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That really sucks. I'm sorry to hear that. I promise, it'll all work out in the end. Still, sucks. Do what you gotta do. It's still very frozen here.

I fell ill on New Years day. I accidentally left the soaking seeds in the water for an extra day. I hope they are ok. They were still floating when I saw them but it didn't take much for them to sink when I did knock them around a bit. Today I pulled them out and planted them into the plastic...

I just finished reading the whole Glog and wow! Very impressive! Keep up the good work, RM!

I have not tried it this way but it was suggested by the supplier. He mentioned that when the seed absorbs the water, the very small amount of fertilizer in there will act as the fruit that use to surround the seed and supply it with the missing nutes it would need. Again, I haven't tried it...

Please note: This grow log will be essentially for myself. It will contain items and photos that will remind me of what I did so the next time around, I can adjust accordingly. December 31st, 2012. I have been told that if I have the means to slowly germinate the dried seeds of last years...

Hmmm... does that just mean sit around in (insert container here) for (insert amount of time here)?

Well, it's December and my Cayenne plant is still producing. I believe this willl be the last harvest I do. Quick question for those who know... Is Franks Hot Sauce cayenne peppers traditionally fermented? We all know Tabasco is and is for years but what about a simple Franks sauce?

LOL! Pretty much!

Thanks! They're inside now because we're expecting our first frost this week. Unfortunately, the freaking aphids are now rampant.

That's the same kind of pepper. That is actually 2 peppers but the angle makes it look like a big one. See the crease down the middle? That's where the front pepper curves tot he right and the back pepper curves to the left.

Excellent! When you say, "You'll need to remove 2 cups of starter and replenish it once week to keep the culture viable," does this have to happen before I put it in the fridge? Currently, I am feeding 3 batches a quarter cup of flour and a quarter cup of flour each day. The batches are 5 days...

Good to know! Thanks! Just water and flour? Same amounts?

There are chemical sterilization techniques suitable for plastic; however, please understand that plastic will breath. Not a lot but it doesn't take much to spoil a 2 year ferment. You will likely want to stick with glass. I also heard of deterioration of the cheap bottles. Please understand...

Some put stones on top of a cheese cloth to press everything down so there's little separation. The best suggestion, I think, was to put a bag inside on top and fill it with salt water to fill the gaps but still allow the gas to surface.

Hmmm! Awesome! Do I just mix in some starter into the pancake batter? Say, now that I have fed the starters for 3 days, do I just wait the rest out (9 days or so) with it sitting on the counter with a lid or do I have to feed it again sometime soon? The whole point is to collect hooch for the...

Here is a pic of my thinnest starter held up tot he light before it's 3rd feeding. Something tells me I am on the right track. Smells just like beer. Please let me know if this isn't right. I adjusted the contrast to see what it looks like. The darks are just shadows. It actually very white.

Oh, yes I have a potato that was cooked to mush. How do you mean back into the fridge? When does it first enter the fridge. This is very interesting stuff to me but I am a major stickler for details. I've been burned in the past. Thanks for the writeup, RocketMan.

Whey seems, by far, the easiest method (actually, I guess nothing is the easiest method but moving on). I have a few weeks before my final harvest so I figured perhaps something that takes that long would be an experience. Plus I love sourdough and I look forward to actually using the starter.

Thanks stickman. I jut read your post on your fermented peppers and I'm quite impressed. I also quite enjoy Kim chi so, you're good in my books. I used the starter listed in Fermenting Peppers 101: 2 Cups Flour 2 Cups Water 1 packet (3 tsp) Active Dry Yeast EDIT: Forgot to add the potato that's...

First time making this. Is the starter suppose to be thick when first made? Mine is so thick it cannot be poured. Normal?