Gooood morning! I feel HEAPS better today - maybe it’s that feeling you get when any improvement after being sick feels way better than it is. I had the same experience when I had covid tho, had a day of feeling great then crashed again and got worse. Fingers crossed today is not false hope! The sun is really helping! 🌞
I’m putting all the car stuff on hold because I realise it was a huge source of stress and anxiety and unpleasantness that I need a break from (and everything essential has been set up - aside from maybe the dashcam. I feel naked without one).
Instead I’m turning my attention to my hideously neglected plants… they were becoming a source of shame and my seedlings I paid money for are horribly wilted and sad. Well, they’re currently being resuscitated in a saucer of water and everything else is getting several drinks to revive the potting mix. I can turn this around! These seedlings aren’t dead, and I have plenty of new seeds to start planting!
Also, need tips on what to do with a whole heap of scotch bonnet peppers… I grew the plant without really thinking of how much I’d actually want to use 🤔 I have like 30 little yellow dudes. Maybe this is the time I try making hot sauce?
I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).
I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?
I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)
Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.
Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.
Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D
Gooood morning! I feel HEAPS better today - maybe it’s that feeling you get when any improvement after being sick feels way better than it is. I had the same experience when I had covid tho, had a day of feeling great then crashed again and got worse. Fingers crossed today is not false hope! The sun is really helping! 🌞
I’m putting all the car stuff on hold because I realise it was a huge source of stress and anxiety and unpleasantness that I need a break from (and everything essential has been set up - aside from maybe the dashcam. I feel naked without one).
Instead I’m turning my attention to my hideously neglected plants… they were becoming a source of shame and my seedlings I paid money for are horribly wilted and sad. Well, they’re currently being resuscitated in a saucer of water and everything else is getting several drinks to revive the potting mix. I can turn this around! These seedlings aren’t dead, and I have plenty of new seeds to start planting!
Also, need tips on what to do with a whole heap of scotch bonnet peppers… I grew the plant without really thinking of how much I’d actually want to use 🤔 I have like 30 little yellow dudes. Maybe this is the time I try making hot sauce?
peppers!!
OOOH.
I vote for hedging your bets… half dehydrated for flakes and half fermented hawt sauce :)
I don’t use chilli flakes that much these days tbh… I feel like they’d get wasted from lack of use. Unless I could start using them in saucier dishes or stews? I mostly used to use flakes for stir fried type stuff, or as a topping with cheese (haven’t bought cheese in months).
I understand SB peppers are known for their fruitiness, I’m wondering how much of that is lost or not during dehydrating - how are they like dried?
I thought I’d freeze maybe 3-5 whole for chucking into Jamaican stews down the track. And the hawt sauce would be more versatile (I just need to sterilise a damn jar)
Def go a jar rather than a flip top bottle if fermenting. Once had a batch keep going in the fridge and then hit the ceiling in a messy and painful way.
Oof. Yeah I’m gonna go with a jar, my jars are larger anyway. Thinking I’ll try the zip locks filled with water method to keep the mash submerged, with the lid slightly loose to let some air out.
I haven’t done SBs before but habs defintely lose a fair bit of their fruitiness when dried, but it’s still there when fermented.
Both last forever. Still rocking some sauce from 4 yrs ago and it’s still good with zero things growing on it. Have the same chillies from that batch in the freezer and they’re still good too :)
Think I might do hot sauce with it all - I foresee an increase in sandwiches and wraps over the next few months which will benefit from such a condiment…
Thinking maybe do half as a basic ferment with just brine and some garlic, do the other half with some carrots and spices (cumin, coriander?) for a more flavoured sauce?
Or maybe I could do one big basic ferment for two weeks, then use half for a basic sauce, and add other shit to the other half and age it for a month (not sure if bad idea to add stuff after initial ferment).
I must decide today so I get onto it tomorrow. Gonna start getting busy again from next week…
Good plan!
Pretty much what I’m doing this time too. Big basic ferment then add stuff after it’s done.
Nice. I’m hoping to finish the initial ferment before I head off o/s for 17 days in late May. If I start it tomorrow I can get a full two weeks in + 1 extra week to tweak if needed, then set & forget in fridge or in cupboard while I’m gone.
I look forward to hearing how yours goes! And I’ll hold myself accountable to get this underway tomoz :D