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Hi all - I'm now 7 weeks in to my first shot at using a DWC Hydro rig to grow Peppers and Chillies from seed so I thought I'd put some pics up to see if anyone had any feedback or advice.   I'm growing 1 Red Pepper (pictured) and 1 Bhut Jolokia which germinated much later but is still coming...

Hi all,   Looking for some advice on my second ferment which I started a few weeks ago. Recipe is Red Peppers, Ginger, Onion, Garlic and a nice big fresh Carolina Reaper! I also used Caldwell's starter culture for the first time. The jar has a SteriLock on it - and I've kept the jar sealed since...

Cooked up my first Scotch Bonnet & Pickled Ginger mix after a 5 week fermentation. Going to let the plain Scotch Bonnet mix run for 60 days. Really happy with the results - especially seeing it was my first ferment. Had to use more vinegar than I'd hoped - or expected - but it seemed to...

Thanks @salsalady - great answer, much appreciated.

I'm not sure if this is a real thing or just perception - but I was wondering why the heat of some peppers seems to hit hard and then level out nicely - I would say Habaneros might be an example of that - but other peppers start slow and then seem to build up in heat as you eat them - I find...

End of week 3 and I'm finally starting to get some signs of fermentation in the straight Scotch Bonnet mash... Flavoured mix looks like it's starting to settle now...

I have now! Slowly going through that whole thread - loads of good info there - thanks   Yeah - she's definitely not doing anything odd/bad - can't wait!

Thanks @beerbreath81 - I'll leave them to to do their thing. Appreciate the reply. / J

Thanks all - appreciate the welcome. They're both cooked hot sauces - top one got its colour from the red and yellow peppers that we smoked along with a small batch of Pablanos that we grew ourselves. The green sauce was based on a bunch of little tins of Jalapeños I picked up last year when I...

Started my first fermented sauce last week but I might have made some newb errors - so I'm hoping for some advice on where to go from here. I've got 2x 0.5 Litre Jars. One is just Scotch Bonnets, the other is flavoured with some Garlic, pickled Ginger and some Cranberries from the yard. Both...

Hey all - first post here, looking forward to seeing some great hot sauce recipes and learning some new techniques.   Couple of recent bits from the kitchen: Thanks!