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GangaGood. The chillies are in the dehydrator. 14 dozen (168 chillies).🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️🌶️ They are small Thai chillies so they don't look that many - just 1 dehydrator tray.I *nearly* made a fermented chilli mash, but the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> ones are a bit faffy - the hot chilli sauce I made the other day is simple and awesome and without messing around. No seeding or peeling chillies for me, altho next time I make the sauce I will roast some. (These chillies are two small to remove the seeds anyway, and last time I just blended everything up in the Vitamix. We're not scared of a few seeds*).* I read the other day that it is not the seeds that hold the most heat, but the white membrane parts of the chilli. I am not testing this.<a href="https://mastodon.au/tags/Preserving" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Preserving</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FromTheGarden" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheGarden</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/GrowYourOwn" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#GrowYourOwn</a>

GangaThe dehydrator is out again, had a good clean, and now there are freshly picked chillies on one tray and I thought I'd make my first fermented powder with some greens and herbs I fermented recently. I love greens powders and make them anyway with green from the garden for use in wintery dishes and also in smoothies. So why not a fermented one?I think both <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> and <a href="https://mastodon.au/tags/SandorKatz" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#SandorKatz</a> talk about them. I just couldn't find it again when I looked in Katz.<a href="https://mastodon.au/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a> <a href="https://mastodon.au/tags/Dehydration" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Dehydration</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaJarring the fermented rhubarb relish (with cranberries, goji berries and spices) - the flavour is amazing and I can't help doing repeated taste tests.The dark spots in the jar are cranberries, not air pockets 😄 The recipe is from <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> in her book <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a>. From the ferments I have done so far, this is my favourite, followed by While Basil Leaves, Ginger Slices, and a Random Herb Mix. I left the Stinky Tofu too long and disposed of it, and didn't like the rocket (arugala) kimchi. That might have been due to my rocket, as it is stronger in taste than shop-bought.Anyway, some successes, and failures were expected as I learn the process. I will do the Stinky Tofu again, but perhaps in Winter.<a href="https://epicure.social/@Pollinators" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@Pollinators</a> <a href="https://aus.social/@teadrinker" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@teadrinker</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

Ganga<a href="https://mastodon.au/tags/Rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Rhubarb</a> talk....It is slightly cooler tomorrow (27C) and the coolest we'll get for a while. Nights will be around 15 or 16C until Sunday. I've just picked the rhubarb for a fermented rhubarb relish - may as well get it going when I can keep it relatively cooler for a couple of days at least. Recipe is from <a href="https://mastodon.au/tags/FermentedVegetables" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FermentedVegetables</a> by <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> . It is fermented with rosemary, cranberries and I am using goji berries cos I have them in place of golden berries (whatever they are).Its ferment time in the book is 5-7 days - in the warmer weather I am aiming for 3-4.In other rhubarb thinking: The raw rhubarb pickle has been incredibly successful this year (not fermented), and now one of my fav uses of rhubarb. I am hoping the relish will be amazing too.There will be another rhubarb pick soonish and my thoughts now are that I will make the rhubarb umaboshi again, like last year, but try fermenting it. This is the recipe I used,<a href="https://www.chopstickchronicles.com/umeboshi-rhubarb/" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.chopstickchronicles.com/umeboshi-rhubarb/</a> but there are a few online if you want to google them.UPDATE: here is how to ferment the rhubarb umaboshi. <a href="https://www.cornishseasalt.com.au/blogs/recipes/rhubarb-umeboshi" rel="nofollow noopener noreferrer" translate="no" target="_blank">https://www.cornishseasalt.com.au/blogs/recipes/rhubarb-umeboshi</a><a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a>

GangaAfter doing some more reading, and using the ginger slices in some fried rice I was making, I think they *are* ready and I'll rejar them and refrigerate tomorrow.That will just leave the basil leaves from the first deep dive into ferments. So I am considering the weekend's fermentation activities. Planned (but may not be executed for any number of reasons) are:Rhubarb Chutney - rhubarb ready in the garden. My pickled raw rhubarb is so awesome that I expect the chutney to be good too. It is made with dried cranberries.Myanmar Tofu - only 15 hours fermentation time, easy. And maaaaaybe okra - about a 3 day ferment, apparently. I have to buy the okra, but I love okra so am keen to try this ferment some time.Recipes from the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> books and <a href="https://mastodon.au/tags/TheArtofFermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#TheArtofFermentation</a><a href="https://mastodon.au/tags/Fermenting" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Fermenting</a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FromTheKitchen</a> <a href="https://mastodon.au/tags/WhatIAmCooking" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#WhatIAmCooking</a> <a href="https://mastodon.au/tags/Vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Vegetarian</a> <a href="https://mastodon.au/tags/food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#food</a>

GangaOh good, I also have 3 recipes for <a href="https://mastodon.au/tags/rhubarb" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#rhubarb</a> that are fermented- a kimchi, an aachar, and a relish. The rhubarb patch better have a productive year! They are from the <a href="https://mastodon.au/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a> books.<a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Food</a> <a href="https://mastodon.au/tags/FoodInfo" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#FoodInfo</a> <a href="https://mastodon.au/tags/Cookbooks" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Cookbooks</a>

Pollinators<a href="https://sfba.social/@pgavin" class="u-url mention" rel="nofollow noopener noreferrer" target="_blank">@pgavin</a> We process with a food processor. Gloves. Yes. Mask for processing drip peppers into a pepper flake blend. Yes. The fresh peppers don’t require a mask. We have trended toward raising hot peppers that can be added to cooking. No more fatali. No more habaneros. <a href="https://epicure.social/tags/Minnesota" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Minnesota</a>, <a href="https://epicure.social/tags/fermentation" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#fermentation</a>, <a href="https://epicure.social/tags/hotsauce" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#hotsauce</a>, <a href="https://epicure.social/tags/KirstenShockey" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#KirstenShockey</a>, <a href="https://epicure.social/tags/Zone4b" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#Zone4b</a>

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