I make what is just called "kraut" here in east Tennessee, its cabbage-based also, with other veggies. I made 2 batches last night, one with cabbage, carrots, lemons, dill, garlic, onions, dried nettle leaf, and a pinch of dried mash from one of the fermented hot sauces I made last year. The other was kimchi-ish, same as the first minus the nettle, dill, and mash flakes, and I added more garlic, grated ginger, and a hefty dose of the fermented Hatch chili-based hot sauce I made. My kitchen smells AMAZING! One of my favorite ways to eat it is as a side dish to blackened fish with rice. Ferments really do elevate the flavors of whatever they're paired with.
I agree with the elevating the food we pair our ferments with. I find kimchi goes very well with fish and sesame seed oil or maybe I’m just saying that because it reminds me of my experience eating at good Korean restaurants they’re amazing at cooking fish 🐟 wanted to ask you about this “ mash “ from your Fermented chilli sauce. Is that by any chance the extra chilli peppers that can be dehydrated? Pretty cool 😎
@davidbowen2745 the mash is what's left over after the ferment is poured through a strainer. So all the seeds, skins, and big chunks of aromatics my immersion blender didn't chew up.
That’s cool. Do a lot of people do that technique where they dry dehydrate the extras. I guess you use an air fryer. I remember seeing that on fermentation subReddit Someone had posted a picture of their bottles of hot sauce. It looked like liquid gold, and they had mentioned something about using the extras to dehydrate for Spice pretty cool stuff. Keep on fermenting ✌️
I make what is just called "kraut" here in east Tennessee, its cabbage-based also, with other veggies. I made 2 batches last night, one with cabbage, carrots, lemons, dill, garlic, onions, dried nettle leaf, and a pinch of dried mash from one of the fermented hot sauces I made last year. The other was kimchi-ish, same as the first minus the nettle, dill, and mash flakes, and I added more garlic, grated ginger, and a hefty dose of the fermented Hatch chili-based hot sauce I made. My kitchen smells AMAZING!
One of my favorite ways to eat it is as a side dish to blackened fish with rice. Ferments really do elevate the flavors of whatever they're paired with.
I agree with the elevating the food we pair our ferments with. I find kimchi goes very well with fish and sesame seed oil or maybe I’m just saying that because it reminds me of my experience eating at good Korean restaurants they’re amazing at cooking fish 🐟
wanted to ask you about this “ mash “ from your Fermented chilli sauce. Is that by any chance the extra chilli peppers that can be dehydrated?
Pretty cool 😎
@davidbowen2745 the mash is what's left over after the ferment is poured through a strainer. So all the seeds, skins, and big chunks of aromatics my immersion blender didn't chew up.
That’s cool. Do a lot of people do that technique where they dry dehydrate the extras. I guess you use an air fryer. I remember seeing that on fermentation subReddit
Someone had posted a picture of their bottles of hot sauce. It looked like liquid gold, and they had mentioned something about using the extras to dehydrate for Spice pretty cool stuff.
Keep on fermenting ✌️