Good. 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 #KirstenShockey 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.

Jarring 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 #KirstenShockey in her book #FermentedVegetables.

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.

@Pollinators @teadrinker

After 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 #KirstenShockey books and #TheArtofFermentation

Oh good, I also have 3 recipes for #rhubarb that are fermented- a kimchi, an aachar, and a relish. The rhubarb patch better have a productive year! They are from the #KirstenShockey books.

@pgavin 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. #Minnesota, #fermentation, #hotsauce, #KirstenShockey, #Zone4b