Monthly Archive: October 2014

Oct 31 2014

Episode 12 – How to Make Homemade Fermented Hot Sauce

http://media.blubrry.com/fermentationpodcast/p/fermentationpodcast.net/audio/2014/10-14/epi-12-how-to-make-fermented-hot-sauce-jalapeno.mp3Podcast: Play in new window | Download (Duration: 28:44 — 10.0MB) Imagine making your own homemade fermented hot sauce with an explosion of flavor. In this episode I take you through how to make homemade hot sauce the old fashioned way without cooking and vinegar but with a salt brine. I’ve been making this hot …

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Oct 30 2014

Fermented Jalapeno Hot Sauce Recipe

I’ve had a lot of people asking for my Fermented Jalapeno Hot Sauce Recipe and also just asking in general “How do you make homemade hot sauce?” so I figured I’d let you in on my secret. To go along with this recipe, I also cover this in Episode 12 – How to Make Homemade Fermented Hot Sauce. Got Flavor …

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Oct 29 2014

Sandor Katz FERMENT Short Film

Recently there was a short film made with Sandor Katz called “FERMENT” created by Joe Zork, presented by the Southern Foodways Alliance, in association with the Southern Documentary Project. There are many videos of Sandor Katz but this one has a very personal, relaxed feel where you just see Sandor in his home element. The …

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Oct 28 2014

How Long Does Sauerkraut, Pickles, or other Ferments Last?

Some common questions that I see people just getting into fermentation asking is “How long does homemade sauerkraut last?” or “How long do pickles last in the fridge?” In reality though, the question that you’re really trying to answer is actually: “How long do homemade ferments last?” There are many factors that determine the “shelf life” …

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Oct 24 2014

Episode 11 – Listener Feedback, Cashew Cheese, Mold, & Food Safety

http://media.blubrry.com/fermentationpodcast/p/fermentationpodcast.net/audio/2014/10-14/epi-11-listener-feedback-cashew-cheese-mold-food-safety.mp3Podcast: Play in new window | Download (Duration: 46:29 — 16.1MB) Today I have an interesting mix of a show with a first time of listener feedback where I go over emails that people have written me and questions relating to fermentation or the show. I also remind everyone that just listens to the podcast …

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Oct 23 2014

Five Questions on Mold and Food Safety

  Occasionally I’ll make a ferment, let it develop over a few days or so, pop it in the fridge, and then weeks or months later it’s possible I might see the often-dreaded MOLD on top of my ferment. What do I do? This is a followup to Mold in My Pickled Peppers and I also …

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Oct 21 2014

Mold in Pickled Peppers

I have mold in my pickled peppers! Surprisingly, I was actually very excited about this turn of events because I got to break out my camera’s macro lens accessories and get some pictures to see what’s going on up close. I go over this and follow up in Episode 11 – Listener Feedback, Cashew Cheese, Mold, …

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Oct 20 2014

Basic Vegan Fermented Cashew Cheese Recipe

How would you like an amazingly flavorful, slightly funky, fermented cheese recipe made of cashews that also happens to be vegan? What if I also said that with time, this would be a cheese you could slice like artisan cheese or grate like Parmesan? I wasn’t sure what exactly I was making when I started …

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Oct 17 2014

Making a Salt Brine & Calculating Salinity for Brine Recipes

To go along with yesterday’s podcast, Episode 10 – Types of Salt, Brine Basics, and Weight Ratios in Fermentation, I decided to do a writeup showing you how to make a salt brine for fermentation and fermented vegetables. There are several methods for creating a salt brine recipe and calculating how much salt to use, and I’ll …

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Oct 16 2014

Episode 10 – Types of Salt, Brine Basics, and Weight Ratios in Fermentation

Types of Salt, Brine Basics, and Weight Ratios in Fermentation

http://media.blubrry.com/fermentationpodcast/p/fermentationpodcast.net/audio/2014/10-14/epi-10-types-salt-brine-basics-weight-ratios-fermentation.mp3Podcast: Play in new window | Download (Duration: 29:35 — 10.3MB) Today it’s all about salt. It’s just you and me and I talk about the many types of salt is available to you out there, some of the basics when it comes to making brines, and weight ratios you should know and keep in …

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