Warning: Addictively Spicy Homemade Fermented Hot Sauce Recipe
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- We're back with a new video, Warning: Addictively Spicy Homemade Fermented Hot Sauce Recipe! We hope this video will be helpful for you.
Welcome to the Tasty Gary Bites Channel.
Brace yourselves, spice lovers! In our latest video, we're unveiling a homemade fermented hot sauce recipe that will set your taste buds ablaze! But fair warning: this one comes with an addiction alert. Once you experience the intense flavors and fiery kick of our homemade concoction, you might find yourself reaching for it at every meal.
In this sizzling tutorial, we take you on a journey through the art of fermentation, guiding you step by step as we transform vibrant, fresh peppers into a hot sauce that packs a punch. From selecting the perfect peppers to fermenting them to perfection, we share insider tips and tricks that elevate this spicy sauce to gourmet levels.
But what sets this recipe apart is not just the heat; it's the depth of flavors that develop during the fermentation process. We'll explore the rich complexity that fermentation brings, enhancing the natural sweetness of peppers and infusing them with layers of umami goodness.
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The bell pepper tip was so helpful!! Makes it so much easier doing it your method
Thanks daisy , a head chef in London set me the task of cutting peppers with no wastage , that’s what I came up with 😁
I just made mine using Thai Chili’s, Habanero, and Carolina Reaper I grew at home. Fermented for 3 weeks, and mixed with apple cider vinegar wile in the food processor. You only need a couple pea size drops. Extremely spicy.
Sounds spicy Tyler 😅 sounds delicious though , I bet the cider vinegar works well and good for you too
Sounds like a teaspoon of your sauce would clear the sinuses 😅🥵🥵
this is great! very well presented
Ah thanks so much, I really appreciate that, and thanks for leaving a comment 😃
That looks amazing! I've had some tabascos fermenting for a year now I might use this recipe.
Amazing Thanks let me know how it goes
Would love to see a picture of yours if you have time ping me a dm on insta 😃
As for working out salt. I weigh the chilis and add salt, then weigh a random cup of water and add salt. Way easier than pouring spicy chili water back and forth
Ah thanks mate great tip thank you , the older I get the more I like quicker methods , 😃👍 thank you
Please don't discard your ferment if the white layer on top is fairly flat. Its called kahm yeast and is not dangerous. "When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast."
Thanks for watching, and pointing that out to people , I always keep it and use it to kick start my next ferment 😃👍
Really appreciate your content
Thank you , I really appreciate you taking the time to give it a watch and and commenting , thank you 🙏
Looks amazing and thank you for inspiring me to make my own hot sauce youre awsome for doing this video!❤
Megan thank you so much for watching and commenting, it means a lot thank you , happy cooking 😃
Nice one Gary👊🏻 what a versatile product to have in the fridge, you could chuck a bit of that in all sorts from curries to dressings. Well done mate, another stunning edit too 👍😎
Thanks mate , it goes on everything in our house , that’s the green house rinsed of peppers now 😅 something new next week
That’s looks delicious. I’m going to give it a try 😊
Do it and it’s so tasty , make it as spicy as you like
You can actually leave the seeds in the chilli peppers if you wanted to.This is because chilli seeds do not contain capsaicin, so they won't add any heat to the sauce.
Really I did a bit of research and it said the heat is in the seeds and the membrane , only what I’ve read those , I’m always open to learning new info 😃
From what I understand, the heat comes from capsaicin, which is in the placenta, the white spongey pith to which the seeds are attached.
best regards from Russia!
Thank you and thanks for watching 😃
Love it
Thanks mate super tasty , and clears the old cob webs
Hey, just stumbled across this vid and your channel cuz I got chilis fermenting right now for making a hot sauce.. sounds like a really tasty recipe 👍 ..and you are funny plus I find good knife skills very catching 😉
Is your bottle empty yet?
Thanks for watching 😃 yes the bottle is empty 🙌🏻 7 of us in the family and it went on everything , I think the best recipe we used it for was drenching it on chicken wings , very tasty
Thanks again for watching 👍
Im having trouble getting my sauce smooth. I weighed my peppers and added about %25 of that weight in vinegar and some of the brine. I blended it for about 10 minutes in total, and it still came out chunky. It's a nice ninja blender, so im not sure what im doing wrong. Do you have any recommendations?
Is it a wide blender , like a classic blender - a liquidiser or smoothie maker will get it nice and smooth because it designed to blend liquids rather than just chop random stuff up
Or a stick blender in a narrow container 😃
Superb video. Could tou add a bit of fish sauce to this formulation? Cheers
Thanks for the comment , yes I can’t see why not , as long as it’s refrigerated once , correct fermentation level is reached
Looks good! Though I've never understood the point of pouring the water back and forth to make the brine. Is the point to accomodate for any water in the peppers? They're going to be releasing more as they ferment anyway, so why not just make the brine beforehand and then just pour that in? Or is it supposed to be 2% of the weight of the water + the weight of the peppers?
If it’s simpler, you can weigh the water and a peppers together and give yourself a 2% Salt ratio. It still works that way. Learn to make it like this that’s why I’ve always done it. This way the salt can be between 2 to 4% so don’t worry too much.
@@Tastygarybites Thanks dude!
Forgot about this channel till flashed up today
Whatever happened to the chip shop that all went quiet pretty quickly is it still going
Thanks for finding me again , chip shop didn’t happen unfortunately, war in Russia caused cod prices and oil prices to go up dramatically as well as the cost of potato’s going up 😖 so the business. Plan was no longer viable , so I opened a street food business instead , which is doing well , the video for that journey is on my channel
Happy new year
Here’s the link to the new street food business
th-cam.com/video/fV5BK8xRxAg/w-d-xo.htmlsi=Zk6FNZKVMHdkyysT
Pythium is the white fuzzy stuff i think
I think you are right 😃
@Tastygarybites nope it's kahm yeast. When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast.
@@heartshapedisle thank you
Thank you so much for such video Gary! I have been doing fermented sauces and kombucha, for the sauce I would like to ask you how do you know for how long the sauce will last, more because you have added non-fermeted ingredientes, such as oil, fried garlic and soy sauce? Another question I hope you can help me with is, I made mistake with portions and the jar is too big and wide, I dont have the proper weights and I think I should avoid ziplog to be in touch with the brine right? my problem is that the jar is wide, and the mouth is tight :) so I am thinking to use pieces of radish as weights, would that affect the flavor or steal it too much?
Thanks for the questions , mine lasted a good few weeks in the fridge , but we were using it quiet fast , a plastic bag with water will weight it down ok with no effect , but cabbage leaves or radish will work to with out effecting the sauce just keep checking it and pushing it under the brine if needed to keep the air away , hope that helps
Alright! thanks for your prompt reply, and for the useful insights@@Tastygarybites
Why not pasteurize it then its shelf stable for months (Also pH must be low, below 4 i think)?
John how would you go about pasteurising it in a home environment , I’m interested, as I’m making kombucha and need pasteurised that for bottling
Thanks
Pasteurization kills the beneficial bacteria you get from fermentation.
Usually people cook it after how come you didn’t can you please explain? I’ve been making hot sauce, but mine has been exploding.
I didn’t cook it because I wanted to keep the healthy bacteria alive for the health benefits , but this does mean it can explode , I refrigerate mine and use it everyday which burbs the bottle .
If you are cooking it it shouldn’t explode , if yours is exploding after cooking it means there is some sort of bacteria in your bottle , I’d recommend a higher vinegar level or recipe and keep it in the fridge. I hope this helps. Let me know if not
@@Tastygarybites mine is exploding without me cooking it.
i was wondering if cooking it alters the taste? is cooking hot sauce necessary? how long will yours last if you don’t cook it? for mine i am trying to sell it
@@saniyawasim3011 because you are fermenting it.
I’ve watched a dozen videos on hot sauce and nobody ever explains why they weigh anything.
I hope this video explains it 😃 when fermenting you need to weigh it to get the 2% salt ration , thanks for the comment and thanks for watching
Why do some videos cook down the peppers then blend it? Here you just blend.
It changes the flavour , so it depends on taste , also I wanted to keep the good bacteria active from the fermentation but the shelf life on the sauce is shorter as it carries on fermenting , so I think cooking it will give you a longer shelf life and different taste , hope that helps and thanks for watching
Kind of wimpy, but well done.
Wimpy as I’m not spicy enough ? Lol
@@Tastygarybites Yes, no disrespect though. Your technique is awesome!
No disrespect taken appreciate the comment , it was spicy enough for me 😅
@@Tastygarybites all in good fun, you are a sport.
you overcooked the garlic :O don't do that people, it will ruin your sauce
The garlic 🧄 stayed white and didn’t even colour , if you watch again
Any colour you can see is the soy sauce
The garlic simmered in liquid for 20 seconds , you can over cook garlic by simmering it
@@Tastygarybites oh its probably because of the soy sauce, my bad 😅
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I watch and research your videos. Do you know? Why aren't your video views increasing? And not reaching people? The reason is: that your videos have not been done SEO Properly. your video views are getting fewer and fewer. Later I researched your channel and I saw your video SEO score is (0%) Here are some other details: No SEO-friendly Title, Description is too short & no keywords in the description No video Tag is given End Screen, Thumbnail Design. is not added in the video. Need SEO-friendly Updating to get more Views and Subscriber for Monetization.
I can recommend something good for you. You can talk to me in a Zoom meeting if you want.
Thank you so much for watching my videos , and you are so right !! I’ve had a few emails recently about my SEO score , so I downloaded vidIQ this week and tube buddy and was shocked about how much work behind the scenes my video needed 😅
And you are right some scored 0/100 , but I suppose being a content creator is a learning curve
So I am currently going through all my videos to optimise tags , wording description etc , I’ve got my SEO score upto about 50/100 on the ones I’ve done any advice about getting them into the 90’s
Thanks again for your comment 😃
@@Tastygarybites You can let me know if you need any help in the future.
If there is a recipe there I cant find it. All there seems to be is more ego posts, like donnie.
This comment doesn’t seem to match the content ? Who is Donnie ?
the seeds aren't spicy its the membrane. you should know things like that before making a tutorial video.
Thanks for the comment Ill look into that 😃 I’ve been hit with some spicy seeds in the past
I’ve done a bit of early morning research for you and good news it looks like we are both right 😅
I’m the video by adding the seeds I’m including the pith - and when I take the seeds out I’m removing the pith too , thank you for the comment really appreciate it , any extra details Benefit anyone that reads this , so thank you 🙏
He is the info I found -
Yes, chili seeds can be spicy. The spiciness of chili peppers comes from a compound called capsaicin, which is found in the seeds, as well as the white pithy membranes inside the pepper. The level of spiciness can vary depending on the type and variety of chili pepper. Removing or reducing the number of seeds can help reduce the overall spiciness of a dish.
seeds are spicy, how many chilli types have you tried ? You should eat more before comment
Lol