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Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
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Wow Rick I missed an update somehow :banghead: . The jam looks amazing once our guava starts producing again I will jump on the jams. Dang man not a big burn from the 7 pot chaguanas I had a can't feel my face moment with one of the pods I ate last night, but the real burn is in the placenta tissue. I finally have my lemon and baby fatalii pods ripening so expect something soon. Lol that breakfast toast sounds killer. Have a great weekend buddy
 
A pic that shows the harvest for this past week... an 8 quart bowl and the two ristras hanging up behind. The Gochus are slowing down now that the daylight hours and nighttime temps are dropping. The remaining poblanos are beginning to ripen, as are the serranos. Half the serranos I used in the peach jam were red-ripe, which gave it a nice zing. I've been introducing my neighbors to the gwari put chiles that are also red-ripe, and they've been well received.. about as hot as a ripe serrano.
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I tried a ripe frigitello pepper yesterday and it had the usual mild burn plus a very nice sweetness. I have 4 quarts of vine-ripened plum tomatoes, the frigitellos and sweet peppers, scallions and tons of basil and parsley on hand from the garden and 2 pounds of sweet italian sausage... I think I'll use all of them to can up a batch of spaghetti sauce this weekend.
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The orange habaneros are really producing now and I'm getting 4-6 a day. The smooth red peppers at left front are long green sweet peppers. The frigitellos are in the middle and the gwari put chiles are on the right.
 
Nice pulls this week Rick! Wow...those plants are Korean pepper factories! You're getting some amazing #s! Love the foodie pics/tips as always. You almost got me wanting to make some jelly this season! Well, almost anyway.
 
stc3248 said:
Nice pulls this week Rick! Wow...those plants are Korean pepper factories! You're getting some amazing #s! Love the foodie pics/tips as always. You almost got me wanting to make some jelly this season! Well, almost anyway.
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Thanks Shane
I've got to can or dry the chiles... we only have a 4 cu. ft. freezer. It wouldn't take long to fill it at all. I think I may have enough of the Koreans to fill that second quart jar with powder this weekend... after that it's all gravy. Wanna swap an ounce of my gochu garu for an ounce of your tastiest powder?

DocNrock said:
Looking great. Love the ristras in the background.
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Thanks Doc
It's how I ripen up the chiles before drying and powdering them.
 
Rick, you should take and slice up some of those peppers and fill a jar with the slices then add 1/4 to 1/2 cup of Juice from a batch of Kimchi and top it off with salt water. let it sit in a dark place for 45 to 90 days and then move it to the fridge. You'll have some great pickled peppers.
 
RocketMan said:
Sounds like you found a good recipe to use as a starting point for your sauce. Take a look at the 2 pinned articles in the Hot Sauce thread. There full of great information for new sauce makers and will give good info on safe procedures for making and bottling your sauces.

The apple sauce sounds good too. I made a Bourbon Key Lime Apple Butter for a Throwdown and have been thinking about making a new batch with either Fatalii or Datil peppers.

Looking good, bro.
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Do you mind linking that Hot Sauce thread? I couldn't locate it.

Thanks!
 
Those be they Rick. I'll be breaking out the new smoker this weekend on some Habaneros and Jalapenos. Still considering whether to make sauce with them or powder them though.

Have a good one.
 
RocketMan said:
Those be they Rick. I'll be breaking out the new smoker this weekend on some Habaneros and Jalapenos. Still considering whether to make sauce with them or powder them though.

Have a good one.
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Thanks Bill!
It looks like required reading for sure. I'll definitely want to see pics of whatever you concoct with the smoker!
My limiting factors are mostly centered around storage space, energy use and disposable income. We live in a very small condo with a 4 cu. ft. freezer,.. and I'd rather store my harvest in ways that don't use energy continuously, i.e. freezing. As far as my cash flow goes... they say money talks, but mine only says goodbye!
 
stickman said:
Well, the gloves are off! Today is officially our first frost-free day here, and the forecast for the next week is for nighttime lows in the fifties across the board, so I took the agribon fabric off and the hoops out. My babies have all grown up, except for a few who need a little more encouragement in the form of fish and seaweed emulsion. I also notice that for some of the chiles started later than the Gochus the closer they were to the center of the hoophouse, the bigger they got. Only had one plant frosted, and that one was close to the end as well as close to the outside so it was getting cold from two sides at once. It's looking good now though. The side branching was able to carry it through. More pics...

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Garden overview
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Your garden looks great. I like the layout. How big is the plot?
 
stickman said:
Hi nuk, and welcome
My square foot vegetable garden bounded by the planks is 14 by 24 feet. The pepper plot alongside it is 6 by 24 feet.
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Thanks for the welcome.
After seeing your grow log, I'm going to to grow korean peppers to make kimchi next year too. Which pepper variety is the best for that?
 
roper2008 said:
Wow, nice harvest of Gochu's. Do you think you'll have enough powder until next harvest?
I'll be growing some next season.
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Hi Linda
Yeah, I think I will... Last year I planted 6 gochus and ended up with a pint of pepper flakes at the end of the season. This spring I figured that to make 35 pounds of kimchi I'd need about 2 quarts of gochu garu... or the output of about 20 plants. I started more seeds than I needed to make sure that I'd have enough, and BootsieB sent me seeds for a half dozen varieties that I put in as well. Total gochus for this season... 35 plants plus the Habaneros and Mexican Annuums.
Good luck with your Korean grow next year, but I'd be very surprised if you didn't do as well. They're hybrids so they're vigorous growers and plentiful producers with a minimum of problems.
 
nuk said:
Thanks for the welcome.
After seeing your grow log, I'm going to to grow korean peppers to make kimchi next year too. Which pepper variety is the best for that?
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Hi nuk
The variety I've been growing the longest is called Korea Winner. You can get it from peppergal.com
http://www.peppergal.com/product/HP84%20pepper%20seed

She also carries another variety that's supposed to have a shorter growing season called Kim-Chi. I grew it for the first time this season, and it didn't seem to take any less time to get red-ripe . It is thinner skinned though, and dries quicker.

http://www.peppergal.com/product/HP83%20pepper%20seed

SocalChilihead and I are going to put in an order with a seed company in Seoul that carries some of the other varieties I grew this year, so stay tuned for that if you want to get in on it.
 
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