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Would this work?   https://www.webstaurantstore.com/carnival-king-rws35-3-5-qt-warmer-with-pump/382RWS35.html?utm_source=Google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjw7MzkBRAGEiwAkOXexJtLqgM4cx6oHFKq6texVMMYUmNOAyG3iMWLL4cHp69l8ljbaPXxbhoCtlMQAvD_BwE

Would Kombucha work as a starter?

Regarding brine. I have a recipe as follows. 480 gm fruit 300 gm onion 250 gm Peppers 100 gm vinegar 60 gm water If I want a brine Solution at 3%, that would be 35.7 gms of salt. (1190x3%) Is that right? Do I include all the ingredients including water and vinegar? It seems really salty.

I have a question. After fermenting I've read to bottle straight away OR process (cook) the mash and then bottle. Would the latter kill any lacto that you created, or alter the flavor? Would this make it more safe and shelf stable by killing off any potential bacteria that the ferment did not?

Hey guys, I have some merlot mash fermenting in the primary right now, it's going pretty good.      Can I use this starter for fermenting veggies and peppers? I hear to use the lacto-bateria but why not wine yeast?   Thanks    

I still have plenty of peppers going in the greenhouse. I'm definitely have enough for a few SFRB's. The box will contain ~80% Red Savina* , 10-15% Yellow Fatalii, and 5-10% Reaper/Fish/other. $16 via paypal.   *As identified by me, I believe I'm correct but not 100% sure (the seeds came from a...

Sounds like I have a lot of options. I'll do what I can as they keep coming up and freeze or pickle the rest (that seems quick and easy). I just didn't want any waste. I'm getting one of these (~1lb) every 4-5 days.  

I figured the structure might no longer be there, I'm thinking the mush factor wouldn't be an issue in most applications.   Is this something you would want to have a more "crisp" pepper for? I was looking at specifically a spicy pecan brittle, hot pepper caramels, and a hot pepper hard candy...

I'm getting a lot of peppers coming up right now and I have a lot of things I want to make with them (sauce, salse, jam/jelly, chili, candies, flakes/powders, breads, and whatever else I can think of). Unfortunately I don't have the hours every day to dedicate to cooking. So right now I've been...

I made a few recipes from figs last season, none with peppers though. I plan on doing more than just jam. A salsa would be worth looking into.

Thanks for the input. I wasn't sure how acid, pectin, or sugar levels of different fruit might affect the final product. I'll check out ball fig recipe, I'd likely add some Red Savinas and/or Reapers that are fruiting now, I'll still have till mid-late august before I have ripe figs, sure to...

Hello, I have a fig tree in my yard which produces about 15-20 lbs figs each season, I've made wine with it and given lots away, but now with my peppers coming up I'm wanting to make some Jam/Jelly with 'em. Any recipes for Figs and Hot Peppers? Can I just swap out some of the strawberry and hot...

I have TONS of fish peppers that are coming up faster than I can use them. I would like to sell them, (I actually have them posted on Ebay and Etsy), but that's slow going. So I'm willing to sell them or trade for other varieties. All my peppers are grown organically, no herbicide, pesticides or...

I have a lot of Fish Peppers that i'm looking to trade for. Interested? Range from 8,000-30,000 SHUs   I'd post pictures but it doesn't work  :confused:

Here is an update. Starting to mature.           

Hi all, looking for a simple and food safe recipe for hot sauce. I'm planning on using 5oz bottles, I want to make a product that has a low enough ph to be shelf stable for a decent amount of time. I have a ph tester that I'm not too confident in (it's made for wine) so I hope to find a recipe I...

  I was hoping with the unique growth pattern, someone might be able to narrow it down. It is rather unique. I have other volunteers that are pretty generic in appearance, but this one is unlike any other pepper I'm growing. I do like to give the hybrid and volunteers an opportunity to grow...

So this guy came up in my compost mix. I have no idea what it could be. It looks nothing like all the other peppers I've grown or am growing.  It's unique in that the peppers grow vertical on the plant. They don't hang at all. They are almost triangular in shape, with 3-4 distinct sides. Pretty...

  Not necessarily. Here are some additional pictures.      

Starting to get some pods developing. So exciting! Here is what its looking like. Any ideas?