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Anyone here tried fermenting stuff in honey?
Posted on 7/24/22 at 10:00 am
Posted on 7/24/22 at 10:00 am
Never heard of this u til recently. The most popular thing seems to be garlic . I plan on doing sone habaneros, datil peppers, garlic and maybe some orange ghosts today along with a batch of jest garlic. It’s pretty simple. You just chop every thing up (with strictly garlic most people just lightly crush and leave whole) throw in a jar and cover cover with raw honey . You can cover with cheese cloth are if you use a lid you just need to burn it everyday. Within a day or so it should start to bubble and after a week it will be noticeably thinner. Will report back with the results.
2
Posted on 7/24/22 at 10:03 am to mouton
I always have a jar of the garlic fermented honey on hand. I keep it for when I start feeling sick and eat the garlic. I have no idea if it actually helps, but I like to think it does 
The garlic will turn clear and loses its "spiciness" and tastes like garlic candy.
The honey turns really runny and I use it as base for salad dressings.
I have fermentation lids that I use for all of my fermentations.
The garlic will turn clear and loses its "spiciness" and tastes like garlic candy.
The honey turns really runny and I use it as base for salad dressings.
I have fermentation lids that I use for all of my fermentations.
Posted on 7/24/22 at 10:20 am to Salmon
What else do you like fermenting? I currently have a bath of superhots and a batch of habaneros and other peppers with onion garlic and pineapple. I am doing these two batches in vacuums seal bags. First time trying this method.
Posted on 7/24/22 at 11:44 am to mouton
Never tried the honey before but will be following
this summer I’m on my second batch of hot sauce
went with the Carolina reapers, pineapple, onions, roasted garlic, bell peppers, cilantro and couple creoles
Fermented for 2+ weeks
this summer I’m on my second batch of hot sauce
went with the Carolina reapers, pineapple, onions, roasted garlic, bell peppers, cilantro and couple creoles
Fermented for 2+ weeks
Posted on 7/24/22 at 11:47 am to mouton
quote:
What else do you like fermenting?
hot sauces are easy and something fun to do with all the peppers I grow
Tepache is a favorite summer drink and fun to experiment
corn relish
and other random stuff that I just experiment with like fermented sodas or pickles
Posted on 7/24/22 at 1:45 pm to mouton
quote:
datil peppers
Funny.... I had never heard of datil peppers until this week. Was staying at a place in Florida and they had a few things on the menu using them. Nice heat and sweet.
Posted on 7/25/22 at 7:23 am to Professor Dawghair
Firehouse subs, there base hot sauce is datil. pretty good.
The honey has to be wild. The stuff in the bear will not work. I've only done garlic. nice taste for sure
The honey has to be wild. The stuff in the bear will not work. I've only done garlic. nice taste for sure
Posted on 7/25/22 at 7:45 am to TTU97NI
I've fermented peppers for a couple of months a few times and i find that the flavor is just not that great to me. Too much briny tasting in the hot sauce. I prefer just cooking it down and making the sauce that way.
Posted on 7/25/22 at 9:00 am to Professor Dawghair
quote:
Funny.... I had never heard of datil peppers until this week. Was staying at a place in Florida and they had a few things on the menu using them.
St Augustine is the datil pepper capital of the world.
Posted on 7/25/22 at 10:12 am to No8Easy2
dude that looks killer. I've always liked the idea of making my own hot sauce, but I have no idea how. What's the deal with the setup in your first picture? Is that something you constructed or bought?
Posted on 7/25/22 at 10:16 am to Midget Death Squad
fermentation kits are pretty cheap
LINK
the lids are just to help gas escape so you don't have to burp your lids everyday (or else your jars will explode)
LINK
the lids are just to help gas escape so you don't have to burp your lids everyday (or else your jars will explode
)
Posted on 7/25/22 at 1:54 pm to mouton
quote:
I am doing these two batches in vacuums seal bags.
Have they exploded yet?
Posted on 7/25/22 at 3:03 pm to Salmon
ok cool. that makes sense. 
Posted on 7/25/22 at 8:03 pm to upgrayedd
Not yet! One is going on three weeks. I’m monitoring how firm the bag gets and plan on piercing it with a needle , squeezing sone gas our and taping it back up.
Posted on 7/25/22 at 8:57 pm to Midget Death Squad
Ty my man and like Salmon said it’s just a jar to let’s the gases out.
Not needed but makes it easier for sure
The next batch I’ll post up a thread start to finish
Not needed but makes it easier for sure
The next batch I’ll post up a thread start to finish
Posted on 7/25/22 at 9:20 pm to No8Easy2
I have a couple of lacto fermented jars of pickles going right now.
Posted on 7/26/22 at 12:24 pm to Salmon
I see a lot of mention about using various implementations like a spring or small bag with air to keep the contents below the brine presumably because they can decay if they float to the top…but wouldn’t the releasing gases push air out? Isn’t the fermenting jar air sealed when the process is going on?
Posted on 7/26/22 at 7:50 pm to Havoc
Bad bacteria can still get in, so it’s always a good idea to make sure everything is below the brine or the possibility of mold will exist
Posted on 7/26/22 at 8:58 pm to Salmon
Do you use a ph reader?
Posted on 7/27/22 at 9:49 am to mouton
Nope. I generally just go by the smell and taste test. Hasn't failed me yet
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