this post was submitted on 13 Dec 2023
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Fermentation
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Kiwi are pretty acidic. I wonder... I did a quick search on 'lactofermenting kiwi fruit', and got these:
https://www.tyrantfarms.com/how-to-make-lacto-fermented-fruit-with-recipes/
https://fermenting.studio/food/make-lacto-fermented-fruit-at-home/
https://healthfullyrootedhome.com/fermenting-fruits-lacto-fermented-method/
Note: None of them talk about kiwi fruit, only fruit fermentation. Just gotta get the salt/ brine % correct. With your near endless supply I think you need to try this out. I made banana mead for the first time some years ago, and couldn't find a single recipe. Banana wine and beer recipes, yes, but not mead. Now there are plenty of recipes. You get to be the first one! Exciting? Scary? Yes!!
@ForestOrca it’s true, I just need to give it a go. Thanks for looking up good recipes. Here, a nice photo of cucumbers from September.
Beautiful!! I'll have some free time in the next couple weeks, and hope to get some lacto-chutney going. I'll post something here, soon. Pic is my hot sauce from the past September - Habanero, Cayenne, Yellow Hots, garlic, cumin seed, and a 5% brine. After it was done bubbling I puree'd it along with some more garlic. It was so good! And I made enough to give some to friends, too. :-)
@ForestOrca oh i have a few more photos I can share. So this is all 🌶️ basically? Isn’t that un eatably hot?
One can adapt to capsaicin, by eating it on a regular basis, and gradually increasing the dosage. I eat chili most every day. When I was making this batch, I wore gloves, mask and goggles when I was first processing the chilis. Started with gloves, but added the rest when I started that characteristic chili cough. To be perfectly transparent, I removed most of the chili seeds, which made it much less spicy than it might have been. FWIW, that night, hands washed and hours later, my right eyelid 'lit up'! I must have gotten a tiny spec of habanero on the sensitive eyelid; a reminder to be careful when handling chili.