Lacto Femented Habanero Hot Sauce | Easy, Homemade Hot Sauce Recipe 🔥
ฝัง
- เผยแพร่เมื่อ 14 พ.ค. 2022
- Do you like meatloaf? This sauce is incredible on this one: • This Meatloaf Recipe C...
For a fermented honey and habanero hot sauce, check this out! • Video
Lacto fermented habaneros make the best hot sauce. The fermentation really amplifies the natural flavor of the pepper, with some cinnamon and other goods to the fermentation as well for added bonus flavor. This is an easy to follow, homemade recipe that anyone can make. I add some carrots, shallot and garlic to help balance the flavors and to tame the heat of the peppers. The sauce itself takes 15 minutes with minimal ingredients. Easy, homemade habanero hot sauce for those that like a spicy sauce.
Some information I leaned and applied to lacto fermenting is from The Noma Guide To Fermentation book by Rene Redzepi and David Zilber, highly recommended to those who are fermentation nerds.
Check out these awesome knives, they are sharp!
santokuknives.co.uk/loganfoster
This is the BEST potato soup recipe that this hot sauce goes GREAT on!!! • Baked Potato Soup Reci...
Enjoy,
Logan
Happy Cooking!
Full written recipe on the blog
www.logansinnerchef.com
Here's some kitchen equipment I use and/or recommend to get you started!
The Noma Guide To Fermentation Book
amzn.to/3M5OL7X
Cast iron pan
amzn.to/3nDZP1Y
6 inch chef’s knife
amzn.to/3m8ggTD
Tomato shark
amzn.to/40W4B9w
Stainless steel saute pan
amzn.to/3KsgKxt
Immersion blender
amzn.to/40BL3aq
Fine mesh strainer
amzn.to/3MszX3B
Nutribullet
amzn.to/40VzECk
Paring knife
amzn.to/3Ma9lE0
Stock pot set
amzn.to/40AKgXs
Dutch oven
amzn.to/40GSMnW
Tongs
amzn.to/3ZyPVM7
Mason jars
amzn.to/3ZuPoLr
Fermentation weights
amzn.to/3Ks7VUo
Digital pH meter
amzn.to/3G6XUt2
Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.
#howtomakehabanerohotsauce
#fermentedhotsauce
#fementedhabanero
#hotsaucerecipe
#loganfoster - แนวปฏิบัติและการใช้ชีวิต
This is the BEST potato soup that this sauce goes great on! th-cam.com/video/CZlarD61l8w/w-d-xo.html
For those of you that don't want to cook your sauce, skip the cooking process.
For a spicy sauerkraut recipe, watch this! th-cam.com/video/mAc_ivSeTA4/w-d-xo.html
Removing the seeds and placenta is optional.
LOL I could see the steam coming out of your ears when you tasted the sauce 🥵! Not something I would attempt to make but I did enjoy watching your video and the preparation of the hot sauce ! Nicely done ! 😄
@@TheHandyPalate it's a hot one! I made it for my father in law. Thank you for watching, enjoy your week!
@@TheHandyPalateit's never any hotter than tbe 1st bite. Mind over matter. Grow a set lol
Just found your channel. Love it, I love how you don’t over explain everything, can’t tell you how many videos I punched off because of that. I just started a blueberry habanero sauce ferment, can’t wait to see how it turns out. Would love to see more unique hot sauce recipes.
I appreciate that. That sauce sounds great. I have a few sauces on here, fermented and not fermented. I do a couple different things as well I hope you like too. Thank you for watching and enjoy your day.
I don't know how I found this video, but it's incredible.
Thank you, glad you found it! I have a few more hot sauces and other types of recipes on the channel too if interested. Thanks for watching and for commenting
Your recipe is AWESOME. I loved the result. I am even using my sauce without straining (I might have overcooked, but, then, the texture is smooth and absolutely wonderful).
Thanks a million for sharing your recipe.
Thank you very much! Straining is just a preference I have, plus my immersion blender I have doesn't break it up that well. I'm glad you enjoyed the sauce. Cheers!
Do you keep it outside or inside fridge while fermenting
Wow that sauce looks amazing. Lovely video, clear instructions and very informative and really interesting. Thanks Logan
Thank you Sharon!
This recipe is exactly what I was looking for without realizing it. Marie Sharp’s habanero sauce is my all time favorite, so I love that this is carrot based like her’s. I can’t wait to try it.
But I can’t help but wonder. Did you break into someone’s house and film this in their kitchen? All black clothes, black beanie, and black gloves 🤔 looking kinda suspect 😅
Absolutely a great procedure. Easy video to follow and most definitely a great sauce
Well done Chef 🔥💣😋💯
Thanks Chef, much appreciated. Enjoy the rest of your day 👊
I love this process
Thank you very much, I appreciate you watching!
BRING IT!!!🔥🔥🌶🌶🌶. I am going to share this with my son. He will love it! Cheers! Sandee
Much appreciated. Cheers!
Absolutely delicious!
Thank you. I've been posting bbq sauces and other sauces recently. I've been obsessed with fermentation! Thanks for watching and commenting
Gotta go to the store, thank you!!!
Any time!
Bravo! Best video on this subject!!!
Much appreciated, thank you for watching!
The recipe looks awesome. I have a bunch of habeneros growing right now and need to pick them. Ive done a similar ferment before and actually dehydrated the pulp that was strained and then used it like crushed pepper flakes. It had a really distint flavor.
Thank you. I've been making seasoned salt with the dried, ground pulp lately. Great flavor like you said. Thank you for watching and enjoy your day
@@LogansInnerChefI'm making more ghost pepper salt right now! Wife is hooked.
I just drop 2 peppers, halved, into a small Mason jar and the salt dessicates the peppers over time and the oils infuse the salt.
Easiest way.
@@JuniorFarquar that sounds great. I like using pulp from the sauces too, no waste. Thank you for sharing that cool way to make a spicy salt, I'll be trying it.
Made this hot sauce a few months ago from watching your video and it came out so good.
Glad you liked it. This one is one of my favorites
Amazing share
Looking good brother!!! I absolutely love hot sauce!! Cheers!
Thanks brotha! Enjoy the rest of your weekend, cheers 🍻
Your method to measure the brine and mix it is the best I have seen. I am borrowing it!
Thank you! What are you making?
@@LogansInnerChef I have a habanero garlic brine with a tablespoon of homemade chipotle peppers 2 weeks in and going to blend it with canned pineapple slices and Vidalia onion tomorrow. Will pick fresh peppers tomorrow for batch #2 measured your way.
@@johnmatherne6823 that sounds awesome. I have yet to make my own chipotle peppers, it's on the list though.
Let me know how it comes out with this method. With your fresh picked peppers, I'm sure you'll be happy with it!
@@LogansInnerChef hoping to add a smokey flavor with the chipotle peppers. 24 hours on the smoker maybe yielded 1/2 cup of ground peppers. I am using canned pineapples for the 100% juice and maybe a better grind. I made a smoked habanero garlic and fresh pineapple and made a good strained sauce a couple years ago. I want a thicker sauce and hope the canned slices work perfect.
@@johnmatherne6823 the canned pineapple would help thicken as well as less liquid or just reducing the sauce on the stove top. Have you fermented pineapple with peppers?
I recently did a video on homemade ketchup made from fermented tomatoes that would make a great bbq sauce with your ingredients listed above. That would make a killer sauce.
Mate, great video! Just started growing some habaneros and will definitely give this recipe a go! Can the cooking phase be skipped as to preserve the probiotics?
That's awesome, homegrown habaneros are the best! Yes, you can skip the cooking process and put the ingredients into a high powered blender. Cheers
Good stuff! I would definitely wear safety glasses when using the submersible blender. In you eye would be the worst play for a splash. A soup ladle is a good shape for forcing it through a sieve.
Gaul darn, I can't wait to try this recipe. I enjoy how you keep it simple. This will only be my second attempt at fermentation, so I need easy.
Thank you, I try to keep things easy to follow. I just started fermenting about a year ago and have been putting videos up here on some of my favorites recently. Tons of fun. Good luck with your project and let me know how it goes!
@@LogansInnerChef I was shopping for shallots and cinnamon and garlic (that hasn't sprouted) when you replied. Too much fun.
@@adamd8442 hopefully you enjoy, it's been fun being creative. Cheers
niiiice. gonna try it out
Definitely do, it's one of my favorites in regards to fermented habanero hot sauces.
Sounds Like a good sauce.
It's tasty, one of my favorites that I have on my channel.
Hey great recipe! I’m down to try something more hot but kinda scared lol. And my bad mate, I thought I had subbed last time after watching your Arbol chile sauce. Do you have a great videos and seem like an awesome person. Subbed for life now. Cheers!
Thank you, I appreciate that!
It's definitely a hot one...this method works great with all kinds of peppers as well. I'll keep putting out hot sauce recipes as I develop recipes for them.
I have other videos I'm starting to put out also along the lines of steaks, seafood and chicken recipes. Hope you like those too! Thank you for watching and enjoy your day
Nice video bro. Keep it up!
Thanks brotha, I appreciate that!
Hey Logan, Pete here, I checked my Hab Vanilla Melon hot sauce, it’s been 9 days now, a few bubbles and an oniony smell as I used them to keep everything under the brine.the ph was 401 so happy with that. I’m planning a 17 day fermentation. I’ll keep you posted.
Hi Pete! Sounds like it's going good....can't wait to hear how it turns out.
Thanks for the video. I came here to learn how to ferment the habanero peppers. I've been making hab sauce with lime juice in my restaurant for years. I'm going to use fermented ingredients now. I don't know if you have a vitamix blender, but they'll puree the sauce faster and better than the stick. Appreciate the lesson
Thank you, this is a delicious sauce and one of my favorites. I have a few more fermented hot sauces here too...my strawberry hot sauce that I posted recently was pretty good too.
I do not have a vitamix, I want to get one soon. You're right, it is much better than the immersion blender, sometimes I used my nutribullet.
Thank you for watching and commenting.
Regards,
Logan
@@LogansInnerChef thank you. I'll check out the strawberry recipe
I've done a few batches. This is my 1st firmintation. The last one I made I did not strain it I just kept cutting it with apple cider vinegar until I got right. Good stuff👍
Nice, glad you liked it. Fermented peppers make such great sauces. Plenty more where that came from. Cheers 🍻
I made this recipe a few months ago and it was delicious! Its extremely spicy though, so i can only have a tiny amount before its too much. I gifted a bottle to my uncle for Christmas
I should have listened to your advice on some things though, i didnt have a lid on when i cooked and i started coughing a lot from the vinegar fumes. I also didnt use gloves when i chopped the habaneros and my skin was on fire from that. Would not recommend lol
I'm glad you like it! Yes, it is very spicy and one of my favorites I have on the channel. Plus, it goes great on a ton of things. Hope your uncle liked it.
I made those same mistakes, that's why I shared that information haha.
Hi mate, thanks for your advice, I normally make sauces with reapers and ghosts. I’m getting a bit over the heat. Your Hab and cinnamon was yum. I’ll let you know how the vanilla bean sauce turns out.
Glad you liked it! I want to know how your sauce turns out, sounds delicious.
Got two 3 litre jars of this fermenting right now. Been in 8 days and smells awsome. First time fermenting for me.
Nice, this is my favorite of the hot sauces I make. Hope you like it.
Came out good, well happy. Just harvested another crop of Habs and ripe Jalapeños @@LogansInnerChef
@@ThisOldCook Glad you liked it. I bet it is even better with your homegrown peppers.
🔥HOLY HOT SAUCE!🔥This stuff has a kick to it but in such an incredible way! Goes amazing on so many things! 💕🥕🌶🥕💕
It's a hot one for sure, the flavors are incredible!
@@LogansInnerChef Thank you so much for all your amazing tips and tricks! 🌶🙂🌶
I was looking for homemade tobasco but this is way way better habenero is my all time favorite. The cinnamon was interesting.. any recommendations to make it creamy?
Also I notice in the description you added some ingredients to tame the heat, but I want the heat.. it I remove those ingredients do you think it will ruin the taste you went for here? Maybe I should just keep it and add more hot sauce if I want more heat...ive changed recipes before thinking like that and messed it up😂
You are seriously talented man
Thank you for the kind words. As soon as I get tobasco peppers off my plant, I'll be making a homemade sauce with them.
You can go all habaneros with this. They work well with cinnamon. I have a bunch of variations of habaneros sauces here too and more to come.
You might be able to make it creamy if you use this procedure, though I use oil in it and the sauce may not last as long.
www.logansinnerchef.com/blog/the-secret-to-a-creamy-jalapeno-sauce
This is fantastic recipe. Thanks for sharing. Question, a lot of recipes cal for sweet fruits like carrot or mango to be added after the fermentation. Any suggestion ?
Thank you. This recipe has carrot in it already, but mango is a good one to add. I did a fermented mango habanero recipe also that is on my channel. Thank you for watching and commenting. Enjoy your day
@@LogansInnerChef thank you so much my friend. Keep on bringing joy
Cool video. I couldn't find the recipe.
Thank you, much appreciated. I have it on my blog. www.logansinnerchef.com/blog/fermented-habanero-hot-sauce
Cheers 🍻
@@LogansInnerChef I dug a little deeper and found it. Thanks brah.
Thanks
No problem
hi thanks for this video very clear!! I was wondering if there are any risks connected to botulism if the vegetables of the recipe are floating and not fully soaked in the brine.
Hi there! It can be possible, I think that the ingredients would mold if exposed to air before botulism can form perhaps. It's pretty important to keep everything submerged. Depending on your jar size, you can get away with using a water-filled ziplock bag as a weight...if there's enough head room in the jar. If you have the means to do so, I check the pH of the brine after about a week. It should be less than 4.6. Normally, my ferments sit at 3.5 to 3.7 after the fermentation period is done....sometimes I let it ferment for as long as 4 weeks.
Hope that helps!
@@LogansInnerChef awesome I will check the ph then!! Thanks for the answer!!
No problem! I have written recipes on my website too. www.logansinnerchef.com/ I have more fermented sauces coming too. Please, feel free to ask any questions you have. I'm happy to help 👊
Hey Logan, when you blend after the ferment, do you remove the Cinimon stick? I didn't see that in your pan?
Hey, I do take it out before blending.
Morning mate, I bottled my glaze cherry, pear, Cheyenne pepper , ginger sauce. Ph was 3.65 fermentation 7 days: Happy with the result this time. Quite a mild sauce and not too sweet. Give it a go Logan. Maybe put your own spin on it 😉.
Hi Pete...Awesome, sounds tasty. Once I'm able to get some good pepper in my area I'll try it out. Nice work!
Those are some beautiful looking habaneros, I can't find peppers that beautiful in Michigan. Or at least I haven't found them yet
That's too bad. My area has been out for some time now.
You might try talking to your produce manager at your store, or better yet, Find a store that caters to a Hispanic part of town, they'll know where to find peppers.
@@drwgisblaidd2650 great idea
Hey Logan, I presume you take the cinnamon stick out when the fermentation is finished?
Hey...Ya, it gets taken out.
Just made my first jar tonight. Didn't know about the Iodine salt. Thank you! I re-did it with sea salt.
Anytime! Hope you like it, this is one of my favorite sauces I make.
Technically you can ferment with iodized salt. I don't like to though since the iodized salt has preservatives and anticaking agents in it that I found don't make a good tasting sauce at the end. I've had a few failed ferments using iodized salt and stick to / recommend 100 % fine sea salt. Cheers 🍻
Cheers!@@LogansInnerChef
If you using iodized salt then you have to use boiling water to dissolve the salt then let the brine cool and it will be ok. If you skip the bpiling water step the iodized salt destroys good bacteria as well as bad and the ferment failure rate increases.
@@jessejacobs thank you. I have one more noob question. After 5 days I make the sauce and the brine is nice and spicy but after I blend, boil and strain the sauce it comes out not at all spicy. What am I missing?
@@VladimirLadev the temperature you are using to cook the ingredients after the ferment is probably too high and you cooking it for too long. You should use a very low temperature, when you cook to combine the ingredients and don't go for too long. I add Xanthan gum to combine everything and I don't cook it for long just a slight simmer and I remove it. If the it's still not hot enough I add a unfermented habanero or three to the blend and it does the trick.
Thanks for the video. Have always been wondering why you would measure out exactly the volume of the water and amount of salt at 3:03? The vegetables in the jar have never been measured, just packed in until it looked right?
No problem. I put the jar on the scale and zero it out. Add the ingredients and water, record that weight. Multiply that by 3% to get the amount of salt needed to make the brine. I prefer this method since I make a lot of sauces and they're always consistent.
I learned this Method from the noma guide to fermentation.
@@LogansInnerChef 👍 thanks, appreciate your feedback! Makes more sense now, I must have missed the weighing of the peppers. In your opinion, does the finished sauce taste better when the extra stuff, like onion, garlic, spices, etc., ferments together with the peppers or when added post-fermentation? Thank you!
@@sleepyowl910 I like when things are all fermented together since it builds a nice profile all together.
Does your sauce separate when left in the fridge? I have had the problem that after straining, liquid and solids would seperate inside the jar or bottle I'm putting them in
It does separate a little bit since there's no emulsifiers in it. I don’t mind giving the jar a shake before using the sauce. It also depends on how long your sauce cooks also and how much water gets evaporated out. If cooked longer, it will change the sauce consistency. But, separation will be less. You can use xanthan or corn starch (corn starch will thicken the sauce). I've never tried xanthan, but I've researched hot sauce recipes that use it. It gives the sauce that "store bought" consistency and doesn't break. Chilli Chump here on TH-cam puts it in some of his sauces.
The membranes name is the placenta. Nice video! Thanks!
That's correct. Thank you for pointing that out. It's a habit of mine to call it membrane. I appreciate you watching and for the comment
This is probably the best hot sauce ive ever made/had. I let it ferment for 2 weeks
I'm glad you like it. It's one of my favorites.
Can't you leave the seed and membrane for a hotter sauce? Also thoughts on apple cider vinegar rather than white?
You definitely can leave them in for a hotter sauce. Apple cider vinegar would be good too. Thanks for watching and commenting!
Hi Logan, how long will the hot sauce keep in the fridge bottled ?
It should last at minimum 6 months....I have the same sauce that I made 1 year ago that is still good. It will probably separate since I didn't use and stabilizers, give it a shake before use.
Hi Logan, I have a question, I’m trying red Habs, melon, carrot, ginger, garlic and a vanilla bean. How long should I ferment for?
Hi Pete. You can ferment for 2 weeks at least, maybe even 3. Keep an eye on it around week one to see what type of fermentation activity you have. You can taste it around that time and go longer than that if you want to...I'd suggest checking the pH at week one to see where it's at and go from there.
I've never fermented with melon or vanilla bean before...That sounds delicious.
I didn’t see the cinnamon stick during the cooking and blending process. Was it removed before then or not? I imagine it would make a big difference in the final flavor.
I take it out after the fermentation process is done before I cook it. All that cinnamon flavor is married into the carrots and garlic when it all ferments. You won't be able to pick out "cinnamon flavor" in the final product, but the profile it gives the sauce is incredible as the flavors all develop together together during fermentation.
Cheers and thanks for watching
Great recipe and video! Have or can you add pineapple 🍍???
Thank you Rob! Absolutely, I actually have a roasted pineapple habanero sauce I did last week that is here on my channel. I will do a fermented version in the near future.
For this procedure, you can add a quarter or half a pineapple to ferment with the peppers and carrots.
do you know how to make zaxby's tongue torch sauce recipe
At the moment I do not. If I saw the recipe I could figure it out though!
Do you let it ferment in the fridge or pantry?
I fermented it in the pantry for 2 weeks. Countertop is OK too as long as there's no direct sunlight hitting it. After fermentation and making the sauce, it gets put in the refrigerator.
(liked). just a question - because I don't know. does the cooking part diminish the probiotic aspect?
Good question. That it does. If you have a good blender, you can skip the cooking process allowing the lactobacillus to remain alive. Thank you for watching and for the comment
@@LogansInnerChef ok, question #2. Since cooking stops the fermentation, would it be shelf stable for a while?
@@disciplemike1 if the pH is 3.6 or less, technically yes. There's some bottling safe practices that need to be followed if there's a desire to keep the sauce out after opening. Not my expertise, but this is a good resource to get an idea blog.bottlestore.com/how-to-preserve-your-hot-sauce-to-increase-shelf-life/
I keep mine in the fridge and have the same batch for over 6 months with no issues
I've done similar recipes. This one is solid. if you're using a full blender rather than an immersion stick, make sure it sports a glass pitcher. This stuff will perma-infuse your cheaper plastic blender pitchers.
Thank you! That's a great tip, thank you for sharing. A blender would work better than the immersion blender in this application.
Does the hot sauce separate?
What do you do when it separates
I've never had it separate, had the same jar in my fridge for a couple weeks. If it did, giving the jar a good shake will bring it back together.
Can you swap habanero for scotch bonnets? I can't get habenro where I am
You sure can!
How long would your sauce keep in the fridge.
The longest I've had mine in the refrigerator is around 3 months, I go through it rather quickly and use it as a marinade. If you are able to, check the pH of the finished sauce at room temperature. It should be less than 4.6. Mine sits around 3.7 pH, so very safe for months. I'd suggest to keep the lid and inside jar clean too.
Is straining necessary? I like a thicker sauce with some pulp
No, straining the sauce is optional. You can use less liquid too for it to be thicker.
@@LogansInnerChef awesome thanks for the quick response! I'm gonna start this sauce tomorrow, but with a few tweaks. I'll let you know how it comes out next week
@@dj072388able No problem. Hope you like it and I'd like to hear how your sauce turns out!
Do you remove the cinnamon stick before cooking it?
I do remove it before cooking.
How do you keep you hot sauce from separating?
I just give the jar a vigorous shake if it does separate. Since there's no real emulsifiers, separation is unavoidable.
Although I've never tried, you can buy xanthan gum and use it here.
What exactly is the shelf life of this kind of hot sauce? Can you water can it?
I've had my batch of fermented blueberry habanero sauce for a little over one year and it is still delicious and safe to consume. As long as the pH stays around 3.6-3.8, is should be shelf stable/kept in the refrigerator for a long time.. I don't go into water baths or making the sauces shelf stable right now, in the future I will do a dedicated video.
Cheers
Was about to ask about recommendation for fermentation book but I thought to myself "I better check the description, don't wanna be THAT guy" and got it. Haha, thanks.
Btw. have you tried adding some alcohol while boiling like whiskey? Sounds like could be a nice combination but don't wanna ruin it when I am gonna make this.
No worries, the noma guide to fermentation is a great book, you'll like it.
I've never tried adding whiskey or any alcohol to any hot sauces yet so I can't really say. I think a good whiskey would work most likely, it's worth experimenting with.
How long is the shelf life? Do you have to keep it in the fridge?
I normally keep my sauces in the refrigerator, they'll last a pretty long time. I still have my blueberry habanero hot sauce I made almost 1 year ago that is still good. As long as the pH is under 4.6 (my sauces normally are at 3.5-3.7) it should last a very long time. Technically speaking it should be shelf stable at that pH level, I prefer to keep them in the refrigerator though.
Okay thanks good to know!@@LogansInnerChef
How do you store your sauce? In bottles with silicone stoppers? Fridge? And for what period can it be stored?
I store it in the fridge in a mason jar with parchment between the jar opening and lid. Bottles with silicone stoppers works too. It should last at least 6 months, though I have a sauce that I made 1 year ago that is still good.
@@LogansInnerChef awesome - I will make this for sure. Kind thanks for your quick reply.
One final question: instead of pressing through a strainer, could I use a manual food mill?
@@yvonnerozario3900 That should work!
@@LogansInnerChef kind thanks.
Hello,
How can i store this for long time(5 to 6 months)
Hi, it will keep for 6 months in the refrigerator. I've had the same batch for 7 months and it's still good. I recommend keeping a piece of parchment paper under the lid. It will probably separate, so give the jar a shake before using. Thank you for watching and hope that helps.
Can you share a enique hot sauce recipe with the self life minimum 5 months without Refigaration
What's the reason for skipping iodized salt?
Skipping iodized salt? Not sure what you mean. You can use it and it works fine. I prefer to use salt that isn't iodized and with no anticaking agents or preservatives...personal preference.
I don’t like carrots too much? Can you Taste them? Could you make it without carrot or substitute a bell pepper?
You can definitely leave the carrots out and use more peppers, or like you mentioned with bell pepper.
So i keep it in the fridge for one week with the lid open?
When starting to ferment the peppers, place the jar on your counter or in your pantry (room temperature). Ferments like temperatures around 68-75 degrees fahrenheit. Make sure your ingredients are all underneath the brine level using a weight. I have a written procedure on my website too. www.logansinnerchef.com/blog/fermented-habanero-hot-sauce
Removing the membrane and the seeds significantly reduces the heat of the sauce. If your salt ratio is on point the only bacteria that can grow is the good stuff.
I like to spread the pulp out on a baking sheet and dehydrate it to have an awesome fermented pepper powder too.
The dried pulp is something I've been making seasoned salts with lately. Much better than anything else you can buy in the stores.
I ferment this style with a couple rehydrated hibiscus flowers. Adds a nine extra layer of flavour that I really enjoy.
Thanks for your video.
That's a great idea, I'll try that sometime
Looks like OJ practicing his knife skilz
Who, OJ Simpson? haha
Nice vid. But I hate my Taylor scale! Haha there's so much more accurate cheap scales out there.
6:30 - Whew, I think every new sauce maker experiences that at least once LOL. I use an electric hotpot outside now to avoid the fumes all together!
The fumes can be bad!
This may be a dumb question, but, humor me: Where do you get the gloves you're using when working with the peppers? I see a lot of TH-cam chefs using those black gloves but I don't know where to find them. Or even - specifically - what they are called so I can search for the right thing.
Hi, sorry I didn't see your comment. TH-cam doesn't always notify me. Here's a link to what I use. amzn.to/42fBX4c
That's an amazon affiliate link I have. They are made of nitrile, so they don't get softened from any oils that you may get on your hands. Hope that helps!
@@LogansInnerChef Thank you very much! :D
@@SS4Xani anytime!
Should you be able to smell your ferment as they are fermenting? I can smell it when I open my cupboard. I ordered a fermentation kit off Amazon and I don't think the kit fits the jar I used. I don't think it's an airtight seal and I can smell the ferment and somethings forming around the rubber seal on top too 😢
They do have a smell to them as they ferment. What jar are you using, like the one I showed in the video? If you want, send me a picture at my business email on the about page on my youtube home page.
@@LogansInnerChef yes! But the lid is a fermentation kit from Amazon. I'm worried that I can smell it means oxygen is getting in
@@emmadekemp1759 I'm not sure how that kit works, does it have an airlock on it? Your ferment is good so long as the ingredients are under the brine level. Was any of the brine able to escape the seal on lid if the ferment was really active? You could be seeing kahm or pellicle that formed around the seal...it's hard to say without seeing it.
Also, do you have a way to check pH of the brine?
It has an airlock yes! Everything is under the brine line. So hopefully it will be fine. I think I have to call it early and end the ferment asap though. I had to add an extra weight when I started to keep everything down and now I think the fermentation is causing a leak.
We like to dehydrate our garden Habs then put them in the coffee bean grinder to turn them into a powder then use that to season our food.
I’ll bet that sauce you just made takes your breath away-literally 😂
That's a good idea. I have been drying the pulp lately, grinding it up and mixing it with some salt.
It's a good, but hot one. Thank you for watching.
Bet you get some hot coffee!
@@jamesball5743 ya, luckily I have a spice grinder I use specifically for spices!
Isn't the mebrane where all the taste/spice is though?
Is it really worth removing?
The placenta is primarily where all the spice is, no you don't have to remove it. Now I make this sauce and other sauces I have on the channel without removing anything. I just look at the seeds to see if they're white and not discolored. Thank you for the comment.
@@LogansInnerChef ah great. Thank you for the reply 😁
Looking forward to trying the recipe
@@MrSBGames No problem. Out of all of my hot sauces, this one is my favorite. Hope you enjoy it
Good recipe. My preference is to not cook it after for both convenience and flavor. But using gloves is a must even when bottling. I got sauce on my hands by accident once when bottling and even hours later still hurts!
Thank you Michael, I appreciate you watching. Lately I haven't been cooking my fermented sauces so as to keep the LAB alive. This sauce is delicious and one of my favorites. Of course, you can skip the cooking process for this one. Enjoy your day.
Good video. Your outfit makes it look like you’re a burglar who enjoys cooking.
I had a lot of success making lacto-fermented hot sauces last summer. From fresno chilis for "mild" to habaneros for "medium" to carolina reapers for "hot". I'll admit, my recipe is simpler and includes only peppers, onion, garlic, and salt and it is fantastic. I love that you use carrot and will experiment with that. I've also experimented with acetic acid (vinegar based) hot sauces and in my opinion they add no depth to the flavor. Smoked veggies are too dominant in the flavor profile too. I would recommend not killing the bacteria from fermentation. It's great for the gut and refrigerator slows fermentation enough that you've stopped the process. Just roast some ingredients (like onions/garlic), ferment others (peppers), and blend. Add mother liquor to the desired viscosity and salt concentration.
I have a few fermented sauces here that I don't cook / keep the LAB alive. One of my most recent was a roasted and fermented serrano sauce. It is super good.
Working on a ghost pepper sauce that has been fermenting for about 1 month and can't wait to post it. A reaper sauce is definitely on the list!
Thank you for the comment.
the first year i made sauce i used a mason jar but too much crap dried out by the lid. you can get 5 oz bottles with caps and seals for about a buck each from bezos mart.
Thank you for the information
No vinegar??
I do put vinegar in during the cooking process further in the video. Here's my written recipe too www.logansinnerchef.com/blog/fermented-habanero-hot-sauce
did you lick the spoon and tap it back into the sauce? wow SSORG
Most likely
@@LogansInnerChef probiotics added to nutritional value
So you do the 3% of the TOTAL weight, and not just the water weight?
Would not have thought about carrots, and definitely not cinnamon.
I've been debating whether I want to ferment the garlic and onions, or just cook them raw. The tangy flavor from the peppers is already a ton, so maybe not fermenting them will add a depth in the profile?
I place the jar on the scale, zero out and get the weight of the water plus ingredients x 3%.
I like the taste of everything being fermented together. However, leaving out the onions and garlic cooking later would change the profile. Perhaps even making the onion and garlic flavor more present in the final sauce. It's worth trying and comparing different procedures.
Thanks for watching and commenting. Enjoy your day
I don't understand why you cook your sauce. I thought the reason for fermenting things was for the benefits of the ferment. Cooking it kills the beneficial bacteria that are helpful to our gut biome. I will try your recipe minus the cooking part. The cinnamon stick caught my attention. Thank you for the step by step procedure.
There's plenty of fermentation recipes/sauces on the channel that aren't cooked. The cinnamon adds a nice flavor. Thank you for commenting.
FYI the vinegar also kills the bacteria
@@davidt5158 Sure does. As I mentioned above, I have a few fermented sauces on my channel that I don't cook nor add any vinegar for those that want to keep the LAB alive. Cheers
Cooking the sauce does make it shelfstable, however!
@@kimgilbertsen8216 No, you don't need to cook it.
How necessary is it to remove the seeds?
You can leave them in if you'd like. I look at them to make sure there's none that are discolored or rotten and remove the ones that are.
@@LogansInnerChef Thanks for the response! Will leaving them in affect the heat levels at all?
@@bellpep No problem! Removing the pith itself (and the seeds) will slightly reduce the heat. From my experience, lacto fermentation and the sauce making reduces the heat a little bit too. The sauce is still pretty hot and I can tell the difference between the sauces heat level and from a raw habanero. Not by much though judging from my taste. Hope that helps!
@@LogansInnerChef Gotcha gotcha! I'm starting my first batch tonight so I appreciate the help. I realized the peppers I have don't fill my mason jar to the top, would I still fill the jar to the top with water? Or just enough water to cover the peppers? Last question I promise lol
@@bellpep No worries, ask as much as you need. I'd say have enough brine in your jar that when you put a weight in, the ingredients stay under the brine level. That could be filling your jar up to 3/4 or more. It's very important that your ingredients stay underneath the brine. If you have instagram, tag me with some pictures!
Noice!!
Much appreciated
Or use a vitamix and puree it all to liquid.
Yes, that works great too. I have other sauces on here that I use a nutri bullet to do just that
Why no use idonized salt?
You can use iodized salt and it will work if that's all you have. I prefer to use non iodized.
Looks amazing but I think boiling is killing the good bacteria what we ferment for in first place !!
Indeed it does. I fermented these peppers for flavor, not to keep the LAB. Plus I'm working on sauce to sell, therefore it has to get cooked. As you know, skip the cooking and go right into a blender with it. (I didn't explain that in this video unfortunately) I have other videos here where I kept the LAB, my favorite is corn. Thanks for watching and for commenting, cheers 🍻
Why cook it? Ferment for longer and it's done?
Ya, you're correct. I have other sauce on here that where I didn't cook the sauce. This is a product I'm working on selling in the future, therefore I have to cook it...which I failed to explain in the video.
did you leave the cinnamon in?
I take the stick out when I strain it. The cinnamon flavor is all in there by the time the fermentation is done. It's a nice flavor profile with the peppers Thanks for watching and for the comment!
@@LogansInnerChef thanks. i cant wait!
omg that was amazing last year. Im making some more right now. best hot sauce ever.
Hi mate, Pete here giving you an update on my Hab,Vanilla bean and melon. I fermented for 16 days. The result was poor, no sweetness and too salty. Poured it out.👎🏻
Today I’m trying Ceyene peppers, glacé Cherry’s , ginger and pear and way less salt. Hoping to get a better result.ill let you know if you’re interested 👍
Sorry to hear that Pete. What brine percentage are you doing? Yes, tell how it turns out.
When a youtube recipe has the word "easy" in the title, it usually means it will take six hours and thirteen utensils to make.
Hahaha... This one is pretty EASY as far as fermented sauces are concerned
Awn. Tawp.
I don't know what that means
Instead of pouring the water back and forth, you could just put 2.5% of vegetables' weight in salt directly in with the vegetables, then mix water and salt (again 2.5%) and pour over?
Result will be the same, and I suppose the rest of the salt will dissolve quick enough, or maybe you need to shake it? Maybe you shouldn't shake the vegetables?
One drawback is that you might mix too much or little and either waste a little salt or you need to do it twice
I like to take my strained pulp and put it in the dehydrator in a thin layer and dry into a fermented chili flake.
That's a good idea. I've been making homemade seasoned salts with it too.
Dude looks like he gonna try to rob me for my mac book.. for sure not the first time he set his scale to grams lol
Interesting comment
Did you break into that house?
What???
@@LogansInnerChef You're dressed like a burglar.
Can't hear it
At all or the audio is too low? I just replayed it and it sounds good....maybe a little low