Hello Gardener Scott. Although I have been making Fermented Hot Sauce for the past 50 y. I find THIS Blog to be one of the Clearest Explanations and Recipes Ever. 💜💜💜 AuntieEllen
Glad to see you figured out how to grow peppers. You told me 3 years ago you don't grow them because they don;t do well in your area. They are a wonderful food to grow!
I've been making mango habanero sauce from my garden habanero peppers for about a year. There are a number of recipes out there, but I ended up creating a combination. The basic ingredients include mango, onion, carrots, red bell pepper, garlic, habenero peppers, sugar, and vinegar. It takes about an hour to make and lasts me several months. I highly recommend it. Thanks for posting yours!
I've heard about adding carrots to help thicken. Suppose to be a good flavor and add some extra nutrients. Haven't done it myself. But figured I'd get some responses if I posted about it.
Love this all-in-one video of different styles. I've done the chunky version; just used ziploc bag of water for my weight, waited over 4 weeks, then blended till fine. Did add a touch of vinegar to thin.
If not for your video i would have never learned of the lids and springs that True Leaf Market sells. Thank you!!! I love making my own hot sauces and always fight with weighing down my ingredients.
Thanks for the great video! My favorite recipe is scotch bonnet peppers, some scallions, thyme and ground mustard seed, fermented slow and long. I use mostly brine and a little vinegar to blend it up with. Bon appetit!
@@dustyflats3832 very nice! Yes, I do refrigerate and the shelf life has been a little over a year, at least that's as long as any batch has lasted before used up. Never had to throw any away.
Great video. I have been making hot sauce now for several years, but was always intimidated by the whole fermenting process. You have removed all of that intimidation! This year, I will def be doing this. I have several jalapeño plants, one cayenne, and a variety of other hot pepper plants in my garden. I am anxious to try some different blends. I have some hot Thai peppers that I have grown before. I know they are super hot. I will probably make one batch that I can’t eat, but some of my friends have a very high tolerance for heat. This will make great gifts. Again, thank you, thank you!
Wearing gloves while working with chilis is like using condoms. It feels kind of weird and you lose sensitivity, but you’re also way less likely to develop a burning sensation later on.
Thanks for this video, was just going to make some freeze dried cherry tomatoes, pepper slices, onion and eggs. Then put them together in a jar for a gift. Omelette in a jar!
Thanks for this excellent video! I really enjoy your preservation videos because I always has an abundance and need to learn more ways to extent the use. I will definitely be making some pepper sauce this year.
This is my second comment on your video. I will definitely be trying your recipes in this video. But also I want to share one of my recipes: Ferment red fresnos, red bell pepper, and red Carolina reapers at 22c for two weeks using 2.2% salt by weight. This is a mash and not a brine ferment. Weigh the mash after ferment, add 6% acidity high quality Italian white wine vinegar, 30% of the mash weight. Put back in the mason jar with a sealed lid and shake every day for four to six months. Be sure to release the gas every dat until the ferment stops. Strain out all the solids and add xantham gum to thicken it if needed. Bottle it and share it with friends who will think you're some kind of god for having created such a great tasting hot sauce.
"Touch your eyes and other body parts...." got me rolling on the floor. Been there! Even after washing my hands, I was in a world of hurt for more than 30 minutes. I believed I was being so careful, but nope! That oil is not easy to wash off, but sure seems to transfer to other areas pretty easily.
Really helpful video! I'm planning on making a hot sauce that takes advantage of a clear lower sodium soy sauce instead of vinegar. Any tips you can offer would be largely appreciated :)
I am a lucky man today, this is what I have been looking for. A very good, simple and clear explanation about pepper 🌶 fermentation. Thank you so much sir. My question is as follows. Can we use lemon 🍋 juice instead of vinegar? Does it have the same effect? Can we make brine using lemon juice instead of water? I will appreciate please.
Yes, lemon juice can be an acidic option. It has the same effect as vinegar but different flavor. It will disrupt the pH of brine so water is better for that.
very informative and well put together video,, i did just have one question though,, if the lactic acid is creates an acidic environment why would you need to heat the hotsauce with vinegar to make it shelf stable? and why are you bottling the green sauce without doing that method, appreciate your time thanks again
I watched your planting hot peppers video from January and was hoping to see your plants as an update - will you show us how your super hot pepper plants are doing this year? Are they all in the greenhouse? I like this video as well. I started fermenting last year and my best result was fermented green tomato with dill and garlic - better than cucumber dills with a pastrami sandwich.
I am planning an update video and regularly film the progress. Most of them are in the greenhouse, but I have a few outside so I can compare the results and include that in a video.
i ordered some reapers this week. it was 50 grams for 7 euros or 500 grams for 15. the choice was easy, but apperently 500 grams of reapers is a literal box full. i have to make sauce before they go bad 😅
Hello first i want to say, i love your video! Second, my question is how long do each of these hot suaces last in the refrigerator? Also at room temperature?
They last for months in the refrigerator. They can last for many weeks at room temperature but he flavor is more likely to change with residual fermentation.
Thank you so much for the great tutorial. After watching your video, I started 4 batches of peppers. I'm curious though - do the fermenting peppers need to be kept in the dark, like under a towel, or does it not make a difference?
Sterilizing the bottles is a good idea. The vinegar sauces are more stable than fermented. The fermented sauce will change flavor if not in the refrigerator.
Seeds and some of my small peppers and cut peppers are floating above my glass weight. Do I need to open the system up and scoop those out periodically so they don't get moldy?
Two newbie questions: 1) Is it safe to assume no water canning is required for either the two vinegar-based sauces or the non-vinegar based ones? 2) At what phase of during the process can you add other ingredients, such as garlic, onion, etc?
Yes, canning is not needed with the low pH sauces. The fermented one can be as acidic as the vinegar. The flavor will change depending on when you add other ingredients. You can add them early or late in the processing.
1. Can you ferment other things like pineapple and garlic with the peppers? 2. Can you add sweetener, truffle oil, or other ingredients to the post-fermented blend and have it still last a year in the fridge? Would you have to boil the post-fermented peppers for this approach?
Yes, other fruits and vegetables can be fermented. Other ingredients can be added after fermentation to make a sauce you like. The specific ingredients will affect how long it lasts in the refrigerator. Boiling or Pasteurizing should help it last longer.
Need help... we followed your recipe and perhaps left the fermentation too long - after 18 days we were at PH 5.2... we used a 3.5% brine too. any recommendations? and GREAT VIDEOS!
If something stops or inhibits the fermentation, the lactic acid development is affected. Excessive heat or cold can hinder fermentation. If left too long it is possible for microorganisms to consume acids once nutrients are consumed.
Gardener Scott, I just made my first batch of hot suace using your first method, I did notice after bottling that the hot sauce seems to separate and the vinegar seems to stay at the top. If I shake it up it goes back to being one color. Is this normal or did I make a mistake along the way? Thanks!!
Im wondering if you used a food mill to separate the sauce from seed n skins. I use one with my tomatoes and it takes so much less time then drip methods. But then there may be a reason you do it this way. Let me know if there is. Learned so much with this video.
@@GardenerScott I got mine on line for less than 20 . Wal-Mart or Amazon. Don't remember which. It's hand crank and comes with 3 disk on different sized and all. Going to try your recipe. Excited to try them. Thanks for all of your time too.
I have my mom’s old “stainless steel” one that she used for years. After all that acid, I am afraid that I have to treat it almost like a griddle to keep the rust to a minimum. But I still use it, maybe that iron will keep my blood strong, lol.
@@GardenerScott Great! The aphids in my grow room wiped out all my dill,☹. But to my pleasant surprise, I had more volunteer dill than I knew what to do with. I have a ton of frozen dill stuck away. Stay Well!!!
What makes “Louisiana Hot Sauce” so good ? What were they missing this year to prevent them from making their famous hot sauce this year ? I can’t buy it anywhere, as they had a problem with a certain ingredient in their sauce ?
Here's the pH meter I used: amzn.to/48FpJoq The high acid makes it shelf stable but the taste will change as bacteria are still active. Pasteurizing or storing in the fridge help stabilize the flavor.
It's not necessary. The leftover brine will have a low pH and can affect the new fermentation. The bacteria for a new fermentation are already present and really don't need a jump start.
My question about the end of fermentation, is related to the fact that the pepper I am using is almost finishing but whenever I open the lid to enjoy some, I feel that fermentation process still on going. So when does it stops?
I froze my peppers while I tried to figure out my method... should I thaw before fermenting, or just put directly in the brine? Also any rules with adding different flavors...I noticed you just went with straight peppers or pepper/vinegar and didn't add any seasonings. Thanks for easing my anxiety with fermenting!
The freezing may affect the texture. Adding directly to the brine is probably better. Herbs and spices can be added in different combinations. I usually add onions and garlic, but wanted this video to just show the basics.
I was told metal isnt used for fermentation because the metals could leach into the food from the acidity??? I use the glass canning jars, the glass weight, and the silicon lid fermenting lid with a canning jar ring cover because the metal never touches the brine solution.... What kind of metal is the spring kind? Is it coated? Never saw one until this video ;o)
@@GardenerScottonly the version 2 got pasteurized, won't the version 1 and 3 keep fermenting and blow the bottle? Are they shelf stable because of the vinegar? Is it enough without cooking at all? Thanks
@@brunopoupado8584 Fermentation slows in time and less gas is produced so the danger of blowing the bottle diminishes greatly. The refrigerator virtually eliminates that possibility. The low pH makes it shelf stable, but the flavor can change in time. Vinegar does help it become shelf stable and stabilize the flavor.
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Idk why but I just trust this dude. So likeable and is so well-spoken.
Don't trust him! He's poisoning us all!!! 😂
Hello Gardener Scott. Although I have been making Fermented Hot Sauce for the past 50 y. I find THIS Blog to be one of the Clearest Explanations and Recipes Ever. 💜💜💜 AuntieEllen
Indeed!.
I've been waiting for a master gardener to start making recipe videos. I'm so glad you made this one and I can't wait to try it!
I got my first batch started. This is the best video on the tube!
Glad to see you figured out how to grow peppers. You told me 3 years ago you don't grow them because they don;t do well in your area. They are a wonderful food to grow!
I've been making mango habanero sauce from my garden habanero peppers for about a year. There are a number of recipes out there, but I ended up creating a combination. The basic ingredients include mango, onion, carrots, red bell pepper, garlic, habenero peppers, sugar, and vinegar. It takes about an hour to make and lasts me several months. I highly recommend it. Thanks for posting yours!
Would you care to elaborate on the recipe a little more please?
mango habanero is the best!
I just found you now. Loved your presentation. I’m now a fan! Thank you.
Thank you!
I've heard about adding carrots to help thicken. Suppose to be a good flavor and add some extra nutrients. Haven't done it myself. But figured I'd get some responses if I posted about it.
Great timing. I was wondering what to do with so many peppers 🌶️
Scott ' thank you for the simple and clear way you explain your videos' many blessings to you sir
Thank you. I already know how to do this, but you have produced an exemplirary example of how to teach. I say that as a professional teacher.
Love this all-in-one video of different styles. I've done the chunky version; just used ziploc bag of water for my weight, waited over 4 weeks, then blended till fine. Did add a touch of vinegar to thin.
My tobasco peppers are almost ready to harvest. I’ll be trying this 👍🏼
Great tutorial/explanations! Thank you for your time.
Excellent tutorial! I have two massive batches of cayenne peppers just getting ready to color up. I'll be ready when they are.
I'm going to go ahead and say thank you for a very informative video.
If not for your video i would have never learned of the lids and springs that True Leaf Market sells. Thank you!!! I love making my own hot sauces and always fight with weighing down my ingredients.
Thanks for the great video! My favorite recipe is scotch bonnet peppers, some scallions, thyme and ground mustard seed, fermented slow and long. I use mostly brine and a little vinegar to blend it up with. Bon appetit!
That sounds really good. Thanks!
Great idea. What is shelf life? Do you refrigerate?
I have the glass weights and made great kraut and we did refrigerate.
@@dustyflats3832 very nice! Yes, I do refrigerate and the shelf life has been a little over a year, at least that's as long as any batch has lasted before used up. Never had to throw any away.
It can keep for months in the refrigerator, but it's usually used by then.
This was a super helpful video! Thank you for taking the time to put this information out in such an easy to follow format.
Thank you Scott for that simple and clear recipe 😊😊😊😊
Great video. I have been making hot sauce now for several years, but was always intimidated by the whole fermenting process. You have removed all of that intimidation! This year, I will def be doing this. I have several jalapeño plants, one cayenne, and a variety of other hot pepper plants in my garden. I am anxious to try some different blends. I have some hot Thai peppers that I have grown before. I know they are super hot. I will probably make one batch that I can’t eat, but some of my friends have a very high tolerance for heat. This will make great gifts. Again, thank you, thank you!
Grew garden salsa peppers and didn’t realize they were as hot as they were until I touched my nose after cutting them.🌶️😂🔥
Wearing gloves while working with chilis is like using condoms. It feels kind of weird and you lose sensitivity, but you’re also way less likely to develop a burning sensation later on.
@@Glopdemon excellent advice
Yeah… I feel your pain! Embarrassingly, done that multiple times, hah. Possibly the best early detection that your recipe has got some zip to it? 😂
@@AK.Carcajou it was the 2 hours of burning fingertips for me. And I’d like to say I learned my lesson but I did it at least 3 times last year.😅
Thank you! I started to grow chili peppers just to make fermented hot sauce. I will use your recipe. 💜
Looks really good. Cheers, Scott! 👍🏻👍🏻✌️
Thanks for this video, was just going to make some freeze dried cherry tomatoes, pepper slices, onion and eggs. Then put them together in a jar for a gift. Omelette in a jar!
Thanks gardener Scott you are very good at what you do😁👍👍❤️
Thanks for sharing Scott. I'm going to do this with my pepper harvest this year.
This was so timely. I was just wondering what to do with all my peppers.
Thanks for this excellent video! I really enjoy your preservation videos because I always has an abundance and need to learn more ways to extent the use. I will definitely be making some pepper sauce this year.
This is my second comment on your video. I will definitely be trying your recipes in this video. But also I want to share one of my recipes:
Ferment red fresnos, red bell pepper, and red Carolina reapers at 22c for two weeks using 2.2% salt by weight. This is a mash and not a brine ferment.
Weigh the mash after ferment, add 6% acidity high quality Italian white wine vinegar, 30% of the mash weight.
Put back in the mason jar with a sealed lid and shake every day for four to six months. Be sure to release the gas every dat until the ferment stops.
Strain out all the solids and add xantham gum to thicken it if needed. Bottle it and share it with friends who will think you're some kind of god for having created such a great tasting hot sauce.
Your recipe looks great! I like a thinner sauce and may skip the Xantham gum but I'll definitely try it. Thanks!
That red color is incredible! Great work! This is my first year doing a lacto fermentation, you are a big help!
What a great video! Can't wait to try this!
Thank You so much for this video. I will be having a lot of hot peppers this year and always wanted to make my own sauce.
Excellent video! Thank you! Will make soon.
It’s like a pepper kimchi. I was wondering if this was a method that could be done.
Awesome content! 🌶️💚💚💚💚💚
"Touch your eyes and other body parts...." got me rolling on the floor. Been there! Even after washing my hands, I was in a world of hurt for more than 30 minutes. I believed I was being so careful, but nope! That oil is not easy to wash off, but sure seems to transfer to other areas pretty easily.
Really helpful video! I'm planning on making a hot sauce that takes advantage of a clear lower sodium soy sauce instead of vinegar. Any tips you can offer would be largely appreciated :)
I haven't made it that way, but it sounds like a good chance to experiment. Look for Szechuan sauce recipes that use soy sauce and peppers.
Thanks for the video ❤❤
I’m gonna try this!
I am a lucky man today, this is what I have been looking for. A very good, simple and clear explanation about pepper 🌶 fermentation. Thank you so much sir. My question is as follows. Can we use lemon 🍋 juice instead of vinegar? Does it have the same effect? Can we make brine using lemon juice instead of water? I will appreciate please.
Yes, lemon juice can be an acidic option. It has the same effect as vinegar but different flavor. It will disrupt the pH of brine so water is better for that.
I use a pickle pipe with a heavy crystal weight for my ferments but would like to try these springs you used. So far on day 4 of my ferments.
very informative and well put together video,, i did just have one question though,, if the lactic acid is creates an acidic environment why would you need to heat the hotsauce with vinegar to make it shelf stable? and why are you bottling the green sauce without doing that method, appreciate your time thanks again
It is just the difference between pickling and fermenting. I wanted a green sauce that didn't have the vinegar flavor.
I watched your planting hot peppers video from January and was hoping to see your plants as an update - will you show us how your super hot pepper plants are doing this year? Are they all in the greenhouse? I like this video as well. I started fermenting last year and my best result was fermented green tomato with dill and garlic - better than cucumber dills with a pastrami sandwich.
I am planning an update video and regularly film the progress. Most of them are in the greenhouse, but I have a few outside so I can compare the results and include that in a video.
Hi Scott did you manage to do the update video on your super hot Peppers?
and 1 more question - do you consider the end result shelf stable and pasteurized or should the results go in the fridge?
Excellent!
I use the rubber seal snap lid mason jars & fill to the top.
i ordered some reapers this week. it was 50 grams for 7 euros or 500 grams for 15. the choice was easy, but apperently 500 grams of reapers is a literal box full. i have to make sauce before they go bad 😅
Hello first i want to say, i love your video! Second, my question is how long do each of these hot suaces last in the refrigerator? Also at room temperature?
They last for months in the refrigerator. They can last for many weeks at room temperature but he flavor is more likely to change with residual fermentation.
Wow, the exact video I was looking for! Thank you Gardener Scott! Do you know how long the green sauce with no added vinegar will last in the fridge?
It should last 6 - 12 months with no problem, but the flavor does tend to change slightly as it ages.
5% is pretty high. Usually 2-3.5%, by total weight of the peppers and water, is the recommended salt ratio.
Thank you for this detailed process. Do you have a fermented recipe where you add other ingredients like garlic and onions
I don't have a specific recipe but I do add a few cloves to the peppers, let them ferment together, and then process together in a sauce.
Hi sir, would you please tell me when does fermentation stops?
My blood pressure drops by 10 points everytime this man starts talking haha. So zen
Thank you so much for the great tutorial. After watching your video, I started 4 batches of peppers. I'm curious though - do the fermenting peppers need to be kept in the dark, like under a towel, or does it not make a difference?
They don't need to be in the dark, but should be out of direct sunlight.
Thank You!@@GardenerScott
Gardener Scott, does fermented sauce (no vinegar) last as long as non-fermented with vinegar, and does the fermented kind require refrigeration?
They will last a similar time but the flavor will change with the fermented sauce over time. Refrigeration lessens that.
great video...I noticed you didn't mention sterilizing jars/tools/processer, is that because the PH is so low that it's not necessary?
The acidic environment can kill potentially harmful bacteria.
@@GardenerScott thanks for the quick response
Good video considering there is a siracha shortage currently!
Hi there first time hot sauce maker here.... Do the hot sauce bottles not need to be boiled? Are they shelf stable after filling?
Sterilizing the bottles is a good idea. The vinegar sauces are more stable than fermented. The fermented sauce will change flavor if not in the refrigerator.
Seeds and some of my small peppers and cut peppers are floating above my glass weight. Do I need to open the system up and scoop those out periodically so they don't get moldy?
Yes, scooping out floaters can reduce mold.
More preserving videos please!!!😝
Two newbie questions:
1) Is it safe to assume no water canning is required for either the two vinegar-based sauces or the non-vinegar based ones?
2) At what phase of during the process can you add other ingredients, such as garlic, onion, etc?
Yes, canning is not needed with the low pH sauces. The fermented one can be as acidic as the vinegar. The flavor will change depending on when you add other ingredients. You can add them early or late in the processing.
@@GardenerScott Thanks! I wasn't sure if by adding other ingredients if the fermentation process would interfere with things (for better or worse)
1. Can you ferment other things like pineapple and garlic with the peppers?
2. Can you add sweetener, truffle oil, or other ingredients to the post-fermented blend and have it still last a year in the fridge? Would you have to boil the post-fermented peppers for this approach?
Yes, other fruits and vegetables can be fermented. Other ingredients can be added after fermentation to make a sauce you like. The specific ingredients will affect how long it lasts in the refrigerator. Boiling or Pasteurizing should help it last longer.
Notes - brine = 3-5% salt
- 1000g water
- 30-50g salt
Need help... we followed your recipe and perhaps left the fermentation too long - after 18 days we were at PH 5.2... we used a 3.5% brine too. any recommendations? and GREAT VIDEOS!
If something stops or inhibits the fermentation, the lactic acid development is affected. Excessive heat or cold can hinder fermentation. If left too long it is possible for microorganisms to consume acids once nutrients are consumed.
I had bubbles only first 2 days, and from 3th to now (8th) - zero bubbles.. is it OK? Room temp 24-25C.
Can you make a fertilizer from the mulch of jams?
Gardener Scott, I just made my first batch of hot suace using your first method, I did notice after bottling that the hot sauce seems to separate and the vinegar seems to stay at the top. If I shake it up it goes back to being one color. Is this normal or did I make a mistake along the way? Thanks!!
That's normal. I just shake when I did it.
Im wondering if you used a food mill to separate the sauce from seed n skins. I use one with my tomatoes and it takes so much less time then drip methods. But then there may be a reason you do it this way. Let me know if there is. Learned so much with this video.
A food mill would great. I just don't have one.
@@GardenerScott I got mine on line for less than 20 . Wal-Mart or Amazon. Don't remember which. It's hand crank and comes with 3 disk on different sized and all. Going to try your recipe. Excited to try them. Thanks for all of your time too.
I just got one. Thanks for the suggestion.
I have my mom’s old “stainless steel” one that she used for years. After all that acid, I am afraid that I have to treat it almost like a griddle to keep the rust to a minimum. But I still use it, maybe that iron will keep my blood strong, lol.
@@GardenerScottI finally got one this year at cal ranch.
Do a video on making sweet pickles. Mine are finally producing, YEAH!!!
Will do. I have one planned for vinegar dill pickles first, but sweet pickles are on the list.
@@GardenerScott Great! The aphids in my grow room wiped out all my dill,☹. But to my pleasant surprise, I had more volunteer dill than I knew what to do with. I have a ton of frozen dill stuck away.
Stay Well!!!
What makes “Louisiana Hot Sauce” so good ? What were they missing this year to prevent them from making their famous hot sauce this year ? I can’t buy it anywhere, as they had a problem with a certain ingredient in their sauce ?
It is a vinegar-based sauce. I don't know why it's absent this year.
Would you mind sending a link to the ph meter that you are using.
Here's the pH meter I used: amzn.to/48FpJoq
The high acid makes it shelf stable but the taste will change as bacteria are still active. Pasteurizing or storing in the fridge help stabilize the flavor.
How long does the sauce last in the fridge?
At least six months. I’m still using it at a year.
I can wash the peppers prior to doing this right?
Absolutely.
Could the leftover brine be used to jump start fermentation on a new batch?
It's not necessary. The leftover brine will have a low pH and can affect the new fermentation. The bacteria for a new fermentation are already present and really don't need a jump start.
Can I use canned fruit from the store? Which includes limon acid???
You can use store fruit. Fermenting lemons and juice can mellow the flavor.
Scott sir' can you please inbox what website I can order my jars ' spring to hold the products for fermentation' thank you and many blessings
I got mine at the True Leaf Market site: www.pntrac.com/t/8-11415-242240-153185
My question about the end of fermentation, is related to the fact that the pepper I am using is almost finishing but whenever I open the lid to enjoy some, I feel that fermentation process still on going. So when does it stops?
It stops when all of the sugars are consumed and it stops when the temperature is cold, like in a refrigerator.
@@GardenerScott Thank you so much sir, You have been helpful to me.
I froze my peppers while I tried to figure out my method... should I thaw before fermenting, or just put directly in the brine? Also any rules with adding different flavors...I noticed you just went with straight peppers or pepper/vinegar and didn't add any seasonings. Thanks for easing my anxiety with fermenting!
The freezing may affect the texture. Adding directly to the brine is probably better. Herbs and spices can be added in different combinations. I usually add onions and garlic, but wanted this video to just show the basics.
You lose most of the good bacteria by frezzing so you can add culture back using whey
can you add garlic as you ferment?
Sure. It adds flavor and fermented garlic is delicious.
Do you these need to be kept in the fridge?
They don't, but they will last longer in the fridge and the flavor will change if left at room temperature.
So i brined my peppers for year. The peppers are still bright red the liquid is a bit cloudy. Is it still ok?
Possibly. If you can, check the pH. If it's still low, they're probably okay.
So is it shelf stable without being in the frig?
It is, but the flavor is more stable in the fridge.
Try putting your homemade (or not) mozzarella in your left over brine
How long will the bottled sauce keep?
It can keep for months in the refrigerator.
@@GardenerScott great Thank you. I will definitely be giving this a go. 👍
I was told metal isnt used for fermentation because the metals could leach into the food from the acidity??? I use the glass canning jars, the glass weight, and the silicon lid fermenting lid with a canning jar ring cover because the metal never touches the brine solution.... What kind of metal is the spring kind? Is it coated? Never saw one until this video ;o)
It's stainless steel. I haven't had any issues with it.
You know too fricken much!
I am not a fan of hot, hot sauce, but I should be able to do the same, in a milder version.
You are awesome! Stay Well!!!!
@@Yankeesista203 to you too!!! Going to make some sun tea with all the chamomile I have growing. Stay Well!!!
How long will each of those bottled recipes last on the shelf?
They can last months, with the vinegar version more stable.
@@GardenerScottonly the version 2 got pasteurized, won't the version 1 and 3 keep fermenting and blow the bottle? Are they shelf stable because of the vinegar? Is it enough without cooking at all? Thanks
@@brunopoupado8584 Fermentation slows in time and less gas is produced so the danger of blowing the bottle diminishes greatly. The refrigerator virtually eliminates that possibility. The low pH makes it shelf stable, but the flavor can change in time. Vinegar does help it become shelf stable and stabilize the flavor.
i just bring mine to boil in vinegar and skip fermenting lol. blend and bottle :D
3:01 ratio 3% to 5% canning & pickling salt to water, by weight
Fyi: There are multiple studies that show, that iodine does not affect the fermentation. 👍
What was the measurement of water to salt?
I usually use 3 grams of salt to 100 grams of water.
How to shelf stable the sauces? Bottle and let sit on shelf for months/years!
Adding vinegar will stabilize it.
I don't like adding the seeds, curious why you don't remove them
Just to save time.
@@GardenerScott It's not just because of the added heat I don't like the taste of the seeds
👍
😋😋🌶️🌶️
Go ahead
What my Mexican husband did to make hot sauce was to just put in a pot and boil with water and put cumin and garlic and put it in a blender that's it
This will keep much longer than the hot sauce that your husband made due to the environment of low pH keeping bad bacteria from growing
I like a hot sauce with a tomato flavor. Have you ever fermented tomatoes with the peppers?
I haven't, but it is an option.
Metal for fermented 🙊🙈🙉