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Comment on Daily discussion thread: 🚀 Saturday, April 27, 2024

just_kitten@aussie.zone ⁨11⁩ ⁨months⁩ ago

I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).

I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?

I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)

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Bottom_racer@aussie.zone ⁨11⁩ ⁨months⁩ ago
I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.

Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)

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- just_kitten@aussie.zone ⁨11⁩ ⁨months⁩ ago
  Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
  
  Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
  
  Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
  
  I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
  
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  - Bottom_racer@aussie.zone ⁨11⁩ ⁨months⁩ ago
    Good plan!
    
    Pretty much what I’m doing this time too. Big basic ferment then add stuff after it’s done.
    
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    just_kitten@aussie.zone ⁨11⁩ ⁨months⁩ ago
    Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
    
    I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D
    
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Catfish@aussie.zone ⁨11⁩ ⁨months⁩ ago
Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.

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- just_kitten@aussie.zone ⁨11⁩ ⁨months⁩ ago
  Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
  
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