@@mattmiller9668 haha I am a chef and a sommelier, if someone knows about fermentation is me 😉 he is doing it all right. Plus, a piece of advise, you don’t need to be rude to someone even if you don’t agree with his video. He is a person who is trying and giving his best. Bulling shouldn’t happen. But what can I say, everyone is brave in front of a screen 🙄
@@alepons8327 If you think this is alright you should hand in your chef card. That entire jar with the mold should have been tossed. Dude may have been a little rude but he's right, that mold was not okay and this sauce should by no means be consumed.
Only tried fermenting with alcoholic beverages, but I'm ready for this! Not too complicated, and I love chilies! Might do Kimchi as well, as an experiment. Another great video in the bag! I can't really get pork pies with mustard pickles here in Sweden, but I can make pork pies (thanks to a nice bloke on UA-cam...)! Got a great recipe for mustard pickles?
that's great to hear. I hope you do give these hot sauces a try. and I would love to see your pork pies if you make them. i will have a piccalilli video coming out soon. and that's an English classic sauce and goes really well with pork pies.
because not everyone has weights at home. and i admit that yes there was a bit more kalm yeast on this than usual. and i should have kept a better eye on the batch, but it was still save after removing the top layer due to the salt.
Hey Chris! Really cool video there 🙌. Just wanted to know how long would these last in room temperature.
Thank you, this was the easiest video to watch. I’m going to be making scotch bonnet fermented hot sauce.. hope it turns out okay and not too too hot.
That’s awesome, thanks for the complement. How did your sauce turn out…. Scotch bonnets are pretty damn hot.. haha
Wow really informative and they look great! Would love to try them on chicken wings.
Don't try this. At least not how this clown does it. Could get you very sick
@@mattmiller9668 haha I am a chef and a sommelier, if someone knows about fermentation is me 😉 he is doing it all right. Plus, a piece of advise, you don’t need to be rude to someone even if you don’t agree with his video. He is a person who is trying and giving his best. Bulling shouldn’t happen. But what can I say, everyone is brave in front of a screen 🙄
@@alepons8327 If you think this is alright you should hand in your chef card. That entire jar with the mold should have been tossed. Dude may have been a little rude but he's right, that mold was not okay and this sauce should by no means be consumed.
@@Aedalas lol are you a chef? Have you ever tried blue cheese? 😂
Only tried fermenting with alcoholic beverages, but I'm ready for this! Not too complicated, and I love chilies! Might do Kimchi as well, as an experiment.
Another great video in the bag!
I can't really get pork pies with mustard pickles here in Sweden, but I can make pork pies (thanks to a nice bloke on UA-cam...)! Got a great recipe for mustard pickles?
that's great to hear. I hope you do give these hot sauces a try. and I would love to see your pork pies if you make them. i will have a piccalilli video coming out soon. and that's an English classic sauce and goes really well with pork pies.
Delicious 😋
Hey, how do you store them when fermenting, do you leave them out in dark room temp area?
Yes exactly that. Just make sure you keep an eye on them as room temps depending where you live can range drastically.
Do you use no chlorinated water?
I use filtered water
Why don't you use fermentation weights? Why ruin and throw away the vegetables on top? Which probably contaminated the rest
because not everyone has weights at home. and i admit that yes there was a bit more kalm yeast on this than usual. and i should have kept a better eye on the batch, but it was still save after removing the top layer due to the salt.
@@ChristopherShaun ok fair enough
have you ever fermented any food? how did it go?
It's so simple and yet always tastes the best! Great video!
So nice dear 👍❤️❤️
Kahm yeast. 🤢🤮