fermented foods

You guys want to see my fermented cum bottles?

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here is also a red cabbage and red onion kraut I jarred last week. Went out of town after that so having for the first time on a turkey sandwich for lunch. Very pungent. May have used too much red onion.

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>>9246569
Can't say I've heard of carrot hot sauce, but it sounds good especially if that carroty sweetness comes through. I might want to try making some hot sauce myself, what's your process?

>>9246583
with doing hot sauce I've tried 3 different techniques.

one is letting all veggies ferment while submerged in a salt brine for a few weeks then blending it up, bottling and refrigerating.

that was sorta not great so then i did a few by blending all the veggies together with enough salt by weight to get the bacteria working. of all of those i let them ferment for 3 weeks, scraping out the mold once a week, then strained out the liquid into drip hot sauce bottles and saving remaining paste as a hot spread. The best of that bunch was a jalapeno, cilantro, lime hot sauce.

the one pictured here >>9246569 I'm going the sauerkraut method, basically sliced all veggies as thin as possible, massage in salt, sit to allow liquid to draw out, then stuff into a jar with drawn out liquid and topped with the bottom of the bell pepper and a thin glass jar filled with water to keep everything submerged.

I'm basically trying all different method to determine which give the best finished sauce while forming as little unwanted beasties as possible. So far the kraut technique seems the best in that regard.

>>9246640
>kraut technique best
Deutschland stronk. That's interesting though, I thought vinegar was involved?

>>9246697
You use vinegar if you are straight just pickling or if you intend to make a fast cooked sauce.

When fermenting like I described in the above post you are bringing about the right conditions to create a vinegar (ie: acidic environment that promotes good bacterias and helps preserve the food submerged in it.)

how do you get the right microbes so it doesn't turn into a nurgling

Anyone made kimchi? Ever since I came home from Korea I've been missing it and the store bought stuff is awful.

>>9246914
The good microbes are already present in most any fresh veg you want to ferment. To promote a healthy culture of those microbes you want a wet salty environment. The method I described in >>9246640 as the sauerkraut method is the most classic. A few things that you need to do to make it perfect for the good bacterias is using some kind natural salt(sea or pink himilayan) that has no decaking agents and a salt to weight ratio of about 2%. More generally use a full tablespoon of salt for roughly a pound to a 1-1/2 lbs of vegetables.

I'm really still learning a lot in regards to. Have a book that goes into the science of it that I'm slowy going thru.