Hi all, i have seen similar posts but my neighbor just dumped another 5 lbs of peppers in my lap and I’m running out of things to do with them. I’ve made cooked hot sauce, fermented hot sauce, pikliz, garlic pepper sauce, habanero jam, fridge pickled peppers and red onions, soon a peach habanero jam as well when the extra jars arrive. Any other ideas?
First Try at the Heavytech86 recipe. One chorizo, one kielbasa; can’t wait to eat it.
I tried fermented pickling for the first time. I used chickpeas for fermentation, vinegat and salt water for the brine. As a seal, I put parsley on top.
On the 4th day, it started making gas excessively so I put in the fridge to slow the process. I left in the fridge with a half-closed lid for 16 days, 3 weeks in total.
I believed the clouds at the bottom was due fermentation but when I opened the lid I saw whiye dots on the parsley. Is it safe to eat?
They turned out great!
Added jalapenos , garlic for flavour :) beets for color :)
I had extra last week. I didn't pickle anything with it just put it in this jar and in the fridge. Can I add it when boil some more vinegar water or is it cooked?
When I was a teen, I tried marinated tomatoes made by my GF’s grandma. They had a really distinctive flavor that I’d never tasted before or after. She told me the secret was walnut leaves, added along with the usual herbs and spices.
I was too young and stupid to ask for the recipe. Sadly, grandma passed away, and I eventually broke up with my girlfriend, so the original recipe is lost.
Recently I tried making fermented tomatoes and cucumbers with walnut leaves, but I haven't managed to reproduce that flavor. Maybe I used too little, or they need to ferment with the leaves for longer, IDK...
There are lots of creative and experienced fermenters here, so I'm wondering: has anyone used fresh walnut leaves when fermenting vegetables? Any tips are welcome.
I made this recipe for lime pickle (+ some preserved limes which I am not so worried about)
https://www.simonmajumdar.com/fiery-hot-lime-pickle
I skipped the garlic.
But now I have looked into using oil in fermentation etc I am scared of botulism. Is it too risky? Should I throw it away? Or not worry…