Fermentation at it's finest. Fermented pepper mash will bring so much flavor to any dish that you want to spice up. 930 grams hot peppers. I used Habanero, jalapeño and shishito peppers. 30 grams fresh garlic and 30 grams real salt. Can NOT contain iodine. I used kosher. Blend all ingredients into a mash. I ferment using a vacume seal bag. You can use a weighted jar or vacuum pickler spout. Ferment for 1 to 3 months. If you prefer a hot sauce after fermented put thru a blender and strain. Eating

Planting vegetables like these pepper plants work very well in larger containers. I have grown various bell peppers and spicy peppers as well as Shishito peppers quite successfully. I’ve had such a huge response to my gardening content that I’ve gone through my archives and am reposting some of the videos from my garden from past seasons. This was from May of last year. Hopefully you can see that I’m just filling the bottom inch or so of the pot with mulch. I have been told by a couple of garden