4 ms·

I find non-modern methods of food preparation more rewarding, since I quit smoking. After about a year I noticed that I gained a lot of appreciation for acidic

I find non-modern methods of food preparation more rewarding, since I quit smoking. After about a year I noticed that I gained a lot of appreciation for acidic food and started fiddling with lacto-fermentation. Now I'm not even attempting a mango-hananero sauce unless peppers aren't fermented for 3 months or more. I pressure cook, I slow cook, I smoke the shit out of everything that can be smoked. Tastes are awesome.

jkubicek 5y ago
Fermented peppers are amazing, easily one of my favorite toppings for burgers, ramen, pizza, etc. If you haven't tried it, fermented tomatoes are super interesting. They create a weird yellow liquid that doesn't taste like anything I've ever tasted before.
- SamBam 5y ago
  My daughter sealed a cherry tomato in a tiny jar at the start of the pandemic, just so we could watch it change. It's been just a parchment of skin floating in a pool of yellow liquid for months. I'm not going to taste it, though.
- deleted 5y ago
  [deleted]
- hericium 5y ago
  I ferment more pungent Chinense peppers in 3-5% brine for 6+ months in low temperature and then smoke them on apple+pecan wood with typical bell peppers soaked in 15% brine for 6 hours. Then there's drying, crushing and this makes a "smoked paprika" condiment very different to store bought. Less pungent Chinenses usually go dry or are smoked and dried for later use. Less pungent Annuum peppers like jalapeño go for 3-6 months of fermentation in 2% brine and are then turned into "cowboy candy" by soft-boiling in syrup, wrapped in sugar and dried. This is my favorite candy with no fat. Left-over bacteria water is my daily probiotic and pre-workout drink addition kept in the fridge.
- prometheus76 5y ago
  Related: pickled onions on pork sandwiches (and about anything else you would normally use onions for) are a fantastic way to add some acidity to a dish.

jkubicek 5y ago

Fermented peppers are amazing, easily one of my favorite toppings for burgers, ramen, pizza, etc. If you haven't tried it, fermented tomatoes are super interesting. They create a weird yellow liquid that doesn't taste like anything I've ever tasted before.

SamBam 5y ago
My daughter sealed a cherry tomato in a tiny jar at the start of the pandemic, just so we could watch it change. It's been just a parchment of skin floating in a pool of yellow liquid for months. I'm not going to taste it, though.
deleted 5y ago
[deleted]
hericium 5y ago
I ferment more pungent Chinense peppers in 3-5% brine for 6+ months in low temperature and then smoke them on apple+pecan wood with typical bell peppers soaked in 15% brine for 6 hours. Then there's drying, crushing and this makes a "smoked paprika" condiment very different to store bought. Less pungent Chinenses usually go dry or are smoked and dried for later use. Less pungent Annuum peppers like jalapeño go for 3-6 months of fermentation in 2% brine and are then turned into "cowboy candy" by soft-boiling in syrup, wrapped in sugar and dried. This is my favorite candy with no fat. Left-over bacteria water is my daily probiotic and pre-workout drink addition kept in the fridge.
prometheus76 5y ago
Related: pickled onions on pork sandwiches (and about anything else you would normally use onions for) are a fantastic way to add some acidity to a dish.