Quote Originally Posted by driver View Post
I just started this early this morning. I think I'm going to add limes and a bit of chili peppers to the secondary. This is my first time. I hope it turns out well. Thanks to everyone here and to Jack Spirko for the inspiration.

I also have some jars of fermented radishes, sauerkraut and a jar of curry kraut going.


I like those airlock jar lids. We've made kimchee a few times but simply covered with cloth. The airlocks are better. Where did you find the grommeted jar lids?

A caution about using chili peppers: a little bit goes a long ways and you can quickly ruin a batch. I recently used half of a small jalapeno in a 1.75 bottle of tequila to infuse a little bite and flavor. It did the job in 2-3 days so I pulled the chili out. It continued to increase in scoville units and I had to dilute with more tequila to make it right. But, it was goood! I'm starting another batch this weekend with a half jalapeno for 1 or 2 days. Jalapeno tequila caliente!

A few years ago I made a 10 gal. batch of jalapeno apple wine. I was very conservative with the pepper, used only a small one. I pressed early to remove the jalapeno and pulp. It turned out just right with a little bite and jalapeno flavor. My Mexican orchard workers loved it.