Search results

thanks man. I plan on starting mine late Jan and putting them outside in early may. I am now just trying to figure out the lighting and heat that is less expensive. :lol:

What do you use for heat and light before you move them outdoors?

Tell me about the taste?

Could i get that recipe of pepper jelly with the ghost peppers? I make a jam using 4c strawberries, 1c jalapenos, and add extra habs for the heat. Always like a new hot jam or jelly recipe.

I froze mine and then fermenting when i had enough. It seemed to work well.

How do you like the yellow Bhuts?

I just opened a hab ferment the other day. I used 6% salt by weight, whey from my kefir, and a air lock. I never really noticed any action from mine. However, i ended up opening 30 days later, and things are great. Others of mine i seemed to see lots of action, but that one i did not and things...

Thanks man,that helps out a lot. One thing i started doing is making sure i have some good sugar carbs in there. Still tweaking things a bit to see what works best and taste the best. Thanks Bro

Looks insane :eek: To be on the safe side, you may wanna keep an eye on your ph when you are done. Other than that, looks awesome.

A few dry mixes with just hot peppers and added 6% salt. Some i used a brine about 3.5%. some i have added just peppers, some i have added other veggies. This last one, yesterday, i did about 900g of orange habs and i only added about 3% salt, but i added about 1/2c of whey from my kefir. I...

Why in the world does that yeast appear in 95% of my ferments with peppers? It is driving me crazy :crazy:

Thanks for taking the time to answer my question. I am just trying to get a head start on things bc i know it will be here before i know it. I can hardly wait!! :dance:

Another question :lol: I have not got what i will need for starting my grow indoors yet, just the seeds. I plan on starting only around 50 indoors. The rest of my garden can be started when it warms up. Anycow, what do you recommend for my situation, and the cheapest way out?

I am guessing that you start them indoors before you move them outdoors since you are leaving in Chicago in a cooler climate. With them type of peppers, when do you start indoors?........AND AWESOME LOOKING PLANTS!!!!!! Heck of a job :eek:

Thanks for the advice. I guess i will get a heating pad, which i figured i would. However, not sure which method i will try. I will prob go with the damp cloth, then just move them when they start sprouting..... And the Dado De Moco Red pepper, i have never heard of it myself. I found some info...

I found, i thought a legit site, saying that they were a native from Louisiana. I have grown them for a couple of years now. The main reason for growing them was a conversation starter, i thought they were funny loooking :lol: I have some fermenting now, then some i am trying to mix up in a rub...

Seems like we both read that at the same time CM. If i knew that i would not have answered oh wise master of the ferments :cool: by the way CM. My kim chi is still out. Not where i want the taste at yet. Should not be long until i put it in the fridge.

Make sure that you have whatever it is you are fermenting under your liquid. If you are planning to use a lid, make sure if it is air tight, to open it to relaese the pressure.... So you do not need an air lock, it just seems to make things a bit easier. However, i seem to always get yeast that...

You need to upload it to a site such as tinypic.com or photobucket.com... Then they convert it or whatever they do and give you the codes. You need to save them codes or whichever one is the correct one to use on here. Then a couple places over from the smile right above us, click on it and...

What exactly do you mean by soaking your seeds? Are you talking about putting your seeds under a wet paper towel or coffee filter?