How to Make Hot Sauce, Does Fermentation Make a Difference? (Blind Triangle Test) |Flavor Lab

In this video I compare a fermented hot sauce to a non-fermented hot sauce to see if there is a difference between the two. I tested them both in a blind triangle test.

[xlxfx]

Seems like this channel is somehow getting a random or algorithmic spike. Would be a good time for a new video ;)

[agentham]

You can also ferment in a vacuum sealed bag, it's a bit more simple. Give her a shot for your next fermentation.

[robertloop]

I just made my first batch of hot sauce. It turned out so amazing that I'm sad that I will have to wait 3 weeks for the next batch to be ready.

I was going to try skipping the fermentation process but your video says otherwise. Your use of the scientific method was very informative. I would love to see more of these in the future.

[mckennaConfig]

You should ferment with salt. Either add 2-3% by weight salt to the mash, or submerge the peppers in a 2-3% by weight salt brine. Without salt and minimizing the oxygen in the jar, you run the risk of growing dangerous bacteria or developing astringent/oxidized flavors.

[Dominikmj]

Very good test! However: Most commercial pepper sauces are made with very little air influence. The most important fermentation culture is lactobacillus - and they can ferment under anaerobic conditions. I have made the experience, that oxygen will impart almost always off flavors.

Now if Tabasco is using 250 liter barrels and cover the top with salt (and brine?) (...), oxygen won't have a lot of influence in the end result. The "funk" will probably be an added beneficial aroma-facet. However if you are using such a small jar, the "air" aromas are making the product overall really funky. I found, that using a vacuum machine, will be perfect (jar attachment). There is little air inside, but this would be ok. Or a vacuum bag (which blows up while fermenting). The salt is drawing out the water in the chilies without any brine, which would diluting the flavors. And with a hint of vinegar (or other start culture) you won't have any issues with botulism.

[wongchida]

the fermented batch was it submerged in a liquid. if it wasn't then there is more of a chance for wild bacteria or yeast to interact with it.

[donaldsmith]

Fermented hot sauce requires brine.... This is a comparison of spoiled pepper mash vs frozen pepper mash.

[TIFFandDRETV]

Very nice video as I have made both. When I make unfermented hot sauce, I make it immediately. Given that you were making your comparison from the same batch, I would have vacuum sealed the one that went into the freezer. Next, there are a few helper bacteria that setup the environment for the Lactobacillus. I’m sure there are more variables involved with the time, but on average the Lactobacillus really gets to work at day 14. So for me, three weeks is the minimum time I use for fermenting peppers. The taste is definitely different the longer you ferment. I agree with your results from my own experience that there is definitely additional flavors with the fermented peppers. Sorry for being long winded. Making hot sauce is my hobby and I love the science of it also. Great video.

[jc]

Quite a few flaws in your experiment. 1. You weighed peppers with stems which were removed. 2. Not nearly enough salt, salt inhibits bacteria growth in fermentation. 2. Fermentation needs to be at least 2 weeks. You barely fermented these. 3. You never open and stir a fermentation, you severely risk contamination. 3. You (usually) dont add vinegar to a fermented batch. I will give you kudos on your triangle testing.

[nitelite]

Fermentation produces lactic acid and that specific acidity may be the main thing that makes the sauce more pleasurable. Not sure if you can get lactic acid but maybe a fairer test would be to adjust the acidity of both somehow so they are the same.

[NC-oyhq]

I am almost to week three of my fermentation, two habaneros, jalapeños, garlic, onion, carrot, and a few cherry tomatoes. Going to add some pineapple and lime juice when blending.

[sauerkrause]

Anecdotally at least, I can confirm that apparent spiciness can be FAR lower for fermented. Perhaps the bacteria are able to digest some of the capsaicin, or the additional acids produced by lactic acid bacteria mask some of the spice. Based on my attempts to make a mango habanero wine as well as some pequin chili sauce among other pickle batches using peppers, I'd say that fermentation does reduce apparent spiciness by quite a bit. For pickles and other wild fermented veggies, I usually use the rule of thumb that using serranos as the base pepper, I get about the spice level of a jalapeño on average. For my mango habanero wine, I added a tincture of 1 habanero soaked in vodka for a week to a 1 gallon batch after primary fermentation had died down, but I was unable to taste any hint of spiciness in the batch while I could absolutely taste it in the raw tincture. FWIW, the wine didn't involve lactic acid bacteria, so that probably rules out acid covering it up, but it's quite possible the spice flavor volatilizes off during fermentation not being particularly water soluble.

[PurpJones]

This would have been better if you fermented correctly and for longer

[meatcreap]

Awesome test! I love the idea of the blind tasting. I'll give this a try with my own prep methods and let you know what happens!

[sakesama]

Flavor Lab, besides Taste you are missing a point, If you don't Ferment your Hot Sauce and you Bottle it & Seal it, It will Explode ! And that is a fact!

[dfbess]

You don't need to ferment, but fermenting adds a nice flavor level.. and yes fermenting does reduce the heat..

[stolenpillow]

That is the absolute wrong way to ferment.

[cameronlund]

For those who are hot sauce connoisseurs the difference is flavor (as to why fermentation is important). Vinegar is usually a huge no no as it really is overpowering and harsh and really shouldn't be used to make "high end" or "artisan" sauces.

Why fermentation is important: for things like preservation and fighting very dangerous spores that produce toxins like botulinum, fermentation using a certain strain of lactobacillus bacteria is key as it produces lactic acid (much in the same way acetobacter produces acetic acid aka vinegar) which lowers the pH of the product down to a safe range where those harmful nasties are kept at bay.

Short story: Fermentation can give a delightful tang and funk to the sauce because of the acid produced, but the real reason it is used is those same acids produced help with shelf life and fighting off dangerous food-born illness as opposed to using vinegar

[yapaul]

How about roasting it before fermentation?

[brianingram]

I ended up with a TON of peppers this year and just started learning how to make hot sauce out of them. Thanks for the great video! Fermenting is definitely the way to go. I'm going to try a smoked pepper recipe soon!