The Fermentation Station - The art of leaving things in a jar for months to make it awesome.

[pooey]

Love a bit of fermenting.
Probiotic, alcoholic, delicious, all things can be achieved by fermenting.

The thrill of pushing your kombucha carbonation knowing that a misstep will result in a messy explosion in the kitchen at 4am that sounds exactly like someone breaking in through your window.

I'm currently fermenting hot sauces (lacto ferment) only after an unsurprising kombucha mishap resulted in carbonation fermentations getting banned by the Mrs for now. Anyone else love a ferment?

 

[pooey]

Here's a lacto hotsauce, 7 days in.
Garlic, Sugar Rush chilli, Ghost pepper, Padron, bell pepper, 2% brine. Currently sitting at pH 4. There's a compound in garlic that reacts and turns blue in acidic conditions for those alarmed

 

[pooey]

I do love a kombucha. I was surprised at how alcoholic the mother solution can get after a few repeated batches. I got 20% on a refractometer on my last batch before adding fruit and carbonating, i recon if it didn't explode it would have been 25%+

 

[pooey]

Kicking off a garlic honey ferment today.

1. Get some honey (raw honey if you can)
2. Get some garlic
3. Combine in a jar, airtight is fine if you burp it daily
4. Leave for a while.
5. Enjoy!

 

[pooey]

I promise this isn;t meant to sound as dumb as it is, but what does that taste like? Is it sweeter or spicy / acrid?

The garlic mellows over time, loses that spicy garlic zing. The honey gets infused with the mellow garlic. So it's sweet mostly

 

[pooey]

What would you add this too looks an awesome hot sauce to try?!

After fermenting for 21 days I blended it up. It is fiercely hot and the texture is great but the flavour didn't really work out as well as I'd hoped, might cook it down a bit to see if I can salvage something