Kombucha Recipe & Pickled Jalepenos

[Guest guest]

Hi ,

I would like the recipe also. I made some wonderful sapote wine or

kombucha or whatever it was during sapote season (August - December).

I didn't use a fermentation lock like is normally done for wine or

beer to boost the alcohol content. It doesn't seem to get above 1 or 2

% (just guessing) with just a cloth over the brewing container. It

developed a mushroom on top like kombucha does. The recipe was mashed

sapote, water, and a little from a previous batch.

All these threads on fermentation inspired me to dig up an old recipe

for picked jalepenos I haven't used in awhile. What I do is mix up a

couple quarts of sea salt and water until it tastes like the ocean

(about a heaping tablespoon of salt per quart), wash a number of

jalepenos, peeled carrots sliced in big chunks, one onion peeled and

cut into thick rings, peeled garlic cloves if desired, add some

oregano, peppercorns and coriander and put it all in a crock that came

from a crock pot with a removable crock, snd place a small glass plate

that fits inside the crock like a piston in a cylindar (somewhat less

precise clearance) and a rock or jar of water over that, covering the

whole thing with a cloth. Since I do a lot of fermenting, I made some

cloth covers out of round pieces of fabric with elastic stiched around

the perimeters. The pickled jalepeno recipes I found on an internet

search all called for white vinegar. So unecessary since ferments make

their own vinegar! Also, it has been about 4 days and I like them at

this stage, still have some bite to them but can eat seeds and all

without a badly burning mouth.

Jera