I just made these and hung them to ferment in my homemade drying

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Anonymous
2016-02-13 21:59:23 Post No. 7373080
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Anonymous 2016-02-13 21:59:23 Post No. 7373080 [Report]

I just made these and hung them to ferment in my homemade drying cabinet.

First batch so when all in with safety. Nitrite to stop clostridium and a lot of different lactic acid bacteria. Soaked them just before I hung them in a suspension of penicillinum candida.
Took 3 hours, and now for a 3 week waiting period.
I'll check pH every now and then.
What have you fermented recently?

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Anonymous 2016-02-13 22:02:29 Post No.7373087
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Anonymous 2016-02-13 22:02:29 Post No.7373087 [Report]

>>7373080
pretty sure youre the only one bub

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Anonymous 2016-02-13 22:04:46 Post No.7373094
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Anonymous 2016-02-13 22:04:46 Post No.7373094 [Report]

>>7373080
I haven't fermented a damn thing but it seems like you have a firm handle on it. Good job.

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Anonymous 2016-02-13 22:10:46 Post No.7373109
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Anonymous 2016-02-13 22:10:46 Post No.7373109 [Report]

I made about 3 kg, made a meatball with the left over chorizo meat, put in a bit to little Chili. Used bhut jolokia so might have been a little stingy to ensure they could be eaten. Taste was spot on though