<![CDATA[Picklers, Fermenters, Brewers]]>Anyone here into funky flavours? I've been trying out a few different fermenting projects with varying degrees of success. This was the last batch of kimchi my other half and I made a while back and it was damn good stuff! IMG-20251027-WA0001.jpg

Let me know if you guys have anything bubbling away at the moment, always interested to hear your runaway successes or catastrophic failures.

]]>https://forum.ironheart.co.uk//topic/19349/picklers-fermenters-brewersRSS for NodeFri, 24 Apr 2026 04:39:06 GMTThu, 23 Apr 2026 12:16:18 GMT60<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 18:55:30 GMT]]>They are in business 🙂

https://pepperseeds.ca/index.php?route=common/home

]]>https://forum.ironheart.co.uk//post/960298https://forum.ironheart.co.uk//post/960298Thu, 23 Apr 2026 18:55:30 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 14:23:00 GMT]]>@krebsy Lactic ferments are cool, although I've had more luck myself with peppers than sauerkraut, the sauerkraut is a bit hit and miss and I'm not sure why...

Those imperial stouts sound good! I think the more roasted malts really seem to work well in homebrew, I don't have much space for brewing but my dad has been cooking up some porters and ales and the darker stuff always seems to work out the best.

Let us know if you do crack out the mixed ferment from the carboy, maybe it's aged like a fine wine 🧐

]]>https://forum.ironheart.co.uk//post/960222https://forum.ironheart.co.uk//post/960222Thu, 23 Apr 2026 14:23:00 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 14:20:57 GMT]]>@goosehd said in Picklers, Fermenters, Brewers:

my pepper seed supplier has went out of business

Watch your language, otherwise @EdH will have to have „the talk“ with you as well and bring the grammar hammer down

]]>https://forum.ironheart.co.uk//post/960221https://forum.ironheart.co.uk//post/960221Thu, 23 Apr 2026 14:20:57 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 14:03:54 GMT]]>I love making pickled peppers, red onions or other vegetables much like the recipe @goosehd shared. They're so easy and taste great. Lactic fermentations like sauerkraut, deli pickles and hot sauce are also fairly easy and can produce great results. I've been a homebrewer for a long time, though raising a family has put a halt to that for the last few years. I had gotten into easy drinking lagers the last few years, but I still liked to get a big imperial stout or barleywine in the mix now and then . I tried one mixed fermentation beer, but it didn't get all that funky or sour. It's actually still in the carboy after (too many) years. I should probably pull a sample and try it!

]]>https://forum.ironheart.co.uk//post/960212https://forum.ironheart.co.uk//post/960212Thu, 23 Apr 2026 14:03:54 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 18:55:04 GMT]]>Just looked and my pepper seed supplier has went out of business…damn it!! Now to find a new supplier.

]]>https://forum.ironheart.co.uk//post/960192https://forum.ironheart.co.uk//post/960192Thu, 23 Apr 2026 18:55:04 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 13:26:12 GMT]]>@goosehd Hopefully I can get some pics of my bountiful harvest when/if that happens hahaha

I'm taking a bit of a gamble but these were saved seeds from a friend, and they thought they were worth saving so I'm hoping they're worth the wait. However the Dragon Tongue was from Real Seeds in the UK who are really really good, been very happy with their stuff so far.

]]>https://forum.ironheart.co.uk//post/960191https://forum.ironheart.co.uk//post/960191Thu, 23 Apr 2026 13:26:12 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 13:20:28 GMT]]>@ChrisC Let me know what you think about the Aji Lemon’s. I’ve been wanting to give the citrus profiled peppers a try.

We have a seed company here in Canada that I buy seeds from once in a while. They always have a bunch of hybrids that look good, but hard to pull the trigger on because of the time involved. Hate to go an entire growing season and find out I don’t enjoy the taste.

]]>https://forum.ironheart.co.uk//post/960189https://forum.ironheart.co.uk//post/960189Thu, 23 Apr 2026 13:20:28 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 13:15:53 GMT]]>@goosehd heeeey this looks good - bit like a Texan cheong, looks like I might have to give this a go. We've got some Aji Lemon, Chinese Dragon Tongue, and Jamaican Red in the propagator right now so maybe some of those bad boys will end up in some sugar soon enough. Thanks for the recommendation!

]]>https://forum.ironheart.co.uk//post/960183https://forum.ironheart.co.uk//post/960183Thu, 23 Apr 2026 13:15:53 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 13:11:29 GMT]]>@goosehd I am a fiend for pretty much anything pickled!! - I am yet to make my own kimchi - but you can't beat some spicy gherkins or pickled onions 🌶 🥒

]]>https://forum.ironheart.co.uk//post/960180https://forum.ironheart.co.uk//post/960180Thu, 23 Apr 2026 13:11:29 GMT<![CDATA[Reply to Picklers, Fermenters, Brewers on Thu, 23 Apr 2026 13:05:37 GMT]]>@ChrisC here is a recipe that we make every pepper harvest: https://www.chilipeppermadness.com/chili-pepper-recipes/desserts/sweet-candied-jalapeno-peppers/

The main difference is that we tend to go with hotter peppers (scotch bonnets, habanero, or some of the super hots). The sweetness combined with the heat is a nice condiment on quite a few things.

We also do a corn relish (I’ll try and find a recipe for).

]]>https://forum.ironheart.co.uk//post/960179https://forum.ironheart.co.uk//post/960179Thu, 23 Apr 2026 13:05:37 GMT