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Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year.

Tabasco hot sauce is in the cards - probably sometime in the Spring.

Picked just under 3 lbs (1.2 kg) of Tabasco peppers yesterday. Still have tons on the 2 plants, but temps are dropping and time will tell. Chopped them up, added 2.5% salt by weight, a dash of lactobacillus starter culture, placed the mash in jars, topped them off with 2.5% salt brine and added glass weights and fermentation locks. Once the fermentation settles down I'll transfer it all into a half gallon jar and leave it alone for a few months. In total, this makes right over a gallon of peppers fermenting from these two plants this year. Tabasco hot sauce is in the cards - probably sometime in the Spring. [Chopped](https://poal.co/static/images/96070703434b6334.jpg) [Starter](https://poal.co/static/images/ec6c6868486861d3.jpg) [Jarred](https://poal.co/static/images/6668c8a9292b27cd.jpg)
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[–] • 1 pt

super hot cinnamon candy tomorrow!

Most chile heads are friggin' insane anyways - glad ta meetcha!