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Great, thanks for confirming and sharing the studies!  

Thanks! Will wait to hopefully hear from @salsalady Sent from my iPhone using Tapatalk

Supposedly. It’s supposed to be 100% heat and 0 flavor. I’ll let you know how it goes. Will probably test it out this weekend with some Tabasco brand chipotle sauce. Sent from my iPhone using Tapatalk

Cumari is one of my absolute favorites, decent heat and such a nice fruity flavor. Goes really well in sweet foods; add a small handful to a bowl of fruit loops, vanilla ice cream, etc. or bake into cookies.

Hey All, As a gag, a friend of mine got me a gram of pure 16M SHU capsaicin crystals and told me to snort it. Obviously not going to do that! I normally would never have considered using or purchasing something like this but figure if I have it I might as well use it. Thinking about using it...

I’ve never made a hot sauce with fresh truffles but have cooked with them so this is a bit of educated speculation. With how subtle and volatile the truffle aroma/flavor is, even with black holding up better to cooking than white, I would add it at the very end. I don’t think the aromas would...

Nice collection of dried pods there! You can certainly rehydrate them and use them that way, a lot of people do. You’ll end up with a thicker consistency that way. For a sambal or salsa style sauce that would be the way to go. For a thinner sauce that pours easy I prefer using them powered and...

Looking good! Please keep us updated. Planning on doing a bunch like this once this years harvest starts coming in.   Nice knife btw. Nothing beats a sharp nakiri for veg prep!

Haha. Good call!

  If you’re using little salt in the ferments you may want to consider blanching or even pasteurizing your ingredients before pitching the probiotics. Make sure any competing strains or other spores are destroyed. Similar to how milk is pasteurized before fermentation to make yogurt. 

  Go for it! Doesn’t look like there’s any mold or yeast.    What% salt did you use?

Could be a 7 Pot Evergreen. Only green ripe chinense I can think of.

Did it ever puff up and was fermentation successful?   I have some salted mash 1 week in to being vac sealed and haven't gotten any puffing yet either.

+1   Think about it like this. Let's say you used 1 tsp of garlic powder for your 1 bottle batch. But maybe the tsp wasn't exactly level and it was actually 1.1 tsp. Doesn't sound like a lot but that is a 10% difference from what you think you're using. Now you scale up to 10 bottles, you want...

As long as new growth is looking healthy you should be fine. Damaged leaves generally will not recover even after the issue is resolved. 

Is your intention to kick start fermentation using the probiotic tabs?

Yup, xanthan gum has been great. And a teeny but goes a loooong way so even a small bag will last you a very long time. Just make sure you're blending or vigorously stirring the liquid as you slowly sprinkle in the xanthan. It clumps very easily and almost impossible to blend out once it clumps. 

Yup same thing happens to me if I let fruits form while overwintering indoors. I've gotten into the habit of keep plants pruned down during winter so that all new growth once they go outside is ready for the sun and heat. YMMV but I've found I get to a big, strong, healthy, and producing plant...

Thanks all, I'll play it safe and still go through a hardening off process but maybe a little more aggressive than usual and see how that goes.

Really like his cookware. He uses like the same 5 ingredients for everything. After the first 5 minutes i was thinking well that's 5 minutes of my life i'll never get back, proceeded to watch the whole thing twice. lol  ...