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That may be true. At least the other plant I bought from this little gardening greenhouse was correctly labeled (Trinidad Moruga Scorpion) and that plant should be ripening any week now. 

well I picked a ripe yellow one. Bit the very tip off of it. There was absolutely no heat but it had a nice sweet yellow-pepper flavor. I decided that they were underdeveloped (before I read any replies here) and decided to take another bite just as to not waste it (since it was very flavorful)...

Here is a photo: http://imgur.com/DAUR0pG Basically I planted 2 "white ghost peppers" that I bought from a local gardening center (who knows if they were labeled correctly)  one plant made only a few pods and they grew to be about 3/4 inch long. They stopped growing. The other plant only grew...

good to know!

Update!   I checked my fermentation this morning and the airlock was floating, but not too many bubbles visible on the outside.    Later in the day I checked it to see a ton of the vegetable matter had floated to the top (something I was waiting for). Here is a picture! (notice the separation...

Alright, I woke up this morning and checked on my ferment, and there were almost no new bubbles.    Is this normal, or did something go wrong?

Awesome! do I age it in a cooler location? or do I just let it keep going uninterrupted, even after the bubbles stop? Thanks your your help!

I hope so. Do I just let it keep fermenting until I don't see bubbles anymore?

I noticed lots of small bubbles all through the mash!    Success!   Here are some photos of the fermenter and my first ripening habanero of the season!   http://imgur.com/a/e9L7u

I flicked it a few times when I got up this morning and a few bubbles floated to the top. I believe that is a good sign. I will place it in a bowl just incase an overflow does happen!   Thanks!   I will hopefully have some more progress to show in a couple days!

Alright. I just said F-it.  I poured all of the sauce into a pot and boiled it for an hour, then I strained the solids and reduced it much more. It ended up being a decent-tasting sauce with EXTREME SALT! (so much so that a crust formed on top after cooling) I learned a lot and started a new...

Hey guys, my powdered jalapeno hot sauce fermentation experiment did not go very well. I ended up cooking and reducing it into a salty sauce that is fit only for use as an additive to a marinade maybe. I decided to get some of the peppers that SmileyGuy697 sent me to make a new sauce. I stuck...

It just says Long Carrot haha

I got an awesome variety of peppers from Smileyguy697 today in the mail!   They all came labeled and are in fantastic shape!   I am excited to use these!!  

I got some amazing variety of peppers from Smileyguy697 today!     I am so excited, I don't know where to begin. I have never seen so many different kind of peppers in one place!   Thank you so much Smileyguy697!   Any ideas on what I should do first?

Another Update:   I got my ph meter in the mail today. I tested every one of my jars, they are all around 4.0-4.2 ph.    so that is good, right?   WELL... I realized I was making a rookie mistake by not putting my jars in a dark cupboard during the day. They have been fully exposed to ambient...

Another Update: My large jar has a lot of bubbles going to the surface, my smaller jars do too but much much less. 

Hey Chili,    Thanks for the insight.  I have been noticing small amounts of bubbles today.    Normally I may have scrapped this batch and started a new one, but I feel fairly confident that there is still hope.   My reasoning: 1. My first brine was way way salty, probably around 30%...

I checked my jars this morning, and I think I saw tiny bubbles near the surface of the brine. I will keep everyone posted!

hmm, my brussels sprouts are starting to be ready to pick. Maybe I will throw one in each jar.    How long should I let my current set up go before adding to it?    I mean, there is a chance a fermentation will kick up, right?