The BEST FERMENTED HOT SAUCE (How to Pt 1)
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- เผยแพร่เมื่อ 23 ก.ย. 2024
- How to make The BEST FERMENTED HOT SAUCE I call 13 Deaths. Two week Fermentation in 3% Brine.
NOTE: I should have zeroed the weight of the jar when making the brine AND make sure you let the salt dissolve ;)
If it's too hot... TRY THIS RECIPE WITH YOUR FAVORITE PEPPERS!
Ingredients (Per Wide-Mouth Mason Jar)
• 13 Carolina Reaper Peppers + a few more :)
• 6 Ripe Jalapeño Peppers (Red)
• 1 Red Bell Pepper
• 2 Carrot (Removed before blending)
• 6 Cloves of Garlic
• 1/2 Yellow Onion
• 1/8 Mango
• 1.5" Ginger
• 1-Teaspoon Coriander Powder
Part 2 of 2: • The BEST FERMENTED HOT...
#fermentedhotsauce
#fermentedfoods
#fermentation
I noticed you didn't zero the scale when weighing the water (saw you mentioned that in the description). But to be honest, that is fine. You should be calculating salt per TOTAL weight (veges + water), not just water. When you only go by water and then pour that brine into the jar with the vegetables, you're effectively diluting the brine as you never accounted for vegetables, which are taking up volume and they themselves naturally contain water. Obviously your fermentations are still coming out great, so the brine didn't dilute too much.
A tip, when using spices, add them to boiling/simmering water and mix. This will release a lot of the flavour into the water. This would be a good time to also add the salt for a quick and easy dissolve. Then let the water cool and add to the jar. Loving your sauce idea and keen on trying this out myself!
Thanks for the advice. Appreciate you taking time. Thank you!
that's a gorgeous cutting board and I just started growing peppers (Habeneros, jalapenos, and cayanettas) I have some haberenos and passion fruit from my garden so I'm going to try and make that!
Thank you! Habaneros and Passion Fruit would be amazing I’m sure. Let me know how it turns out.
great video!
Thanks, Love you channel!
Thank you very much Tony I appreciate it. You have a good day buddy.
No problem 👍, you too.
Well done! I do not say that lightly.
I knew I recognized your little dish from your tik tok lol, glad I found your recipe here!
Awesomeness! Let me know if you try it.
Wouldn’t you need to rate out the jar before weighing it to just do 3% salt brine on the water weight?
Yeah I’ve addressed this many times. Definitely an error on my part. But the sauce turned out to be my best one yet.
Slice some potatoes into potato chips and pour this hot sauce and let them soak then drain and air fry and add salt.
I’ll give it a try!
Is it possible to boil it a little after blending? To prolong the shelf life of the sauce? Or to pasteurize it ?
This particular blender does pasteurize, it's pretty crazy. I try not to, I like the idea of keeping the probiotics alive. If the Ph level is good after fermentation, it'll have a long shelf life. If I were to sell it, I'd definitely pasteurize it though.
Nice cutting board. That looks like a teaspoon though, not a tablespoon.
Thank you, I'm happy with the way it turned out. You're correct, I misspoke, it was definitely a teaspoon. Hopefully I made note of that in the description :)
You did 3% of water+jar without zeroing?
Yep! Messed that up for sure 😆 Noted it in the description.
Just eyeball it
Can I use canned fruit from the store? Which includes limon acid???
Please send me some seeds that would be great
nice recipe, but i noticed that your ingredients in the video description dont match up with those used in the video. I think u missed the ginger and swapped coriander powder for cumin. Or did I miss something? I want to be sure to make it right^^
thanks for the video anyway!
Fixed. You are correct. Thanks so much for sharing that with me.
those Reds chilis are Fresnos, not Jalapenos...
Are they called Fresnos because they’re ripe? I grew these from seeds from a jalapeño from the grocery store. I’m sure they’re hybrids so no telling what they had been crossed with.
did you include the weight of the mason jar when calculating how much salt to add? and all the salt didn't even dissolve in water. what's the deal, does it matter?
Good catch! (I noted that in the description) I forgot to deduct the weight of the jar so I used more salt than needed. I think that fact that there was some salt that didn’t dissolve helped out. The fermentation turned out good so it worked out 😂 I think you can go up to 5 percent salt and the fermentation will work, it’ll just taste salty.
what pepper has the most flavor and is medium hot. hot like not American hot which is not even hot.
I’d say habaneros although most Americans think they are really hot.
@@tonydillen Thanks for reply, just wondering if you know how the processes of making powder from it
I never try to Carolina reaper or a red jalapeño
I'll send you a couple seeds. As for the red jalapeño, they're are just regular jalapeños, only they were allowed to fully ripen before use.
Nice! I did cook with iodised salt but my guests didn’t like it, so next time Iodined alone!
I've heard some people say they use iodized salt without any issues but most people say don't use it. I don't know if its a problem but I just stick with pure sea salt.
@@tonydillenThe use of iodized salt did not statistically significantly influence microbial populations in the fermentation. Thus, there is no basis for the popular held belief that the use of iodized salt inhibits the growth of the bacteria important for the sauerkraut fermentation. pubmed.ncbi.nlm.nih.gov/30166176/
Your not suppose to weigh the jar. 😂
You caught me 😂
Hey Tony, why don’t you send me some of those Carolina reapers to 2030 High St., Portsmouth, OH 45662. Is the area code I will pay you for some of the Carolina reapers in the red jalapeños. We can’t get those here where I’m at. Thank you.
I can send you some seeds so you can grow your own plant. Will that do? Also, you might want to edit your address out so the whole world doesn't see it :)
Why don't you follow up with your bank account credentials and social security number? Jesus, Joe.
ginger and mango(especially the skin of mango) have antimicrobial properties...might be counterproductive
I'll take your word for it. Are you referring to it affecting the fermentation process? I only use a tiny amount of mango without the skin and so far, it's worked out good for me.