Yeah, the SOB is a nice high during the day or socially. Bubble Gum is like that for me too.
Lol i really wanna try that one now … sounds like its right up my alley
In the kitchen today it’s Portuguese Fermented Hot Sauce.
When I was a kid my grandfather and I would make this hot sauce by the 5 gallon bucketS. If it was a good year for peppers we could have 10-12 five gallon buckets brewing! I’ve scaled things down a bit as I don’t need to keep the entire Portuguese community supplied with hot sauce. Hell, I probably make up the Portuguese community in this state
So, I started with 2lbs of Portuguese Hot Peppers. As a kid, gramps and I would hand grind bushel brackets of peppers. I prefer my kitchen aid . Gramps was pretty old school but I think he would find an appreciation in the modern process as well. That hand grinder sucked!
Instead of buckets, I bought this little fermentation vessel a few years ago. It works awesome.
Ground peppers go in the “bucket”, pour 4 cups of brine over them, throw in a few cloves of garlic
Slide the inner vented lid down onto the brine until there’s no air left. Snap the cover on and give it a couple of weeks. I’ll check on it each day but it will do it’s thing without any help
I’ll likely infuse 1/2 of this batch and keep some kiddo safe. Wonder what Gramps would think of my addition to the recipe
@KellyG here’s my journal.
Only a real careful DORK would work hot peppers with gloves…
If it’s anything like the ones you sent, Pappy would be delighted!
Sooooooooo many times they’ve been forgotten
This already looks amazing. I’m gonna have to look into that fermentation bucket, that’s cool
You make this stuff seem so easy!
They’re pretty cool. You can also use a mason jar with a fermentation lid but I think this is easier.
E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid (Earthenware Brown, 3.1 gal/ 12L) https://a.co/d/h80mjFH
It’s all fun and easy for me until I have to open that oven door……that’s scary and hard
That does look interesting…
I feel your pain: working at the distillery we would periodically do Ghost Chili Vodka. We kept the chilis in a freezer in another warehouse, wore gloves and facemask etc. Had the still spit that out into the room and it cleared the building haha.
Awesome. Thanks for sharing, I’ve been looking into fermenting cayenne and reapers, haven’t tried it yet, might be time!
that one pic all chopped up and the the other pic looks like a small trash can and then i was like wtf and the rest of the pics i was ahhhhh i see lmao
Thanks for the link! It’s in my cart!
I’ve had a couple of times when I’ve had to grab a mask while prepping to extract capsaicins from dried chilis. The worst for me is when I forget to wear gloves for clean up and the extracted material gets up under
my fingernails. That burns
According to Mr Vet I tried to gas him out of the house . “It’s just a few little peppers dear”
Putting some of what I got out of the garden to use. Pineapple Habanero with lime and cilantro. Half infused, half kiddo friendly
How do I get a bottle o’ that?
Oh… Oh… Me… Me… I want some…
Me three! Me three!