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The 11th Annual Hot Pepper Awards - WINNERS ANNOUNCED!


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

Topics I've Started

austin87 getting funky (with fermentation)

16 January 2018 - 08:12 PM

Last week I started a quart of sauerkraut in a rigged/re-purposed food grade plastic pickle jar. I used 2% salt by weight, added some caraway seeds and Joyner's 7 pod white powder, and covered with a double layer of cheesecloth held on by a rubber band. It turned out fantastic and was so easy that I invested in a couple airlock lids and glass fermentation weights to get some more stuff going, and spent several hours yesterday setting it up. From left to right (all jars are wide mouthed quart jars):


  1. Finished sauerkraut w/ caraway and Joyner's 7 pod white powder (coincidentally transferred into a jar from store bought kraut)
  2. Garlic (13 freaking heads all painstakingly peeled!)
  3. Asparagus spears with garlic, lemon peel, and peppercorns
  4. Mushrooms (boiled in salt water, with added ginger, peppercorns, and rosemary; 2% brine was created from the leftover mushroom broth - just occurred to me while writing this that it may be over-salted, we will see!)
  5. Onion, carrot, and jalapeño w/ garlic, peppercorns, cumin, and Mexican oregano

Attached File  ferment pic.JPG   110.83KB   9 downloads


All of these have a bay leaf, which is supposed to help with texture, and each jar received a spoonful of kraut juice from my first ferment as a "starter". I'm not sure if it was sufficient volume to kick anything off, but it can't hurt.


The garlic will probably go for at least a month, most others will probably be done in a week or two.


The goal/plan is to spend the next several months fermenting anything and everything and get my technique, salt ratios, and any other variables dialed in before pepper harvest.

edit: favorite chile LOOKS ONLY EDITION

25 November 2017 - 08:10 PM

Another way to ask would be "what's your favorite pepper pheno?" or what's your favorite pepper to look at, taste/heat not considered?

I grew some very cool looking caramel bhuts and JRGS this year, both had great looks. I don't particularly care for the Moruga or apocalypse pheno and prefer something longer than wide with a shorty, pointy stinger.

I love the bonnet shape, but it's not the first thing that comes to mind when I think "perfect looking pepper".

EDITED: looks only edition!

Thanksgiving surprise

23 November 2017 - 06:25 PM

Found a ripe and super gnarly 7 pot primo chocolate on a plant I left in my parents raised garden bed:

Any peppers you like for some uses but not for others?

03 November 2017 - 11:14 AM

Thinking mostly along the lines of fresh vs dried or powdered.


I've heard that some flavors (particularly floral/perfume - I don't like this smell or flavor) can be pretty persistent in fresh pods but that it can go away when dried and powdered.


So do you have any pods you love fresh that lose something when powdered, or pods that you don't like fresh that make a wonderful powder?

Spider venom as insecticide

02 November 2017 - 11:10 AM



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