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Post by mskrieger on May 14, 2015 9:10:34 GMT -5
Whoa whoa whoa. HOSTAS? You all ferment HOSTAS? You mean the super annoying ground cover plants infesting areas of my yard? They are edible?!?!?!?!
Do you cover in brine, or just salt and pound? And how many days? What temperature?
This could be epic.
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Post by 12540dumont on May 14, 2015 11:44:46 GMT -5
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Post by kyredneck on May 14, 2015 20:31:13 GMT -5
Homemade fishsauce is in my mind, but haven't done it yet. I used a fishsauce from Thailand. Fermented Hosta, surpricingly strong old-cheese taste, lots of umami - could maybe stand in for fishsauce in some dishes. I am now hooked on Red Boat Fish Sauce. Use almost exclusively instead of salt. Incredible the umami it imparts to everything.
Sally Fallon tells how to make it in her book. I remember reading Josephus that he remarked concerning the ever present 'garum' that the Roman soldiers seasoned everything they ate with. The ancient Greeks also had their version of it. Nothing new under the sun.
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Post by steev on May 15, 2015 1:06:37 GMT -5
Only young people are new under the sun and must be taught what is already known, hence the value of stable cultures, that can pass on useful info and practices, although, as humans, our ability to learn adaptively in changing conditions has promoted our survival; we must be ever willing to learn anew, if we are to survive.
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Post by kyredneck on May 15, 2015 5:55:57 GMT -5
Whew, steev, that's pregnant with all sorts of tangents....  |
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Post by kyredneck on May 15, 2015 6:08:07 GMT -5
From the article:
"....the inclusion of unrefined cane sugar provides a sweetness that mellows the fire of the chilies..."
The small amount of sugar used in the recipe seems inadequate to retain any sweetness after fermentation. Stevia, on the other hand, would retain it's 'sweetness'.
[add]
On second thought, for the overall amount of ingredients used in the recipe, 2 TBSP sugar may exceed the 'threshold' of conversion, resulting in some sugar remaining in the final product. Kinda like making a 'sweet country wine' with the inclusion of just the right amount of sugar; most gets converted to alcohol, the yeast dies off, and some sweetness remains.
Have you made this chili sauce?
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Post by kyredneck on May 15, 2015 7:11:33 GMT -5
Whoa whoa whoa. HOSTAS? You all ferment HOSTAS? You mean the super annoying ground cover plants infesting areas of my yard? They are edible?!?!?!?! Do you cover in brine, or just salt and pound? And how many days? What temperature? This could be epic. Lol, I learned something new myself.
Is hosta edible?
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Post by kyredneck on May 15, 2015 7:45:13 GMT -5
 DSCN7955 by [url=https://www.flickr.com/people/ I ferment vegetables, herb, vingars and kombucha. In photo is a batch of carrot sticks with ginger, chili and a dash of fish sauce.
Since I've now become acquainted with fish sauce I definitely intend to dabble with it in my vegetable ferments. The Koreans have been doing it for centuries, right?
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Post by templeton on May 15, 2015 17:46:35 GMT -5
That fermented chilli sauce - is the recipe right? 3 pounds of chillis to 2 teaspoons of salt? doesn't seem to be enough salt for preserving...
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Post by toad on May 20, 2015 14:45:08 GMT -5
Whoa whoa whoa. HOSTAS? You all ferment HOSTAS? You mean the super annoying ground cover plants infesting areas of my yard? They are edible?!?!?!?! Do you cover in brine, or just salt and pound? And how many days? What temperature? This could be epic. Yes - yes. I use both methods for Hosta. It ferments strongly and with a old-cheese like odour. First a week or two at room temperature, then cooler (in my larder). Salt and serial squeezes give a very strong ferment. I like it, but for some it is overwhelming. With the acid of a brine, it ferments less, and produce a milder ferment. Milder, but still a divider of tastes. If you like it, you will really like it :-) |
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Post by 12540dumont on May 21, 2015 12:19:50 GMT -5
I've made a lot of stuff from their website, so the chili sauce is on my list for this year.
I planted Aleppo peppers, thanks to our Turkish Traveler! Go Ferdzy!
And of course Dar sent me all kinds of peppers, some too hot to mention. And I can't live without Joseph's Yellow Hottie.
I dried all the peppers last year and then ground them into chili powder. My girlfriend makes something that's called awesome sauce out of it. I'll see if I can get the recipe.
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Post by mskrieger on May 21, 2015 13:39:39 GMT -5
Whoa whoa whoa. HOSTAS? You all ferment HOSTAS? You mean the super annoying ground cover plants infesting areas of my yard? They are edible?!?!?!?! Do you cover in brine, or just salt and pound? And how many days? What temperature? This could be epic. Yes - yes. I use both methods for Hosta. It ferments strongly and with a old-cheese like odour. First a week or two at room temperature, then cooler (in my larder). Salt and serial squeezes give a very strong ferment. I like it, but for some it is overwhelming. With the acid of a brine, it ferments less, and produce a milder ferment. Milder, but still a divider of tastes. If you like it, you will really like it :-) Thanks for the detail. I'm gonna try this. As well as the other methods of cooking hostas. Apparently I have an enormous growth of perennial greens in my yard that I didn't know about. Like waking up and finding out someone stocked my larder. |
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Post by 12540dumont on May 21, 2015 14:18:42 GMT -5
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Post by Tiirsys on May 31, 2015 20:41:43 GMT -5
Mmm, I want to try both of these hot sauce recipes.
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Post by farmermike on Jan 12, 2016 1:37:04 GMT -5
My first experiment with lacto-fermenting was a great success!  I just made a brine with 2tbsp of salt to a quart of water, added turnips, carrots and spices. The smaller jar just fits in there to hold everything under the brine. After just a couple days I could smell the lactic acid every time I walked by the jar. I took my first taste after about a week and it was delicious. I thought it could ferment a little more, so I left it out on the counter until today (19 days after starting), and then put it in the fridge. I will definitely be making another batch soon. Does it make sense to reuse the same--already fermented--brine and just put some more veggies into the same jar? How long should I expect a batch to last out on the counter vs. in the fridge? Thanks for all your expertise! Finding this thread finally gave me the confidence to try lacto-fermenting. I had heard of it before, but it just seemed too easy--like there must be some catch. I guess there's not. My wife even likes them, and my 2 year-old daughter keeps asking for "more pickled turnip"! Mike |
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