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Fermenting everything. I have made beer shout out [email protected] and sourdough bread for years. I just started a ginger bug to make me own sodas and have made jalapeno pickles for the first time. Next on my list is hot sauce.
Tell me more about the pickles, please? I love fresh jalapenos but haven’t found a pickled one I really like, so maybe making my own would help.
They’re great. Kept their crunch more than store bought ones. No loss in heat. Nice tangy flavor. Any vegetable fermentation guide will work. I did a 3% salt solution and 3 weeks ferment.
My bumalum eats these all day: simple Japanese pickles. You might dig them, because they’re easier than anything to make and can be eaten by the trough-load. They’re ready super fast too.
@ladytaters @cashmaggot Japanese picked vegetables are the best! You can do this with quite a wide range, not just cucumbers
Y, you can I just do cucs bc they’re simple for me to cut (I have weakness in my hands that come and go and so I pretty much cut what I can). But also they’re cheap, abundant, and easy. But my mom is Japanese, so it’s like…idk. I grew up eating a certain way and I like to emulate it in my own cooking =)
Ooh, looks delicious! Thank you!!
I’ve fermented like a crazy person up until living in this mold pit of a state. I think I’m in the land of fermentation but everywhere we rent is covered in various molds. I like my brain and don’t want to hurt it, so I’ve tended to stop. I suppose I could do some fridge stuff? But I haven’t really fermented a damn thing in a long time. Have any suggestions? Cause I’m down.
Also I used to professionally make hot-sauce. Was thinking about what that’d look like. Shatta, gochujang, sambal olek…and a verde? What are you thinking about doing. Either way, your house is probably one of amazing gut health and taste =P!
And good gut health, good mental health. You’re probably a zen buddhist master =P!