go!
[Jul 2] What are you working on this week?
- Thread starter The Hot Pepper
- Start date
skullbiker
Extreme Member
One way or another, my last 25 or so pepper plants are going to get potted up. Three foot plants in four inch pots just do not look right!
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picking and transplanting.....
ÂChorizo857_62J said:
Transplanting is not glamorous, but harvest pics can be. These are primarily habaneros, that will ripen to red in a few days. The greener ones were dropped earlier. smaller, but they will still ripen to some degree and be useful. Also some small Thai (red) and tobasco (green). For some reason, the tobasco plant I have never seems to let them ripen to red. Good vinegar pepper.
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Just tried a one of my first ripe Caribbean Reds with some sushi and it was delicious . Also been eating fresh tomatoes every morning on a BLT with toasted sourdough bread . Here is a pic of some heirlooms .
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Taiwanese cabbage kimchi...Got all the chopping done and cabbage is sweating. Whipping up the "porridge" now. More of a paste really than a cooked version with sugar/sweet rice four. Using Asian pear as the sugar source instead.
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Sweet pickled daikon....DONE
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Sweet pickled daikon....DONE
Checked the kimchi, it already smells like fishy rotten cabbage and it juiced up over the inner lid. 
I used my RedBoat this time. This fermenter makes it sooooo easy.
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Water water and more watering...And gave the maters a shot of fish emulsion and weak calcium nitrate. Still getting just a little end rot on the Marzinera hybrid.
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Slice up some cukes and pic some fernleaf dill.
I used my RedBoat this time. This fermenter makes it sooooo easy.Â
Water water and more watering...And gave the maters a shot of fish emulsion and weak calcium nitrate. Still getting just a little end rot on the Marzinera hybrid.
Â
Slice up some cukes and pic some fernleaf dill.