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I’m declaring it hot pickle spring.
My fermentation station is getting crowded.
Changing of the guard over at the station. The pepper mix was made into hot sauce. Very very funky. Jarred two different versions, one with raspberry and honey. New pep mixes for a verde sauce next time. Tepache will probably be ready by Thursday. Not seeing much action yet.
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Labels everywhere! The station is full!
The beer I used for the mustards.
Spotlight: dry-brined garlic and ginger with a little maple syrup to get it cozy. I’ll blitz it with the FP with some oil. Check out the actual Brad Leone’s latest video for the recipe (I used maple instead of honey to keep it vegan).
Excited for the potatoes. Had the pleasure of going to Al’s Place in San Francisco last year, so I’m hoping I can get a little of that experience here. Got two preps, a thing I’m used to doing with brewing. Experiment! Go rogue.
Decided to taste test the first tepache. Good but not dry enough. Good with some dark or coconut rum. Also going to try a little with bourbon.
Thinking of doing some horchata next.
The tepache with bourbon is good, kind of like a pineapple upside down cake.
Got some good action already in my newer ferments except for my tepache with ginger peels, so that kinda sucks. BUT, the ginger garlic ferment itself is smelling soooo excellent. Perfect blend of ginger, garlic, and funk.
Might be time to strain and bottle this batch!
This was really good. The nutmeg and jalapeño came through, the lime not so much. Think I’ll add two limes next time. Really really good with bourbon.
I jarred two quarts and got some secondary fermentation. So there’s that!
A friend got me an immersion blender! So here’s some fermented ginger-garlic paste and some fermented enchilada sauce.
The pickled potatoes were a mixed success. Roasted pickled carrots also maybe need some work. The butternut squash and white bean purée with sautéed morels though? That was straight lava hot fire. Those mushrooms are fuckin amazing! All for free and ya get exercise too.
Time to up my fermentation game:
Damn Noma, don’t hurt em
This is absolutely wild. This must taste fucking amazing.
Ramps and zucchini over polenta with crispy kale chips.
New stuff coming into the Fermentation Station.
Already got some action on these new ferments. Blueberries and my version of chow chow.
Racked the cukes out of the gallon vessel, pretty good!
Blended a jar of the lacto blueberries, made a dressing with it, vegan mayo, peri peri fermented mustard, black pepper. Marinated butter beans (in rosemary garlic oil) over heirloom tomatoes (salted and air dried with smoked sea salt), blue cheese, red onion, and local lettuce.
I also made croutons made from buttermilk biscuits tossed in garlic oil.
My wife tasted the blueberries before blending them and using them as an ingredient. She didn’t like them. In the dressing however, she said, “they taste like blueberries. But different and better.” That’s about as succinct a description I could give.
Kind of dropped the ball on fermenting some apricots, so here’s some apricot jam with dates and roasted red pepper skins, reduced in a local blonde ale. Adapted from Jeremy Fox.
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