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Welcome. Fellow Sac town member.

@Wheels Up I like white hot peppers

Welcome Wheels Up. Glad you came over.

Hows it smell?

Welcome

@Uncle Eckley are you using SOLIDWORKS for your 3D modeling?

My buddies wife is Philipino and at the end of every grow season she comes and raids my garden of my pepper plant leaves. She makes some awesome soups using the leaves.

I've never had that cheese before but I will keep my eyes open. The way you describe it, it sounds pretty similar to French Madrigal. French Madrigal can be picked up at Nugget stores if you have any in your area. I'd be curious how the two compare side by side.

I really enjoyed the pickled Jay's Ghost Scorpions... and they are freaking hot.

They sent me a free sample of their brownie and it was excellent. Havent tried the fudge.

If it's punishment your after then get some extract . I recently picked up a syringe of extract off of CaBlazingChileFarm on ETSY. The extract is 6 million scoville and it's hot as hell ($20). If they wont buy off on extract then they carry pickled peppers too. I bought pickled Jays ghost...

I'll give it a try. Thanks.

Why soak in water first?

I visited your website. What are you selling? Seeds or peppers? What is the quantity for the listed price?

64

Freezing seems to kill the lacto in my experience. As Salsa said, add a fresh pepper or cabbage to get the ferment started.

I Googled it and the fruit looks very interesting. Any body got any feedback on the fruit this thing produces?

Just checked my local Lowes online too. $3.88 (half off) of an 8 pound bag or $19.98 for (2) 20 pound bags. Basically 50 cents a pound for either option, even though the 8 pound bag is marked half off. lol.

Mustard is antimicrobial and a natural preservative.   Honey in it's natural state is a preservative as well, but adding the liquid mustard to the honey may hinder it's preservative properties. It works as a preservative because of the high concentration of sugar that forces the water out of any...

I would imagine 10 grams of fresh peppers would be equivalent to something like 1 gram of dried pepper. The fresh peppers would contain much more water than your original recipe.