Fermented Hot Sauce is better

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[ThatDudeDeven]

Man that mango trick was something else.

[Erica-yrgf]

I use the brine to make sad dressings. It’s delicious. ❤️❤️❤️

[DaveB]

The correct way is to put enough water in a jug and add 3.5% salt then pour that over the ferment
The only time you weigh the vegetables is if fermenting a mash without brine
That gives a perfect ph

[blakesmith]

THANK YOU, this is one of the easier and more straightforward videos. I have three kilos of chillies in my freezer 😂😂😂 (I grow a lot). I just have one question, what do you use for sterilisation? This is a question I can never seem to get a strait answer for.

[soniacook]

So was the jars sealed close or was it just closed with elastic bands with a slight opening to let out gases?

[Eatabagofahunniddicks]

What’s the formula for calculating the amount of salt you use

[pinkpanther]

Now i have to remember that until august/september

[SpottedHares]

Were those tomatoes he put on top? Never seen some one do that for hot sauce.

[aryabandyopadhyay]

Its crazy to see how much your channel grew this year Glad for you .... Keep it up my guy.

[matthewsanders]

Personal tip: i agree with all of thst, but add that once you have achieved the flavor profile you desire, take the whole batch and put it on a bare simmer for 10 mins and no more. Bring it to just around 210F and hold. This will act as a flash pasteurization and effectively KILL the culture in your final bottle, which is a GOOD THING because no one likes a film of white scum on their hot sauce, nor exploding bottles in their pantry... ESPECIALLY if you are adding fruit ie: new sugar sources. It will make your hot sauce shelf stable, bottle-ready, and gift worthy to your friends and loved ones.

[patrickfry]

My brain is really smooth. Is there a written version for the brine that you used and the time it takes? If not, I'll just keep watching it.

[alastairchong]

Ooooh those spicy pickle back shots look delicious

[OJ_Simpson_from_the_Simpsons]

I make this myself actually, it’s a method I learned from my dad. He taught me how to make a fermented mango pepper sauce so this really reminds me of my childhood. We use different peppers though, we both use whatever we can find. But I prefer mine as a Serrano, Pablano, and habanero blend. Which then I ferment in salt water as he does. But then I just add mango, cilantro, lime, and distilled vinegar. I put it on tacos and some of the Japanese food I learned from my grandmother.

[angeecelinova]

"Any chili that's available to you" so dried flakes or the one mysterious mixed bag in that one grocery store 😂

[lizf]

That brine shot is also super good for your health!! All the more reason😉🥂 Also love this recipe! Fermented is a yes for me! Make it spicy too? That’s a yes yes❤

[adamski]

Use the chili brine to ferment carrot batons. They are an awesome accompaniment to drinks

[cheehee_]

Those pickle brine shots are pretty much exactly like the chili pepper water shots we do here in hawaii. That stuff goes great with beer

[shilombaba]

Hold on a sec... as someone who often ferments various things at home, there is a question that loudly popped in my mind : Why not fermenting it in its own juice (after mixing it) ? Am I missing something ?

[yoholmes]

I am a small scale local hot sauce producer.
I grow Scotch Bonnet, Habenro, red chili's, jalapeños, and Ghost peppers on the regular and always try new chili that my local Asian grocery supplies.


Although I do my own fermentation for vegetables I have never fermented my chili's prior to making sauce.
I simply let the peppers decant for a day or two then go straight into production.
I'm interested in seeing how the fermentation changes the character of the sauce.

[rainbow_vader]

**Rotten food on accident**
People: DISGUSTANG 🤮🤬
**Rotten food on purpose**
People: delicious. Finally, some good fucking food