A jalapeño ferment
I just thought on Monday of making a jalapeño ferment, and went shopping yesterday. Didn't have a recipe, but it seems straightforward.
https://leisureguy.ca/2024/03/06/jalapeno-ferment/
@vegancooking @wfpb
#food #recipe #WFPB #vegan #vegetarian #omnivore #health #ferment #jalapeños #FermentedVeggies
@Leisureguy @vegancooking @wfpb
I read your blog post on this and saw you are using a commercial starter. I have been fermenting for almost two years now. Mostly hot peppers and pickles. All have worked so far with no starter. If I want to speed things up I add a couple of tablespoons of brine from a previous batch.
@HikerGeek @vegancooking @wfpb
I've tried those: no starter; using bring from an earlier batch; and using a different brand of commercial started. My own experience has been that the starter I used in this culture produces the best results — first bubbles appear early, and steady slow bubbling during fermentation, neither of which happens with the other methods.
I do know that others have had good success with those, but I have not.
@Leisureguy @vegancooking @wfpb
What water do you use? I use fluoridated/chlorinated municipal water. Unfortunately fluoride/chlorine kills cultures so I boil it for 10-15 minutes. This should get rid of the them. An added benefit is that while the water is warm it is easier to dissolve in a %5 salt.
With starter from the last batch I usually get bubbles in 3-4 days. Without it has sometimes taken 7+ days.
@HikerGeek @vegancooking @wfpb
I used bottled spring water. I describe my general method in this post:
https://leisureguy.ca/2021/09/05/carrot-cake/
With the starter culture I use, I generally get some bubbles in 24 hours and quite a few in 48.
If you click "ferment" in the list of categories (just under the date of the post), you can scroll through the posts on fermentation.
Leisureguy
Hiker Geek 🌲💻🌲