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Soliloquy · 07-27-2011, 11:01 AM

Ble eyed lady-- if they were salty you didn't leave them out long enough. 4 days is minimum unless it's super hot. It took mine 5 days. When they taste sour they go in the fridge. I rinsed my carrots well but did not peel them. And I swirl the jar once a day while fermenting. It will get cloudy when it's almost done, if it's cloudy then only a day or two longer.

Abbi-- any tips for hot peppers or just standard recipe? I found recipes for fermented hot pepper mash (like tabasco) but it takes a month! Boo! I don't have enough space right now for such a long ferment.

FERMENTED SALSA (adapted from NT)

4 tomatoes, seeded and diced
2 small onions, finely diced
3/4 hot or mild peppers, chopped
6-8 cloves garlic, minced
1 bunch cilantro, leaves only, chopped
1 tap dried oregano
juice of 2 lemons
1 Tbsp. sea salt
4 TBSP whey OR an extra TBSP salt
1/4 cup filtered water
Mix well and place in a quart jar. Press down, adding more water if necessary to cover veggies. Cover and leave at room temp for 2 days (or until done) then refrigerate.

I tried not using the lemon juice once and it wasn't nearly ad good.

---------- Post added at 12:57 PM ---------- Previous post was at 12:53 PM ----------

FERMENTED KETCHUP

3cups tomato paste
1/4 c whey
1 Tbsp sea salt
1/2 c maple syrup
1/4 t cayenne
3 cloves garlic, mashed
1/2 c homemade or commercial fish sauce

Mix, cover, let sit for 2 days then refrigerate. I haven't tried this one but wanted to share.

Am I going to be the first GCM to ferment herring and sardines?

. I only have to find a good source! I can't wait!

---------- Post added at 01:01 PM ---------- Previous post was at 12:57 PM ----------

APRICOT BUTTER

4 cups unsulphured dried apricots
1 Tbsp sea salt
1/4 c whey
1/4 - 1/2 c raw honey

Cook apricots in filtered water until soft. Let cool slightly then transfer to food processor with slotted spoon. Add remaining ingredients and process. Taste and add more honey if not sweet enough. Place in jars, cover tightly, let sit for 2 days before refrigerating. Use within 2 months.

Great on oatmeal or pancakes.

07-27-2011, 11:01 AM	#89
Soliloquy Rose Garden Why climb a mountain? Because it's there! Join Date: Mar 2005 Location: Selkirk Mountains Posts: 52,860	Re: Fermentation support thread :D Ble eyed lady-- if they were salty you didn't leave them out long enough. 4 days is minimum unless it's super hot. It took mine 5 days. When they taste sour they go in the fridge. I rinsed my carrots well but did not peel them. And I swirl the jar once a day while fermenting. It will get cloudy when it's almost done, if it's cloudy then only a day or two longer. Abbi-- any tips for hot peppers or just standard recipe? I found recipes for fermented hot pepper mash (like tabasco) but it takes a month! Boo! I don't have enough space right now for such a long ferment. FERMENTED SALSA (adapted from NT) 4 tomatoes, seeded and diced 2 small onions, finely diced 3/4 hot or mild peppers, chopped 6-8 cloves garlic, minced 1 bunch cilantro, leaves only, chopped 1 tap dried oregano juice of 2 lemons 1 Tbsp. sea salt 4 TBSP whey OR an extra TBSP salt 1/4 cup filtered water Mix well and place in a quart jar. Press down, adding more water if necessary to cover veggies. Cover and leave at room temp for 2 days (or until done) then refrigerate. I tried not using the lemon juice once and it wasn't nearly ad good. ---------- Post added at 12:57 PM ---------- Previous post was at 12:53 PM ---------- FERMENTED KETCHUP 3cups tomato paste 1/4 c whey 1 Tbsp sea salt 1/2 c maple syrup 1/4 t cayenne 3 cloves garlic, mashed 1/2 c homemade or commercial fish sauce Mix, cover, let sit for 2 days then refrigerate. I haven't tried this one but wanted to share. Am I going to be the first GCM to ferment herring and sardines? . I only have to find a good source! I can't wait! ---------- Post added at 01:01 PM ---------- Previous post was at 12:57 PM ---------- APRICOT BUTTER 4 cups unsulphured dried apricots 1 Tbsp sea salt 1/4 c whey 1/4 - 1/2 c raw honey Cook apricots in filtered water until soft. Let cool slightly then transfer to food processor with slotted spoon. Add remaining ingredients and process. Taste and add more honey if not sweet enough. Place in jars, cover tightly, let sit for 2 days before refrigerating. Use within 2 months. Great on oatmeal or pancakes.

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