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Belated Merry Christmas and Happy New Year everybody. sorry its been a while, I have been away on holidays. Now time for an update.   sadly to say whilst I was away I left my plants & vegetable gardens in the care of my neighbour (not the same neighbour who grows his own peppers - see earlier...

Primotali looks like a xmas tree, so pretty. Picked with a few choc douglahs which didnt grow too big before ripening. Pack a punch though. These have been split in to 2 batches (vinegar, garlic and fish sauce / vinegar, water, salt) After 14 days the first ferment with my primotali and...

Thanks for the responses. I will see how it tastes once done and add mash if required.

Weather temps have got quite high the last 2 days so i now have kahm. Do i remove it now (7 days in to ferment) or wait for ferment to stop then remove it before processing and cooking? If i leave it in there should i put the ferment in the fridge or leave it out. Temp is staying high for...

I didnt want to start a new thread so will add here if thats ok. What could you add to a mash which has already finished fermenting to reduce saltiness?

Summer is here. its been hot and humid here and its forecast to hang around. Time for an update. African birs eye Choc douglah Choc hab 7 pit primo Pink tiger Carolina reaper Primotali Moruga scorpion yellow Still no signs of pods on the red mushroom.

Love the look of those sugar rush'

Hey TBG where you at? Havent heard squeak outta ya for nearly 2 weeks.

I picked my first pepper of the season and started my first ferment. Super excited. Also planted out my vegie garden and repotted some of the peppers to bigger pots.

Cut the primotali and tried them raw before using them in a ferment i have started. Not much seed or placenta. As hoped picking the 2 ripe pods has triggered another 5 to start changing colour.

Thanks. Neighbour gifted me some bhuts so i now have enough peppers to get the mash going without needing to continually open. Will run with 8 bhuts, 4 habs, 2 fitali, 3 large bells, 4 large tomatoes, 4 garlic cloves and a bunch of carrots. Should i add some peppercorns?

Funny i was talking to my neighbour about fermenting peppers his reply "thats what i do with mine". I didnt even know he grew them. I went and checked them out and came back with a dozen red bhuts, 4 habs and a couple tomatoes. I have enough to start my first ferment.

Picked the first 2 primotali's hoping to trigger the other 20+ peppers to ripen. My douglahs are coming along as are the habs but seem to take longer. Carolinas seem to be taking forever. Has flowers though so hoping it wont be too long.

Does the mash need to be started all together or can it be added to as more pods become available? If i did a mash that was able to be added to, would i also add the other ingredients (garlic, onion, carrot, tomato and basil etc) in increments or would i start off with the full quantity...

Sorry paul didn't see the question. Yep they are primotali (so i believe anyway). Had a crap load more rain last week / start of the week however yesterday hit 33c and is forecast for the same for the next 7 days. Following yesterday's heat i now have 6 pods which are fiery red and a couple...

Following this thread. Fingers crossed.

We have some colour

Time to update list . Yellow reaper, white ghost, apocalypse red, fatali, thai red, manzano red gone. Pink tiger, red mushroom, african birds eye, yellow 7 pot, primo added

Since this post i have had 4 hot humid days in a row and everything is going well, still not summer yet. Still no sign of pests. I have a bunch of native bees hanging around and most of the plants now have a resident spider keeping guard. My primo x fatali now has 22 full size pods on it and...

Do you use neem as a cure or a prevention?