Lacto Fermentation Has Changed The Way I Make Hot Sauces Forever | Blueberry Habanero Hot Sauce 🔥🔥🔥

Kahm yeast or pellicle is a natural product of fermentation. I leave it on the brine surface level until it is time to make the sauce. I prefer to use non iodized salt and salts with no additives or preservatives.
Lacto blueberry and habanero hot sauce! So good, hot and sweet. Lacto fermentation really gives this hot sauce a beautiful, developed flavor. I show how make this hot sauce keeping the live active bacteria. I love the flavor, love the color. I put this on everything hot sauce goes on. Eggs, steak, chicken wings and even makes a great base for a salad dressing.

Happy Cooking!

For written recipes, check out my blog

Check out these awesome knives, they are sharp!

Here's some kitchen equipment I use and/or recommend to get you started!

Cast iron pan

Tomato shark

Stainless steel saute pan

Immersion blender

Fine mesh strainer

Nutribullet

Stock pot set

Dutch oven

Tongs

Mason jars

Fermentation weights

Digital pH meter

The Noma Guide To Fermentation Book

Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.

#lactofermentation
#habanero
#habanerohotsauce
#howtomakefermentedhotsauce

[LogansInnerChef]

Kahm yeast or pellicle is a natural product of fermentation. I leave it on the brine surface level until it is time to make the sauce. I prefer to use non iodized salt and salts with no additives or preservatives.  
If you want your sauce thicker, use less brine when blending. This sauce will stay good in the refrigerator for months, I have this sauce still in the refrigerator 1 year later and is still good!

This sauce is delicious on just about everything. I've been told that it is even good on ice cream!

[LogansInnerChef]

Hey, to point something ...recent studies show that iodine doesn't harm fermentation (in iodized salt). I'd still argue that the anticaking agents and preservatives might affect fermentation, which are found in most iodized salts. Use what salt you prefer. Fine sea salt is my go to.

[ethansummerville]

I appreciate how you are so clear with explanations on why you do each step, it is super helpful! Love your channel! Keep up the great work!

[wendyanndarling]

I did this a while ago and the sauce was bangin! We got heaps of organic kiwis from our garden every yr. Last yr I started making hotsauce with kiwis, cilantro, spring onion and habanero and other chilis. Srsly, its the best sauce I've ever tasted. Lacto fermentation is the shit!

[CanadianBrewingChannel]

I have habanero's fermenting right now and this recipe with Blueberries sounds amazing! I am going to the store to get some and start fermenting them. Cheers.

[johnmatherne]

Hope my blueberry bushes produce enough to do this blend. Looks delicious Logan.

[mathewrtaylor]

This is a great approach, I have never fermented separately then combined, I need to try it! I have a recommendation that has worked for me in the past. If you do end up using a plastic bag to weigh down your ferment, make the water in the bag the same salinity as your ferment. That way if for whatever reason the bag seal breaks, or the bag is punctured you're not watering down the ferment and possibly inviting bad bugs to come in to the less salty environment.

[mathiask]

Dude, this Video is full of great info. Thank you!

[GeomaniaDasher]

Love the video! I suggest trying to add some lemon peel in the blueberry ferment to infuse a nice lemon flavour to wake up the blueberry

[TheFancyCakery]

In The Bahamas I grew up with "goat peppers". We grew them in the back yard. Came to Merica...and....my first home was North Carolina. Just found jalepenos...NO GOAT PEPPERS ANYHERE!. Then moved to Texas and went to a Michiocana with my husband..AND I FOUND MY GOAT PEPPERS!! ...but they called them habaneros???? Now I know their "REAL" names...habaneros...I will try anything with a habanero in it. Their flavour is my absolute favourite! Nothing like the heat AND the flavour beats it! I will definitely add this blueberry version to my "goat pepper hot sauce BBQ concoctions"!

[pawel]

Just stumbled upon your channel looking for inspiration on my next ferment, I genuinely appreciate the detail forward, no sound effects, or other things endemic to food YouTube/tiktok.

[WhiteThunderBBQ]

im so happy that you dried out that pulp - I bet that would be amazing on some fresh fried tortilla chips

[dicky]

Frig I'm glad I found your channel. I've been into fermenting for a while and have been getting into hot sauces lately and growing my own chillis. I've done fermented blueberries in the past, they're so good! Can't wait to try this recipe. Love the content, keep it up!

[Weitzman]

Loved it! Everything seems delicious, and your explanations are suuuuper clear.

One small question: why were the blueberries dry brined as opposed to the salt water habanero brine?

[azzer]

Just arrived here. Great video, well explained and I'm hungry.

[Mikey]

Great video mate. A good practise is to cut the chillies in half to prevent air pockets. i've had trouble in the past fermenting them whole, rarely experience problems when they are cut up.

[lequirejosh]

I've made a similar sauce before, but I also used black garlic too.

[brandiminor]

Awesome. No cooking this time. Love it.

[Riokosu]

Just found you and been binging your content loving your stuff man! Can’t wait to see more 🤤🔥

[aubreyfoster]

Wow, this looks so incredible delicious! 💕🍽️💕