Recent content by daimonji hot sauce

Not as much as the chilli YouTubers tell you to, but I trim all leaves off and cut back the branches to leave at least two, if not three, nodes from the main "fork". It comes out a lot bigger than most Western overwintering guides/photos seem to indicate. I then give the plant a couple of days...

I've got Buena Mulata seeds from this year, if you want some for next season. I am going to overwinter a couple of my superhots this year.

In my best season I've had ripe peppers at the beginning of December. This year the weather has been way too hot but I've got Buena Mulata still making plenty of pods, and my superhots (jolokia and bhutlah) grew back all the flowers they lost over August-September and are just starting to...

I'm down the road from you, in Kyoto. I have the opposite problem to you: it's way too hot most of summer here!

Nice to encounter some other growers in Japan! I grew this variety a few years back, when I was still living in Tokyo. They are definitely not a cayenne, the fruits are smaller and have thinner walls, and their pedicel is straighter. And they have a nice heat level and slightly fruity aroma...

Been a while since my last post - big house move, a few business trips abroad, etc, - so here goes! This summer was the hottest I have experienced yet in Japan. Those plants that survived the monsoon, then all dropped their flowers in August and are only starting to flower again now. Early...

the monsoon humidity and heat has done for my Dorset Naga - fungus on the leaves. My other plants are doing okay though! Seriously, if you can ever make it to my part of Kyoto, I will give you a sample of my hot sauce! I can't guarantee the hot weather will follow you back to Alsace for your...

Grazie, amico! 60 days ferment, usually. I use lactobacillus I harvested from the wild here in Kyoto.

It's been just over a month since my last post, so time for an update! In my part of the world the monsoon/rainy season has started proper, but I got a few photos when the sun was out! The star of this season so far has been my chocolate bhutlah. It took a couple of weeks after its final...

Thank you! Yes, I panicked when I first saw it!

All plants are in their final pots now, with the addition of two seedlings I bought locally: Dorset Naga and Early Jalapeño, this will be my outdoor grow for 2024 (I'm about to start an indoor grow soon, but that is for another post!). Finally after about four weeks outside my chinense...

Been a while since my last update! The last of my indoor-raised chinense plants (Fatalii, chocolate jolokia, chocolate bhutlah) before they went off to a good home in Osaka. My own plants in the meantime are all hardened off, and now all up-potted into their final destination pots (Buena...

Thank you for this info! I was wondering what was happening inside the ferment jar. I know minced garlic turns green when it is left out exposed to air, but submerged in brine I didn't think it would change colour so dramatically.

Hi everyone, I lactofermented a mixture of chillies, chopped, and whole peeled garlic cloves, in 3% brine in a cool dark place (under my staircase) for 2 months. Normally I don't ferment this long because of the high temperatures here, but this one worked out nicely I think. But...all three...

Been a while since my last update. A few days after my last post on 7th April, my plants had a big growth spurt, leaves and height: This would be the last photo of this year's seedlings all together, as soon afterwards I gave two of the chocolate jolokias to my chilli buddy at work: I also...