Anything I’m Fermenting

October 9, 2008

An obvious next fermentation…

Filed under: Vinegar — iwouldntlivethere @ 4:13 am
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As I wrote my reply to Tadaki on his comment on the Louisiana Hot Sauce post, I realized there was a fermented product I use quite often, but had never considered fermenting: vinegar. (more…)

October 4, 2008

Louisiana Style Hot Sauce

Over the summer I grew several hot pepper plants. One was a jalapeno, the other a banana pepper. They were quite productive, ripening many peppers all at once. Unfortunately, I don’t use THAT much hot pepper when I cook, so I needed ways to preserve them. Back at the beginning of September I harvested a bunch of peppers and after cutting them in half (to speed the drying) I strung them on string and hung them to dry. This worked well given the warm and dry weeks that followed.

Today I picked the last of the peppers, and I know well that they would not be able to dry well outdoors due to the cold and damp of October. Further, there have been fruitflies about the apartment recently, so I was worried about drying them indoors. So, (enough of the excuses) that left fermenting them!

Kept it very simple: (more…)

Soy Sauce…6 months later

Filed under: Soy Sauce,Tasting — iwouldntlivethere @ 10:43 pm
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Yes, it has been half a year since I started making the soy sauce. We’ve been using it often – haven’t bought soy sauce in months! I often railroad any guests we have over into trying the soy sauce; the general opinion seems to be that it tastes good, but is very salty, and is different from regular soy sauce.

The sauce has gradually darkened – I have a tub of it that we are working through, but I pour off some into a more practically sized bottle for everyday use, and have noticed the change. Originally, I tended to only use it when cooking, but now use it in salad dressings, etc. where it is not cooked, and it tastes good. (more…)

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