The last of the chili peppers went into the Excalibur this morning, with one tray of jalapenos. I have about three more trays-worth and the hot peppers are done. Since the guest room/root cellar is also my drying room, I had to move the potatoes, garlic and curtido to a cooler spot. I decided to try it - it's been fermenting for a couple of weeks. It still had a nice crunch, so I capped up the smaller jar and put it in the fridge. It is a spicy sauerkraut type condiment. I really like it and can sit it paired with all kinds of things. The larger jar will continue to ferment for another week or so both for more probiotic content and because I have no room in the fridge!