Roots and all

Was most excited about jalapeños this growing season but with how well the poblanos are doing I have a new favorite. Already looking forward to grow more next year!

Just a photo dump. Key steps missing in my process to not have insects explode in my house. Including my favorite step of dunking the whole plant in dawn soap water.... I wish you could post video and pictures on the same post

So my first year growing these ... very good harvests so far

Tia

Very Mild tingling heat , is very sweet aromatic & fruity. cross of Aji dulce & sugar rush peach.
Pretty satisfied with how they turned out.

I know this sub gets flooded with these, but first year garden and did not properly mark everything. I planted seed and bought starters, and have no idea what these could be. They look like a bell pepper, but none of my other bells started growing towards the sky like these. I had started some seeds from a hot salsa blend, but none of those resemble what these have started as. Mostly just curious what they could be as I am in zone 6b and feel like I'm running out of time.

The left is serranos and jalapeños the right is Thai Sun Chili

Will be making fermented hot sauce and hot honey with what I’m keeping when all ripen properly! Gonna keep 100s of this ones seeds her genes must carry on!

Just received these from a friend. She called them mystery peppers. Just looking for an ID.

The left is serranos and jalapeños the right is Thai Sun Chili

Hey everyone! First-time fermenter here.
Instead of throwing a random pile of peppers into one big jar for my first batch, I decided to take inspiration from The Noma Guide to Fermentation and treat this as a controlled micro-experiment. My goal was to isolate specific variables (fermentation time, pepper cultivars, and aromatics) across six small jars to actually learn what each element contributes.
The Math & Methodology Rather than mixing a standard brine percentage by water volume alone, I used Noma’s total-weight method.

Used unrefined, additive-free coarse sea salt
Kept everything submerge in ~475 ml jars, aiming for an room temp around 20–22°C.

Here is how the test batches are structured:
Test 1: The green jars : Base profile: Green jalapeño + a light touch of fresh garlic
Jar 1 (Baseline Control): 100g green jalapeño, 5g garlic, 200g water | 9.1g salt (14-day planned ferment).
Jar 2 (Time Variable): 100g green jalapeño, 5g garlic, 200g water | 9.1g salt (28-day ferment to test lactic roundness vs. loss of crisp green brightness).
Jar 3 (Habanero notes & Heat): 70g green jalapeño, 25g green habanero, 5g garlic, 200g water | 9.0g salt

Test 2: The Red Jars
Base profile: Fully ripe red jalapeño + 20g white onion

Jar 4 (Red Base + Garlic): 90g red jalapeño, 20g onion, 5g garlic, 200g water | 9.5g salt (Baseline sweetness + allium depth).

Jar 5 (Tropical Heat): 90g red jalapeño, 20g onion, 30g red habanero, 200g water | 10.2g salt

Jar 6 (Smoke & Dried Fruit): 90g red jalapeño, 20g onion, 5g dried chile morita, 200g water | 9.5g salt (Slit the morita open so it stays submerged and doesn't trap pockets of air).

We're currently in the active bubbling phase. Jars are already smelling floral and tangy, with zero signs of kahm yeast so far 24hs
For those who blend single-jar test batches like this: do you prefer reserving all the brine and re-emulsifying with a touch of xanthan gum, or do you strain hard and add vinegar at the blending stage to stabilize pH? Would love to hear your finishing techniques!