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 Finished up a 2.5 month kimchi ferment, this stuff is off the hook!!

  Thanks, hopefully it will turn out of what's envisioned. Currently growing six tabasco plants.  

Have a little over two pounds of tabasco peppers in the freezer, waiting for more to ripen. In the meantime going to try to simulate an old Jack Daniels barrel and have these oak cubes soaking. Gonna let them soak about a month or so, air dry them and hit them with a torch for the char taste...

Hopefully they will both ripen at the same time.

Do I need to educate you on the scoville heat chart?

Sorry dude you are getting ate also!! :metal:

So much goodness going on in this bottle!!

Harvested some premature tabasco peppers today and have some left over garlic cloves from the kimchee ferment. So I figured thin slice the garlic and add it to the tabasco/vinegar mixture. Have some dehydrated ghost peppers from last year I might throw a small chunk in there as well. Don't hurt...

Blended the Jalapeno ferment up with 1cup of the brine and 1/4 cup white vinegar. The taste is similar to Tabasco Green sauce but not as vinegary, very good sauce.

During this heat wave the plants talked me into placing them on the porch(yes they have me trained haha). They are doing super good, producing like crazy, and small dose of water every other day.

Reaper Catfish nuggets, corn, and tater salad no better way to beat the summer heat.

Posting from the phone and pictures are large.

I used approx 1.5 pounds habaneros, 1 fresh pineapple, onion, and garlic.

Last year made a couple jars of Ghost pepper pickles, let them sit for about a month. The taste was a amazing.

Yes I do sell them locally by word of mouth and occasionally ship them if buyer agrees to pay for shipping costs. I package them in the gallon ziplok bag(like in the above picture) 7OZ for $5. Most of the pork rinds fry up uniform in size,soft, and fried in peanut oil.

I was so tired of the blah taste of store bought pork rinds decided to make them myself.

The picture angle is deceiving, the brine level is just below the neck just over the glass weights. There's about 1/2" head space and have been fermenting just under 2 weeks. I think they will be just fine.

Started these two for hot sauces. On the left is Jalapeno and the right is Habanero/pineapple.

From left mad hatter, the other six are tabasco, and the guy in back is a ghost. The solo cups are thai tepin and numex.

Greetings fellow Pepperheads! :hotsauce:Currently growing tabasco, ghost, thai, tepin, numex twlight, and mad hatter pepper plants.