วีดีโอ

Oh no! Probably not the flavour addition you were looking for.

One day, I'll be able to afford a vitamix! 👍

Thanks! 😊

@@AdventuresInSnacking I wish my cheese pulls were that good

@@saturncool5140 it's all about the right cheese, at the right temperature, and a little technique 👌

@@AdventuresInSnacking Thanks for the tips! I’ll try better next time 🤞

This was an interesting experiment. I would recommend just using it to enhance flavours. Using it to ferment seems a little over the top from my experiments 😊

Cool! I like to grow my own too. I sometimes ferment long if it's all similar produce, like all pappers. I wasn't sure how the tomato and coriander would go in a longer ferment. Glad you got something out of the video! 😊

Good tip! Thanks for sharing 👍

That was actually my main inspiration for making this video! I've always wanted to try it 😊👍

Lol, he is like a little chewy! 🐕 Far more talented than me.

If I remember my high school science correctly (and I probably dont), I think pure sodium would be a little too explodey 💣

@@AdventuresInSnacking yeah. And toxic. I was joking. But, on a serious note, I wonder if you can use potassium chloride. It’s an edible salt. And better for blood pressure (which I have to be careful of due to a stroke). Basically, is it the sodium, or the salinity, that matters? Would any electrolyte solution work? 🤷

@timtyndall4025 all very good questions. I don't really know what it is about salts that inhibits spoilage and allows for clean fermentation. This was just an experiment to see if msg would work, which it seemed to. It stands to reason that other salts would work too, but I would need to experiment to find out. Or find someone who has actually studied this stuff properly 😊

Nice one! 😊. I can generally pronounce it, but it's an easy one to fumble when recording.

I might give that a go. Thanks for the idea!

Thanks for that suggestion. 👍 it's an excellent tip. I have a small square of rubber drawer lining that keeps my board still, but I frequently forget to use it. Thanks for the reminder 😊

Great insight, thanks! I guess you can adjust the texture to your own preference. I can see how a chunkier texture could be really satisfying 😊

Thanks for the extra information. Yes, this was very much an experiment to see what would happen. The ferment showed all the normal signs of a healthy lacto ferment, the ph dropped nicely, and no signs of spoilage. I intentionally kept the fermentation short as I wasn't sure how it would behave.

Totally. As I mention in the end of the video, I think sticking with regular sea salt for the fermentation and just adding some MGS to taste at the end would be a much more sensible approach.

Yeah, Beets are weird, but they work 😊. Sweet tangy and earthy. Tasty cheese is basically cheddar 👍

Cheers 😊. Sometimes, it seems like I forget how to talk once I hit the record button.

@@AdventuresInSnacking I think you do a phenomenal job. All your videos feel very well put together and the occasional slip up feels more humanizing while inje ting some extra humor into the video

Thanks! I really appreciate the feedback :)

Very true. Im a big fan of kenji and use his methods all the time. The sodium citrate is a bit of a cheat code. The concentrated milk has emulsifying properties too and can get great results 👍

I'm glad you agree! 😊

I have never had an issue with beef or egg yolks, and I have a pretty sensitive digestive system. I'm pretty sure those guidelines are for people who don't know what they are doing.

@@TalentlessCooking you're probably right. 👍

Yes. It's too much.

Ooh, that's a good idea! 👍 I've not played around with that ingredient before 😊

That's what I was trying to test with this experiment 👍. I don't know enough microbiology to be able to say that it definitely does, but in this experiment, I used only msg, and it seemed to ferment like a normal salt ferment, so it seems like it does a similar job. From this one experiment, anyway.

​@@AdventuresInSnacking "Improperly fermented food can even become home to Clostridium botulinum, the bacterium whose excreted toxins cause the deadly paralytic disease botulism" "Keep in mind‎ You cannot see, smell, or taste the toxin that causes botulism" So my conclusion is that one should not ferment with less than 2% salt per weight unless you have lab equipment to test toxins from invisible bacteria like Clostridium Botulinum.

Good luck with the harvest! I think my main takeaway from this experiment was that a regular salt ferment followed by adding some msg to taste would have been better, but feel free to experiment yourself. Freezing instead of cooking might work. I find that cooking rounds out the flavours more than dulling it, but that's just me. It also stops the fermentation so you don't get fizzy sauce.😊

😁 That trick has served me well over the years! 👍

What could possibly go wrong? Lol

Yeah, it's a weird one. It's more of an experiment than a recipe 😊

I'm not sure that would work. I'll do some research on it, though. I'm not sure that it will have the same effect of making an environment that suppresses bad bacteria, but let's lacto bacteria thrive. I'm happy to be proven wrong though😊

@@AdventuresInSnacking i ve googled the thing . And for baking in can help make the fermentation last longer cause it neutralize the acids , so yeast can work longer . Can it work for this type of fermentation?? 🤞. Let s ask scientific friends or do it ( there is no try)

I try to. This video has got more views than my usual uploads, so it's been hard to keep up. If someone has taken the time to leave a comment, I think it's nice to reply if I can. 😊

@@AdventuresInSnacking you get a sub from me then man. I appreciate your time, and your quality of uploads. Thank you for respecting your viewers.

@@leecsaszar4575 thanks! I put in a lot of effort to get the best quality I'm able to. 😊 I'm glad it's appreciated 👍

Yes, peppers are very healthy. I've read they have many other health benefits too 👍

I was tempted by bonito flakes. I didn't know enough about the food safety of using them in this way. It's probably fine, but I wanted to play it safe. 😊

Cheers!, I try to get the best production quality I can, with some very basic equipment and no real training. It's a lot of effort but very satisfying. I appreciate the sub!, the channel has really started picking up lately. Hopefully more growth to come. Stay tuned...

I am happy to be your puppy image supplier 😊. My next video will feature a guest appearance from my own puppy 🐶. Well, he's 3, so not technically a puppy, but he's a very good boy.

@@AdventuresInSnacking looking forward to that brother.

Yeah, i love a good fermented saurkraut or kimchi, but you're not going to get much probiotics from hot sauce. This was only a quick ferment, too, so there's a bit of funk but it hasn't really had a chance to fully develop complex probiotics.

Lol, it does 😊, but filming makes everything take way longer, and the scale resets. I need to write it down before it disappears and then do the maths.