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There's a million diet supplements offered as LAB, but many seem to be made with many other ingredients.  The White Labs #677 seems to also have a strain of yeast (?) for alcohol production (?)... for brewers. Is there a "pure" LAB culture available?     I know many are a fan of the White Labs...

First ever ferment was October-ish, a green jalapeño/serrano/thai concoction with tomatillos, onions, garlic, and carrot.  I was hooked.  I just bottled ferments 4 & 5 for Christmas gifts.  One is a verde repeat of No1 (more or less), however it finished with too much of a herbaceous note.    ...

Got it!  Didn't realize there was a photo bucket in addition to Drive.  Think they have too many people working on too many projects without much collaboration.  Thanks juanitos!

Ok... so how do you "get the link with the jpg"?  Seems that I'm getting the wrong one.

Maybe the wrong place to ask, however, I'm trying to post with pics at Google Drive and the URL returns a "pic icon" not the pic itself.  The permission is set to "all" and the link is valid on a test email sent to myself.  Is the Google URL format not recognized as an image?  Or am I missing...

I'm a nube... but here are my observation from practice.  Without inoculation (natural LAB ferment), I've seen the most activity in the first week.  I've also added high sugar components to my ferments so the LAB has plenty of food to go after.  These have included sweet onion, carrot and red...

LOVE the deep red color.  Makes me hungry looking at that pic.

That seems like a good range. Curious, when you say they are inaccurate, was that a side by side test with a lab grade, calibrated meter? I've heard lots of anecdotal evidence for and against strips but never a side by side test. I've also read plenty accounts of inaccuracy with the cheapie...

Couple more observations...   Test strips, like meters, come in various qualities.  Meters must be stored properly (with a protective solution) and calibrated for accuracy.     Since everything over pH 7 is unnecessary (cuz it's an alkaline), I purchased these (0-6 pH)...

I know reducing leaves salt behind, thus concentrating its presence. What happens with pH as liquid is reduced (water evaporated)? Add acid to water and pH lowers the more you add. Seems taking water out should do same.

Assuming both with same Scoville, how would you describe the difference in flavor and how heat hits and lingers?

Habs and jals it is. Might try habs and fruit too. Thanks all for suggestions.

I'm in an area of northern Cali farm land right on the Delta.  Crops are mostly table corn, tomatoes, and mild peppers.  I visited the local farmer's market at the end of the season and it was all green chili's.  A couple local big box grocery markets had some red fresnos and red jalapenos for a...

Hey SF... thanks for the recipe.  Disclaimer... new at this (fourth ferment underway).  Have a question about garlic and onion.   So my first ferment was a verde with green jalapenos and serranos using about 1.5 pounds total of peppers with a medium sized sweet onion, a head of garlic and a...

Only two batches under the belt. Vitamix on both and then one screened and other not.

I think it was 3 weeks... on kitchen counter, 70-75F. Brine got cloudy and CO2 happened. The peppers were very soft when I pulled them out.

Ferment number 2... 1/2 pound red fresnos, 6 habs and 1 orange bell. Halved the peppers, de-seeded them, coarse chopped the bell and into an airlock jar with 2% salt by weight and water to cover. Weighed down with glass pebbles. About day 4 the surface had white film forming. After a week it had...

lol... roger that.  Thanks for the advise! 

Have first jar of jalapeno and serano pepper chunks at 10 days room temp.  All looks good.  Not a super hot pepper head [yet] so will probably ferment some tomatillos in a separate jar to add flavor and reduce heat.  Was planning to run the fermented pepper chunks in the blender, taste and then...

There are SO many opinions and techniques around fermenting it's crazy.  After reading for a couple weeks, I decided to try my first batch with chunks and will puree after.  This was primarily to avoid the surface nasty risk on my first try.  The ferment is in a liter jar with airlock...