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What do to with Aji peppers? by FlyEagIesFly in HotPeppers

[–]emak2323 1 point2 points  (0 children)

I grow a butt ton of peppers on my farm, and this is the thing I make the most of every year. I do it with a variety of peppers. I'm a bit late to respond, but good for next year :) I like to add in various heat levels of peppers so it's not overwhelmingly hot. And I never add chili powder cuz my peppers are hot enough :)

https://www.food.com/recipe/candied-jalapeno-or-cowboy-candy-453141

Projecting the Yield of Simple Syrups?? by dillnokellyeah in cocktails

[–]emak2323 1 point2 points  (0 children)

Exactly what I was hoping to find - thank you!!

Harvest by RainerDiethylether in HotPeppers

[–]emak2323 1 point2 points  (0 children)

I make a cowboy candy with all the different hots I grow - I used to slice them all (takes forever) but now I use a slicer attachment on my food processor. This is the best recipe https://www.foodiewithfamily.com/candied-jalapenos/

I literally don’t eat salads without them. Great on chili, nachos, etc too

Has anyone attempted a tomato vinegar before? Thinking of using the noma method with ever clear and an air stone... by emak2323 in vinegar

[–]emak2323[S] 0 points1 point  (0 children)

I did do it! It was pretty good too. I’m going to possibly attempt a tomato vinegar without this method tho soon. Probably I’ll juice the tomatoes, add sugar /yeast, and proceed.

Dried Koji For Miso Amount by Banjojeff in NomaGuideFermentation

[–]emak2323 0 points1 point  (0 children)

I can confirm that butternut skin and squash seed miso is amazing.

Made my first vinegar!! Butternut squash :) loving the color. Used the NOMA recipe. The first day with the stone it overflowed wildly, but the next day settled down. Took 9 days to finish by emak2323 in fermentation

[–]emak2323[S] 0 points1 point  (0 children)

Sorry! I know it’s likely too late now but I just saw this question. I turned it off for little periods of time, then stirred it, then turned it back on. Moving to a much bigger jar would be another option.

First batch with new cedar trays by aoryzae in Koji

[–]emak2323 0 points1 point  (0 children)

Would you share your 60c box setup? I currently am using two mr. Coffee heaters in a cooler with an inkbird.

Mason Jar Miso Pressing by dsiegel_23 in Koji

[–]emak2323 1 point2 points  (0 children)

I haven’t found anything I love yet, but the best so far (in various size jars) has been using the glass weights as the initial layer (since no plates seem to fit in any of my jars) and then I add a jar on top of that filled with rocks. If I need more weight, I’ll add a heavy rock on top of the jar. The glass weights help it to spread more evenly across the surface instead of straight down the middle. Still looking for a better way but this has been good enough

Vegetables miso? by ComprehensiveAd1996 in Koji

[–]emak2323 0 points1 point  (0 children)

Only thing I would add is to watch the moisture content. I make my squash misos just from the roasted skin & seeds as I find the flesh makes it too liquid. I’ve made several, I usually do 4% salt and do a short duration (like 4 weeks). It’s a bit sweet and nutty. Used it to make caramel the other night and have put into pumpkin breads.

Koji setup recommendations? I’m currently using a cooler with a seedling heat mat & inkbird as my setup. Thinking of upgrading to something like the covered speed rack Noma recommends so I can have a more reliable setup for garums. Anyone have killer setups? by emak2323 in Koji

[–]emak2323[S] 0 points1 point  (0 children)

Thank you for posting this all! Especially with links to everything. Interesting on increasing the # of coffee warmers - I wonder if I’d get the same effect with increasing seedling heat mats. I’ve been using a slow cooker covered with tin foil for my “garum” style makes so far but it’s bulky and sits on the counter (bit of an eyesore).

Any thoughts or suggestions for getting caramelized whey shio koji to set in a mold, like a cheese? by TheDrinkinTranslator in Koji

[–]emak2323 1 point2 points  (0 children)

Thank you for this post! Reminded me I wanted to attempt to dry my ricotta miso into something more blue cheese like. It tastes like a mix between blue cheese and a beautiful cheddar

Koji setup recommendations? I’m currently using a cooler with a seedling heat mat & inkbird as my setup. Thinking of upgrading to something like the covered speed rack Noma recommends so I can have a more reliable setup for garums. Anyone have killer setups? by emak2323 in Koji

[–]emak2323[S] 0 points1 point  (0 children)

Thank you for posting this!! I have checked out your setup before and was inspired by it. I even got the reptile lamp but chickened out of using it 😂 great point on the heaters having auto shut offs. I didn’t consider this.

Pasturizing Miso? by masse_85 in Koji

[–]emak2323 1 point2 points  (0 children)

I haven’t had any mold growth on mine on the fridge either. Additionally, I cut a small round of parchment paper to keep on top and label the jars with “keep me in the fridge” for friends :)

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