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   A lot of different kinds.  Various ghost peppers, various scotch bonnets, habaneros, various 7-pots, various congos, etc.  Nothing really on the mild side of things.     This looks perfect!  Thank you :)  Might have to try that one too, just not white chocolate.  I could rant for a bit about...

And I also would like to do it without spending more money :P  Have a lot of peppers in the freezer :)

I would like to make at least one batch of cookies this week that have noticeable heat, but I don't want a lot of pepper flavor.  Any ideas on the quantity of pepper amd/or powder to use in a batch?  Let's just assume something like the standard Tollhouse chocolate chip cookie recipe for...

  Thanks!  I still have 6 gallons of various peppers that I need to make into sauce of some sort.  I just have been too busy to get my butt into the kitchen for a night or two to make a couple batches.  Mid January maybe :)   I just went and looked at the bottles to see if there was any...

Looks great!  How is everything still green outside though?

Yes.  Really promotes root growth and overall plant health.  Minerals/nutrients seem to get absorbed better.

I ordered the 4 pack sampler before, and I love the garlic but they are a little too garlicky for the Mrs.  How much garlic is in these two new ones?   Thanks,   Ben

They didn't do much for me flavor wise, but they are a pretty pepper and a pretty plant. 

I don't enjoy eating whole superhots.  I will cut off a healthy chunk of one to eat it and determine what flavor profile the pepper has and what it will go well with, but I have no desire to punish myself by chowing down a whole brainstrain or reaper.

All this talk about fermenting made me start another batch of sauerkraut and kimchi last night.  Tonight all the extra goodies go into the kimchi starter - onion, garlic, peppers, ginger, etc.  For reference those are half gallon jars.  

I go by weight by Sandor Katz' guidelines, which is roughly 3 tablespoons per 5 lbs of vegetables (not sure what actual percentage that is).  You can go more or less, but I tend to go a little less.  For 1lb of peppers/mash I use 2 teaspoons of salt.  One pound of peppers fills a quart jar about...

A good writeup on salt vs whey vs starter cultures.   http://www.culturesforhealth.com/compare-salt-whey-starter-culture-ferment-vegetables-fruits-condiments

I use the same amount of salt you do.  I either use a quart jar or a half gallon jar depending on the quantity of peppers/mash I am fermenting.   I measure out the salt beforehand, and get my jar (and lid ready.  I will chop up the peppers, then dump them in the jar a little at a time...

They added one in the Mall of America about a year ago here.  I still haven't made it there.  Everything is overpriced in that mall and it is a bit of a drive.  But I do want to go to check out the hot sauce selection :)   Editing to add - doh!  I didn't see this was in the Arkansas section, I...

That is the reason I don't use a lacto/whey starter in any of my ferments.  Sometimes you can't taste it but I don't like it so when you can it ruins a batch for me.  I just let nature take its course with the natural yeasts in the air.

You inspired me to make a pumpkin hot sauce this last weekend.  I used pumpkin, chocolate scotch bonnets, ginger, cinnamon, sugar, craisins, vinegar, and maple syrup.  Now I just need to figure out what to put it on :)     Edited to add craisins.

Ok, I finally made these fermenting peppers into sriracha on Saturday.  All I can say is wow!  As much as I liked my sriracha before I will never (try anyway) to make it without fermenting the peppers first.  Adds a depth to the sriracha I didn't know I was missing.

Just the two tubes.  I will look at the wattage tonight.  I saw some of those pics in your glog after I posted, things are looking great.  :)   Actually I just looked online as I remember that whenI went to buy additional fixtures this year I couldn't get the cheaper T12's, I had to get newer T8...

My sticks are starting to bust out some leaves again.  :)   Chocolate Scotch Bonnet   My Yellow 7 - leading bonchii candidate.   This is my "not chocolate" mustard scorpion I think.   Yellow Brainstrain starting to show some life.   The only one that seems to be lagging behind is my white...

This is one of my overwinters under a standard 4 foot shop light.  The bulbs aren't "grow" lights but they aren't the standard flourescent (can't remember which I bought).  I actually trimmed off all but a few of the leaves, and only one is still on there.  The rest is new growth under the lights.