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I say go for it, and I also don't think it will change the taste if you don't use too much of the cabbage. The low pH of the additional lactic acid will also help the culture out compete other microbes. I chopped mine fine in a food processor / chopper. The smaller the pieces are the faster...

I agree with what POTAWIE is saying. When I did my last (current) mash I did a lot of searches on the web for mash and sauerkraut recipes and saw a large variance in the amount of salt used. I went middle of the road with the salt and expect that I'll reduce the salt in future batches. Just...

Some videos on YouTube, some DIY, some hatch roasting: http://www.youtube.com/results?search_query=pepper+roaster&search_type=&aq=f

Freaky. Just last week this notion came to me and I started searching the web for the very same thing. Subscribed. :)

Duct work... there's an idea. I'll have to give that some thought. Mine's in a finished area of the basement so the temps aren't too too cold. I have the thermostat set to 19 celcius but that could get costly over the winter.

Have you tried Aji Panca? I haven't tried it yet; growing them this season. From what I've read they are much milder. Maybe a cross is in order. :)

I second that. I have a dollar store turkey baster that I use with my thicker sauces. The end fits into a 5 oz woozie. For my thinner sauce I am able to pour it in with a 1 litre measuring cup I have; it's plastic and the spout is pointy enough to pour through the woozie hole.

Great, guys! I picked up a small heater / fan combo for mine on the weekend, the only problem is there isn't much room for it with 2 shop lights since my shelf is 19" deep. I was going to use is in my seed starting level since my basement is cold.

Today I picked up 30 3" pots and another tray and a small electric space heater with thermostat. The plan for the heater is to put it on my germination shelf to keep it nice and warm (it's in the basement). I also watered my seedlings and seeds / starting mix. So far I have 4 bhuts and 1...

I got mine at Costco, aka the price club.

After being declared lost in the mail, my Aji Amarillo, Limon, and Panca seeds arrived today. I can't wait to grow these. Thanks for the offer, smokemaster.

According to: http://www.g6csy.net/chile/var-a.html they are the same, and there are multiple Aji Amarillo's. I am dying to try these (and the Limon and Panca).

After some google searches I read that it is the same as the Aji Amarillo, however they are listed as different varieties on thechileman.org. I guess it's possible there's multiple varieties of Aji Amarillo as well. I am really interested in this pepper (and / or the Amarillo) so any info or...

I have the attachment already (plus meat grinder and veg slicer), picking up a pro series mixer tomorrow. This should be wicked for making hot sauce - separating skins and seeds out. I should end up with a nice collection of dried flakes plus really smooth sauce. Anyone try this? See one in...

Hey Nova that was a good explanation. :)

Salsalady, nicely done! Looking forward to seeing the end product.

Right on, we got our 1st CI a couple of weeks ago and loving it.

No, it's sealed enough to not let any air in, and because of the pressure the air flow is going out. The lid is also on just enough so there needs to be a bit of presure for the gas to escape. Some people ferment in crocks or buckets only covered with a cloth or towel. Not that I'd do it that...

Hi Mjdtexan, yes, this is a fermentation. However it is not like fermenting alcohol. With alcohol the organism doing the fermentation is yeast and as it digests the sugars it produces alcohol and carbon dioxide. In this case the organism is lactobacillus (a bacteria) and as it digests the...

I got seeds from there in December and it only took a couple of weeks for them to arrive. :) I'm still waiting for my seeds from Peppermania though.