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Been making a second round of Apple butter this week. I used way too many spices compared to the first batch, so don't like it just as much. Lesson learned: Don't be afraid to go easy on the spices when working with something that'll get reduced. Also, this thread makes me want to make sauerkraut. Even though I can't remember how it tastes.
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Nov 10, 2011 12:25
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 Spring cabbage and carrots, brine is rice wine vinegar, water, salt, sugar, ginger, chilli, and garlic. This is the first time I've ever made anything like this. I have no idea how it's going to turn out, or if it'll go moldy in a week.
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Jan 27, 2012 21:14
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Darval posted:
Trip report so far: It's been about 3 weeks since I made this, and I've just started eating from it now. I've been keeping it in the fridge so far. I had some with some rice and steamed fish. It was really good, but I need to make the carrot pieces smaller I think, they're a bit too large, as they're still very crunchy. I like the cabbage the best, I think I'm going to try my hand at making a whole jar more just with cabbage before I'm finished with this one.
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Feb 16, 2012 06:13
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Mizufusion posted:That looks really good, and just inspired me to buy carrots and cabbage. Then I realized I already had both, so I guess I really need to make something with them. The recipe I usually use for my carrots is this one from Closet Cooking. Ah cool recipe, thanks for linking it. Hadn't considered this would go well in a sandwich. But why does it say it only keeps for about a week?  Bastard Tetris posted:Has anyone here tried making a pepper mash? I just cut up 110 thai birdseye peppers from the garden, added 3.3% kosher salt by weight and mixed it in, then hit it with the food processor. Dropped it into sterilized jars and added some extra salt up top. I haven't personally, my dad has made pretty much what you just described, with a few added spices (can't remember which). It's insanely hot, but equally delicious. He made it last summer, and it still keeps just fine in the fridge.
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Feb 20, 2012 12:00
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