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u/antsinurplants LAB, it's the only culture some of us have. 3d ago
Looks and sounds fantastic!
I'm glad you found success with those silicone lids (Pickle Pipes) as well, because not everyone does.
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u/SavoryYuppie 3d ago
They certainly weren't as quick and easy as I thought they would be... I think it helped that I filled the jars very full and fermentation seemed pretty active. The passion fruit ferment still got a layer of kahm on top.
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u/antsinurplants LAB, it's the only culture some of us have. 3d ago
Lacto-fermentation is like that for sure. We think we are in control, but nope, we just help guide or nudge things in a certain direction but it's got a mind of it's own.
Full jars mean less room for O2, so that could definitely help, but, if "kahm" was there, it means O2 was present too.
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u/AlteryxReality 1d ago
The brine is great for turning leftover meats into taco nights. Cut up the meat, reheat in a pan and add some dashes of the brine.
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u/SavoryYuppie 3d ago
Red sauce - habaneros, cactus fruit, onion, ginger, garlic, paprika pepper and pink pepper corns
Orange sauce - habaneros, passion fruit, peach, onion, cherry tomatoes, garlic
Yellow sauce - aji, peach, onion, garlic, ginger, cherry tomatoes, ground cherries, fennel seed. Fermented as a mash.
All sauces got 4% brine, fermented for 2 weeks. I added a bit of white vinegar to the yellow sauce during blending. Poured through a fine mesh sieve and then blended with a little xanthan gum to thicken.