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Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
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Not sure how I feel about pb-j-j sandwiches...gonna have to try it and find out I suppose.

:dance: Geez...I do better at page topping when I'm not trying!
 
pinoypride83 said:
That looks so good,what did you put inside?
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The basic brine is 50/50 water and distilled white vinegar with a teaspoon of non-iodized salt for every pint of liquid. For flavor I added a couple cloves of peeled garlic, a bay leaf, a tbsp and a half of coriander seed, a tbsp and a half of black peppercorns and a tbsp and a half of sugar. Thoroughly wash the peppers and pierce them several times with a small knife. Pack the peppers in a sterile glass jar. Boil the brine ingredients for 5 minutes and pour over the peppers. Cap tightly and refrigerate. They're ready to eat in a week and will keep at least a month. If you want them to last longer you need to hot=pack can them.

stc3248 said:
Not sure how I feel about pb-j-j sandwiches...gonna have to try it and find out I suppose.

:dance: Geez...I do better at page topping when I'm not trying!
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I guess it's kind of an acquired taste... at least I never acquired it. She loves it though. Top of the page high five!
 
I think most of the gochus have maxed out for size, and in the heat, they're dropping flowers. Some of the long cayenne pods are looking healthy, but distinctly yellowish, and there they stand... No orange or red yet. Up to now, I've been watering once every other day when it doesn't rain. Maybe I need to increase the time between waterings to once every three days to stress the plants so they'll begin ripening. My Black Globe Eggplants are Beasts! They're waist high and have all set 5 or 6 fruit apiece, with more flowers coming. I've never had so good a year for Eggplant before this, and I do love eggplant.
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Today's harvest... Have a great weekend everybody.
 
Great looking harvest! You gonna pickle those cukes? Do you eat your radish greens? I grow them during the winter here and enjoy the greens more than the radishes themselves..
 
stc3248 said:
Great looking harvest! You gonna pickle those cukes? Do you eat your radish greens? I grow them during the winter here and enjoy the greens more than the radishes themselves..
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I actually pickle the radish greens. That's what the main ingredient is in Yeolmu Mulkimchi. I use a few cukes in salads and tabouleh but pickle most of them. I'm a sucker for half=sour garlic dills! Like Bonnie, I have so many chiles this year that I may experiment with spicy pickles too.

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For now though... here's a jar of Frigitello peppers and Lithuanian half-sour pickles packed today.
 
Looking good. I have have some cucumbers from my garden that I'm going to pickle as well. Do you cold pickle or heat everything up and then jar?
 
hooda said:
Looking good. I have have some cucumbers from my garden that I'm going to pickle as well. Do you cold pickle or heat everything up and then jar?
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I lacto-ferment cucumber pickles and kimchi... Pickled peppers for salads and snacking I boil the brine for 5 minutes and pour it over the peppers. I'll have to try your method of eating green gochus... do you thin the gochujang out with soy and/or sesame oil?
 
I just eat it straight gochujang. Normally gochujang is thinned like you said when it is served, I like it either way, but I think the gochujang is easier to manage when not so saucy on peppers.
 
So are those pickles pictured above the same brine you talked about at the top or are they fermented? Either way they be looking good.

Now why is it that I come into your glog just fine but I always leave hungry. I did a little cooking this weekend with the Throwdown. I made some Bourbon Apple Butter and dang it turned out tasty as could be.

Have a great week my friend

Bill
 
RocketMan said:
So are those pickles pictured above the same brine you talked about at the top or are they fermented? Either way they be looking good.

Now why is it that I come into your glog just fine but I always leave hungry. I did a little cooking this weekend with the Throwdown. I made some Bourbon Apple Butter and dang it turned out tasty as could be.

Have a great week my friend

Bill
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Hi Bill
Actually, it's both. The cucumbers were put into a brine that was mostly water and salt, with a half cup of vinegar so I wouldn't have to use so much salt. I have to watch my sodium intake these days. The acid that comes at the end of the fermentation is lactic acid, not the acetic acid in vinegar. The Frigitello peppers were in the 50/50 water and distilled white vinegar brine.
Good on yer with the apple butter. That's an old New England favorite. If you have the time and resources... cider syrup is well worth making too. Sweet apple cider is boiled down to concentrate the sugars. The resulting syrup IS sweet, but it's also tangy with the malic acid in the apples being concentrated too. Try using it instead of sugar in an apple pie or half sugar and half cider syrup.. It's really intense. The other thing they use cider syrup for is cider doughnuts.
Here are some pickled red onions I made to go with Mexican food. The jar on the left is the recipe I got from Hooda... made with garlic, spices and vinegar. The jar on the right I used the recipe I got from the Rick Bayless website, and blanched the onions in boiling water, drained, and added salt and lime juice. We'll try them both and see which one we like better...
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stickman said:
Here are some pickled red onions I made to go with Mexican food. The jar on the left is the recipe I got from Hooda... made with garlic, spices and vinegar. The jar on the right I used the recipe I got from the Rick Bayless website, and blanched the onions in boiling water, drained, and added salt and lime juice. We'll try them both and see which one we like better...
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Looking forward to the answer wich one is better, although both sound appealingt :)
 
MisterNo said:
Looking forward to the answer wich one is better, although both sound appealingt :)
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Hi Robert! The blanched onions taste mostly like lime juice with an underlying sweetness and crunch from the onions. Apparently blanching them brings out the sweetness. I sliced a small red onion very thin and blanched it in boiling hot water for ten seconds before draining and adding enough lime juice to just cover the onion slices and a teaspoon and half of salt (about 7ml). Lime and cilantro are classic additions to Mexican food. There's a restaurant in Northampton, MA that's called La Veracruzana, run by a Honduran family. They serve excellent homestyle food like they prepared it there, and they have a great salsa bar on the side where you can dress up your food the way you like. It always has wedges of lime and at least 6 different salsas including salsa borracha, salsa diablo, escobiche and pico de gallo.They have the biggest flour tortillas I've ever seen, and they make correspondingly large burritos. My favorite comes with rice, beans and chorizo... a spicy, smoke-dried pork sausage. They also put out two different kinds of hot sauce on the tables. Cholula sauce made with Chile de Arbol and Pequins and something milder made with jalapenos.
 
You got me drooling all over keyboard :D

This restaurant seems like a heavenly place, and now I have to google those salsa's

Funny thing, I'm a big fan of Mexican dishes, but i never used lime and cilantro. Till now :D
Thanks :)
 
If you like that, you'll love Indonesian grilled shrimp! I got this from Steven Raichlen's book The Barbeque Bible. You start with a pound and a half (a little over half a kilo) of Spot Prawns or Jumbo Shrimp... The largest ones you can find. Devein and butterfly the shrimp and leave the shells on. Rinse under cold running water, pat dry and refrigerate until ready to grill. Then make the basting sauce... Melt 3 tbsp (45 ml) unsalted butter in a small saucepan. Remove from heat and add 1 tbsp (15 ml) of fresh lime juice and 3 tbsp (45 ml) of Ketjap Manis (soy sauce sweetened with black molasses. If you can't find that just mix soy sauce and black molasses 50/50). If you want a little more heat, now's the time to add your chile powder, but don't go nuts... this is subtly flavored, and you wouldn't want to overpower the taste of the shrimp. Mix well. Set up your grill for direct grilling and preheat to high. When ready, brush and oil the grate and arrange the shrimp, cut side down on the grate and grill until lightly browned, about 2 minutes. Brush the butter mixture on the shell side and turn over with tongs. Grill on the second side for about another 2 minutes, or until firm and pink inside. Brush them once or twice more with the butter mixture, turning as you do. Transfer to a serving platter, pour any remaining butter mixture over them and serve at once.
The first time I made this I was underwhelmed when I ate the first shrimp, but the flavor kept building, and I was in heaven after about 4 or 5!
 
Looking good on the onions. The longer they sit the more the flavor develops.

Pinoy83 said:
hmmmm i havent tried pickled onions before :drooling: ,how does it taste like?and were you put it mostly or eat just by itself?
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They are used as a condiment, could be put in tacos, soups, marinades, and even straight if you like sweet tangy onions.
 
After three days out on the kitchen counter to lacto-ferment, I opened up the jar of Lithuanian half-sour pickles and took one out to try. The brine tastes just about right, but the cucumbers need to sit in the brine for at least another week for it to fully penetrate, and another week after that for the flavors to develop. coming along good though!
Hooda, your recipe for pickled onions are a little sweeter than the ones in lime juice and salt, but still not all that sweet. Did you add any sugar to the brine? I used a tsp of dried Mexican oregano since I didn't have any fresh, but there was still plenty of oregano flavor.
 
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