I have a recipe that doesnt use oil, made it a few yrs in a row now.
I use cauliflower
Red pepper
Celery
Pepperoncini
Onion(sweet or whole pearl or whole boilers)
Cucumber(pickling)
Garlic cloves
5 dried Japones peppers or similar.
And the brine mixture below.
Fill jars with raw vegetables...
Cut two inches off the bottom of the root ball
Cutting off the bottom will promote new growth in the roots.
Or
Get next size up pot.
Bigger pot, bigger plant.
:cheers:
I use 600 and 1000 mh.
I always have pods at plantout at 8+ weeks from seed.
Good luck with your grow, always fun getting a harvest indoors.
18hrs on, 6 off.
No need to waste money on 24hr cycle.
I allowed a few stavros pepperoncini plants last yr to go fully red pods.
I grow these for pickling and use them and the brine in bloody Mary's.
They will pickle as a red pod and do get a wee bit of heat, but as an eating pepper once red, the walls were so thin it was like just chewing skin...
I love allepo powder, semi mild as so adaptable to just about anything for cooking, flavoring, adding mild heat.
I like your mix, should be really good.
I will testify,
I had a few of those Deeroo sauces, and his powders, delish!
Excellent blends and flavors.
I've also had GIP powders, again great blends.
Add in those jellies and other item and BOOM!
I'm lurking in the shadows on this one.
:cheers:
Lazy for pics, harvested the broccoli weeks ago.
Made kimchi from the cabbage, best sour fermented batch I've ever made.
Will try and get the peppers and Tom pics this weekend.