I received a fermentation kit for my birthday, so, I made up a batch of sauerkraut for starters. Tell us what you like to ferment or pickle etc.
I've had great success with Kim Chi and sauerkraut, not much success with carrots. I've also done Korean style cucumbers, not at all like pickles. I want to expand my fermentation experimentation over the summer.
Sriracha is fermented. I made some that was good, but a little too sweet.My next batch of hot sauce will be fermented, no vinegar. I want to use chili tepins and chili pequins from my garden. Problem is though they are small, 'bout the size of peas. Chris @cleanshaved suggested freezing them until enough are accumulated. I need about 2 cups worth. 1/4 cup is in the freezer along with a few Filius blue peppers which taste similar. The key to Fermentation is patients, right?
My next batch of hot sauce will be fermented, no vinegar. I want to use chili tepins and chili pequins from my garden. Problem is though they are small, 'bout the size of peas. Chris @cleanshaved suggested freezing them until enough are accumulated. I need about 2 cups worth. 1/4 cup is in the freezer along with a few Filius blue peppers which taste similar. The key to Fermentation is patients, right?
The art of fermentation is good book to read about fermented stuff..
I got inspired and and made a few things today.
One small batch of sauerkraut.
Carolina style fermented coleslaw.
Two types of brussel sprouts, one with pickling spices, and one with a little red pepper and shallots.
Preserved lemons.
If all goes according to plan, I'll take some of the liquid from the sauerkraut and use it as a little insurance to make sure I get some carrots and green beans fermentation in a few weeks.