11/12/2017 – This was our second batch and followed the recipe used in our first batch. It did not turn out as well as the first batch although everything was crunchy and not too salty. It became very cloudy and seemed like too much yeast that may be added an off taste.
What we put in it was:
- 1 average head of cauliflower
- 6-7 cloves of garlic
- ~8 carrots peeled and slice into 1/4″ disks
- 1 large yellow onion, max 1″ pieces
- 4 large green jalapenos and 1 serrano pepper with seeds
- 1-1/2 T dried oregano
Put the veggies into a 1/2 gallon and a 1 qt. jar. Poured in a 6% brine. The quart is made with well water from the farm and the 1/2 gallon is part well water and part filtered tap water.
Did not have weights available so tried water in zip locks to hold it below the brine and provide an airlock. Mary did not trust the paper towels on the lavatory in the guest restroom to catch any overflow so the jars had to be put into bowls.
11/19/2017 – Tried some from the quart jar and found it rather hot from the peppers. Sweaty-temple hot but not too tart. All veggies were crunchy. Gave Kelley the quart jar as she likes hot stuff.
11/28/2017, 2 weeks fermenting – Had the first serving from the 2 qt jar and found it a bit salty although the veggies were firm to crisp. The jalapenos were almost crunchy as were the carrots and cauliflower. Not as hot as it was from the quart jar. Missing a spice as it is bland smelling.
12/8/2017 – Brine is very cloudy and peppers are hot. Everything is nicely crunchy. Tastes good but has an odd background taste–maybe from the heavy yeast bloom.
Next time try dividing the peppers and adding them to each jar separately for consistency.