RocketMans Theriac

[RocketMan]

So, what is a Theriac you ask, we'll a Theriac is an ancient word for a cure all. It could also be called a Panacea. In the 16th century Adam Lonicer wrote that garlic was the rustics' Theriac or Heal-All and as this sauce has over 2.5 pounds of Garlic, well there you go. The sauce also has celery root and other proprietary ingredients as seen in this picture of the ferment jar.

45 days and we'll see what we have, man I can't wait to see how this one comes out

Oh, did I forget to mention White Bhuts? Thanks JoynersHotPeppers

 

[RocketMan]

I used 3 of the 1 pound pre-peeled garlic, yeah it's cheating but sometimes it's justified

 

[SmokenFire]

I used 3 of the 1 pound pre-peeled garlic, yeah it's cheating but sometimes it's justified

 
What do you use the finished product for?  Is it like a garlicy horseradish type condiment?  

 

[RocketMan]

 
What do you use the finished product for?  Is it like a garlicy horseradish type condiment?  

 
Man, I've used it with a lot of things but mostly I'll use it to make Garlic Buttery Hot Wings, on Sandwiches usually mix some with some Mayo for a Roast Beef or Turkey sammy. I've used in stews and soups and such though too. 

 

[oldsalty]

For a ferment the pre peeled is good for me thanks RocketMan!!

 

[JohnsMyName]

For a ferment the pre peeled is good for me thanks RocketMan!!

Screw the ferment, for a 3 pound requirement, pre peeled is good for me!

 

[RocketMan]

Man, I walked into the Garage at lunch and the smell of garlic and peppers was wonderful!

 

[JohnsMyName]

I'm making it this weekend, sounds great! Was your recipe for a gallon? I'll likely just do a quart. Any updates to recipe or leave as is? Thanks again for posting this Rocketman, very cool.

 

[RocketMan]

No updates, the recipe I listed in grams so the numbers look big. The Celeriac or Celery Root, is just one nice size one. I used White Habs in this batch and used White Bhuts in the original. Any white peppers will do, you just need to decide on how hot you want it. Onion and Leeks are 1 large one and Whey was collected as in the Fermenting 101 from a big tub of Greek Yogurt. 
 
Good luck JMN and post up the pics!
 
Cheers,
RM

 

[oldsalty]

No updates, the recipe I listed in grams so the numbers look big. The Celeriac or Celery Root, is just one nice size one. I used White Habs in this batch and used White Bhuts in the original. Any white peppers will do, you just need to decide on how hot you want it. Onion and Leeks are 1 large one and Whey was collected as in the Fermenting 101 from a big tub of Greek Yogurt. 
 
Good luck JMN and post up the pics!
 
Cheers,
RM

Nice just picked up my garlic this is gonna be great!!!! Thanks RocketMan!!!!

 

[oldsalty]

Picked up my garlic today at Costco 7$ for 3 lb bag going to do 2 one with white habs and one on its own for my non chili friends. Will post picks tomorrow!! I'm stoked to try this!!

 

[JohnsMyName]

I'm making one today too, can't wait!

I don't have any white hot pepper, but I do save the guts out of the hot peppers I deseed. What do you guys think about adding that for heat but not color?

 

[JohnsMyName]

Time for another round of Theriac!
 
1,360 g Garlic
136 g Sweet Onion
136 g Leek
907 g Celeriac
150 g White Habanero
40 g Salt
Zest of a large Lemon
1/2 cup of Whey
 
Letting this ferment for 90 days
Last time it came out a pale white color but I've seen a lot of people have really green sauce come out from the fermentation process. I'll be interested to see how this comes out.

RM, I don't see liquid in the recipe, did you top off with water or let it ride as is?

Thanks!

 

[oldsalty]

John I think the pepper guts are a good trick! I've just harvested a ton of white habs. Going to put together tomorrow just was to busy today. And I'm bushed but that's the life of a Hollywood Stuntman hehehe

 

[JohnsMyName]

I wish I could take credit, that RM's though. I'm going to do mine shortly. I'll take pics.

 

[oldsalty]

I wish I could take credit, that RM's though. I'm going to do mine shortly. I'll take pics.

Hahaha just edited my post brother!!

 

[JohnsMyName]

So I just finished getting mine going. Followed RM recipe pretty close, but added dried Thyme, Rosemary and topped it off with Muscato. Yield was about 2 perfect half gallons.
 
And pics or it didn't happen!
 
3lbs garlic is A Lot of garlic to peel. Definitely get pre-peeled or you will hate garlic.

 
Leeks! Mmmmm...

 
I keep the guts out of other mashes in the freezer, came in super handy for keeping the color on this one, but still adding some heat.

 
Some of the other players.

 
And she's done!

 
After cleaning up the kitchen and washing everything I'm already seeing some action

 

[oldsalty]

I'm starting mine now brother!!!! that's the BOMB!!!!!!!!!!

 

[JohnsMyName]

Thanks Salty! Are you making any changes? Post up some pics, everybody likes pics!

 

[oldsalty]

Ok Big Ups to RocketMan for this great post and along with brother John I submit my RocketMan's tribute theriac!!

I followed the recipe almost exactly but I used chardonnay as my brine and Probiotic capsules for a starter also made my go-to cabbage leaf caps. The front two are with the white habs and the back has no peppers for family that don't like to much heat!

Thanks again RocketMan and good luck John !!

Ohh hey how long should we let these ferment RocketMan? I usually run a minimum of 90 days. Thanks

 

[JohnsMyName]

Looks great Salty! I think I'm going to do 90 on mine. I might pull one at 60 to compare to the 90 one since I have 2 jars.

RM, when you process, do you just puree it all up? Any acid to hit < 4.0 mark?