Hi folks,chilliman from Croatia here.
I have opened this topic to get knowledge how to fix and stabilize my pepper plants after i put them in soil.
Also,wanna know if you are pruning or toping your peppers
hi hotlovers,,im from Coatia,Europe,, i m ferenting for three years now ,but i had never try it with oak cubes, so im looking for buy on e bay but its all expensive,,so..anybody from europe with oak cubes,,need one :)
Hi folks, till this year i never prune ot top myplants. But this year i deacided,for greater yields to top or prune my peppers.
Few questions :
1. i have fatalii pepper, moruga, bell pepper, habanero . IS THE method of pruning or toping the same for ll plants?
2. When is time to prune or...
Hi fellas..
One simple but important info needed :)
1. Pruning or topping.
When is the best time to prune, when to top??
is it god to combinate those two ?
Hey everone,
i have decided to open this topic cause im like everyone in this forum big fan of heat and taste of hot peppers. Im reading your critics and advices over 2 year and in that time i made my fermented hot pepper which i consider to be product of this forum.
My next chalenges are to...
Hi folks again :)
Since I master the fermenting process, now i wanna pick my favourite flavour ...soi i would appricieate if you tell me your experience with :
1. HABANERO RED, YELLOW
2.HABANERO CHOCOLATE
3.JAMAICAN HOT CHOCOLATE
4.RED SAVINA
5.SCORPION
6. FATALII
So if you just try it please...
Hi folks again :)
Since I master the fermenting process, now i wanna pick my favourite flavour ...soi i would appricieate if you tell me your experience with :
1. HABANERO RED, YELLOW
2.HABANERO CHOCOLATE
3.JAMAICAN HOT CHOCOLATE
4.RED SAVINA
5.SCORPION
6. FATALII
So if you just try it...
Great info ,,,what is the best stabilizers after fermentation. My sauce looks very well but when i leave him few days the solids separates from liquid. What is the most appropriate and in what amounts on half gallon of final product(sauce)?
mmm interesting idea.. Im satisfacted with everything accept the salinity..i put 3,5 % salt in my mash, i think that is good percent if you definitely dont want any bacteria activity and mold appearing. In today batch i made 1,5 kg of mash and put 55 g of salt ,,is around 4%. But i past batch i...
That is the problme when you mash it in your food proccesor ,,all salt goes to the sauce. I would rather do a method when i chop peppers and keep them submerged under the brine. im confused now :(
you are saying i should next time add more carrots for example in my fermentation ??
GUYS. I HAVE MADE MY FIRST LACTOFERMENTED HOT SAUCE BY INSTRUCTION GIVEN ON THIS BLOG. THANK YOU VERY MUCH :)
I HAVE A QUESTION... MY HOT SAUCE ISMAYBE TO SALTY OR ACIDIC. HOW CAN I MAKE IT LITTLE LESS ACIDIC. I PUT 4% OF SALT IN MY MASH AND THAT IT ??
HELP HELP :)
GUYS. I HAVE MADE MY FIRST LACTOFERMENTED HOT SAUCE BY INSTRUCTION GIVEN ON THIS BLOG. THANK YOU VERY MUCH :)
I HAVE A QUESTION... MY HOT SAUCE ISMAYBE TO SALTY OR ACIDIC. HOW CAN I MAKE IT LITTLE LESS ACIDIC. I PUT 4% OF SALT IN MY MASH AND THAT IT ??
HELP HELP :)