ruby fruit
Well-Known Member
Nice reds man !
Nice reds man !
We all like our weed but chillis are so addictive to grow from start to finishI burned the 1 Bhut Jolokia I had to the ground. Feed must have been a little hot, though it didnt phase rest of the garden. I think when I get setup with the new gig I am first going to get materials for my cannabis, but the next project will be chilis
Aye absolutely the same there. Wife asked what the retirement business was going to be later in life and I said a garden shopsays the only time im patient is when im doing something with plants
Lol funny that i tell mine id love to own a garden nurseryAye absolutely the same there. Wife asked what the retirement business was going to be later in life and I said a garden shop
Nursey was the word I was thinking of. Same here broLol funny that i tell mine id love to own a garden nursery
What are they doing in the recipe you didnt do? Not familiar with that one. Its fermented?My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...
I tried and failed as well same thing that happened to you.My pepper sauce crashed and has been composted... I was getting a white mold (which I was warned about) I would remove, it would be back the next day. This went on for about a week and it started smelling not attractive. I'm going to try again, this time with (if necessary) an added brine, and maybe weighing it down to keep the pulp submerged...
This is the recipe I was following... though I like that second link too. I was stirring 4x daily. Now I don't know which to do, so I probably do both!FYI, http://www.wildfermentation.com/fermented-hot-pepper-sauce/. She says stir more frequently to keep large particles submerged
Thats easy, I like thatI've never tried the fermented kind. What we do is keep the peppers whole if they will fit in the bottle, slice them in half if they wont, then fill bottles with boiling vinegar. My Mamma likes to add sugar to hers, but then she uses mostly sweet peppers with just a few hot ones for flavor.
In the south, you can't eat greens or peas without hot sauce. I'm out of the one I was using, and haven't made any yet this year. The wife has done some pickled Jalapenos, so I'm using the sauce off those for hot sauce right now.