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Yuh a di general! Beautiful plants!

Good looking' stuff!

Hi folks,   Anyone have a recommend for inkjet printable labels? I'm ready to rock some and would love any and all recommends short of Avery. It'd be nice to have some with some sort of coating.   Cheers, hotstepper

Great advice. Thanks! I'm all about the probiotic qualities, so refrigeration might be my best bet.   I remember seeing an episode of "Bizarre Foods" where this factory in Sichuan province fermented bean/pepper paste outside in vats for up to eight years! They also leave the tops of on nice...

Hey thanks! Yeah, I'm really loving the dried pepper ferments. I've also been dabbling in making homemade vinegars from fresh fruit that I'm looking forward to combining with my sauces soon! As far as refrigerating, since I'm relatively new to this particular obsession, I've just been bottling...

I've never used gums, but have had wonderful homogenizing effects by fermenting raspberries with pepper mash. Not sure why or what the chemistry is behind it — but they seem to work very well as a stabilizer.

C-Monsta,   I'd love to share some of my finished product with you and get an opinion. I'm currently experimenting with dried pepper ferments and am enjoying very much these exciting biological processes applied to dehydrated peppers. Simply amazing and I find that it adds even more...

I'm aware that the ferment is still active, albeit at a more lethargic rate after the sugars've been somewhat exhausted. So the short answer is yes, it was mainly to bulk up the amount of product and build complexity. As your surely aware, after fermenting for a good while the solids break down...

I frequently "feed" my ferments when activity slows. I just restarted a yellow-mash (Ranier cherries, yellow habs, yellow thais, 2012 Pinot Grigio) ferment by adding a pound of sliced hungarian wax peppers and within hours it was happily bubbling away again!

I'm an advocate of no starters at all, just let the natural lactobacillus from your local environment take hold and viola! I also avoid adding vinegar as the instant lowering of PH can inhibit fermentation.

Hey folks,   I'm not usually one to join up to forums, but I've been crafting bubbling capsicum concoctions for the past 3 months and am absolutely obsessed! 9 half-gallon ball jar airlocked vessels later, after becoming a paraiah in my family for being such a freak, I've decided to search out...