Search results

I'm blaming my dead ferment on Deer Park water. It's my first dead ferment. I just started another one with exact same ingredients but chose Fiji water instead. It was fermenting by day 2. Less than 50 hours. I started with Kimchi (which I added on like day 6 with first ferment.) I've now had it...

Woulda killed a lesser man

An overripe Serrano is where you wanna be. I don't understand how jalapeño ever got popular with Serrano hanging around.

1st time growing dragon cayenne. Bought it for chump change and I'm up to my ears in peppers! Much quicker to ripen than reg cayenne too. And quite hot. I'd put it at 80shu. It bites more than a Hab but dissipates quickly like a Serrano. Great to cook with or on a hotdog. I have some non chili...

Have you used roundup or glyphosate based weed killer or any herbicide in your yard? Has someone like a neighbor?

Middle TN started off rough, but my babies came into their own last month. I'm expecting larger yields in late Sept

Pequin, my fav.

20% honey? Is that still considered hot sauce? More like hot marmalade

I think Deer Park water killed my ferment. 6 days no dice.

Fruit. Like oranges.

I realize it's been talked about a lot on many threads. I'd like to hear ONLY about starters such as sourdough, kimchi, sauerkraut, yogurt cultures, etc. What's your favorite & why?

Okay so I'm in day 4, no CO2. I may have too few carbs. Should I chop up an orange and add? I was going to add that after the ferment to preserve sweetness. Should I go ahead and add now? That garlic thread was fantastic! Thanks for sharing. What do you think of me adding an orange to speed up...

Man this is awesome! How tasty is that garlic???

That's good advice, thank you so much! I'm a complete rookie when it comes to this. I have about 5 quarts that I keep going in the fridge too. They did much better, as you said & I assume, because they had more sugar to work with. I jus felt that I'd be okay because I broke the components down...

Too many carrots will make your sauce pasty. I'm trying to go without them this year. My batch is A LOT SLOWER without them.

I'm having a similar problem. This is my 2nd year fermenting for hot sauce. Last year I played with yeast starters in half my sauces and found the flavor less desirable. It seemed to cook really fast and bottom out. My pepper mashes were bubbling on 3rd day last year though w/o starter. Seemed a...

I'd roll back some of the nutes bud

How much sun is this plant getting? Give it some time. If you don't see pests or deformed spots on bottom of leaf....I say don't worry. Maybe give the guy a lil more sun? It's def not nut burn, and I'd also say no virus or bacteria. Looks like an over-watered, under-sunned leaf to me. 

I don't think a re-pot, larger would hurt.

So, a couple weeks ago, I sprayed the fence-line (crazy bermuda) behind one of my raised beds with Roundup. My SuperSweet100 tomato got pegged by some drift. In less than 24hrs, the Glyphosate turned many of the leaves yellow. It had reached flowering stage. The good news is, most of the juice...