8/13/2017 – This ferment was inspired by Andrew’s Private Reserve Kimchi recipe on page 144 of our copy of Fermented Vegetables by Shockey. It turned out great.
Category Archives: Cooks
8/13/2017 – First wet brining of chicken thighs using Chef JJ’s Family Favorite Brine. Mary fried it in Smaltz made yesterday with only CBP after rinsing and with CBP and granulated garlic in floor/corn starch dredge. Not sure the brining … Continue reading
8/13/2017 – Ran out of Stubbs Hot Pork Rub so used a store bought cajun seasoning with additional course cracked black pepper. Smoked in the MES with mixture of Trafalger Hickory and _____. This smoke turned out great. … Continue reading
8/12/2017 – Made the fish taco sauce below and had with fried catfish tacos with corn tortillas and all the stuff that made it a GREAT meal. The sauce pulled it together. Made about 3 hours ahead for the flavors … Continue reading
11/12/2017 – This is our first fermented jalapenos. Cut green jalapenos into 3/8″ slices leaving seeds, a carrot into 3/8″ chunks and yellow onion into 1/2″ squares enough to fill a quart canning jar packed up to the shoulder. Mixed … Continue reading
8/8/2017 – Fermented the first batch of Hatch Peppers. Mary bought the HOT peppers at HEB. I sliced then into 1/4″ rings and filled a 1 Qt. wide mouth jar to the shoulder. Poured in a brine of 2T pickling salt … Continue reading
From a post comments at FermentationRecipes.com Just another option for something to add to keep the crispiness of the pickles, a couple of bay leaves. Basically, any leaf that is safe to eat will add tannins to the brine to … Continue reading
Fried Cornbread 1 1/2 cups self-rising cornmeal 2/3 cups buttermilk or can use regular milk, too 1 egg 1/2 teaspoon salt 2/3 cup oil (I use canola oil) for cooking Mix meal, milk, egg, and salt together. Drop by spoonful … Continue reading
From FermentationRecipes.com How much salt should I use for a brine? When mixing a brine within which you will submerge your fermentables, it is common to mix to a salinity level between 1.5% and 5% with the sweet spot being … Continue reading
Recipe below was inspired by http://www.fermentationrecipes.com/fermented-giardiniera-recipe/2146 1/2 head Cauliflower cut/broken into smaller florets 2 medium Carrots 1/2 white Onion 1/2 Jalapeño 1 Bell Peppers, colors of your choosing 8 cloves garlic 1 Tablespoon sea salt 1 Quart water In his post … Continue reading