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Sorry I haven't been very active for a bit, Ive still been lurking, reading and enjoying the forum, in a disconnected manner I guess, lol.   Ive been up to the fermenting thing still, this last year I started using 7 gallon widemouth glass carboys as opposed to the 1 gallon carboys I was using...

I made a small batch of sauce yesterday, 9 1/2 bottles. I used some pods we grew this season that we had in our freezer. The basics: Ghost Peppers Trinidad Scorpion Peppers Tomatos Papaya Lemon Juice Salt And a few different powders It has a nice flavor and a slow burn. Sorry if the pic...

We fermented some kraut a few months ago, it was our first attempt so I kept it pretty simple, a head of cabbage a little sweet onion a bit of garlic, salt and several weeks fermenting in a half gallon mason jar with an airlock. After 6 weeks we moved it from our closet and into a container, in...

So, Im having a great time with this new-to-me fermenting process. One of the things Im really enjoying is how simple it is yet minor things change the complexity of the final product...yummy sauce.   I just have several ferments under my belt and with each of them I used different peppers...

So I e been preparing my compost for next seasons grow, removing vegetation, placing leaves, lawn clippings and such into my compost. When I pull plants I shake out the roots and throw the rootball into my green waste bin and then I dig out my soil and break up roots and remove larger roots to...

Whelp, about a month and a half ago I started a ferment of Red Habs, tomatoes, onions, garlic and carrots. I used a whey starter and also salt somewhere in the neighborhood of 3.5 percent to weight, dont have my log/notes in front of me so that measurement may be different. I placed everything...

Chipotle for our next sauce!

Decided to attempt a Verde ferment today. Its pretty basic but should have a low/medium heat range, well for us normal chili-heads, might be a bit spicy for mortals. Jalapeno, serrano, and some picked green black cobras, ghosts, habanero. Salt, filtered water and a whey starter. Behind the...

Just curious and wanting to learn more, I came to question, am I the only one who uses more than one type of acid in some of my hotsauces or if its a common practice. I have several sauces that I make and of course its all experimentation with different invredients to see which combinations...

We have a tiny back yard but we make use of the space ok, each season we have a few things we keep growing and sime things get placed into a rotation of sorts. One of the things we grow every year is the Black Cobra aka Goat Weed. This particular is almost 3 years old, its the only one of our...

Here is our 3rd hotsauce ferment, it is currently in progress, it started on Oct 3rd. The seperation in the picture was more displaced until I brought it into the kitchen for its photo-op. This jug is topped with an airlock, the smells coming out are just mouth-watering, its gonna be tough not...

Not sure if this is the right place for this topic or not, If its in the wrong spot please forgive me, hoping my noob card can be played. This season we (wife and I) have grown a few varieties of peppers in our tiny backyard, well, every season we grow a variety of peppers with a couple...

Seeings how this was our first hotsauce ferment my intention was to keep it simple with minimal ingredients. We used superchili and onion that we grew. Some whey as a starter and a bit of salt. Blended for a short bit, placed into a quart size, sanitized mason jar that I drilled the lid and...

Ive been a lurker for a little while, enjoying reading what ya'll have going on. Im in SoCal, have been growing peppers for awhile and still having fun learning how to grow. I gotta say, thanks to info posted here, I have finally decided to try my hand at fermenting a sauce. About 8-10 years ago...