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I've sprouted entirely too many pepper seeds/seedlings for my newbie year... and it's the ONE plant I kept alive from last year that's looking sickly! My crop is still indoors (too cold at night, in the 40's), with nice afternoons outdoors. These plants (3 in one 2 gallon pot.. ok, bucket with...

Just checking back in to say thanks, and keep the discussion going!   I have a big crock with airlock lid for making kraut (like the one in the link below, not selling, just showing)...  I have a batch of "red and green" kraut fermenting now, and as of sunday it's getting a decent sour after two...

Salsalady; many thanks! I'm working my way through the FAQ thread for basics. Keeping the "good bugs" going and the "bad bugs" down I'm familiar with... Sourdough starter, mead making, sauerkraut, and curing pork loins (lonzino) has taught me not to get freaked out about mold and bubbles...

  Hey, pointing to posts from 2009 is just being a jerk... I just strive to not ask questions that were answered last NIGHT! LOL...     Paul F.

  And I appreciate that!  I just try not to be "that guy"... You know the one... That Guy who posts the SAME question, asked and answer by someone else, just THREE posts down?    I try to make SOME effort at finding stuff first :P   Paul F.

Thanks! Just posted to that thread.  I can see I need to practice my forum searching!  I'm OK with asking dumb questions, I just hate asking the same dumb questions other people have asked when I can read it for myself, LOL.   I may have a plan this weekend...    Paul F.  

    Question for you, sir... When you say "Pink Salt"... are you talking about the Himalayan Salt, which is pink, or a curing salt that they add Sodium Nitrite to for curing meats, that they dye pink, so people don't confuse it with regular salt?  If the latter, that sounds like an awful lot! ...

Thanks to both of you! As it happens, I have a batch of sauerkraut that's a few days old (it'll be two weeks before it starts getting good!) that I can skim a little juice from.  In fact, since it's red cabbage, it'll make a nice red color, LOL.   Somehow, in my searching, I missed that thread...

I'm new at trying to make my own hot sauce... (and new at growing peppers, hoping to have a few pods this year...maybe... )   I ended up (long story, and boring) with a really BIG bag of dried Tien Tsin chinese dried peppers... the leathery kind you find in szechuan dishes at American Chinese...

I'm falling behind on personalized replies here!  Many thanks for the tips! It does sound like the rocoto's are gonna be my "go to".... not that it'll stop me from trying others.  (I really want to see if that "sprouted from a bag of dried peppers" Tien Tsin plant will give me anything... just...

  Never heard of 'em!  I like 'em already!  (I try not to be too normal, ya see...). I'm off to google Rocotto peppers!   Thanks! Paul F.

  Well, I may or may not try to START any new "local climate tolerant" varieties THIS year... since I've already gone off half-cocked and started some... But it'd be good to know what to get going NEXT year!  :-)   Paul F.

Hi! I am trying to figure out the best varieties of pepper for my climate... I'm in far-northern California (about 90 miles from Oregon), and we have cool, typically grey skies in the morning, until the clouds burn off around noon, with typical summer temps of low 50's for a "low", and high 60's...