????ATTENTION ATTENTION my author meetings in November and December (all admission free): November 22, Friday, 6:00 p.m. Public Library in Szubin, Kuyavian-Pomeranian Voivodeship November 24, Sunday, 5:00 p.m. at the Tajne Szkoly bookstore on Długa Street in Gdańsk, hosted by Jacek Naliwajek November 26, Tuesday Cyprian Kamil Norwid Municipal Public Library in Bolesławiec December 7, Saturday at 5:00 p.m. at the Potocki Palace on the Main Market Square in Krakow (room above the bookstore), hosted by Beata Czajkowska ???????? Find more inspiration in my books. You can buy copies with my dedication here https://allegro.pl/uzytkownik/kitty908 Fermented chili peppers 2 in 1, i.e. Tabasco sauce and a hot, thick sriracha sauce for everything :-) Ingredients: 1 kg chili and sweet peppers (e.g. red Jalapeno in half with a red sweet pepper, e.g. Alexander variety, but it's worth experimenting with different varieties) 9 cloves of garlic 1 tablespoon of sea salt 6 tablespoons of wine vinegar Preparation: Wash the peppers and cut off their stems. If you want the sauce not to be devilishly hot - you can also get rid of the seeds. Now it's worth dividing all the ingredients evenly in half (so as not to overload the blender) and throw them into the blender: peppers, garlic, salt. Grind everything for 2 minutes - the mixture should become liquid with a bit of foam on top, then pour into clean glass jars (500 to 900 ml in size) - never into plastic. Cover the jars with a piece of kitchen paper and press with a rubber band. Put them in a cool, dark place for about 2-4 days. After this time, you will notice that the liquid collects at the bottom of the jar, and the thick sauce at the top. The thick part should have bubbles in it, which will indicate the fermentation processes taking place in it. Then leave the jars for another 4 to 7 days, so in total you give them up to 2 weeks to ferment - the sauce should be tasted, the taste of course depends on the length of fermentation. Then strain the sauce from the jars through a fine sieve and you will get 2 products: a liquid Tabasco-style sauce and a hot, thick Sriracha pepper sauce. Now add 3 teaspoons of wine vinegar to each and mix well. To make the thick sauce more silky, you can mix it again in a blender. It is worth pouring both sauces into smaller jars or bottles, sealing them well and storing them in the fridge. You can leave the sriracha sauce for 4 months, and Tabasco for a looooong time. Enjoy :-) Hot pepper jam (Sweet Chilli Jam) - you can find the recipe here: http://naogrodowej.pl/dzem-z-paprycze... ???????????? Fruit bushes and trees: ???? https://kasiabellinghamsklep.pl/kateg... Interesting information: The Costela apple tree with a bare root is on the Antonówka rootstock, and Złota Reneta and Koksa are on M26, a medium-dwarf rootstock (like the one in my orchard). Trees on the M26 rootstock are also suitable for growing on fences like I have around my orchard. Don't forget to subscribe to my channel so you don't miss out on more inspiring videos! ???? I invite you to watch! Thank you for all the comments???? likes ???? and subs???? Kasia BELLINGHAM GARDEN ???????????? Become a PATRON and support Bellingham Garden on patronite.pl ???? https://patronite.pl/ogrodbellingham ???????????? Listen to my podcasts Naturally about Gardens and live shows here: ????PODCAST: https://naturalnie-o-ogrodach.simplec... And also on other mobile applications e.g. You Tube or Spotify ???????????? And if you have any questions, then: ???? Every Monday at 8pm I invite you to LIVE here: / natury-o-ogrodach-803749476630224 ???????????? ???? Visit me on LINK TREE https://linktr.ee/katarzynabellingham