in terms of saltiness?
These are the fermented sauce ingredients.
This is the stuff I used for Lacto b. Anyone know if it contains the right types?
Here is the fermenting sauce, should be ready on the 30th, or maybe the 2nd... I prefer 28 day months, when waiting, so the 30th.
Here is the pickleze. Forgot to take ingredient photos, which is a shame, since I would really like to ask what the names of some of the peppers are. My hands are still burning just a little, a day later. Will use gloves next time.
Couldn't figure out what the Indonesian name for green peas is, so did without. There were no peppercorns available at the market, either, so I used powder. The cool thing about the pickleze, way I hear it, is that I can just add anything I want later. Next month there might be some mango floating around in there, then a bit of apple, some water spinach, any old random thing that grows in the ground and is edible.
I plan to make at least one concoction a week, and will let you guys know how they turn out!
