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Thank you for creating this post. This is great info for noobies like myself. I'd love to attend one of your workshops someday, maybe if I can line it up with visiting my family out in WA.

Interesting - the ITC-1000 looks like a neat little piece of kit. I honestly got kind of piqued there because I imagined a chip which required soldering and building your own unit, and I already build tube amps for my guitar obsession. I still might build that someday just for fun. Another...

The Inkbird model I got was the ITC-308. I lied, it's actually $35 on Amazon. If you look to the left of the fan's power cable, that little silver thing is the Inkbird's temperature probe, just taped to the top of the inside of the fridge. The controller is outside. I've seen people drill holes...

Decided to make a little fermentation chamber with this inkbird gadget I got off Amazon for $30. Super cool little thing and works great. Set and forget. No heating element, but probably never needed for where it's at in the house even in winter.

Love those fermented jalapeno rings. Just finished a whole jar almost identical to yours except used red onion, mixed green/red jalapenos, and no coriander seed. And added a couple habs in for more heat. Ain't even been a week and the whole jar is almost gone.

I'm interested in this too. From a fermentation side I've read it's a no-no since oils are devoid of oxygen, relatively neutral pH, and obviously hydrophobic..so when one of your peppers escapes around the weight and floats up into that oil you could have problems. But, I've seen people add oil...

I just used a regular dollar store spray bottle - seems okay to me? Side note too since I doubt most hobbyists mix whole gallons. It's 1mL SS per 640g of water from what I've calc'd. That should be plenty for a spray bottle.

Hey, we all start somewhere. I did this year too, and I'm glad I did. That all looks very healthy!

Those look real nice. I'm planning on growing those instead of plain old cayenne next year.

Here's my next run with fresh peppers from my own garden. Jalapeno slices with a couple smashed cloves of garlic, red onion, and a habanero for some motivation. And Trying to make a spicy sauce with cayenne, a couple habs, a couple thai, white onion, and a tsp of whole peppercorns (might...

Wow, that tomato is ridiculous! Here's my first haul of the season:

At last, the first harvest! What's interesting to me is just how long the Thai chiles are taking to ripen. They have set maybe 100 large, nearly full size pods but I could find only 2 that were ripe, and only 5 or so have changed. The habanero production is impressive and they are HOT. Only...

Siv, you're right. And tbh I'm an idiot here for jumping to conclusions. The fermentations worked. I just couldn't get down with those bananas for some reason, but those hot portugals are so good! Totally funky but in all the right ways. I just made my first big harvest from my own garden. I'll...

Well guys, I don't know if any of these are going to be usable :(   So I got anxious to try one, pulled the lid off 10 days in.  Everything looked great - nice and cloudy, nothing whatsoever growing above the brine.  Just a bit of white looking deposit on the top of the weight under the brine...

Anybody have experiences like this? This jalapeno plant was in a bed with 9 other ones when it started developing light green spots that would turn brown, and then finally kill the leaves after turning them yellow. At first I left it in the bed and trimmed off everything sickly. When it spread...

Beautiful pods, what all do ya got in there or is that a secret? ;) Looks like at least some garlic and black and white peppercorns. Bet that'll be a real tasty sauce if you don't mind a little afterburn!

Alright we are 5-6 days in and everything has been bubbling up and the brine has turned cloudy. The Hot Portugals for some reason have really shrunk down compared to the hot bananas, but I think everything is looking relatively okay. I'll post back around the 2 week mark.

Okay - I won't take the lids off to try to remove them. Thanks! :)

So already today I can see the fermentation starting. There are noticeable bubbles and the airlocks are pressed upwards in their cylinders. Nice. I do have a floater that I'm guessing got pushed up around the weight by some bubbles. Do you think it's worth removing the lid to remove it now or...

Visited my grandfolks a couple days ago, and they've got a bumper crop of banana peppers going.  So, I managed to scoop up a nice bag to bring home and try out my first fermentation before my Cayenne, Habanero, and Thai peppers finish ripening.  I love pickled banana pepper rings, so my goal is...