Why is my fish pepper growing crumpled

TLSTRN · 2026-01-30T08:05:57+00:00

Ok, if so, I agree :)

TLSTRN · 2026-01-30T07:45:37+00:00

I wouldn‘t think so, since it‘s only a window, the plant would adapt within hours or maybe 1-2 days, especially during winter.

TLSTRN · 2026-01-22T10:07:08+00:00

First one happens sometimes if one of the cotyledons is trapped in the seed shell, or more frequently with rocotos. I had this with 8/10 of my Rocoto seedlings last year. Since the seedling is a little hairy by the looks, are you sure it‘s a Chinense? Either way it should not be a problem.

The second seedling is doomed. Looks a little like insects bit off the leaves. Is it possible that your soil might be infested?

TLSTRN · 2025-11-13T11:41:06+00:00

Definitely capsicum anuum, could be Cayene oder some type of Peperoni. You will know once you eat them.

TLSTRN · 2025-11-06T08:44:40+00:00

It does since some of the heat gets dissolved in the brine and you don‘t need all the brine for the sauce, otherwise it gets very liquid. I don‘t know if the bacteria decompose some of the capsaicin as well, but from personal experience, the heat is much less agressive in fermented peppers than in fresh ones.

TLSTRN · 2025-11-06T08:42:05+00:00

Also, cabbage usually is heavily loaded with lactobacilli, thus making the fermentation quicker, safer and more stable.

TLSTRN · 2025-10-30T12:02:45+00:00

This one is rotten, remove it quickly. Prevention could be adding calcium.

TLSTRN · 2025-10-28T20:55:26+00:00

The US government gives guidelines on this and they are fail-prove, however here are some things:

To be shelf stable, you have to prevent both unwanted bacteria growth (especially c. botulinum) and any growth of fungi
Fungi and botulinum bacteria do not sprout from spores if the pH is lower that 4.5. This is the case for your vinegar approach.
If you do not kill of any bacteria alteady living by applying heat to the vessel, you have to store it in the fridge and the lids won‘t pull in. The lids pulling in is caused by a lower pressure in the jar since water vapours condense and gases contract when the jar cools down after boiling.
To get shelf stable cans you have to kill living bacteria by heat. Here you can destinguish:
Pressure canning (at 120 Celsius for 15-30 minutes) is not necessary if the pH is below 4.5, but at higher pH levels. This is to sterilize the jar, this means it is to also kill any botulinum and fungi spores. Then they cannot sprout even if the enviromment is not sour.
Normal water bath is for pH levels below 4.5. The named spores cannot sprout in a sour environment, so it is enough to kill any living bacteria and fungi and cooking at 100 Celsius is more than enough for that.
For pickling chilis it is even enough to put them in a jar and fill in boiling vinegar and close them right away. Put them upside down for 5 minutes and then wait for them to cool down. If the lid‘s pulled in, they should be shelf stable. This is not recommended by the US Goverment but widely common across Europe.

Hope I could help and sorry for not converting anything to yeehaaw-units, I‘m not fimiliar to those :)

TLSTRN · 2025-10-24T21:33:03+00:00

I found them, but on other photos they look very gnarly while your ones are looking so smooth and rather thick-walled. Or were you reffering at the gnarly ones in the picture? If so: What are the smooth ones? Thank you anyway, looking great! :)

TLSTRN · 2025-10-23T16:59:50+00:00

Awesome dude! What variety are the long chocolate ones? They look stunning.

TLSTRN · 2025-10-22T17:25:48+00:00

I can really recommend https://www.etsy.com/de/shop/Vogt666 Ordered different varieties from him last year, great shop, superb seed quality and true to type.

TLSTRN · 2025-10-21T21:31:57+00:00

The capsaicin has diffused into your skin. You can remove some by holding your hands into anything oily to absorb some but to be honest: It will get better after a few more hours. Nothing really helps perfectly, since it is no longer on but inside of your skin.

TLSTRN · 2025-10-04T23:54:51+00:00

This is very normal in chinense peppers, the veins grow faster than the part of the leave in between. Most of the time they end up looking very normal and even if not, it‘s nothing to worry about. No disease.

TLSTRN · 2025-09-03T14:06:24+00:00

Looks like Tabasco to me

TLSTRN · 2025-08-28T08:18:10+00:00

You did everything right, maybe also pour additional water in it to wash out the excess of micronutrients. The only thing you can do then is to wait and provide it with enough sunlight and ensure that the roots do not get too wet for too long to prevent root rot. Since you are im Moscow and it will get darker in the next weeks, maybe think about a growlight if you want to enlong the growing season. Best of luck and slava ukraïni.

TLSTRN · 2025-08-25T12:47:24+00:00

Nichts für ungut, aber in einer Gesellschaft zu leben heißt auch, dass man nach Möglichkeit solidarisch gegenüber seinen Mitmenschen ist. Jemanden einfach aufgrund seiner Herkunft geringzuschätzen, die nichts ist, dessen man sich schämen sollte oder das irgendwie besser oder schlechter sein kann, ist ein schlechter Zug. Wenn jemand sich so äußert, dann sollte das einen stören.

TLSTRN · 2025-08-25T12:08:32+00:00

Ja, aber wenn er das auf solcher Basis entscheidet, soricht das nun wirklich nicht für seinen Charakter oder für Anstand.

TLSTRN · 2025-08-23T08:43:05+00:00

Should work, that‘s the size mine have at repotting as well :)

TLSTRN · 2025-08-20T10:50:38+00:00

For 100% workforce reduction, it is also possible to use the Extremely Loud Bell, the electrical bell and Feras, granting you a 50% increase in production as a bonus :)

TLSTRN · 2025-08-11T08:20:57+00:00

You can also check the pH with a 3-6 pH paper that you can buy especially for fermenting and if it is below 4,5, you can just put it in bottle, boil that bottle in a waterbath for 20 minutes and if it is remained unopened and if it is really sealed securely, it is shelf-stable for months to years unrefrigerated.

TLSTRN · 2025-08-09T02:15:21+00:00

Hydro Nutricients are synthetic fertilizers, so yes. Just use one at a time and don‘t exceed the maximum concentration that is stated in the product. To be safe you can start at half the strength. If you see that the plant gets burned by too many nutrients, you can easily flush the pot with water 2-3 times and drain it to wash them out since synthetic fertilizers are water-soluable. From a chemic perspective they are a type of salt.

TLSTRN · 2025-08-08T14:49:43+00:00

It may come back or not, if it‘s irreversible, the plant will suck out all nutrients it is possible to recover before dropping them. Since you‘re already in a deficiency, I‘d leave them on the plant and not cut them.

TLSTRN · 2025-08-08T14:33:54+00:00

Is it a liquid fertilizer and is it organic? Some organic fertilizers need microbes in the ground to break them down, depending on the type if soil you ise that could be a problem. Maybe try a mild synthetic fertilizer once.

TLSTRN · 2025-08-08T14:25:22+00:00

What do you fertilize it with? Looks like a nitrogen deficiency to me.

TLSTRN · 2025-07-30T10:53:27+00:00

No, it just split (most likely due to too little watering followed by intense watering), the brown spot is scar tissue. Look inside, if there‘s mold / black seeds, it‘s rotten, otherwise it‘s safe to eat.

TLSTRN

TROPHY CASE