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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.    ...

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 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?

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...

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...

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...

New to pepper obsession and really attracted to fermented sauce.  I've brewed beer and wine, would be considered a foodie and decent home chef.  Got a shelf of sauces and I like certain aspects of each, but also don't like certain aspects of each... too hot, too sweet, to sour, to salty.  So...