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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!

austin87

Member Since 07 Mar 2016
Offline Last Active Jun 20 2018 10:59 PM

Posts I've Made

In Topic: Best peppers for powder???

19 June 2018 - 03:22 AM

My favorite pepper is 7 pot Jonah. I havent made it into powder but I cant imagine it would be anything less than fantastic.

In Topic: already hardned peppers started drooping alot when they are out in the sunlight

25 May 2018 - 08:56 PM

My plants in the past have wilted under full sun. Even large, healthy plants that have been in the sun all season.

Im not a soil expert like the guys above. But if your plant bounces back in the evening it might be because its hot and humid.

Can you get shade cloth in Thailand? Shade cloth comes in different grades to block part of the sun. Ive seen everything from 30-70% shade cloth (here in the states the % number refers to the percentage of sun blocked, so a lower number lets in more light).

You might try shade cloth over the plants, which will block part of the suns intense rays but still let them get filtered light, and also reduce temperature.

In Topic: Stem burying technique for chilis to improve overall grow/harvest in the end...

02 March 2018 - 12:38 PM

Damn those are some monster plants.


In Topic: First Lacto

09 February 2018 - 11:52 AM

Thanks for the link. Your ferments look great! Just so I am clear on the salt. For the salt on the pepper weight you just add it onto of the peppers undissolved and then add the salt brine on top of that? If so do you just swish it around some to get the salt in the jar dissolved then pop on the air lock?

 

Yes. Salt will naturally draw moisture out of your peppers or other fermented vegetable. To make sauerkraut, salt is added to sliced cabbage and manually bruised by squeezing and mixing. With sauerkraut you'll often have enough juice that once it's packed into a jar and the liquid from the bowl poured over the top, there won't be a need for additional brine.

 

So I would recommend putting your weighed veggies in a large bowl sprinkling with your desired percentage of salt. Toss it around to coat evenly and start drawing out moisture. Then pack the veggies and the brine in the bottom of the bowl into a jar. Top with brine of the same salt percentage.

 

You don't NEED to do this... but it's the only way to make sure that every single batch has the same amount of salt as previous batches.


In Topic: First Lacto

06 February 2018 - 03:33 PM

Started some jalapenos a month ago and they turned out great! Good flavor and still nice and crunchy. I used some of the brine to start a new one with some penos, garlic, onions and carrots. Trying a new type of waterless lid on this one. Completed one on the left. I did a quart and divided them into 2 pints. 

 

Did a 3% salt brine. On avg how long do y'all let your lactos before you start to eat on them?

 

 

 

I just did this here: http://thehotpepper....h-fermentation/

 

Finally tasted the peppers today (3 weeks). You should let it go 3-4 weeks, minimum, before moving to the fridge. You can let it go longer before moving to the fridge, but after about 3 months the probiotic lacto-bacteria population will start to decline.

 

For more repeatable results, weight your veggies add 2-2.5% salt by weight, then top with a brine of equal % salt by weight.

 

For example, if one batch has 700 grams of peppers and the next batch has 800 grams of peppers, the 3% salt brine won't give you the same saltiness in each batch. It may not be a huge difference, but if you want it the same every single time, weight out your ingredients.

 

*I learned this AFTER I set up these ferments, but I'll be weighing salt for everything going forward.