Came for the fermented peppers, stayed for the song ! Your videos always make me so hungry for spice and leave me with a smile, you seem like a genuinely good person Rob ! Keep up ! Cheers from France!
I love the open approach and talking about potential mistakes, too often youtubers post how to videos as if they are already experts when trying things for the first time. As for the fermentation it all looked good to me, more submerged would have meant less peppers thrown away but if you got nice sauce at the end then great job! Love the videos, thank you!
Rob you are a bad ass. All of your videos are amazing. The production value is through the roof. Very professional. I have been binge watching all of your videos and learning so much. I especially enjoy all of your musical asides. There is a wealth of growing information online but it tends to get monotonous. People forget this is supposed to be fun. You are truly one in a billion. Thanks for being you and sharing all this knowledge and music! Keep rocking on
measure your brine in grams, it's much easier to do the math. i do a 5% brine so it's 25g salt to 500g water. glass weights will keep the peppers under the brine so any kahm yeast will just form on the surface of the water and can be skimmed away.
I just started my first fermented sauce today. I used ghosts, yellow morugas, and ghostreapers. I threw a big black mama in too for fun. Awesome video, as always.
My hoodie is coming in the mail tomorrow. Can't wait. Thanks for all that you do, the inspiration that you provide is is bar none. I now have 100 projects that I want to try. Thanks.
Great video, and gratz on 3k subs! I did a fermentation last year using those exact same lids and had superb results! You definitely left things in too long, and should have re-used that brine. Max it out to about 2 months, and add back enough brine to get the thickness you desire- you will be blown away at how good it ends up. Amazon sells some fermenting weights that are metal/glass that worked really well here. I also heard something about using boiled stones as weights, but I haven't been nearly as adventurous... Happy gardening! Hope to see those peppers training under real sunlight soon!
I disagree on leaving the ferment too long. I think your flavor wouldn't change much even if you kept fermenting longer. Since you had an issue with the yeast and mold was beginning on one jar, it was probably good to end the ferment. I just finished a 1 year ferment on a small batch of 7 Pot Primo Yellow, Caribbean Seasoning Pepper, Numex Lemon Spice and Aji Amarillo. I added rice vinegar, red wine vinegar, purified water, carrot, maple sugar and garlic to the brine (kept the brine). I used the same lid you used, plus a glass weigt and the final product was marvelous. Excellent video!
Another great video Rob, i'm wearing my winged pepper shirt while i watched, excited about the upcoming growing season. Transplanted all 12 of my plants to the outside today, let the fun begin. I like to roast my veggies before the fermentation process, I ferment during the winter, this last winter i made 28 bottles. I attempted a quite large fermentation instead of 3 or 4 smaller ones so i could produce at least 25 bottles at once. Roast in oven or grill, just long enough to get some color or slight softness. I went for 60 days then processed into sauce. Next time I will do 2 smaller batches. Great job as always Rob, I learn something every video.
I’m surprised nobody’s mentioned it, but I would highly recommend doing the chopping and blending etc outside with a fan blowing the worst of the capsaicin fumes away. I don’t know if I have the courage to try the fermentation process because of worries about botulism etc. I turn as much as I can into flakes or powder which is stored in small glass jars.
As usual Rob, great content. My wife has been moaning at me to free up some freezer space so I have ordered a 5L fermenting jar and I am going all in! It videos like this that inspire me to get stuff done!
As always great video rob👍🏻. I have been fermenting peppers for years now and have never had any problems with the brine as far as it going funky, I always add it back into the sauce as it definetly improves flavor as well as keeps it high in probiotics. As you experiment more you will find recipes and processes that work best for you. Good luck with future ferments. Also I'm very excited for the plant sale on the 18th, will be seeing you soon 👍🏻🌶🌶🌶
This is the most instructive and informative video on fermenting and making hot sauce. I’ve been watching so manny other videos and none come close to your video. Thank you so much for making this. I just started fermenting Carolina Reapers and Habaneros. Now I just have to wait for a month.
I was under the impression that freezing the peppers would kill off the lactobacillus that are responsible for the fermentation, so this got me intrigued. A bit of quick research later, it appears that freezing hampers them, but it takes a long time to really slay them. Adding fresh garlic, thus introducing active lactobacillus plus your unintentionally long fermentation which allowed the combo of fresh and formally frozen LB's enough time to procreate is wat probably made this work.
Hi Rob, this is Rob. Are you doing any ferments in 2020? Would love to hear your thoughts on a second round of sauce-making with all the experiential knowledge you presented here. Thanks for the great content!
When I had 'Hawaiian Peppers' growing, I would ferment a purree of them with nice ratios of ginger, turmeric, lime juice and garlic. I always use those lids. The ferment was good on hard-boiled eggs, or just about anything.
I'm at work watching your videos, and this song absolutely made me crack up. I was dying laughing and had to explain what made me laugh so much. This is hilarious.
Great video once again Rob. I like using some fruit in my fermented hot sauces such as mango or pineapple, I've even used some blueberries in a Caribbean style hot sauce. The heat with the sweet makes them oh so good. I would definitely use the weights or like another poster stated use a layer of onion across the top to keep the peppers submerged. I've been experimenting with different combinations of ingredients and its become like a little addiction. Chili Chump has a you tube channel where he does a lot of fermenting hot sauces, very informative like your videos are, you could get a lot of useful tips in fermenting your chili's. Thanks again for your great videos, looking forward to this grow season
Great upload! I like to use bell/mild peppers of the same color with fermenting for extra complexity of flavor, brine@3%, garlic cloves and shallot for savory notes, weights are a must have unless you are doing a mash and finally the ferment is around 6-8 weeks to keep the pepper notes more apparent. I fermented a several batches of sauce last year with peppers that were given to me by some coworkers with great success and it propelled me into to growing my own peppers for the first time from seed. I have some super hots and regular strength...chocolate reaper, ghost, caramel bih jolokia, cayenne, aleppo, big jims...all are growing on their way this season pretty well. I only have 15 varieties and can already tell that next year will bring more varieties. Cheers Rob!
Great video! I know what I'll be humming over the course of the week 🎶 The sauces look tasty, I'd love to try fermenting peppers myself some day. It also seems to me you are becoming more and more comfortable in front of the camera with each video :)
I’ve been binging your channel since last night! Ordered packs of spicy pepper seeds a couple days ago & actually found your channel searching for Sanzi grow bulb reviews 😆 Great content! Thank you 🌶
Thanks for showing the good and the bad! That's how we learn! Trying it myself and without all the Kahm yeast info I might have thrown away good sauce!
I love the Labels! You guys are already on the right track. If I were to say anything, I usually ferment for two weeks to a month. People go way longer and have fine results, but I'm still learning too. :)
Oh so happy to have found this video. Thank you for sharing Rob! Wanting to try my hand at making some sauce this year. This will help me 😎👍 The little 🐰 was cute too! Lol 😁👍
Hi Rob- as a newby of course, I just fermented my first harvest of peppers... I want to confirm that its okay to use Frozen peppers for fermentation. Some say freezing kills the natural yeast but it appears your frozen peppers did just fine in fermentation.. This is important to me as I only have 7 pepper plants and I'm only able to harvest 6-9 peppers at a time. I want to accumulate enough peppers to fill my fermentation jar so freezing while waiting to have adequate numbers is a good option for me....
I'm a newbie at fermenting but I got tired of losing heat and flavor from canning them....I'm gonna tell how I have fermented my peppers in the hopes of feedback...first of all I haven't added garlic yet but after seeing this I definitely will...I use a 1 gallon pickle jar I slice my habaneros in half fill up the jar leaving 2inches head space 8table spoons of Himalayan salt add water up to 2 inch head space and shake well...I remove the lid and place a paper towel over to the top and lightly screw the lid back on allowing gasses to escape...I forgot to mention that I put a cabbage leaf on top and a rock to hold the peppers submerged....I store on the counter and start using the peppers after about 6 weeks...any feedback from anyone posetive or negative is appreciated
Not yet! But I do plan to do so in the coming weeks. I've been gifted with a lot of fermented sauces, and so I've been lazy about getting started. I do think I can do much better next time. I'll report back!
Hello Rob! I have a question on your opinion about these easy ferment lids! Do you like them and would you recommend. How do you think these compare to the water airlock or silicon lids? I just don’t like having to babysit the water airlock or replace the water inside the airlock. The silicone lids like pickle pipes aren’t exactly airtight or one way, and seems to let air back into the container. I didn’t have an infection just a lot of Kahm yeast. Maybe it was the pink himilayan salt I used. Maybe I’ll stick with pickling salt? Thanks and I still plan on sending you some hot sauce, jam or relish when it’s done. I’ll contact you on Facebook/ Instagram soon
I always use apple vinegar for my fermented sauces, because it adds a sweetness to the sauce and it lowers the ph to make it more shelf stable. Vinegar should be more acidic than the brian. I recommend to watch chilli-chump about pepper fermentation.
Hi Rob, if all the air was really removed, there would have been no need to fully submerge the peppers. The point of submerging them is creating a anaerobic environment (no oxygen). I guess those jars didn't quite work as advertised! A waterlock would have worked perfectly, as the gas from the fermentation pushes any air out and the waterlock doesn't let outside air in!
Rob. Just finished my first hot sauce recipe. Used fermented peppers. Recipe was a basic vinegar, garlic and a bit of salt. Noticed the sauce was a bit too salty. Is the salty brine of a fermented pepper enough salt for the recipe? I know peppers absorb the brine
I have a question that I think you can help me with. Now I learned a few years ago how to ferment hot sauces and everything you mentioned is exactly what I learned, one thing I forgot is what is the ideal temperature in Fahrenheit that I would keep my jars stored while the peppers are fermenting? It's 68 degrees to 72° to warm? Basically room temperature
@@7PotClub sweet, thank you :-) I just need to get these jars and I'll be all set. I'd like to do a 2-month ferment so I don't want to just do the rubber band and Saran Wrap technique on the top of the jars like I would if it was only a one or two week ferment.
Dan Souza from America's Test Kitchen has some great tips you might wish to consider. For weight he uses a zip lock bag of brine solution. The peppers can't get past it. Salinity, acidity and viscosity were other topics he touched on. Dan is the science guy. You might wish to contact him. Thanks to you, I just ordered 2 AeroGarden Bounty Basic units.
They sell glass weights on Amazon to submerge fermenting contents. Those combined with fermenting nipple tops make it easy and keep out unwanted growth. I make my own sauce as well. I ferment by adding 2-3 % salt by weight (including water). Let sit for 1 month. You other self observations for improvement were on point too.
I’m going to try this, this season. I found out all the information you missed by asking people on Facebook. Literally everything you missed, lol. I’m going to get a new blender too, the Phillips vacuum one, great jars tho!
I don't know man! The yeast and mold just freaks me out too much. Doesn't Tabasco ferment theirs for years? Ugh, I'd hate to see what that looks like. Great video!
I am not "Expert" or by any means crack ace fermenter I did watch and enjoyed I saw just two items 1 was no weight 2 the loss of all that goooooood juice, other than that was spot on. I did a fermentation of habanero/onion/lemon in an old pickle jar, went two months, then I blended out. Used the brine as a thinner. Stored rest canned style. That some stuff pucker ya up, drain yer sinuses and flip that fire the heat goes unnoticed until after swallowing and air hits for some odd reason. Just know ya did fine.
Hey Rob, besides posting quality content consistently, is there something you do that gets you so many views so fast? My videos barely break 100 views usually, even though I put much effort into them. Not meaning to sound whiny in any way just trying to learn how to get my content out there. Maybe I just made my subs angry somehow and they are shunning my vids.
I wish I knew what to tell you, Lucas. I just do my thing. We do post on IG, Twitter and FB, which I think helps. I've received lots of good advice from this FB group that you might want to ask to join: facebook.com/groups/TubeRitual/
Thanks for asking! I don't know about hot oil, but we will be dehydrating and smoking pepper for flakes and powder. Here's a video we did last fall about smoking peppers on the grill: ua-cam.com/video/vkPd73u0w4M/v-deo.html
Maybe not your intent, or was it? I have had this song stuck inside my head today! 6 months ago I was dating, but wasn't impressed... so I quit dating. Today, I have had a great day, with a friend."I hope it's something good" Anyways I have been growing hot peppers in Minnesota for 7 years and had a recording studio for 20 years! I love what you do!
I'd not add the vinegar, just save the brine. I literally add nothing to the sauces. I'd experiment with times. I don't think 6 months is too long. I plan on experimenting myself this year, as I should have enough peppers to do a 9 month or year ferment. I do use weights, and have the same lids. My "specialty" is 1 ingredient sauces. The best from last year was the fermented Reaper sauce. But, I did add 2 blackberries. This year, I'll be making 1 and 2 ingredient sauces using cherries for the 2 ingredient sauces. Plans do change though. FYI, on Facebook, I am Chad in Grand Forks.
Read your instructions. That pump is not designed to remove the air from the jar at the beginning of fermentation. It is to be used later in fermentation when you open the jar to taste/test the contents, but need to continue. The jar is in CO2 production at this point, and you remove the O2 from the top. Using it up front will not do anything.
Hey you play the tenor guitar! And it's an old Martin, wonderful! What a great channel this is, charming, quirky and informative. I love chillis almost as much as pipe smoking.
@@7PotClub Wow, I love archtops, I hope to see it in a vid sometimes! I have a couple great Levin (Swedish brand) arch top mandolins from the 30's, wonderful instruments.
Damn. We have all the same equipment. This year, I'm going to ferment Red Carolina Reaper with Cherries with various ferment times. Gotta submerge and use weights. If they were bad, they'd smell horrible. As I'm watching, I cringed when you added vinegar. I'd never do so, as I'm sure it would alter the pure flavor of each strain. I've fermented for years, and never added an acid; I always add the fermenting brine to create the correct consistency. The longer the ferment, the less heat. Nonetheless, processing produces extreme fumes. I go naked and suffer.
Yes sir, new to the pods. I've been watching Johnny Scoville for a year or so now. And was just curious on the growing processes, you do and outstanding job growing pods brother! I'd love to try your sauces sometime!!
you want to be careful of ferments botulism can be fatal. I would not pump out the containers, C . Botulinium is an obligate anaerobe , it cant survive in an environment with oxygen the oxygen present keeps the Botulism at bay till the pH gets low enough. Lactobasilus likes some oxygen too. I would also weigh the salt , the actual amount of salt can vary greatly by volume dependent on the particle size of the salt. also should really be checking the pH of the ferment.
3.85 is quite good for a brine ferment. I get scared seeing people going from online videos making some dubious ferments. A guy on one of the Australian groups here had a 6 month ferment that "didnt taste sour at all" he had "learned" from chillichump , Id rather get open heart surgery in a tent in the jungle than have a taste of that sauce. The Jungle surgery would have better odds of survival too.
Pickle Pebbles work great if you need any weights. Their pickle pipes are alright too, but I'd prefer the lids you have here for LONG ferments. Those looked good upon opening, any mold you saw there was minimal, I prefer LONG ferments for the flavor complexities that are achieved. With longer ferments, you'll get more yeast doing stuff and other things like small mold patches in little microclimate areas under the lids, you did exactly as you should with following the nose, removing any stuff that seemed too funky, cleaning the rim etc. I keep some sauces living, but honestly, adding your favorite vinegar back as a base liquid in the end is great. Also, botulism seems to be huge "boggie man" for people in this hobby. I like live sauces, but also understand that boiling for 15 min at the end stage would eliminate and toxin produced by any botulism. The heating process also ensures that I can go right back into large mason jars, apply lids and have them self seal for storing purposes. I like to do long ferments, with just the pods, cool, dark basement. Then finish off on the stove with a little added tasty vinegar, root veggie mire poix, salt and pepper, blend, store. Yum for years to come.
ohh god ! be very careful with the risk of botulism, as you probably know this bacteria can be lethal for the nervous system, it likes the anaerobic environment like in your vacuum jar. It seems that under a ph of 4,5 it gets killed. And yes, I just noticed that your ph is quite low, thanks Rob will keep his mighty nervous system to compose more spicy music !
I've tried a few dozen pepper ferment batches now and have never had luck fermenting yellow peppers. They just don't taste good and have that "astringent" taste you mentioned. Red always seems to turn out amazing. I suspect that there are biochemical reasons that red outperforms yellow, but I'm not sure. This year I will be only using yellow for vinegar based sauces. The red will get fermented. :)
Came for the fermented peppers, stayed for the song ! Your videos always make me so hungry for spice and leave me with a smile, you seem like a genuinely good person Rob ! Keep up !
Cheers from France!
Thanks Joevin! Cheers to you!
I love the open approach and talking about potential mistakes, too often youtubers post how to videos as if they are already experts when trying things for the first time. As for the fermentation it all looked good to me, more submerged would have meant less peppers thrown away but if you got nice sauce at the end then great job! Love the videos, thank you!
Use an onion on top to keep the peppers submerged and your brine should be 3-4% salt. Great videos, keep em coming 👍
4% brine would ruin the sauce. waaaay too sauce. 2-3% max
I use 5% and have no problems.
my peppers got nasty and squishy when i fermented. does this happen to u?
@@maxrocks00 nope. You need to ensure you remove all oxygen and all of your equipment is sterile
Peppers, jams, cats, good vibes, and fermentation?? This is the life I strive for.
I enjoy the songs as much as the pepper info and always look forward to your content.
Keep being you!
Rob you are a bad ass. All of your videos are amazing. The production value is through the roof. Very professional. I have been binge watching all of your videos and learning so much. I especially enjoy all of your musical asides. There is a wealth of growing information online but it tends to get monotonous. People forget this is supposed to be fun. You are truly one in a billion. Thanks for being you and sharing all this knowledge and music! Keep rocking on
Thank you so much Paul! This kind of feedback is what keeps me going!
measure your brine in grams, it's much easier to do the math. i do a 5% brine so it's 25g salt to 500g water. glass weights will keep the peppers under the brine so any kahm yeast will just form on the surface of the water and can be skimmed away.
I just started my first fermented sauce today. I used ghosts, yellow morugas, and ghostreapers. I threw a big black mama in too for fun.
Awesome video, as always.
''Do I look hit? I feel hit" I love it. Great song Rob. I will be singing it to my jars while they ferment.
My hoodie is coming in the mail tomorrow. Can't wait. Thanks for all that you do, the inspiration that you provide is is bar none. I now have 100 projects that I want to try. Thanks.
Thanks for ordering a hoodie, Brad. Hope you like it!
Great video, and gratz on 3k subs! I did a fermentation last year using those exact same lids and had superb results! You definitely left things in too long, and should have re-used that brine. Max it out to about 2 months, and add back enough brine to get the thickness you desire- you will be blown away at how good it ends up. Amazon sells some fermenting weights that are metal/glass that worked really well here. I also heard something about using boiled stones as weights, but I haven't been nearly as adventurous...
Happy gardening! Hope to see those peppers training under real sunlight soon!
Thanks! Good advice that I'm taking to heart. Only a few weeks away from outdoor planting!
I disagree on leaving the ferment too long. I think your flavor wouldn't change much even if you kept fermenting longer. Since you had an issue with the yeast and mold was beginning on one jar, it was probably good to end the ferment. I just finished a 1 year ferment on a small batch of 7 Pot Primo Yellow, Caribbean Seasoning Pepper, Numex Lemon Spice and Aji Amarillo. I added rice vinegar, red wine vinegar, purified water, carrot, maple sugar and garlic to the brine (kept the brine). I used the same lid you used, plus a glass weigt and the final product was marvelous. Excellent video!
Another great video Rob, i'm wearing my winged pepper shirt while i watched, excited about the upcoming growing season. Transplanted all 12 of my plants to the outside today, let the fun begin. I like to roast my veggies before the fermentation process, I ferment during the winter, this last winter i made 28 bottles. I attempted a quite large fermentation instead of 3 or 4 smaller ones so i could produce at least 25 bottles at once. Roast in oven or grill, just long enough to get some color or slight softness. I went for 60 days then processed into sauce. Next time I will do 2 smaller batches. Great job as always Rob, I learn something every video.
Thanks for buying this shirt! I hope your plants do great this season.
I’m surprised nobody’s mentioned it, but I would highly recommend doing the chopping and blending etc outside with a fan blowing the worst of the capsaicin fumes away. I don’t know if I have the courage to try the fermentation process because of worries about botulism etc. I turn as much as I can into flakes or powder which is stored in small glass jars.
Two of my favorite things. HOT sauce. and people that make their own music. wonderful!
I love it Rob, great song, great fermented peppers, great video. Your videos always bring a smile to my face😁👍🌶🔥
Thanks P Lo! Good to hear from you!
idk why but i love watching you and your videos makes me want to eat peppers more often thank you for giving back youre the best
Thanks for watching and for your kind words!
I love your videos, and i have to say your channel is one of a kind. I love the songs and the awesome chili reviews
Thanks so much Chris!
Would love to see Finally Fermented Part 2, correcting the things you learned from the first ferment!
Yes, we plan to do that. Thanks for asking!
As usual Rob, great content. My wife has been moaning at me to free up some freezer space so I have ordered a 5L fermenting jar and I am going all in! It videos like this that inspire me to get stuff done!
Good luck with your ferment Tom!
I cant stop singing, "what's been happening in my jar" 🎶 🎶 😂😂
I hope I didn't go too far! 😀🎵
As always great video rob👍🏻. I have been fermenting peppers for years now and have never had any problems with the brine as far as it going funky, I always add it back into the sauce as it definetly improves flavor as well as keeps it high in probiotics. As you experiment more you will find recipes and processes that work best for you. Good luck with future ferments. Also I'm very excited for the plant sale on the 18th, will be seeing you soon 👍🏻🌶🌶🌶
Can't weight to meet you Tom. Will be posting more details later this week.
I love your videos. I fermented jalapeño peppers I grew once. I’m very interested in doing fermentation. I learned a lot here.
This is the most instructive and informative video on fermenting and making hot sauce. I’ve been watching so manny other videos and none come close to your video. Thank you so much for making this. I just started fermenting Carolina Reapers and Habaneros. Now I just have to wait for a month.
Sauce looks great Rob. Your songs are always a hit. Kate did a really nice job on the labels, she has a great eye for detail and color.
Thanks Jim!
I was under the impression that freezing the peppers would kill off the lactobacillus that are responsible for the fermentation, so this got me intrigued.
A bit of quick research later, it appears that freezing hampers them, but it takes a long time to really slay them. Adding fresh garlic, thus introducing active lactobacillus plus your unintentionally long fermentation which allowed the combo of fresh and formally frozen LB's enough time to procreate is wat probably made this work.
Hi Rob, this is Rob. Are you doing any ferments in 2020? Would love to hear your thoughts on a second round of sauce-making with all the experiential knowledge you presented here. Thanks for the great content!
2021 for sure!
When I had 'Hawaiian Peppers' growing, I would ferment a purree of them with nice ratios of ginger, turmeric, lime juice and garlic. I always use those lids. The ferment was good on hard-boiled eggs, or just about anything.
My mouth is watering as I dance to another great song of yours. Thank you for the awesome video!
I'm at work watching your videos, and this song absolutely made me crack up. I was dying laughing and had to explain what made me laugh so much. This is hilarious.
Great video once again Rob. I like using some fruit in my fermented hot sauces such as mango or pineapple, I've even used some blueberries in a Caribbean style hot sauce. The heat with the sweet makes them oh so good. I would definitely use the weights or like another poster stated use a layer of onion across the top to keep the peppers submerged. I've been experimenting with different combinations of ingredients and its become like a little addiction. Chili Chump has a you tube channel where he does a lot of fermenting hot sauces, very informative like your videos are, you could get a lot of useful tips in fermenting your chili's. Thanks again for your great videos, looking forward to this grow season
Thanks as always Greg! Will start more fermentation adventures soon.
Great upload!
I like to use bell/mild peppers of the same color with fermenting for extra complexity of flavor, brine@3%, garlic cloves and shallot for savory notes, weights are a must have unless you are doing a mash and finally the ferment is around 6-8 weeks to keep the pepper notes more apparent.
I fermented a several batches of sauce last year with peppers that were given to me by some coworkers with great success and it propelled me into to growing my own peppers for the first time from seed. I have some super hots and regular strength...chocolate reaper, ghost, caramel bih jolokia, cayenne, aleppo, big jims...all are growing on their way this season pretty well. I only have 15 varieties and can already tell that next year will bring more varieties. Cheers Rob!
Thanks! I am getting very good advice and I really appreciate it. Good luck with your crop!
Rob thanks so much for you video's. i really enjoy them and learn from them.
Thanks for watching!
Great video!
I know what I'll be humming over the course of the week 🎶
The sauces look tasty, I'd love to try fermenting peppers myself some day.
It also seems to me you are becoming more and more comfortable in front of the camera with each video :)
Thanks Tomer! I certainly am enjoying being in front of the camera more than I was in the beginning.
Just a little tips if you think your peppers are not sweet enough you can add some grated carrots for natural sweetness
Great tip. I love to use carrots in hot sauce!
I’ve been binging your channel since last night! Ordered packs of spicy pepper seeds a couple days ago & actually found your channel searching for Sanzi grow bulb reviews 😆 Great content! Thank you 🌶
Awesome! Thank you!
Thanks for showing the good and the bad! That's how we learn! Trying it myself and without all the Kahm yeast info I might have thrown away good sauce!
I love the Labels! You guys are already on the right track. If I were to say anything, I usually ferment for two weeks to a month. People go way longer and have fine results, but I'm still learning too. :)
Thanks Eric!
Rob is the kind of guy that grows hot peppers, and then ferments them for 6 months.
Yep, that's me! 😀🌶
balsamic vinegar for the chocolates- got to try that! thanks!
Hey nice video this season I am doing a batch little nervous but I been doing some research. Keep the videos coming. 👍
Will do Eber!
Oh so happy to have found this video. Thank you for sharing Rob! Wanting to try my hand at making some sauce this year. This will help me 😎👍
The little 🐰 was cute too! Lol 😁👍
Hi Rob- as a newby of course, I just fermented my first harvest of peppers... I want to confirm that its okay to use Frozen peppers for fermentation. Some say freezing kills the natural yeast but it appears your frozen peppers did just fine in fermentation.. This is important to me as I only have 7 pepper plants and I'm only able to harvest 6-9 peppers at a time. I want to accumulate enough peppers to fill my fermentation jar so freezing while waiting to have adequate numbers is a good option for me....
I can definitely confirm that frozen peppers work just fine for fermentation. 🌶❄️
I'm a newbie at fermenting but I got tired of losing heat and flavor from canning them....I'm gonna tell how I have fermented my peppers in the hopes of feedback...first of all I haven't added garlic yet but after seeing this I definitely will...I use a 1 gallon pickle jar I slice my habaneros in half fill up the jar leaving 2inches head space 8table spoons of Himalayan salt add water up to 2 inch head space and shake well...I remove the lid and place a paper towel over to the top and lightly screw the lid back on allowing gasses to escape...I forgot to mention that I put a cabbage leaf on top and a rock to hold the peppers submerged....I store on the counter and start using the peppers after about 6 weeks...any feedback from anyone posetive or negative is appreciated
I don't consider myself an expert so I hope you get some good feedback from other viewers!
this might be your best song yet
Thanks! It was fun to write and record.
Great video!!! I love the fermentation and what it do to the sauces!
Thanks Hugo!
🎼🎶What's been happening in this jar...
LOVE IT!!! 😁👍🏻👍🏻
You're a legend. Sounds like you got all the tips and feedback you asked for, have you tried your hand at fermenting since?
Not yet! But I do plan to do so in the coming weeks. I've been gifted with a lot of fermented sauces, and so I've been lazy about getting started. I do think I can do much better next time. I'll report back!
Hello Rob! I have a question on your opinion about these easy ferment lids! Do you like them and would you recommend. How do you think these compare to the water airlock or silicon lids? I just don’t like having to babysit the water airlock or replace the water inside the airlock. The silicone lids like pickle pipes aren’t exactly airtight or one way, and seems to let air back into the container. I didn’t have an infection just a lot of Kahm yeast. Maybe it was the pink himilayan salt I used. Maybe I’ll stick with pickling salt? Thanks and I still plan on sending you some hot sauce, jam or relish when it’s done. I’ll contact you on Facebook/ Instagram soon
I'm not the expert on fermenting, but I thought the lids worked well, especially for a novice like me.
I always use apple vinegar for my fermented sauces, because it adds a sweetness to the sauce and it lowers the ph to make it more shelf stable. Vinegar should be more acidic than the brian. I recommend to watch chilli-chump about pepper fermentation.
Hi Rob, if all the air was really removed, there would have been no need to fully submerge the peppers. The point of submerging them is creating a anaerobic environment (no oxygen). I guess those jars didn't quite work as advertised!
A waterlock would have worked perfectly, as the gas from the fermentation pushes any air out and the waterlock doesn't let outside air in!
Thanks for the tip!
I love your videos!!!! And music!!!!!! I hope it’s something gooood!!!!! 🤣
🌶Thanks Emmanuel! 😀
when my wife and I make kimchi we found a couple round rocks..boiled them and used them...those glass weights are pricey...rocks are free...
Good tip Chris!
Rob. Just finished my first hot sauce recipe. Used fermented peppers. Recipe was a basic vinegar, garlic and a bit of salt. Noticed the sauce was a bit too salty. Is the salty brine of a fermented pepper enough salt for the recipe? I know peppers absorb the brine
Hi Joe! Yeah, you probably don't need to add extra salt.
I have a question that I think you can help me with. Now I learned a few years ago how to ferment hot sauces and everything you mentioned is exactly what I learned, one thing I forgot is what is the ideal temperature in Fahrenheit that I would keep my jars stored while the peppers are fermenting? It's 68 degrees to 72° to warm? Basically room temperature
I've heard between 55-75ºF, so you're in the range.
@@7PotClub sweet, thank you :-) I just need to get these jars and I'll be all set. I'd like to do a 2-month ferment so I don't want to just do the rubber band and Saran Wrap technique on the top of the jars like I would if it was only a one or two week ferment.
Dan Souza from America's Test Kitchen has some great tips you might wish to consider. For weight he uses a zip lock bag of brine solution. The peppers can't get past it. Salinity, acidity and viscosity were other topics he touched on. Dan is the science guy. You might wish to contact him. Thanks to you, I just ordered 2 AeroGarden Bounty Basic units.
Those are good tips. Thanks!
Good video and good song!
I dont know if you watch other people's videos, but I watch chilli chump, he had great recipes. You did ok for the first time. Great video
Thanks. I love ChiliChump.
They sell glass weights on Amazon to submerge fermenting contents. Those combined with fermenting nipple tops make it easy and keep out unwanted growth. I make my own sauce as well. I ferment by adding 2-3 % salt by weight (including water). Let sit for 1 month. You other self observations for improvement were on point too.
Thanks! Going to start a new ferment very soon.
I’m going to try this, this season. I found out all the information you missed by asking people on Facebook. Literally everything you missed, lol. I’m going to get a new blender too, the Phillips vacuum one, great jars tho!
I don't know man! The yeast and mold just freaks me out too much. Doesn't Tabasco ferment theirs for years? Ugh, I'd hate to see what that looks like. Great video!
Thanks! I messed up on several fronts. I should have been able to avoid a lot of that. Tabasco is a salt mash which is a different thing.
Love the tuneage 😉
love your style!
Thank you!!
Just ferment for two weeks, but not in the basement since it is quite cold.
HA! Awesome! One day i'll get to try your sause!
Definitely!
I am not "Expert" or by any means crack ace fermenter I did watch and enjoyed I saw just two items 1 was no weight 2 the loss of all that goooooood juice, other than that was spot on. I did a fermentation of habanero/onion/lemon in an old pickle jar, went two months, then I blended out. Used the brine as a thinner. Stored rest canned style. That some stuff pucker ya up, drain yer sinuses and flip that fire the heat goes unnoticed until after swallowing and air hits for some odd reason. Just know ya did fine.
Hey Rob, besides posting quality content consistently, is there something you do that gets you so many views so fast? My videos barely break 100 views usually, even though I put much effort into them. Not meaning to sound whiny in any way just trying to learn how to get my content out there. Maybe I just made my subs angry somehow and they are shunning my vids.
I wish I knew what to tell you, Lucas. I just do my thing. We do post on IG, Twitter and FB, which I think helps. I've received lots of good advice from this FB group that you might want to ask to join: facebook.com/groups/TubeRitual/
I think it's just because my content is not good. Thanks Rob.
I don't think that's at all true Lucas. Join the FB group and you'll get good advice! I believe in you!
Been new to your channel and I like it.. keep it up
Thanks and welcome
The vintage Martin Tenor guitar rides again!
Man... I love, love, LOVE your videos, Rob!!
Every
Single
One!!
(I've watched them all, several times) 😁
Thanks so much Kelly!
Do you have any plans of making chili hot oil and chili powder?
Thanks for asking! I don't know about hot oil, but we will be dehydrating and smoking pepper for flakes and powder. Here's a video we did last fall about smoking peppers on the grill: ua-cam.com/video/vkPd73u0w4M/v-deo.html
How does one bottle a sauce? I can a lot of preserves and pickles, but... i can't imagine that you boil those plastic caps!
But we do boil the caps! doesn't seem to affect them at all.
Maybe not your intent, or was it? I have had this song stuck inside my head today! 6 months ago I was dating, but wasn't impressed... so I quit dating. Today, I have had a great day, with a friend."I hope it's something good" Anyways I have been growing hot peppers in Minnesota for 7 years and had a recording studio for 20 years! I love what you do!
Hi Joe! Always love to connect with fellow Minnesotans, especially those who grow peppers and recording. Thanks for the kind words!
I'd not add the vinegar, just save the brine.
I literally add nothing to the sauces.
I'd experiment with times. I don't think 6 months is too long. I plan on experimenting myself this year, as I should have enough peppers to do a 9 month or year ferment.
I do use weights, and have the same lids.
My "specialty" is 1 ingredient sauces. The best from last year was the fermented Reaper sauce. But, I did add 2 blackberries. This year, I'll be making 1 and 2 ingredient sauces using cherries for the 2 ingredient sauces. Plans do change though.
FYI, on Facebook, I am Chad in Grand Forks.
Thanks for your comment. I can't wait to try again fermenting again after harvesting starts this summer.
I have some ideas on keeping the peppers submerged besides marbles. Must be cheap and easy to make. Give me a week. :)
Good first try Rob. Did you sterilize the jars and lids?
Yes, but there must have been a weak link somewhere. 😀
Ninja blenders really know Kung Fu........... I love it!
Rob did you, or do you know anyone who pickled Charapeta, Cumari (Bird)peppers?
I wonder what they'd be like? Probably add vegetables chopped up.
Hi Scott. we've done refrigerator pickling of bird peppers many times and they come out great.
Your videos always brighten my day :)
Thanks!
This guy is awesome!
Nice of you to say!
Wow I just wanted to learn how to ferment; bonus- I’ve found my new favorite song
Thanks for watching, Bern!
Read your instructions. That pump is not designed to remove the air from the jar at the beginning of fermentation. It is to be used later in fermentation when you open the jar to taste/test the contents, but need to continue. The jar is in CO2 production at this point, and you remove the O2 from the top. Using it up front will not do anything.
I obviously didn't know what I was doing. 😀 I'm going to try again soon.
Don't forget to cook or freeze the fermented Hot sauce after adding sugar. or the fermentation will still run..
Good tip!
If you cooked it, wouldn't it kill the lacto bacteria??
Hey you play the tenor guitar! And it's an old Martin, wonderful! What a great channel this is, charming, quirky and informative. I love chillis almost as much as pipe smoking.
Thanks for your kind comments! I have a 1937 Gibson L-7 archtop tenor guitar as well.
@@7PotClub Wow, I love archtops, I hope to see it in a vid sometimes! I have a couple great Levin (Swedish brand) arch top mandolins from the 30's, wonderful instruments.
Rob at 8:30 you sound so cool -- your natural, non-voiceover voice.
Bravo! 👏👏👏
Damn. We have all the same equipment. This year, I'm going to ferment Red Carolina Reaper with Cherries with various ferment times. Gotta submerge and use weights. If they were bad, they'd smell horrible.
As I'm watching, I cringed when you added vinegar. I'd never do so, as I'm sure it would alter the pure flavor of each strain. I've fermented for years, and never added an acid; I always add the fermenting brine to create the correct consistency.
The longer the ferment, the less heat. Nonetheless, processing produces extreme fumes. I go naked and suffer.
I learned a lot for this experiment!
Wooowwww what a cool tune were can I get this tune to download
Hoping to make that happen soon. Thanks for asking!
You should sell your music along with mirch I beleive the music will sell so fast and you deserve it
Nice rob
How long should you usually ferment?
There's no fixed time. Anywhere from a couple of weeks to years. Check out Chilichump for good info on fermenting!
So this is Kim Mitchell's pepper loving brother right?
When are you going to get black tshirts back in your store?
Looks like you found one. Thanks!
Yes sir, new to the pods. I've been watching Johnny Scoville for a year or so now. And was just curious on the growing processes, you do and outstanding job growing pods brother! I'd love to try your sauces sometime!!
Cant wait to taste that reality 1 taste and in the bin
You might want to add fruit to the sauce. It'll definitely help with the taste.
you want to be careful of ferments botulism can be fatal.
I would not pump out the containers, C . Botulinium is an obligate anaerobe , it cant survive in an environment with oxygen the oxygen present keeps the Botulism at bay till the pH gets low enough. Lactobasilus likes some oxygen too.
I would also weigh the salt , the actual amount of salt can vary greatly by volume dependent on the particle size of the salt.
also should really be checking the pH of the ferment.
Excellent advice. Thanks! I did check the pH of the reaper ferment, but didn't show it in the video. It was 3.85.
3.85 is quite good for a brine ferment. I get scared seeing people going from online videos making some dubious ferments. A guy on one of the Australian groups here had a 6 month ferment that "didnt taste sour at all" he had "learned" from chillichump , Id rather get open heart surgery in a tent in the jungle than have a taste of that sauce. The Jungle surgery would have better odds of survival too.
Pickle Pebbles work great if you need any weights. Their pickle pipes are alright too, but I'd prefer the lids you have here for LONG ferments. Those looked good upon opening, any mold you saw there was minimal, I prefer LONG ferments for the flavor complexities that are achieved. With longer ferments, you'll get more yeast doing stuff and other things like small mold patches in little microclimate areas under the lids, you did exactly as you should with following the nose, removing any stuff that seemed too funky, cleaning the rim etc. I keep some sauces living, but honestly, adding your favorite vinegar back as a base liquid in the end is great. Also, botulism seems to be huge "boggie man" for people in this hobby. I like live sauces, but also understand that boiling for 15 min at the end stage would eliminate and toxin produced by any botulism. The heating process also ensures that I can go right back into large mason jars, apply lids and have them self seal for storing purposes. I like to do long ferments, with just the pods, cool, dark basement. Then finish off on the stove with a little added tasty vinegar, root veggie mire poix, salt and pepper, blend, store. Yum for years to come.
Thanks for the advice! You obviously have a lot of experience and I really value your input on this subject. I'm going to start again soon.
Rob you're crazy eating a whole spoon..
If you have any mold, decay, or doubt throw it out. I hear botulism is a killer.
Is there a risk of botulism? Please be careful. We love you!
I don't think because peppers are so acidic. But I promise to be careful. I love you all too!
ohh god ! be very careful with the risk of botulism, as you probably know this bacteria can be lethal for the nervous system, it likes the anaerobic environment like in your vacuum jar. It seems that under a ph of 4,5 it gets killed. And yes, I just noticed that your ph is quite low, thanks Rob will keep his mighty nervous system to compose more spicy music !
I'm not dead yet! 🌶🎵🌱🔥
*I T ' S F O R T H E I R O W N G O O D*
I've tried a few dozen pepper ferment batches now and have never had luck fermenting yellow peppers. They just don't taste good and have that "astringent" taste you mentioned. Red always seems to turn out amazing. I suspect that there are biochemical reasons that red outperforms yellow, but I'm not sure. This year I will be only using yellow for vinegar based sauces. The red will get fermented. :)
I think I will stick to red for fermenting from now on.