Moved as many of the plants as I physically could, and the little plant supplies cupboard that is a bitch to carry. Clothes are 90% dry and towels 50% dry and indoors now. The carport is still a disgusting mess and I’ll leave that for another weekend when I’ll also finally get around to installing my dashcam.
Now I need to:
vacuum the house a bit from tramping in and out with plants
get onions and potatoes and tuna from colesworth as I wasn’t organised enough to do so from an independent grocer before today
bulk up remaining vegan “ragu” with lentils
make a lil pot pie with said leftovers and potato
make risoni pasta with green peas and Brussels sprouts and tuna
clean kitchen
shower
get ready for tomorrow
That’ll do me, I think. OH AND I NEED TO TEST OUT MY CHILLI FERMENT. @Bottom_racer your thoughts pls.
chilli ferment.
So this is what it looks like, the ziploc bag sealing off the ferment had some mould on the top side, I think I fished it out without any spores getting into the ferment. There wasn’t heaps of brine but enough to barely cover the top of the chillos.
The liquid was a bit slimy… Should this be a worry? I scooped off the top layer of chilli bits and liquid and I tasted a bit, it’s a little funky and salty and quite hawt but not exactly very sour.
Should I get a pH testing strip and check out the acidity before blitzing it tonight?
Can’t get hold of a pH test today but ordered some online to arrive by Friday. Meanwhile I decided to just blitz and decant and refrigerate. Behold!!
Been tasting a bit more and holy cow it does taste good for just pure chillo + salt, no garlic etc. No off flavours. I used all the brine and it still has a moderately thick yet pourable consistency.
Am loving the absolute FRUITINESS that’s really shone through, normally these are too spicy to feel the fruitiness but fermenting has been perfect for these dudes!! What a new way to enjoy the bounty of chillies. Thank you for planting the seed in me and encouraging me to finally get off my arse and give it a go :) I will definitely be doing more of this next summer. Maybe even with the last chillies that have ripened while I was away.
Moved as many of the plants as I physically could, and the little plant supplies cupboard that is a bitch to carry. Clothes are 90% dry and towels 50% dry and indoors now. The carport is still a disgusting mess and I’ll leave that for another weekend when I’ll also finally get around to installing my dashcam.
Now I need to:
That’ll do me, I think. OH AND I NEED TO TEST OUT MY CHILLI FERMENT. @Bottom_racer your thoughts pls.
chilli ferment.
So this is what it looks like, the ziploc bag sealing off the ferment had some mould on the top side, I think I fished it out without any spores getting into the ferment. There wasn’t heaps of brine but enough to barely cover the top of the chillos.
The liquid was a bit slimy… Should this be a worry? I scooped off the top layer of chilli bits and liquid and I tasted a bit, it’s a little funky and salty and quite hawt but not exactly very sour.
Should I get a pH testing strip and check out the acidity before blitzing it tonight?
ooh legit. Solid ziplock work!
I’d say do a pH hoping for somewhere around 4.
Looks great :)
Can’t get hold of a pH test today but ordered some online to arrive by Friday. Meanwhile I decided to just blitz and decant and refrigerate. Behold!!
Been tasting a bit more and holy cow it does taste good for just pure chillo + salt, no garlic etc. No off flavours. I used all the brine and it still has a moderately thick yet pourable consistency.
Am loving the absolute FRUITINESS that’s really shone through, normally these are too spicy to feel the fruitiness but fermenting has been perfect for these dudes!! What a new way to enjoy the bounty of chillies. Thank you for planting the seed in me and encouraging me to finally get off my arse and give it a go :) I will definitely be doing more of this next summer. Maybe even with the last chillies that have ripened while I was away.