It’s the first day of Autumn and the peppers are coming in hot and heavy. I’m picking around one pound every couple of days right now, which means I’ll be moving the peppers to the five gallon fermenter this week.
The weather has been very warm so the initial ferment is off to a good start. It smells spicy and yeasty, which tells me the lacto ferment is happy. Once I pitch it to the big fermenter, things should really take off.