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Almost looks like Inca Red Drop on some of those.  Very interesting.

  I was able to pick up some orange manzanos at Sun Foods(corner of Dale and University) for $3/lb.  They have a "deli" with a bunch of delicious looking asian food.  I highly recommend picking up a fresh sesame ball or two.  Tasty treat.     On the topic of the thread - I found some red and...

  That's awesome to hear.  Keep it up and ditto on the great looking plants.

I grew a couple Black Hungarians last year.  Nice sweet flavor when ripe but not much heat.  I dried them and ground them into powder.  They were a great addition to my homemade salad dressings.

Keep us updated and good luck!

  Your mileage may vary, but I use horse manure extensively(sometimes exclusively when growing in pots) for all of my garden plots with great results, in addition to mulched leaves.  For me, I just can't justify paying for manure when there's so many sources in my area of free horse manure...

Here's my thoughts on the matter...   The pepper either got nicked and will ferment properly or it did not get nicked in which case you should be fine either way.  The inside of the pepper is airtight and free of pathogens(most importantly botulism spores) so any "rot" or ,in our case...

Those are some gorgeous looking ferments.  I wonder if the sulfites in the wine have any affect on inhibiting the growth of kahm yeast in the ferment.  Will definitely have to try this out in future mashes.

  Thanks for the welcome and I completely agree about the recipes in that book and stumbling upon this forum is the main reason I have started to delve into making my own mashes(I still have a lot to learn for sure).  The great thing about fermenting vegetables(peppers in particular) is that as...

As long as you're not sterilizing your ingredients(always vegetable based), not using chlorinated/boiling water(if utilizing a brine) and have adequate salt(I do it to taste now) there is really no reason to worry about a wild fermentation being taken over by nasties.     Salt is key in keeping...