🌱 LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe

Lacto Fermented Hot Pepper Hot Pepper Sauce Recipe. Welcome Friends! Welcome back to the kitchen; it's October and so we have pulled out our garden and we've got the last of the hot peppers that we didn't pickle or can earlier in the season. So today I'm going to start a homemade lacto fermented hot pickled pepper sauce recipe - or even just lactose fermented pickled peppers, you don't even need to make this into a sauce. Once the hot peppers are lactose fermented you can eat them as is.

Ingredients:
1L (1000g) filtered water
50g salt
Enough peppers to fill a 1.5L jar
1 onion, chopped
1 carrot, chopped
3-4 cloves garlic, smashed

Method:
This recipe can be scaled to any size - as long as you make a 5% salt water brine by weight.
Roughly chop the peppers and other veg.
Place in a large jar or crock.
Pour over the brine, and press down the veg to release any air.
Weight down the veg to keep it below the level of the brine.
Throw a tea towel over top and leave on the counter out of direct sunlight for at least 3-4 weeks.

You now have lactose fermented / pickled hot peppers.

If you want to make a hot sauce, drain off the brine and liquify in a blender.
Store in the fridge.

[pablofreitasmachado]

For next year, you should consider doing a garden tour <3 i would love to see your garden.

[FionaRyanTIFFINbitesized]

'I don't know what that is...' yep! Thanks for the recipe. The tip with the plastic lids with holes drilled in is brilliant!

[hallobre]

I once had a bottle of an off brand of sriracha that was more than 6 months over due. That was the best sriracha I had to this day.

[andrewzimmernisgross]

The world needs a Bon Appétit It’s Alive and Glen & Friends crossover

[alp]

Glen: Forget about it for a few days.
Glen : So it's been 6 weeks.
Woah.

[beaverd]

The bite reaction was priceless. It sounded awesome, too.

[jthepickle]

Here goes! 1 Gallon of Jalapenos from the garden. Some whole, fermented - some for sauce.
Thanks! Left a like.

[nellgwenn]

My mom likes champagne mustard. I made her some jars of out a couple times for Christmas. She loved it.

[OttoStrawanzinger]

I did this a year ago, according to other videos on Youtube. My hot sauce kept fermenting in the bottle (I had Kahm yeast on top of it) without me knowing, so when I wanted to check the sauce out, because of the trapped CO2 from the second fermentation it exploded all over my face and the room, which had to be repainted. Thank you so much for not just showing how to make fermented hot sauce, but also mentioning all the pitfalls in the process! If I had know about this a year ago, I would have just pasteurized mine.

[CraftyZA]

0:16 - That looks very much like a very healthy cayenne. Flavour wise, my favorite. I do prefer hotter, but when making a sauce, I would add a couple of habaneros, or even bhut jolokia.
5% is a LOT! 2 - 2.5% works perfect. 5% will hinder some of the more subtle flavours coming from lacto fermented peppers.

[roki]

Great idea with the lids and mason jar for weighing the peppers down.

[chasterling]

Things I learned
1. I need bigger jars
2. That lid idea is awesome and I need to do that
3. Glad I'm not the only one who doesn't wear gloves when handling hot peppers.

Awesome video!

[lingerdawn]

Hi Glen, I follwed your receipt for this hot sauce and it is amazing even in warm South Africa. I mixed a bunch of diffrent chillies with onion, carrots and garlic and it is amazing. Thanks

[strongjohn]

I don't know about water treatment in Canada, but in most of the US tap water contains chlorine, which will inhibit fermentation. I let my tap water sit still overnight, which allows the chlorine to evaporate out before using in ferments,

[Nafregamisrocanob]

My favorite fermenter, Sandor Katz has many recipes and processes, but my favorite ferment process uses a slice of rye bread. This method cuts counter time to one week and produces the best sour pickles you’ve tasted. I personally use a 10% brine solution and add oak or radish leaves for tannins that help retain veggie crispness.

[Philvis]

I have a real love/hate relationship with this channel. Love watching what's being made, but hate not being able to taste it. Keep up the great work Glen!

[omarornhauksson]

You can also use a piece of onion or white cabbage to keep things under the brine, this is especially easy with smaller jars.

[discomfortzone]

Joshua Weissman’s lacto sense is tingling.

[GrillTopExperience]

I got my trick or treat no heat habanero looking peppers mixed up with the scotch bonnet peppers. I'm pretty sure I made the same face that Glen did at 6:18

[butterball]

Thanks for such a good recipe Glen, I also added a few tomatoes in as I had some leftover which works really well. I just blended it up today and it's delicious!