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4 chocolate ghost, three reaper. Store bought. Ghost. Cayenne and thai

first I messed up by not writing any ingredients on the first ferment before I joined to forum around November. it had ghosts garlic onion and red bell pepper 3.5 percent salt. if I recall but question   there was no mold in jar or on fermentation lid.  taste sour/soapy.  what could I have done...

so I have no green thumb. so I ordered some reeper pepper plants off of face book. got some 7 gallon fabric bags.  what soil should I use  and what ration to mix with dirt?

so I got tired of waiting for my 1/2 habanero mash to finish and realized I have one fermentation not in use I bought some mango,pinapple  5 habanero and some dried cranberry raisons .  what ration should I use and what else to go with 5 habaneros?

Tonights episode is spicy food getting ready to watch it

picked up 2.5 lb of habanero from local store. problem is I wanted 4lb to fill a half gallon jar.   am I ok to make mash  and add more next week when they restock?   Also  I read on here some where I can add a probiotic tablet to jump start mash.  did I read that right? if so what strain?

How many pounds of habenero to fill 1/2 gallon wide mouth jar with mash.

So the secretary at work. Mexican woman. Got me in to hot sauce last year and I have greatly increased my tolerance. But I can not get her to say damn this is hot. So far the hottest thing I have brought her is tobacco scorpion pepper sauce and she was not impressed. What can I give her...

would like some ideas for a habanero/mango salsa. kids are out of school need something to ferment. have a few ghost peppers to add to the mix if needed. thanks

Chili verde hot sauce. When my taste buds return from my cold Ill give her a try

Have had jalepenos garlic onion and tomatillos sitting chopped in brine for 4.5 weeks. Opened it up and puréed the veggies. Came out with about 500ml mash and it taste great also me. How much vinaigrette do I add and not screw up the original taste to bad. Can I use left over brine to...

so my first ferment is about 12 days old.  I'm using fermentlids. chopped jalapeno, garlic, and onion cap to hold  in a 3% brine. yesterday morning I noticed little white floatys in the bottom. is this good, bad norm?

Love tripe looking nag for something spicy

in stead of putting glass weight to hold the veggies under brine.  couldn't I just scrub clean and boil a small cobble stone and save some money?

ok so I pured 4 ghost peppers and added it to one dried reeper and two canned chipotles and blended it with chicken stock to add to my chili.  And holy crap 4 raw ghost peppers are hotter than 4 dried from amazon. only used about half of the puree in the chili. and the chili is already to hot.  ...

was getting ready to start my second jar today.  the jar I started 2 days ago.   jalepeno garlic and onion on top in 2% brine. is now a little hazy/cloudy and darkened a little. is that normal?

Just thought I say hi. I'm Damon  I get bored easily and me and the secretary and work love to introduce each other to the newest hot sauces we have found.  so I bought some easy fermenter lids and some jars.  ordered some Ghost peppers online and should be arriving in the next day or two.  I...