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Author of the open sauce here. Coolt to see this on HN for the second time(!) Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week ac

by mrcms 4y ago

Author of the open sauce here. Coolt to see this on HN for the second time(!) Still making fermented sauces and pickles. Set Moroccan Salted Lemons this week actually. Happy to answer any questions. :-)

morazow 4y ago
Hey, Thanks for the recipe! I am also into fermented recipes. Quick question, where do you buy Habanero Chilis in Germany? I somehow never saw them in supermarkets or "wochenmarkt"s.
- sh4nks 4y ago
  I am growing them myself! Last year I grew some Reapers and Scorpions for fun :-). I am from Austria though.
- discordianfish 4y ago
  I'm from Germany and while I grow some chilis, if I need more I order from Westlandpeppers.
  - ShortStretto 4y ago
    I can second westlandpeppers.
- jarenmf 4y ago
  I'm buying them regularly from the Asian shop in my town. They have fresh Habaneros, Jalapenos, and Thai peppers
- walthamstow 4y ago
  Not in DE myself but scotch bonnet chillies are more easily found in the UK due to the Carribbean/West African connection. You may have a better chance of finding them instead and I'm told they are quite similar.
- evrflx 4y ago
  Usually you can find them at super markets (Rewe, Edeka) sometimes Discounter have it as promotional item (Aldi). I recommend growing yourself just use seeds from the bought fruits. They are rather easy to grow. I can also send you seeds, if you like.
- wheels 4y ago
  Habeneros aren't common there, but in general for cheap chilis, try the Turkish grocery stores (EuroGida or similar). Basically for any Mexican / Latin-American stuff, they're great for sourcing ingredients: chilis, dry beans, corn meal, flour tortillas (durum) and will be a lot cheaper than specialty shops. Chilis are also easy to grow (I'm growing 4 kinds on my balcony in Berlin), and one habanero plant goes a long way.
wil421 4y ago
Do you always do a 5% brine? I usually do slightly over 4%. My brother in law does them at about 3%. I grow all my own peppers in a community garden. My favorite to use for ferments are Buena Mulata. If you like to order seeds check out rareseeds.com.
mhb 4y ago
Why chlorine free water?
- detritus 4y ago
  Chlorine kills bugs = reduces scope for fermentation.
- sramsay 4y ago
  This is really, really important for any kind of fermentation (including things like sourdough starter). I believe it's possible to get rid of some kinds of chlorination from municipal water sources by boiling the water first, but it is not possible to get rid of "chloramines," which are widely used (at least in the US). The web page for your local water supplier should be able to tell you whether they use chloramines or not, but I pretty much always just use bottled water that I know has nothing in it that would inhibit the fermentation.
  - LurkerAtTheGate 4y ago
    You can also buy dechlorinator for use with aquariums - super important to not accidentally kill the bacteria maintaining your nitrogen cycle. A bottle goes a very long way (ratio is drops per gallon of tap water).
  - wilburTheDog 4y ago
    It may be what's used in dechlorinator products, but vitamin C (ascorbic acid, or Sodium Ascorbate) does a good job of converting chloramines (or just chlorine) to salt, NaCl. I used an ascorbic acid shower filter for years when living in a city that used chloramine in their water. It worked well and I could tell every five months or so that it needed to be refilled because my skin started itching from the chlorine.
  - ectopod 4y ago
    My sourdough starter is absolutely fine with chloraminated water. I do use bottled water for pickles though because each batch is starting from scratch.
sharksauce 4y ago
I love this recipe, I'm so happy you made it available. I have made it multiple times. I might suggest you let potential chefs know of possible increased gastric activity with fermented foods, especially ones that like to give you painful reminders on the way out. But I'm sure as hell not submitting a pull request for that :)
foozed 4y ago
Hi, thanks for putting this online! Can you put the moroccan salted lemons on github as well?

by mrcms 4y ago

morazow 4y ago

Hey, Thanks for the recipe! I am also into fermented recipes. Quick question, where do you buy Habanero Chilis in Germany? I somehow never saw them in supermarkets or "wochenmarkt"s.

sh4nks 4y ago
I am growing them myself! Last year I grew some Reapers and Scorpions for fun :-). I am from Austria though.
discordianfish 4y ago
I'm from Germany and while I grow some chilis, if I need more I order from Westlandpeppers.
- ShortStretto 4y ago
  I can second westlandpeppers.
jarenmf 4y ago
I'm buying them regularly from the Asian shop in my town. They have fresh Habaneros, Jalapenos, and Thai peppers
walthamstow 4y ago
Not in DE myself but scotch bonnet chillies are more easily found in the UK due to the Carribbean/West African connection. You may have a better chance of finding them instead and I'm told they are quite similar.
evrflx 4y ago
Usually you can find them at super markets (Rewe, Edeka) sometimes Discounter have it as promotional item (Aldi). I recommend growing yourself just use seeds from the bought fruits. They are rather easy to grow. I can also send you seeds, if you like.
wheels 4y ago
Habeneros aren't common there, but in general for cheap chilis, try the Turkish grocery stores (EuroGida or similar). Basically for any Mexican / Latin-American stuff, they're great for sourcing ingredients: chilis, dry beans, corn meal, flour tortillas (durum) and will be a lot cheaper than specialty shops. Chilis are also easy to grow (I'm growing 4 kinds on my balcony in Berlin), and one habanero plant goes a long way.

wil421 4y ago

Do you always do a 5% brine? I usually do slightly over 4%. My brother in law does them at about 3%. I grow all my own peppers in a community garden. My favorite to use for ferments are Buena Mulata. If you like to order seeds check out rareseeds.com.

mhb 4y ago

Why chlorine free water?

detritus 4y ago
Chlorine kills bugs = reduces scope for fermentation.
sramsay 4y ago
This is really, really important for any kind of fermentation (including things like sourdough starter). I believe it's possible to get rid of some kinds of chlorination from municipal water sources by boiling the water first, but it is not possible to get rid of "chloramines," which are widely used (at least in the US). The web page for your local water supplier should be able to tell you whether they use chloramines or not, but I pretty much always just use bottled water that I know has nothing in it that would inhibit the fermentation.
- LurkerAtTheGate 4y ago
  You can also buy dechlorinator for use with aquariums - super important to not accidentally kill the bacteria maintaining your nitrogen cycle. A bottle goes a very long way (ratio is drops per gallon of tap water).
- wilburTheDog 4y ago
  It may be what's used in dechlorinator products, but vitamin C (ascorbic acid, or Sodium Ascorbate) does a good job of converting chloramines (or just chlorine) to salt, NaCl. I used an ascorbic acid shower filter for years when living in a city that used chloramine in their water. It worked well and I could tell every five months or so that it needed to be refilled because my skin started itching from the chlorine.
- ectopod 4y ago
  My sourdough starter is absolutely fine with chloraminated water. I do use bottled water for pickles though because each batch is starting from scratch.

sharksauce 4y ago

I love this recipe, I'm so happy you made it available. I have made it multiple times. I might suggest you let potential chefs know of possible increased gastric activity with fermented foods, especially ones that like to give you painful reminders on the way out. But I'm sure as hell not submitting a pull request for that :)

foozed 4y ago

Hi, thanks for putting this online! Can you put the moroccan salted lemons on github as well?