Blue scorpion sauce. It's hot, with 2 Trinidad scorpions and 2 Moraga scorpions it's got some scovilles in the quart jar. The umami from the LAB is amazing. The garlic has mellowed out. The thyme is so good. The blueberries are still sweet but lent a lot of sugar to the ferment. There is a lot of tart from the ferment and man so good. I can't wait to bottle and eat it on everything. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #hotsauce #hotpeppers . Next year I'll be growing scorpions to make a larger batch of this to go with some Maine wild blueberries from my family's farm. Might see about making it in Maine at the farm to be under their cottage food laws.

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Picked up this little organic lady at Trader Joe's. SHU supposedly around 150,000. The first pepper off the plant was more... jalapeno like the second I believe was 150,000 SHU. My eyes watered, nose ran, and my mouth burned. Sold as a "macho pepper" and not just ornamental, it is meant to be eaten. #urbanoasis #citysteading #cityfarm #foodporn #hotpeppers

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This is the color of the ginger lemongrass hot sauce. It is ridiculously pretty. It is also pretty hot. It'll mellow in the ferment.There ate 50 grams of habs and Fresno chilis to 575g of sweet pepper puree. 3% brine. #fermentstuff #fermentedlife #hotsauce

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These are sweet peppers to make the base of my pepper sauces. Got 2 ideas. More red death and a garlic and onion free sauce with ginger and lemon grass. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn #hotsauce

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One of the great things about sauerkraut is that it starts fast and can be quite a vigorous ferment. It is excellent for beginners and accomplished fermenters. Better yet, pounding the cabbage is a wonderful stress reducer. It is easy with amazing payoff. Everyone should make sauerkraut. I've settled into a 3% ish brine for mine, as it gives some protection from mold and kahms yeast and adds just enough salty flavor for my taste. Despite this ferment being quite active it will take a good 3 weeks for this ferment to be ready to eat, right around Turkey day. Not sure how I'm going to incorporate it into the meal but there will be this and a bunch of other ferments on the table. Tasted the basic Halloween pumpkin spiced ghost pepper sauce and it is really getting there. The spice is warming and the spices are nice. The saltiness has diminished. There are bubbles throughout the ferment, and the color is changing. The molé sauce is getting there but will need to be milled. The raspberry seeds are quite awful. Anyway that is the #stateoftheferment #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn

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Went to the new @wholefoodsnorthshore in #beverlyma and left with a bag of local coffee and some chilis to make another batch of hit sauce. The fresnos were in okay shape. The habs were okay but a few were rotten and needed to be tossed. These are the best of the lot and a good size. I'm thinking a twist on the red death sauce will feature these as my heat with some red bell as my base. Add some garlic, some LAB and time and I'll have another all purpose hot sauce. I'm thinking about one without any garlic or onion, maybe using ginger. Thinking about what else to put with it, maybe lemongrass? Mango? Also what peppers... #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn #hotsauce #hotpeppers #recipethoughts

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Red death sauce on eggs with toasty bread. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn #hotsauce

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A tiny fifty bottle of red death sauce. So cute. #fermentedlife #fermentstuff #citysteading #urbanoasis #foodporn #lactofermentation #hotsauce #heat

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Red Death Sauce gets a nifty one off label. A little clip art, a little time, watercolor and glue stick.

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Red death hot pepper sauce. Bell pepper base, thai peppers and habaneros, garlic fermented for just under a month. Tastes better than any commercial sauce I've ever had. It is a tad more liquid than I would like, a bit of chunkiness that could have been eliminated by putting it through a sieve, but I kinda like the larger bits of red. I can't wait to slather this on eggs and wings and food in general. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn #hotsauce #hotpeppers

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About 1/3rd of a gallon of kraut from 3.5lbs of cabbage. 3% brine. The red death sauce is to the right and so damn tasty. Classic hot sauce flavor but with a dash more heat and the tang of ferment. The flavor of the peppers really comes through. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn

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Holy crap. The 90s called, they want their coffee storage jar back. My ex and I had the same ceramic jar. I think one of my roommates got a new one everytime.she moved. I almost bought this for giggles. @theweeklypencil we were just talking about this.

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Pocket notebook 100 took 3 months to fill. Lots of grocery lists, recipes, and ideas in here. Not as much writing as usual. Go figure life changes and my pocket notebook use does too. #stationery #penaddict #RSVPstationerypodcast #fountainpen #cheapfountainpen #cheap #comfortableshoesstudio

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Ever wonder what happened when you put kombucha into the freezer and forget about it for 24 hours? This. A monumental mess. Last night was a night of forgetting stuff. I left the car lights on and left booch in the freezer. #fermentstuff #fermentedlife #citysteading #cityfarm #fuckshitfuck #ugh

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These boat owners are going to be very sad.

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Another half hour or so. I might gnaw off my arm before my turn.

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Nottingham ale yeast is intensely active. That's 24 hours worth of lees/trub on the bottom. Will rack this at 7 or 8 days. I plan on adding some fresh ginger juice at that point. Then letting it go another week. We'll see how it tastes then. I really like the flavor the ale yeast gives the brew, fruity. I might add some fruit juice to half of this for bottle conditioning. #fermentedlife #fermentstuff #citysteading #urbanoasis #homebrew

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Cloudy.

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A little white paper, black and white laser print, some time, and a glue stick makes these look finished. I'll try better paper for the next batch. #mead #cyser #fermentstuff #citysteading

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Label number 2, my spiced cyser. #mead #cyser #fermentstuff #fermentedlife #citysteading

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A little custom label action. #mead #citysteading #urbanoasis #fermentstuff

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My mead came out perfect. At 9.5% ABV it has a kick, but the flavor is lovely. It'll be even better in a few months. One 750ml wine bottle and 7 12oz beer bottles. Next up is my cyser. #fermentstuff #fermentedlife #fuckyeahferments #urbanoasis #foodporn #citysteading #mead

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Industrial brown powder coating. From the 40s. Can't wait to test it out.

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Using the NOMA ideas I created a specialized scoby to make a ginger spiced kombucha. I started out with what was a small quart sized ginger bug inocculated with a healthy dose of starter from my pellicle hotel. I added a lot of ginger to that and a cup of black tea. I let that work for a month and a half, almost 2 months. I then brewed a ginger spiced tea with a couple of bags of decaf black and a half cup of sugar. Plus spices cinnamon, allspice and star anise. It reminds me of chai spices but with a sharp ginger bite. Its sour and sweet and spicy. It might be one of the better kombucha batches I've made. If you want to make experimental booch read NOMA. The SCOBY is resilient and will survive a lot. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn

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Scorpion peppers, garlic, thyme, and inoculation brine. I'll be adding a bunch of Maine wild blueberries and brine. It'll ferment for awhile. I suspect it will be good on chicken. The smell of the chilis, garlic and thyme is amazing. I'm tempted to pick up a few more peppers from this guy and make an herbed chili garlic sauce. #fermentedlife #fermentstuff #citysteading #urbanoasis #foodporn #lactofermentation #citysteading #cityfarm #fuckyeahferments

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Raspberry reaper mole sauce. Headed off to the fermentation shelf where it will sit for weeks. 5% brine. Took a taste and my mouth is still burning, but pleasantly. When it's done this will be delicious but fiery. The cinnamon and cocoa are really nice with the sweet sourness of the red raspberries. 2 reapers and 2 Moraga. The heat lingers. Using a sanitized and salted cupcake liner to keep the sauce from growing kahms yeast. #fermentstuff #fermentedlife #fuckyeahferments #urbanoasis #foodporn #lactofermentation #citysteading

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Waste not want not. A ferment made up of the cores of the apples I made my apple butter with. I added a lemon and its zest, plus ginger and spices and some sugar. I added a ginger bug to get it fermenting. I did add a bit of Nottingham ale yeast to the ginger bug to push it toward yeast and not LAB. #fermentstuff #fermentedlife #fuckyeahferments #urbanoasis #foodporn #citysteading

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Plum mead. The base of this is 3lb commercial plums and 2lb wildflower honey and the juice and zest of one meyer lemon plus safale yeast. After this ferments for a week or two I'll pull the commercial plums and add plums from my dad's farm for their flavor. They'll go into a mesh bag for easier removal. The taste of the must is delightful, but too sweet. #fermentedlife #fermentstuff #citysteading #urbanoasis #foodporn #inmymouth #brewferment

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Here's some dumb shit. That's not how liquids work. #fermentstuff

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Bottling some kombucha. Using this old 2 gal water dispenser to mix the kombucha a juice rather than putting a little bit into each bottle much better and way easier. #fermentstuff #fermentedlife #fuckyeahferments #foodie #urbanoasis #citysteading #cityfarm #foodporn

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Bad parking job of the year. It isnt even in a spot. but it is straight.

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I've never felt so seen... by an algorithm. All these small woodstove are dirt cheap, in my area and perfect for heating a small home with wood. If I only had the money for one and a space to put it. Sigh.

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My basic Halloween pumpkin spiced ghost pepper hot sauce finally has positive pressure from fermentation. It took 2 days for the ferment to get going. I was a bit worried about it. The thai hab hot sauce is looking really good. The kombucha is ready to bottle tomorrow night. Let's hope the idiot dogs don't interrupt my sleep tonight. #fermentstuff #fermentedlife #fuckyeahferments #urbanoasis #foodporn #lactofermentation #citysteading

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