Projects are those activities I track over time. It can be planting lists, growing cycles, design and construction projects, even food if it needs to age or ferment. I do it all here because its easier than sorting through paper notes.
After 191 days of fermentation, I'm pulling Batch 22 hot sauce out of the fermenter and bottling it. Cayenne-Thai peppers with fresh garlic aged on toasted oak.
Got the mid-winter garden blues? This is the perfect time to propagate some new plants! All you need is a milk jug, some soil, and a little patience. Here's how
Keyhole gardens produce an amazing amount of food with little effort, but to keep them productive, you'll want to renew the bed every now and then. Here's how.
Picked the final batch of fresh hot peppers and split the fermenting peppers into 2 batches so I could add more to each before they go to rest for the winter.
The Indian summer could have put Batch 22 hot sauce into fermentation overdrive. Instead the pepper plants flowered again, so it's going to be Batch 22 x 2!
Topped off 1 gallon of Batch 22 fermented hot sauce with fresh peppers over the weekend. This will rest for a couple weeks before moving to the big fermenter.
Last week's heatwave got the peppers fermenting too fast, so we reduced the 3rd addition of fresh peppers from 16 to 12oz. Hopefully that will slow it down.
The second pepper addition to batch 22 of the fermented hot sauce. After 12 more weeks of fresh pepper additions we'll send it off to finish over the winter.
For Batch 22, I'm using Cayenne/Thai peppers from 2 year-old plants. I hope they add some interesting flavor notes to the 6-month long hot sauce fermentation.
I am continuously fermenting the hot peppers, adding fresh peppers every week, and pulling half after 4 week's time to turn into hot sauce. This is round 1.
