Greetings from the INW!

[Duffmog]

Easter Eggers will do well where you are.

I'm really glad to hear that! They are definitely #1 on my short list. I've been loving everything I read about Isbars but I doubt I'll ever actually find any in my area.

 

[sourland]

Welcome to BYC. You have joined a community of like minded folks.

 

[Lazy Farmer]

 

[drumstick diva]

Welcome to the pulse beat of the chicken community. BACKYARD CHICKENS

 

[Leahs Coop]

Hello and welcome to Backyard Chickens! So glad you decided to join the flock.

 

[Sequel]

Hey 509er! Welcome to BYC from a 206er! We're so glad you joined us! There is a forum here for everything on your list! Perhaps you can start a few threads, I love fermenting things (it started with a compost pile) then to beer brewing, winemaking, culturing milk and finally sauerkraut and its many permutations!

 

[007Sean]

Howdy and Welcome to Backyard Chickens.

Happy to have you here with us. Enjoy your time here at BYC!

Thanks for joining our community!

 

[Quackter]

You had me at leeks! Next year is shaping up to be quite the agricultural year for me haha.

I highly recommend trying out a fermented hot sauce for your next fermentation project. It's all the delicious flavors of fermentation with a nice kick to boot too, and I'd say it's as simple as sauerkraut since you just make the brine and toss the peppers in. Goes great on eggs and meat and works as a tasty marinade too.

I've sorted out my planting garlic, and the second round of peppers is looking like there will be plenty for fermented sauce...Oh yeh. This will be the first time, I like to drop a Habanero in for every two pounds of cabbage in kraut. (Awesome accidental discovery, 1 part Napa, or other bunch cabbage in 7 of solid head cabbage, (Late Flat Dutch is my standard), makes the sweetest best kraut I have made. Don't over do it, it will turn the juice to gel.)

I have Pimentos, Jalapenos, Serranos, Habaneros, and a lot of Hungarian wax. Do you have a favorite combo? Also, do you add garlic or anything else for that matter, if so about what ratio?

 

[ValerieJ]

Hi! Welcome to BYC!​

 

[Duffmog]

I've sorted out my planting garlic, and the second round of peppers is looking like there will be plenty for fermented sauce...Oh yeh. This will be the first time, I like to drop a Habanero in for every two pounds of cabbage in kraut. (Awesome accidental discovery, 1 part Napa, or other bunch cabbage in 7 of solid head cabbage, (Late Flat Dutch is my standard), makes the sweetest best kraut I have made. Don't over do it, it will turn the juice to gel.)

I have Pimentos, Jalapenos, Serranos, Habaneros, and a lot of Hungarian wax. Do you have a favorite combo? Also, do you add garlic or anything else for that matter, if so about what ratio?

Good tip! I've been waning to try making my own kraut! I wonder if you can reverse that ratio and make secret amazing kimchi haha.

My tastiest sauce to date was a ferment of various peppers with garlic, onions, mustard seeds, and cumin. I love garlic so my sauce ferments will be a good 25-30% garlic and onions.