I fermented hot sauce in MSG. This happened...

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In this experimental video, I'm making the ultimate Umami hot sauce. I'm taking ingredients with the highest levels of umami, and then lacto fermenting them. The twist is, instead of using salt for the fermentation, I've swapped it out for MGS. Will it be delicious? Will it be the most umami thing ever? Will MSG even work in a lacto fermentation? Watch to the end to find out!

#msg #umami #hotsauce #lactofermentation

[goldenealgefromdutchbros]

In traditional fermentation, it’s not just the sodium in salt that's important, but the entire sodium chloride compound, which is table salt. Both components of salt—sodium and chloride—play critical roles in the fermentation process.

**Sodium ions** help control osmotic pressure in the fermentation environment, which affects the movement of water out of the cells of the fermenting material (like vegetables). This helps in texture and consistency.

**Chloride ions** contribute to the inhibition of harmful microbial growth. They help create an environment where beneficial bacteria, such as lactic acid bacteria, can thrive and dominate, lowering the pH through the production of lactic acid and making the environment hostile to harmful pathogens.

When you replace salt with MSG in a fermentation process, you're essentially replacing sodium chloride with sodium and glutamate. The sodium might still play a role in the osmotic pressure, but you lose the antimicrobial properties provided by the chloride ions. Moreover, glutamate does not contribute to microbial inhibition; it mainly enhances flavor.

Thus, while MSG can still contribute sodium, it does not replicate the comprehensive protective and functional roles that salt provides in fermentation. This can lead to different microbial dynamics and could potentially impact the safety and success of the fermentation without additional controls and measures.

[agentcooper]

I absolutely love this experiment 👨‍🔬
Not just the msg hotsauce, but the whole spirit of the experiment! Lovely stuff!

[janyt]

first time viewer. loved the vid. great editing, and humor while still taking the content seriously. makes me want to try making my own hot sauce!

[Preußenheer]

For the level of production quality i did not expect a channel with this little sub, you've earned a new subscriber mate, keep on rocking

[TheManWithTheFlan]

Yeah I think you could definitely get some really interesting flavors by fermenting in a fish sauce. I think that would be perfect for some nice, stanky pickled eggs and onions.

[squancho]

So glad to see someone doing lacto fermenting sauce where you went for flavor rather than just people who do lacto fermenting because they're just health freaks
Food is supposed to taste good

[micahthehikah]

Great video, mate! What a fun idea with interesting results. I might give this a try next time I do a ferment!

[SpiritOfTheHeretic]

Absolute mad lad. I'm going to do this with my final harvest this year before the frost hits. I will say that I have tasted sauces before and after cooking and it really dulls the flavor but like you said, it makes it much easier to blend. I think you could probably get the same softening-effect by freezing and thawing it, if you are willing to wait a day for it. That would eliminate needing to cook it. Or you could freeze and thaw the fruit before fermenting.

[jimmynordberg]

I almost started a nuoc mam inspired hot sauce (Thai chili, thai basil, ginger, garlic) using fish sauce this morning, but I decided to go with salt to be safe. I wasn't sure how low you can dilute the sodium concentration in fish sauce safely, since fish sauce is preserved with so much sodium that nothing could lactoferment in pure fish sauce. I know it must work since fish sauce is used in many kimchis, and I'll definitely give it a try soon. Looking forward to seeing what you might come up with

[DaftRebel]

Fish sauce is the best, and you are not ingesting too much MSG <3 I love it, I use it even for red meet! it really brings the flavours up!

[saraa]

Super interesting video! I've never made my own hot sauce before, but I loved seeing the process and the results. Excited to see more!

[TalentlessCooking]

This is a great idea, or experiment. I use a mushroom pellet blend I found at an Asian market to add a mountain of umami to dishes, it's so fine it blends in nicely. I always thought that it was the sugar that was the fermentation and salt kept down the bad bacteria.

[alkjhsdfg]

Great video, I'm curious to try this!

[Soter_Rev]

Loved this learned a lot and enjoyable to watch! You deserve more subs!

[lococomrade]

I dunno why this was suggested to me, but i loved every minute of it.

[RWorkman-rc]

Shitaki pairs well with crimini, you could use some seaweed when you soak them, after the first soak, remove the seaweed, and strain thru a coffee filter to remove the residual dirt left behind from the mushrooms.

[danielt]

Really neat experiment. About your method, I would say that multiplying the amount of salt required by 3 because you were solving for the molar mass of sodium and ending up with an ungodly amount of msg may not have been necessary. I'm not a chemist, but from my understanding the antimicrobial properties of salt are a result both of the sodium ions AND the chloride ions, and it's bold to assume that centering your calculations on sodium content alone is all that's necessary for a successful ferment. You might already know this, you might not, but I figured I'd point it out.

I'd definitely be interested to see this sorta experiment repeated with a few different concentrations of MSG, as well as mixtures of MSG/salt to really find out what is necessary for a ferment to go alright. Sick video!

[GMurph]

Sticking the end of the strainer in your belly button is genius 😂

[MWSJoey]

Judging you right now for the Dino Nuggies...
The verdict is you're awesome and picked up a sub.

[crescentbam]

I'm gonna add a little detail about the pepper. A single pepper has more Vitamin C than an orange, if I'm not mistaken. Take it with a grain of powdered ocean or, in your case, umami powder.

Edit: Subbed. Thank your dino nuggets and a typo haha