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Wow. Those look beautiful. The ingredients list is making my mouth water, also giving me a bit of pepper envy. If you had to substitute agave nectar, what would you use?

I made two more sauces today. They are both mango (more unripe ones than ripe ones), pineapple(ripe), garlic and "curly chilies". The one on the left is going to ferment, if it wants to. The one on the right was hot filled. I'm not sure there will be much of a ferment possible, ph is at 3.

After when I finished cooking it down there was less than a liter. It is still salty as heck. With the combination of salt and the fermented flavors, I am put in mind of a specific type of salt fish (jambal roti- salmon catfish) sold locally. It could easily overpower most foods eaten with it...

Anyone in particular come to mind? If you thought I knew a bunch of local (organic) chili farmers... Why do you reckon I started this thread?

???

So, I've opened the fermented sauce a bit early. Closed it too tight a couple of days ago and came back to find the lid had come off. There was kham yeast growing on top. I hate waiting... Am now cooking down the sauce. It was both too runny and too salty. I saw something on the ferment 101...

Double clicked the post button there...

Will these containers allow excess gasses to be released, or will they just explode?

A few pages back someone mentioned adding a potato to their fermented sauce and cooking it for an hour. Can anyone shed a bit more light on the why and how of this practice?

        Yes, guys, all those answers help. Got it now. A bhut jolokia is the same as a ghost pepper. It has an unusual bumpy appearance to its skin when ripe. When someone on this forum says a pepper is bhutish they are probably saying that the pepper has the same bumpy appearance to the skin.  ...

What does bhut mean in the context of chili appearance? I looked up the general definition a few days ago. If memory serves it was an old adjective describing evil or demonic characteristics. I see how that works with heat levels in taste. Still, what does a bhutish pepper look like? I did...

Hmm. sprayed yesterday, but there are more spots today. Active ingredient is fenpopatrin. The spots did start to appear after I moved the plants to a new location, an improvised greenhouse.   The greenhouse is pretty makeshift, so it is possible that water dripped onto the leaves, or that...

What is this? I am guessing mites, and spraying for them today, but if that isn't it...        

It does look crap. Well, mostly it is good, with the huge size and bountiful pods and all, but the contrast with the background is all wrong. Should be palm trees in the background, like at my house. I can fix it for you, if you want! Send to: MrG. 12, ThreeFour Roads, Bandung, Indonesia.

Seeds currently on  the way via a kind forum member:  Red Fatalii Gourmet Rocato, Wiri Wiri, Red Diminican Habanero, Aji Amarillo, Chocolate Bhutish, MOA Scotch Bonnet. I am so looking forward to receiving these seeds.   I am going to buy seeds for most of the other stuff you guys recommended...

        There were two of these jars. I was pretty random with the first one, removing a bit of vinegar and adding more water repeatedly. The second one, I removed about two thirds of the liquid and then replaced with one and a half times that much water. So, That one should be at about 1/4...

  That is the universally available vinegar here. It is the only one in the local shop. If you go to a place that has vinegar to add to food, like the chicken soup stalls, they just put that bottle on the table, undiluted.   At home, I don't actually use it for anything other than lowering the...

So, the pickleze is theoretically finished and ready to eat. I have tried it, and found the vinegar taste to be a bit overwhelming. It is at the far edge of what I would consider palatable, after years of eating bread dipped in basalmic and having my wife complain about the smell of my salad...

Both your sauces have lovely color. Is there a difference in flavor between the two? Does the, I don't know how to say it, maybe richer or tangier taste of dried chilies come through to the sauce? I want to try this, but can I convince myself to wait at least five months before opening the...

When you say, "very well fermented kimchi", how long of a ferment is that? Are we talking a couple of months, or what? I really like kimchi, and this might be an excuse to make some. Thanks for the cool idea.