Because this video is more about technique than a specific recipe, it doesn't translate well to my website's "recipe card" plug-in. So here are the basics for your reference: When creating a fermented chile pepper mash, your ratio of salt to peppers should be 1 tsp per pound of peppers (after removing stems). I find that approximately a bit over 1.5 lbs of stemmed peppers results in about a quart jar of mash. If metric, I'd aim for around 700g. 1) Stem and finely chop your peppers. This works best in a large capacity food processor (see video description for mine). 2) Add 1 tsp of salt (either kosher or sea salt will work fine) per pound of peppers and mix or process again briefly. Almost immediately, liquid will begin forming. 3) Transfer mash to a clean mason jar. As shown in the video, I had a bit over 1.5 lbs and it gave me an almost perfect fill on a quart jar. 4) Use a chopstick or other utensil to break up any air pockets in the mash. 5) Place a weight on top of the mash so that it is all submerged below its liquid, then top with a fermentation lid. 6) Place mason jar on a plate or some other container to collect any fermentation overflow. Store at room temp or slightly cooler and away from direct sunlight for at least 2 weeks. That's your mash that you can then use as condiment, in a sauce, or to make your own bottled sauce (see below). To make the bottled sauce: 1) Heat 1 pint of fermented mash with 2 cups of distilled white vinegar and bring to a boil in a medium saucepan. Reduce heat to a simmer for 10 minutes then allow to cool. 2) Blend until smooth. I recommend using 1/8th tsp of xanthan gum to thicken the sauce and to prevent it from separating. 3) Press the blended mixture through a fine mesh sieve using a spatula to yield a sauce that is the consistency of commercial hot sauce (like Tabasco). 4) Transfer sauce to hot sauce bottles and store in the fridge. The sauce will become more mellow and complex in flavor as it ages. Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
I recommend that next time you try your spicy concoction on video that you wear a completely clean glove on one hand and "accidentally" rub your eye. Then bend over saying it stings. Then start throwing yourself around the kitchen screaming as if your eyeball is has a hot poker in it. Guarantee it will break the keto, possibly cooking, Internet. Love your jar. Very intriguing for making homemade kimchi. Jalepenos are awesome (OMG, on steak w/butter!), but kimchi is life. Great vid.
If you fermented the peppers to gain some good bacteria for your gut, I think you just killed them by boiling your mixture. Taste-wise, it looks great! I love fermenting different things - I have a shredded carrot, sliced onion, cilantro, and cabbage mixture going. Looking forward to more of your fermenting ideas.
"Fiery ferments". An awesome book, written by my neighbor. Peppers grown on our farm were actually mentioned in her book. Have made many pepper ferments. One of my favorite things to do with hot peppers.
Hi Steve, in regards to the left over strained mash you can freeze it in ice cube trays and use them as stock cubes. I can throughly recommend the chillichump channel for growing chilli's and loads of hot sauces. Just a side note cooking fermentated sauces kills all the probiotics
Thanks for this video! My husband and I have been tossing around the idea of making our own hot sauce. This gives us a fantastic starting point. Love your videos. Keep them coming.
Oh boy Steve, you touched on a subject that is close to my heart. You know, once you cross the ocean and travel to Europe, middle east , south east Esia and Russia fermentation is part of our lives. Loved today's episode hope to see more of it.🙏😍🌷
Hi Steve, great video as always. I also use a small fridge for my fermentations. I have the Fiery Ferments book on Kindle and love it. The leftover mash is easy to dehydrate, grind up and put in a small shaker jar, use it as you would salt or pepper to shake on anything and everything. One of my favorites had cantaloupe added to the ferment...yummy.
Thanks Steve for the inspiration. I turned about 2 lb of jalapeños, Serrano, and pablanos into Chile mash. I added a little garlic powder, Chipotle powder, black pepper, dashes of clove, coriander, allspice. Easily the best pepper mash I've ever had. Thanks for all the work you share with us.
Thank you for demonstrating how to ferment those peppers. Would enjoying seeing more videos on fermentation. Trying to incorporate more fermented foods into my diet.
I could definitely see doing a sauerkraut video and given the massive amount of apples I'm going to be harvesting from my trees in another week or so, I'm going to have to figure out how to make apple cider vinegar.
Thanks for the ferment video Steve. I thought that you would enjoy doing it. I like the aged concept and how complex tasting things get over time. So many foods and liquids to ferment and not enough time to do it all... I'm finally feeling well enough to start organizing my pantry/ferment room. Thanks for giving me some more ideas. I like those lids. That could definitely help keep the process more organized.
Loved the video. I've been trying to add more fermented foods to my diet so your timing couldn't be better. I love home made sauerkraut and look forward to see if you make yours differently.
Thank you Steve, This is a must have for my house. Those sprinkled on a salad, home made sub, home made potato salad etc....... I can tell you can tolerate hot sauce better than I can because I can not drink it out of a bottle.
That's interesting, I never thought of a jalepeno paste. I got into fermenting this year and I'm doing a bunch of different kinds. I'm most excited about fermenting cherry tomatoes. It's an experiment but I thought it might be a good way to preserve my garden tomatoes in a format that can still be used in salads.
Hey Steve. I just made a batch of pepper sauce/chili garlic sauce usibg those very fermentation lids. Worked great ! I used a witchs brew of peppers , Serranos, cayenne, poblanos, jalapeños, anaheims and hungarian sweet peppers ( plus a few cloves of garlic). Turned out really complex, with only a mild kick of heat. I let it run for a month.
I use those same weights. I find them a bit of a pain to pull them out after fermentation, big hands and wet, smooth glass. Take the pepper paste, mic in some cream cheese, and coat with pork rind crumbs. It should make a very nice jalapeno popper.
I have made Chef John's (Food Wishes) home made sriracha sauce three times this summer using red cayenne and Thai peppers from my garden of 24 plants. His method has only 3-4 days of fermenting though. I think I have enough frozen peppers to do another batch which I will do like you did, with a 14 day ferment. Anyway, enjoyed your video!
Hi, I got excited when I saw the thumbnail. I love fermented hot sauce.but we only grow the hotter variety as Jalapeños do not grow as nicely. Or hubby has not yet mastered the art. I make a ferment with the whole chilli and salt, weighted down and left for a few weeks. Then I blend, strain and bottle with acv. I'm a total chili head and have the best sauce for real mozambican peri peri sauce (known as Nando's). What I love about real peri peri is that it contains no sugar. The sweetness for want of a better word, comes from red bell peppers that are charred and peeled. Give me some hot wings, please? Edit: I use cloth to strain. It makes the process a lot faster. I then dry the pulp for chilli flakes. They do taste completely different to regular chilli flakes because of the smell of fermenting, but delicious in a marinade.
Good morning Steve!! I've been fermenting for almost 2 years. I've fermented jalepenos as slices - never thought about making a paste and turning it into jalepeno sauce! Definitely gonna have to give it a try. I use my jalepenos in chili and with caramelized onion/bell peppers to serve with my bacon wrapped sausages. Love the kick!
That jalepeno paste reminds me of green curry paste. I bet it would be a great addition to a stir fry or similar, or maybe a baked good like crackers or mug bread.
Take the solids that you strained out. Spread them thin and put in the dehydrator. Grind up for an excellent fermented jalepeno powder to add to rubs and seasoning.
This. Is. Fantastic. I was given several jalapeños and wasn't sure what to do with them. I love fermenting things (I've had a fermented lettuce just in my frig since you posted that recipe!) and I love that you made your own sauce. Fabulous. Thank you! This is a keeper. Starting peppers today.
I did that and put it an unlabeled ziplock baggie. The other day, I dipped my finger into the ziplock unidentified substance and licked it off. It came as quite a surprise. Fortunately, I like spicy stuff.
Many people save the "pulp" from the sieve and dry it then powder it. I don't know what you hot sauce lovers would add the powder to... maybe taco meat, dip, or chili, but it might be worth saving. Great job on fermenting!
Hey Steve. I love your videos… I just got into fermentation myself and I had a question for you. I noticed that you boil your hot sauce. I read that once you bring a fermentation over 110° you kill all the good bacteria that was beneficial in fermentation process. Is that the case with this as well?
Thanks Steve! I make homemade hot sauce every year since we (usually) grow our own peppers - we have two 30' raised beds. This year with the severe drought we did not plant a garden, but I will go to the store and get some peppers and I look forward to making this. I have never done a fermented hot sauce before, so I'm pretty stoked to do it. I assume this recipe will work for any pepper exactly the same, right? We grow jalapenos, habaneros, chile pequins (yum), serranoes, and more, but again unfortunately this year it'll be store bought. One thing, the leftover paste, why not use that in your nacho sauce? I'm going to try it. We like making nacho sauce from your recipe and I'll add my own peppers, salsa, whatever, then we dip pork rinds into it.
When I first made the tabasco, it was a lot like wing sauce - pretty strong in both the vinegar and tabasco. I'm so glad I had the patience to let a few bottles age, as the sauce I tried at the end of the video was pretty sublime. 🙂
Hello Steve, I have a question. Everything I have read says heat destroys the probiotics in fermented foods. So, when you cook your jalapeños with the vinegar, isn't it now dead? Not criticism, curious.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
I've done a stack of fermenting but can't grow jalapenos with any heat. Until about four years ago they were pleasantly spicy but since then they've basically been no different than green peppers. I've tried reducing watering, reducing fertiliser and neglecting them to no avail
Thanx for another great video! Can you add Garlic, onion and such? And at what point can you do that, before fermenting or after when you blend it all together? ty
I just missed sharing the video with friends in Watertown. She & her hubby picked & pickled their peppers last weekend! Still, a fun & idea provoking video. I want to try Sauerkraut, but fermenting makes me kinda nervous. Shouldn't, though... I had my Sourdough starter going for years when I lived in the SF Bay Area (wish I still had it, 'cause Texas surely knows BBQ, but they do not know good Sourdough). lol
When I see a fermentation recipe that includes the instruction “skim off any mold”, it makes my toes curl. Fortunately, not a problem with this recipe. 🙂
@@SeriousKeto Uh, yeah... the whole mold thing would be a HUGE nope for me. Your sauce looks so good. MAYBE I'll try & give it shot. My friend uses Reapers & Extra Hot Hatch for her sauce (they're WI transplants by way of Colorado & New Mexico thanks to the Army). Those chiles are just way beyond my tolerance levels, sadly.
I'm jealous of people who's soil can grow peppers... Only been fermenting 45 years, never do all the elaborate... Have never had ANY mold... Just remember physics and chemistry. Not rocket science.
I live in New Mexico and grow them all the time. NM is famous for its green Chile ( a specific variety of green chile peppers), its actually the state fruit. Its usually roasted. You can grow peppers practically anywhere. You may need to amend your soil by adding what it is lacking in nutrients, drainage consistency. You can add sand, clay for better drainage and less water retention or in the other direction, top soil, peat, compost ect. in your beds and try raised beds. Jalapenos, serranos and small varieties grow great in pots, planters or wine barrels with potting soil. I even grew Tabasco peppers one year. Bought them at Lowes or Home Depot, but haven't seen them for sale ever since. People around here grow them that way a lot, including myself. I see them on porches all the time. In fact about a month ago I helped a friend of a friend move and she was leaving her jalapeno plants that were planted in wine barrels with flowers and told me to pick all I wanted. Let them turn red and they have a sweeter taste. Sorry for the lengthy post.
So far, regular kimchi (amazing) and rhubarb kimchi (will try that this weekend). It’s definitely going to something I dive deeper into over the winter.
We are going to have SO MANY apples on our trees to harvest (probably starting tomorrow) that I'm going to need to learn how to do apple cider vinegar...
@@SeriousKeto Easy Peasy. Chop apples (cores, skin, and all). Cover with sugar water (1TBSP / cup water). Put airlock or equivalent on. Strain when tangy enough (2-5 weeks). Watch it bubble (keep plate under!). A "mother" will form eventually - save a piece as starter for next. Done. Works with other fruits, too. Raspberry, peach, plum. Have fun!
I just pulled out my mash after 16 days. I had a white layer of something mushy on top. Thicker than a film, but not more than an 1/8 of an inch. I just scraped it off. I used jalepenos, but was surprised the mash was more mellow than my clean and scooped peppers I use for poppers. I thought including the guts would heat up the mash. Any ideas on the white "film" on the mash? I am simmering right now, and the house smells awesome
According to my book, that film is nothing to worry about, though it is something to scrape off the top. I also loved the way the house smelled as I was making my sauce. It was like I was in the middle of a green enchilada.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
I recently watched a video where a woman used Greek yogurt and claimed the fermenting process reduced the natural sugars in the dairy products. Do you or anyone else in the comments know if this is true and if so would it work the same for peppers.
I wish I would have gotten enough Reapers or Bird chiles this year to do this.... but I don't think you're getting any probiotic benefits in your final sauce after you boil your mash...heating it past 140f will kill probiotics as I understand it?
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
That was just outstanding. Got some amazing tips. Thank you. I’ve been fermenting super hots like Ghost Peppers and Morgan Scorpion but…the tips here were amazing. Thanks!
![ตีสิบเดย์ [FULL] | นางเอกหมอลำเงินล้าน "อุ๋งอิ๋ง เพชรบ้านแพง" & ไฮโซสาวสุดฮอต "ลิลลี่ เหงียน"](http://i.ytimg.com/vi/jPxQS_EgrJ4/mqdefault.jpg)
Because this video is more about technique than a specific recipe, it doesn't translate well to my website's "recipe card" plug-in. So here are the basics for your reference:
When creating a fermented chile pepper mash, your ratio of salt to peppers should be 1 tsp per pound of peppers (after removing stems). I find that approximately a bit over 1.5 lbs of stemmed peppers results in about a quart jar of mash. If metric, I'd aim for around 700g.
1) Stem and finely chop your peppers. This works best in a large capacity food processor (see video description for mine).
2) Add 1 tsp of salt (either kosher or sea salt will work fine) per pound of peppers and mix or process again briefly. Almost immediately, liquid will begin forming.
3) Transfer mash to a clean mason jar. As shown in the video, I had a bit over 1.5 lbs and it gave me an almost perfect fill on a quart jar.
4) Use a chopstick or other utensil to break up any air pockets in the mash.
5) Place a weight on top of the mash so that it is all submerged below its liquid, then top with a fermentation lid.
6) Place mason jar on a plate or some other container to collect any fermentation overflow. Store at room temp or slightly cooler and away from direct sunlight for at least 2 weeks.
That's your mash that you can then use as condiment, in a sauce, or to make your own bottled sauce (see below).
To make the bottled sauce:
1) Heat 1 pint of fermented mash with 2 cups of distilled white vinegar and bring to a boil in a medium saucepan. Reduce heat to a simmer for 10 minutes then allow to cool.
2) Blend until smooth. I recommend using 1/8th tsp of xanthan gum to thicken the sauce and to prevent it from separating.
3) Press the blended mixture through a fine mesh sieve using a spatula to yield a sauce that is the consistency of commercial hot sauce (like Tabasco).
4) Transfer sauce to hot sauce bottles and store in the fridge. The sauce will become more mellow and complex in flavor as it ages.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
I recommend that next time you try your spicy concoction on video that you wear a completely clean glove on one hand and "accidentally" rub your eye. Then bend over saying it stings. Then start throwing yourself around the kitchen screaming as if your eyeball is has a hot poker in it. Guarantee it will break the keto, possibly cooking, Internet.
Love your jar. Very intriguing for making homemade kimchi. Jalepenos are awesome (OMG, on steak w/butter!), but kimchi is life. Great vid.
I'm all about fermentation and gut health. I usually have a bunch of jalapenos in my garden. I grow the non spicy ones. Thanks Steve!
If you fermented the peppers to gain some good bacteria for your gut, I think you just killed them by boiling your mixture. Taste-wise, it looks great! I love fermenting different things - I have a shredded carrot, sliced onion, cilantro, and cabbage mixture going. Looking forward to more of your fermenting ideas.
You are correct. Cooking it is not necessary providing your below 4.5 ph.
"Fiery ferments". An awesome book, written by my neighbor. Peppers grown on our farm were actually mentioned in her book. Have made many pepper ferments. One of my favorite things to do with hot peppers.
Awesome! Tell them I can’t wait to do more from their book.
Hi Steve, in regards to the left over strained mash you can freeze it in ice cube trays and use them as stock cubes. I can throughly recommend the chillichump channel for growing chilli's and loads of hot sauces. Just a side note cooking fermentated sauces kills all the probiotics
Good tip
Thanks for this video! My husband and I have been tossing around the idea of making our own hot sauce. This gives us a fantastic starting point. Love your videos. Keep them coming.
Oh boy Steve, you touched on a subject that is close to my heart. You know, once you cross the ocean and travel to Europe, middle east , south east Esia and Russia fermentation is part of our lives. Loved today's episode hope to see more of it.🙏😍🌷
Hi Steve, great video as always. I also use a small fridge for my fermentations. I have the Fiery Ferments book on Kindle and love it. The leftover mash is easy to dehydrate, grind up and put in a small shaker jar, use it as you would salt or pepper to shake on anything and everything. One of my favorites had cantaloupe added to the ferment...yummy.
Thanks Steve for the inspiration. I turned about 2 lb of jalapeños, Serrano, and pablanos into Chile mash. I added a little garlic powder, Chipotle powder, black pepper, dashes of clove, coriander, allspice. Easily the best pepper mash I've ever had. Thanks for all the work you share with us.
Nice!
Thank you for demonstrating how to ferment those peppers. Would enjoying seeing more videos on fermentation. Trying to incorporate more fermented foods into my diet.
I could definitely see doing a sauerkraut video and given the massive amount of apples I'm going to be harvesting from my trees in another week or so, I'm going to have to figure out how to make apple cider vinegar.
Thanks for the ferment video Steve. I thought that you would enjoy doing it. I like the aged concept and how complex tasting things get over time. So many foods and liquids to ferment and not enough time to do it all... I'm finally feeling well enough to start organizing my pantry/ferment room. Thanks for giving me some more ideas. I like those lids. That could definitely help keep the process more organized.
Loved the video. I've been trying to add more fermented foods to my diet so your timing couldn't be better. I love home made sauerkraut and look forward to see if you make yours differently.
Thank you Steve, This is a must have for my house. Those sprinkled on a salad, home made sub, home made potato salad etc....... I can tell you can tolerate hot sauce better than I can because I can not drink it out of a bottle.
That's interesting, I never thought of a jalepeno paste. I got into fermenting this year and I'm doing a bunch of different kinds. I'm most excited about fermenting cherry tomatoes. It's an experiment but I thought it might be a good way to preserve my garden tomatoes in a format that can still be used in salads.
You’re letting food transform on purpose! Yay science! 🤓
Hey Steve. I just made a batch of pepper sauce/chili garlic sauce usibg those very fermentation lids. Worked great ! I used a witchs brew of peppers , Serranos, cayenne, poblanos, jalapeños, anaheims and hungarian sweet peppers ( plus a few cloves of garlic). Turned out really complex, with only a mild kick of heat. I let it run for a month.
I use those same weights. I find them a bit of a pain to pull them out after fermentation, big hands and wet, smooth glass. Take the pepper paste, mic in some cream cheese, and coat with pork rind crumbs. It should make a very nice jalapeno popper.
Yum
I have made Chef John's (Food Wishes) home made sriracha sauce three times this summer using red cayenne and Thai peppers from my garden of 24 plants. His method has only 3-4 days of fermenting though. I think I have enough frozen peppers to do another batch which I will do like you did, with a 14 day ferment. Anyway, enjoyed your video!
I don’t even like peppers, hot sauce, or anything like that but I just love your videos so I watched anyway!😊
That’s the ultimate compliment. 🙂
Hi,
I got excited when I saw the thumbnail. I love fermented hot sauce.but we only grow the hotter variety as Jalapeños do not grow as nicely. Or hubby has not yet mastered the art.
I make a ferment with the whole chilli and salt, weighted down and left for a few weeks. Then I blend, strain and bottle with acv.
I'm a total chili head and have the best sauce for real mozambican peri peri sauce (known as Nando's).
What I love about real peri peri is that it contains no sugar. The sweetness for want of a better word, comes from red bell peppers that are charred and peeled.
Give me some hot wings, please?
Edit:
I use cloth to strain. It makes the process a lot faster. I then dry the pulp for chilli flakes. They do taste completely different to regular chilli flakes because of the smell of fermenting, but delicious in a marinade.
Yum! And good tip on the cloth.
Good morning Steve!! I've been fermenting for almost 2 years. I've fermented jalepenos as slices - never thought about making a paste and turning it into jalepeno sauce! Definitely gonna have to give it a try.
I use my jalepenos in chili and with caramelized onion/bell peppers to serve with my bacon wrapped sausages. Love the kick!
Yum!
That jalepeno paste reminds me of green curry paste. I bet it would be a great addition to a stir fry or similar, or maybe a baked good like crackers or mug bread.
Great idea!!
Look forward to your Kombucha recipe!
Looks yummy, and a great Christmas gift for my spicy loving kids 😋
You do the coolest stuff! Went to share this with my hubby 😉
Love how you're explaining this technique! Saving this video and will make this later. Thank you.
Take the solids that you strained out. Spread them thin and put in the dehydrator. Grind up for an excellent fermented jalepeno powder to add to rubs and seasoning.
I am so going to do that.
@@SeriousKeto When you get it done, add some to your Keto BBQ rub and smoke some ribs.
@@jasonmurray7604 I was thinking it would be a great rub for wings.
I’ll consider using the filtered out pulp to add to some homemade mayo! What a kick added to that creamier base!! Will go great on sandwiches-ummm!
Yum!
Might have to try this sometime. *I did make the candied jalapenos and the two week wait was worth it.
Thanks Steve! Not really my thing….but always fun to watch you!
I like making my own sauerkraut - the key is cutting with a sharp mandoline - clean cuts = crisp kraut.
Crushing - tearing cuts mean mushy kraut.
Yum
You need to add smoke peppers. The taste is so freaking awesome!!!!!!!
This. Is. Fantastic. I was given several jalapeños and wasn't sure what to do with them. I love fermenting things (I've had a fermented lettuce just in my frig since you posted that recipe!) and I love that you made your own sauce. Fabulous. Thank you! This is a keeper. Starting peppers today.
This looks brilliant!!! So excited to make this!
My last ferment was garlic. I love to ferment this. The flavors are incredible. I have not tried the lids. I may have to invest in some.
I have not made any fermented foods yet. This one looks like it would be a good recipe to start with. Thanks!
You can also dehydrate the pulp to make jalapeño powder. It goes great in soups. And on your eggs for breakfast!!!!
I did that and put it an unlabeled ziplock baggie. The other day, I dipped my finger into the ziplock unidentified substance and licked it off. It came as quite a surprise. Fortunately, I like spicy stuff.
I had just written in my journal that I want to try fermenting.
thanks Steve... been wanting to try fermenting some of my own favs.
Many people save the "pulp" from the sieve and dry it then powder it. I don't know what you hot sauce lovers would add the powder to... maybe taco meat, dip, or chili, but it might be worth saving. Great job on fermenting!
Great idea!
Hey Steve. I love your videos… I just got into fermentation myself and I had a question for you. I noticed that you boil your hot sauce. I read that once you bring a fermentation over 110° you kill all the good bacteria that was beneficial in fermentation process. Is that the case with this as well?
Yes....Best with fried chicken or burger
Dehydrate the pulp and grind it into powder for shaking. I do that to every mash.
Thanks!
Thanks Steve! I make homemade hot sauce every year since we (usually) grow our own peppers - we have two 30' raised beds. This year with the severe drought we did not plant a garden, but I will go to the store and get some peppers and I look forward to making this. I have never done a fermented hot sauce before, so I'm pretty stoked to do it. I assume this recipe will work for any pepper exactly the same, right? We grow jalapenos, habaneros, chile pequins (yum), serranoes, and more, but again unfortunately this year it'll be store bought. One thing, the leftover paste, why not use that in your nacho sauce? I'm going to try it. We like making nacho sauce from your recipe and I'll add my own peppers, salsa, whatever, then we dip pork rinds into it.
Neat science. Thanks for posting.
Thanks for sharing, Steve. Please do let us know if you find a purpose for that leftover jalapeño paste.
I dehydrated it and ground it into a seasoning powder. Great for adding a jalapeño flavor and a bit of heat to vegetables, mayo, etc.
Awesome! I want to try Tabasco!
When I first made the tabasco, it was a lot like wing sauce - pretty strong in both the vinegar and tabasco. I'm so glad I had the patience to let a few bottles age, as the sauce I tried at the end of the video was pretty sublime. 🙂
Hello Steve, I have a question. Everything I have read says heat destroys the probiotics in fermented foods. So, when you cook your jalapeños with the vinegar, isn't it now dead? Not criticism, curious.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
I've done a stack of fermenting but can't grow jalapenos with any heat. Until about four years ago they were pleasantly spicy but since then they've basically been no different than green peppers. I've tried reducing watering, reducing fertiliser and neglecting them to no avail
Bummer
Thanx for another great video! Can you add Garlic, onion and such? And at what point can you do that, before fermenting or after when you blend it all together? ty
You definitely can. I’d likely add it before fermenting.
“Funk” is a perfectly fine descriptor. I get what you mean.
You have so many gadgets! How do you organize and keep track of what you have?
A significant part of my basement storage room is keto ingredients and cooking gadgets.
I just missed sharing the video with friends in Watertown. She & her hubby picked & pickled their peppers last weekend!
Still, a fun & idea provoking video.
I want to try Sauerkraut, but fermenting makes me kinda nervous. Shouldn't, though... I had my Sourdough starter going for years when I lived in the SF Bay Area (wish I still had it, 'cause Texas surely knows BBQ, but they do not know good Sourdough). lol
When I see a fermentation recipe that includes the instruction “skim off any mold”, it makes my toes curl. Fortunately, not a problem with this recipe. 🙂
@@SeriousKeto Uh, yeah... the whole mold thing would be a HUGE nope for me.
Your sauce looks so good. MAYBE I'll try & give it shot. My friend uses Reapers & Extra Hot Hatch for her sauce (they're WI transplants by way of Colorado & New Mexico thanks to the Army).
Those chiles are just way beyond my tolerance levels, sadly.
I'm jealous of people who's soil can grow peppers... Only been fermenting 45 years, never do all the elaborate... Have never had ANY mold... Just remember physics and chemistry. Not rocket science.
I live in New Mexico and grow them all the time. NM is famous for its green Chile ( a specific variety of green chile peppers), its actually the state fruit. Its usually roasted. You can grow peppers practically anywhere. You may need to amend your soil by adding what it is lacking in nutrients, drainage consistency. You can add sand, clay for better drainage and less water retention or in the other direction, top soil, peat, compost ect. in your beds and try raised beds. Jalapenos, serranos and small varieties grow great in pots, planters or wine barrels with potting soil. I even grew Tabasco peppers one year. Bought them at Lowes or Home Depot, but haven't seen them for sale ever since. People around here grow them that way a lot, including myself. I see them on porches all the time. In fact about a month ago I helped a friend of a friend move and she was leaving her jalapeno plants that were planted in wine barrels with flowers and told me to pick all I wanted. Let them turn red and they have a sweeter taste. Sorry for the lengthy post.
I grow a lot of Hot peppers, but I dry them all out on my food dehydrator, I wonder if I can still ferment them if I rehydrate them.
Our peppers didn’t grow very well this year, due to this summer’s brutal Texas heat.
Steve, what else do you like to ferment?
So far, regular kimchi (amazing) and rhubarb kimchi (will try that this weekend). It’s definitely going to something I dive deeper into over the winter.
I love kimchi, but never been brave enough to make it.
Fermentation, in general, requires a certain amount of bravery. 😄
Could you add the strained solids to say cream cheese to make a dip for pork rinds?...or dehydrate them to add to a rib rub?
Yep. And people have suggested dehydrating them to use as a spice powder.
Yummy!
I want to make some but I think you should start selling yours and make my life easier😁
There you go. Pint jar of fermenting jalapeños sitting next to my fermenting apple cider vinegar, plum vinegar, and rice wine vinegar.
We are going to have SO MANY apples on our trees to harvest (probably starting tomorrow) that I'm going to need to learn how to do apple cider vinegar...
@@SeriousKeto Easy Peasy. Chop apples (cores, skin, and all). Cover with sugar water (1TBSP / cup water). Put airlock or equivalent on. Strain when tangy enough (2-5 weeks). Watch it bubble (keep plate under!). A "mother" will form eventually - save a piece as starter for next. Done. Works with other fruits, too. Raspberry, peach, plum. Have fun!
I just pulled out my mash after 16 days. I had a white layer of something mushy on top. Thicker than a film, but not more than an 1/8 of an inch. I just scraped it off. I used jalepenos, but was surprised the mash was more mellow than my clean and scooped peppers I use for poppers. I thought including the guts would heat up the mash. Any ideas on the white "film" on the mash? I am simmering right now, and the house smells awesome
According to my book, that film is nothing to worry about, though it is something to scrape off the top. I also loved the way the house smelled as I was making my sauce. It was like I was in the middle of a green enchilada.
If you dehydrate the paste it could be a good substitute for red pepper flakes maybe?
That's a wonderful idea!
Hey Steve. Where are you? Are you alright? I haven’t seen a video from you in almost a month so I’m worried.
💪
Does the boiling of the sauce kill the probiotics and stop all fermentation?
Yes, it does. It will have the funky flavor but not the probiotics.
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
could you freeze the pulp in an ice cube tray then toss them into a batch of chili on a future date?
I dehydrated it and then turned it into powder. It's pretty awesome.
I recently watched a video where a woman used Greek yogurt and claimed the fermenting process reduced the natural sugars in the dairy products. Do you or anyone else in the comments know if this is true and if so would it work the same for peppers.
I don't know the answer but I follow Cultured For Life - Donna Schwenk and I am sure she would know and it would be on her website.
I used an even bigger knife when I made mine.
I wish I would have gotten enough Reapers or Bird chiles this year to do this.... but I don't think you're getting any probiotic benefits in your final sauce after you boil your mash...heating it past 140f will kill probiotics as I understand it?
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
Doesn't heating the fermented product kill the probiotic effect?
Regarding probiotics: there is no mention in the cookbook "Fiery Ferments" about the temperature at which probiotics are killed off. Additionally, there are a few recipes for sauces in that book that include cooking. I did a little research and it appears that probiotics can be killed off at temperatures as low as 115F. This means that if you are cooking with sauerkraut, kimchi, etc., you'll still get the fermented taste, but no probiotic benefit.
Thank you. I'm not that brave yet.
Steve have you made sauerkraut before.
Yes, but not a video.
You're gonna need a bigger boat. Er....jar!
Don't touch your eyes for days lol
Keto , but some are bad if you have histamine issues 🥲
I don't.
Thanks!
Thanks!
Thank you!
Thanks!
That was just outstanding. Got some amazing tips. Thank you. I’ve been fermenting super hots like Ghost Peppers and Morgan Scorpion but…the tips here were amazing. Thanks!