THE TRAINWRECK. Brought to you by thcfarrmer…..

[PlumberSoCal2]

For food grade buckets visit your local donut shops. Many give them away or charge a nominal amount like a buck each

 

[BearWater]

For food grade buckets visit your local donut shops. Many give them away or charge a nominal amount like a buck each

Genius!!!

 

[PlumberSoCal2]

Broke open the GMO today

Straight

 

[BB22]

For food grade buckets visit your local donut shops. Many give them away or charge a nominal amount like a buck each

If you live near a Firehouse Sub Shop they sell food grade 5 gallon buckets for a couple $

 

[Putthataway]

Are they still food grade buckets after you take a drill to them?

 

[PlumberSoCal2]

Are they still food grade buckets after you take a drill to them?

Good question. I would assume so, I don't think it's a coating just the plastics used that won't react with the contents but probably be a good Google question

 

[PlumberSoCal2]

Making my fermented hot sauce today

Peppers, onion and garlic soaked the past week in a brine solution and today got blended

I may get a spoon

 

[Putthataway]

Good question. I would assume so, I don't think it's a coating just the plastics used that won't react with the contents but probably be a good Google question

I don’t goggles. They are the enemy.

 

[BearWater]

Are they still food grade buckets after you take a drill to them?

Im going to say yes they are. It’s the releasing agents they use when manufacturing, the non food grade buckets are made with toxic chemicals that will come off the bucket. And the stuff in food grade is “safe and non-toxic” - google

 

[PlumberSoCal2]

I don’t goggles. They are the enemy.

True story, they try and hide a lot of info. Weird, for a "search" engine. DuckDuckGo?

Please visit wikiHow directly

I haven't read it yet but I'll get to it in a bit

 

[Zill]

Making my fermented hot sauce today
View attachment 2199921
Peppers, onion and garlic soaked the past week in a brine solution and today got blended
View attachment 2199920
I may get a spoon

Hey Plumber,

After you blend and mix where and for how long do you ferment? Do you add yeast or just the spores coating the veggies?

Z.

 

[Zill]

I see it now. Hold it in a brine for week. How much salt to make that brine?

 

[cannafarmer420]

Broke open the GMO today
View attachment 2199873
Straight

I've got some herbies GMO and herbies black widow that I am running next most likely

 

[PlumberSoCal2]

Hey Plumber,

After you blend and mix where and for how long do you ferment? Do you add yeast or just the spores coating the veggies?

Z.

No yeast, this is an anaerobic lactose fermentation in a brine solution. You've got to keep the produce under the liquid or it will mold, I've seen it and ruined a whole lot of potential green sauce. This turns it into a probiotic sauce with multiple health benefits besides tasting incredible and it will last longer now in the fridge, 6 months (if it lasts a couple weeks I'll be surprised) compared to cooking the sauce to combine which will last about 3 months. For me it's the taste. Some of the faves are made this way. Home made you know what's in it

 

[JaBy]

JayBy

Let’s see the entire plant.

at this point i'm winding down. not sure if i want to bother taking more pictures. hairs are becoming prominently red, they are increasing in trichomes. planning to have them down within a week. gave them mild amounts of coffee and it appears to have reversed the yellowing to a small degree which should suffice until i harvest.

 

[PlumberSoCal2]

I see it now. Hold it in a brine for week. How much salt to make that brine?

1 lb peppers cut up
2 C water (enough to cover)
1 Tbl picking salt
2 garlic cloves
Cover 2-5 days
Drain produce from brine
Blend using 2 C brine water & 2 Tbl white vinegar & 1/4 tsp xanthan gum until smooth. Bottle, refrigerate and enjoy as long as it lasts.

You can taylor make this to fit your spice preference. For hotter use more serranos. Dial it in and you'll never buy bottled sauce again

 

[PlumberSoCal2]

Plants are getting fertigated

8am, 11am, 2pm 5pm. Damn it's hawt today

The West side. I'm using 7 of the 8 2x2' areas and will need the last one soon enough I'm almost outta space story of every growers life

 

[Beachbumm]

 

[PlumberSoCal2]

 

[Zill]

1 lb peppers cut up
2 C water (enough to cover)
1 Tbl picking salt
2 garlic cloves
Cover 2-5 days
Drain produce from brine
Blend using 2 C brine water & 2 Tbl white vinegar & 1/4 tsp xanthan gum until smooth. Bottle, refrigerate and enjoy as long as it lasts.

You can taylor make this to fit your spice preference. For hotter use more serranos. Dial it in and you'll never buy bottled sauce again

Plumber,

Thanks so much, you rock!

Do you enjoy park spare ribs? I’ll share my recipe. Sort of to reciprocate.