Fermented with black cardamom and garlic (which I'm just noticing I forgot to put on the label 🤷) and puréed with mango and pear.
Added a little rice vinegar and salt to balance the fruit.
It's a little spicier than Sriracha, but not at all unpleasant. Nicely sweet and spicy. You can taste it with a spoon without regretting it.
First time making hot sauce. I let this batch go from 09/26/2022 to 10/01/2024.
Came out amazing.
I did it very simple.
Strained peppers and garlic after removing as much Kahm yeast as I could.
Tossed all of the peppers and garlic in a blender. I added back 1/2 cup of the lacto water and 3/4 cup of white vinegar.
Didn't add anything else and it's phenomenal. It's hot but not too hot (for me). Complex flavors.
All in all, I think it came out really well! The finished kōji had this incredible, indescribable taste/smell. Maybe kind of, flowers and mangos and peaches? I used it to make a ton of miso.
I used Modernist Pantry kōji kin and organic basmati white rice, and a makeshift immersion circulator/floating water bath incubator thingy. The rice was steamed in unbleached muslin cloth until just a little undercooked, then the same cloth was used to line a metal tray. The rice was spread into hills and valleys, covered with more muslin, then tented with some aluminum foil over the whole thing. The foil was mostly to keep condensation from dripping off the roof of the incubator onto the muslin cloth.
I put it in the incubator with the circulator st to 90 F.I stirred it at 12 hours and again at 24. It got appropriately matted, and for the most part it wasn't too wet. However, there were a few spots where I think it was getting on towards sporulation already, as you can see here:
Could have been some extra humidity collecting in those darker spots? The tinfoil tent kept the incubator condensation from dripping on it, but I guess nothing prevented the tinfoil condensation from dripping lol... Anyway, the entire process seemed to go way faster than all the guides lead me to believe. I broke it all up as best I could and put it back in set at 84 F with the lid open for lower humidity. By 24 hours it was maintaining about 97 F on its own.
I'm a total amateur, but here's what I did:
The temperature in the beans generally kept about 2 degrees less than the chamber. I think we want the early fermentation to happen at 108 F and then cool to 100 F, so I tried to keep adjusting it based on that. Anyway, the result was pretty tasty!! The bacteria seem to take well to black-eyed peas. Might have been a little less stringy than "normal", but still delicious!
cross-posted from: https://lemm.ee/post/38646723
Chocolate hazelnut porter, first tasting. Good porter. Medium chocolate flavor. No hazelnut. Sigh. Needs more nut extract. Not much head or carb.
Potatoes, garlic and 2% salt. These will become potato salad for a picnic.
Just starting this book and my hot sauce journey. Anyone tried this book? Any good or bad recipes?
Let's see how this goes. Water and raw honey, 4:1, hoping for a wild yeast mead. First time, so fingers crossed
It's happened twice in a row now. Can anyone recommend how to prevent it. I've had years of no fermenting problems, now twice in a row. I'm sad.
Chana deal cooked in stock, and plain white rice layer, made as one into rempeh
First attempt at a ginger bug. Today is day 3 of fermentation, unsure what I'm going to soda-fy yet...maybe some apple cider? Still pretty cool.
Does anyone know how to prevent the color bleed from Im assuming the bell peppers?
Started a batch of natto this evening. 600g of dry soybeans soaked about 8 hours, then pressure cooked for 20 minutes. Mixed in some spores, put a thin layer of the beans in these glass containers, then covered with a damp cloth and lids. I'll keep these in my makeshift incubator (a cooler with a reptile cage heating mat) overnight at 40C, then put them in the fridge in the morning, and enjoy them the day after.
