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Hi everyone, I lactofermented a mixture of chillies, chopped, and whole peeled garlic cloves, in 3% brine in a cool dark place (under my staircase) for 2 months. Normally I don't ferment this long because of the high temperatures here, but this one worked out nicely I think. But...all three...

This is my third year growing peppers since moving here; my first year was pretty good (completely accidentally), last year was a bit of a disaster due to unusual weather and my general gardening ignorance, so I can only hope for 2024 I can apply some of the lessons I have learnt on the way, and...

Hi, my name is Adam, I grow chillis and make my own hot sauce: a hobby for now, in the future, who knows? Any other growers out here in Japan?