Recent content by turbo

Yea that's my issue, trying to keep the room above 60. It's just a cold ass part of the basement. I might try an oil heater

Do you leave the heating mats on after the seeds germinate and grow a bit?

I have and use heat mats for germination, but have found that using them post germination can over heat the roots when the plants are young, especially if you accidentally let the soil get too dry. Also, they won't really help with creating enough ambient heat to help with good green leaf...

I've been starting my peppers indoors for years using a 4' 8 bulb fluorescent grow light. Last year 4 of the 8 ballasts quit working (or whatever you call it). I've had a hard time finding a new quality 8 bulb fixture, so I decided to explore LED lighting instead. The one problem is my grow...

Great write up. Cholula is the hot sauce that got me interested in making my own sauces.

I tried fermented sauces a couple times and hated the results.  I fermented the ingredients anywhere from 1 month to 4.  Then on a whim I did a light ferment, like kimchi, for just a week and love the results.  There is no right or wrong, only what you like.   There is safe and unsafe though.  I...

I'm actually on time this year and put my seeds into the starter tray 3 days ago.  I don't normally get them in until mid to late Jan.   So this year's grow list is: Aji Cito Brazilian Starfish Inca Red Drop Aji Amarillo Red Manzano Guatemalan Red Rocoto Fatalii 7 Pot White Jay's Peach Habanero...

Today launches The Pacific Northwest GLOG 2017, geared towards growers from the following regions:  Oregon Washington Alaska Northern California Idaho Montana Wyoming British Columbia Lets hope for a great grow season up here!     Feel free to post any info about peppers growing (or not) in the...

I make one for 2017.  I've really enjoyed this thread year to year

I made a back of kimchi based hot sauce yesterday and it's awesome.  I fermented about 30'ish rocoto peppers with an apple for a week.  Then made the sauce from the rocotos, 1 cup kimchi, about 10 cloves of garlic and some vinegar (cane and white whine) to smooth it out.  Oh, and a spoonful of...

This year I put a plastic tarp over my raised bed back in early November.  I wanted to see how long the peppers lasted.  The habanero variates died by the end of November, but my Rocoto and Starfish seem pretty happy.  This is a picture from yesterday.  I even pulled a few peppers...in...

I've been kicking around the idea for a white hot sauce for a couple years now.  Two years ago I tried growing white Fatalii but they ended up really yellow.  This last summer I grew 7-Pot White and they were pretty white, with a slight bit of yellow, so I decided to make a sauce.   Ingredients...

Mind blown!  I'm always looking for a new take on a hot sauce, and I make my own kimchi.  It never even occurred to me to make a kimchi hot sauce!  I've got to try this

Good luck!  I've personally found that fermented mango has a REALLY off putting smell to it.  But then again, what is one person's smelly socks is another person's blue cheese :)

I grew 7-Pot whites this year so I thought I'd take a stab at a white hot sauce.  It turned out pretty good!  It's got 7-Pot white, apple, garlic, salt, 50/50 white vinegar and cane vinegar.   The finished product looks like vanilla pudding