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Gardening 2023
- Thread starter MRockwell
- Start date
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Looks pretty tasty ............what is in jar #1 ? ...............and what`s the mix . (Unless it`s a secret )
Looks pretty tasty ............what is in jar #1 ? ...............and what`s the mix . (Unless it`s a secret )
All fermented, except for the garlic, cilantro and bottled lime juice.
50/50 red bell/red jalapeno to fill Ninja
1/4c red onion (year old
)1T lime
Few sprigs cilantro and garlic leaves.
Looks awesome .............I won`t tell anyone the secret recipe .All fermented, except for the garlic, cilantro and bottled lime juice.
50/50 red bell/red jalapeno to fill Ninja
1/4c red onion (year old
1T lime
Few sprigs cilantro and garlic leaves.
I think the "secret" is in the uncooked (live) lacto-fermented foods.
Here's the recipe I roughly followed. I obviously fermented individual items separately.
Fermented Jalapeño Hot Sauce - Unique Cooks
Discover how to make the perfect spicy and tangy fermented jalapeño hot sauce that you can put to use in a myriad of ways.
uniquecooks.com
I figured as much ...........I have never dabbled in fermenting but my brother does all the time .
He always has several jars of something fermenting and informs me of the benefits . He has tried to get me to do a little exploring into it .
It may be time ......
We ferment lots of stuff from the garden. Delicious and good for your gut.
starbreather
Master
Yeah. Once the night temps start falling into the 50's the garlic starts to grow. I've been using the "volunteer" forgotten garlic leaves. Some in the steak sauce pictured above.
starbreather
Master
Care to share your fermented recipes?
There is a lot of info out there on fermentation. Like anything on the web, you have to take it with a grain of salt...
I use a 5% brine for pickles. They seem to need a heavy salt solution for a crisp salty pickle.
After some practice, a 5% brine seems too salty for some veggies. Cauliflower was borderline too salty and took noticably longer to ferment to my liking.
I've been using a 2.5% brine for the huge harvest of peppers. Seems to be working well.
Translated to real world kitchen mixing...
1/8c Redmond Real salt to 1QT filtered water = 2.5% brine
Double the above for 5% brine.
For gosh sakes don't trust my numbers. Do your own research and your own trial and error.
There is plenty of info out there that gets crazy scientific with weighing water and salt and etc. Then there's one of the old school fermenting guru's that speaks of tasting as you go.
Further complication. For cabbage ferments I don't measure. I sprinkle and massage.
My advice is to start investing in lids, weights and jars. Play with fermenting over the winter with grocery produce. Cabbage, onions, garlic is all relatively cheap.
Watch all the video. Read all the articles.
Here is a new to me site that I just ran onto...
Making a Salt Brine & Calculating Salinity for Brine Recipes | The Fermentation Podcast
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. To go along with yesterday’s podcast, Episode 10 – Types of Salt, Brine Basics, and Weight Ratios in...
fermentationpodcast.com
You can throw all kinds of odd seasoning into cabbage ferments to achieve different tastes from sauerkraut to kimchi to pickle-like dill ferments. The same with fermented salsa, which is becoming a favorite of mine.
The majority of other veggies, mainly peppers lately, are just seasoned simply with garlic, onion and saltwater brine. 1-2 cloves garlic and enough green onion to just cover the bottom of a half gallon jar. I have used trimmed garlic leaves, in the absence of home grown garlic bulbs.
Side note - We're pretty big on no waste here, besides the fact that fermented foods are very healthy for you. We wouldn't dare pour out leftover fermented brine. Pickle brine left in the jar gets drank as a beverage and the spicer pepper brines go into cooking.
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starbreather
Master
There is a lot of info out there on fermentation. Like anything on the web, you have to take it with a grain of salt...
I use a 5% brine for pickles. They seem to need a heavy salt solution for a crisp salty pickle.
After some practice, a 5% brine seems too salty for some veggies. Cauliflower was borderline too salty and took noticably longer to ferment to my liking.
I've been using a 2.5% brine for the huge harvest of peppers. Seems to be working well.
Translated to real world kitchen mixing...
1/8c Redmond Real salt to 1QT filtered water = 2.5% brine
Double the above for 5% brine.
For gosh sakes don't trust my numbers. Do your own research and your own trial and error.
There is plenty of info out there that gets crazy scientific with weighing water and salt and etc. Then there's one of the old school fermenting guru's that speaks of tasting as you go.
Further complication. For cabbage ferments I don't measure. I sprinkle and massage.
My advice is to start investing in lids, weights and jars. Play with fermenting over the winter with grocery produce. Cabbage, onions, garlic is all relatively cheap.
Watch all the video. Read all the articles.
Here is a new to me site that I just ran onto...
Making a Salt Brine & Calculating Salinity for Brine Recipes | The Fermentation Podcast
DISCLOSURE: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Please read my disclosure for more info. To go along with yesterday’s podcast, Episode 10 – Types of Salt, Brine Basics, and Weight Ratios in...fermentationpodcast.com
You can throw all kinds of odd seasoning into cabbage ferments to achieve different tastes from sauerkraut to kimchi to pickle-like dill ferments. The same with fermented salsa, which is becoming a favorite of mine.
The majority of other veggies, mainly peppers lately, are just seasoned simply with garlic, onion and saltwater brine. 1-2 cloves garlic and enough green onion to just cover the bottom of a half gallon jar. I have used trimmed garlic leaves, in the absence of home grown garlic bulbs.
Side note - We're pretty big on no waste here, besides the fact that fermented foods are very healthy for you. We wouldn't dare pour out leftover fermented brine. Pickle brine left in the jar gets drank as a beverage and the spicer pepper brines go into cooking.
Thanks for the info, I appreciate your time.
snapping turtle
Grandmaster
Second planting of green beans are still producing wonderfull.
i need to get 8nto the garden very soon but work is consu more time than normal this fall
i need to get 8nto the garden very soon but work is consu more time than normal this fall
You folks get frost last night? I didn't think we did, but I may have some wilty pepper and tomatoe leaves?
My thermometer read 38 at sunrise. Normally has to get to 36 for frost?
My buddy is in southern IN, and swears he's already had frost a couple weeks ago?
My thermometer read 38 at sunrise. Normally has to get to 36 for frost?
My buddy is in southern IN, and swears he's already had frost a couple weeks ago?
Couple garden things today...
Cleaned off the red Anaheim's. Haven't been able to find any info on eating them other than roasting and removing the skins? I've cut them up and ate them skins and all in the past. Got nothing to lose trying a ferment, right?
I threw some various winter squash seeds (were headed to the compost,) in a mound at the edge of my driveway a few months ago. Not bad for an afterthought...
Cleaned off the red Anaheim's. Haven't been able to find any info on eating them other than roasting and removing the skins? I've cut them up and ate them skins and all in the past. Got nothing to lose trying a ferment, right?
I threw some various winter squash seeds (were headed to the compost,) in a mound at the edge of my driveway a few months ago. Not bad for an afterthought...
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You folks get frost last night? I didn't think we did, but I may have some wilty pepper and tomatoe leaves?
My thermometer read 38 at sunrise. Normally has to get to 36 for frost?
My buddy is in southern IN, and swears he's already had frost a couple weeks ago?
No frost here in the GSF so far.
Had no frost here near Monrovia ..........Not too far from you .You folks get frost last night? I didn't think we did, but I may have some wilty pepper and tomatoe leaves?
My thermometer read 38 at sunrise. Normally has to get to 36 for frost?
My buddy is in southern IN, and swears he's already had frost a couple weeks ago?
Monday morning may be a different story though .......calling for around 37degrees .
I hate to speak of it much and tempt bringing the bad karma.
The last few years, we have had really mild Novembers, after an early frost in October. I keep thinking, if we could just escape that October frost, we might have a sweet extended fall garden?
One could hope ..............I hate to speak of it much and tempt bringing the bad karma.
The last few years, we have had really mild Novembers, after an early frost in October. I keep thinking, if we could just escape that October frost, we might have a sweet extended fall garden?
I wish I would have made the time this year for my Fall garden . I "Had" big plans .
Overall , pretty pleased with this year`s harvest and lessons learned along the way .
