Fermented Louisiana Style Hot Sauce Recipe
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- Опубліковано 30 вер 2024
- Easy fermented Louisiana style hot sauce recipe!
Ingredients:
2.5 Quarts Peppers
3% Brine made from kosher salt and unchlorinated water
6 cups distilled white vinegar
Made approximately 45 ounces of hot sauce.
Here are some affiliate links to the things I use in this video:
Bottles: amzn.to/3CY5ZOy
Fermenting Jar: amzn.to/3F4XWlH
Scale for Salt: amzn.to/3sAZQCM
Mesh Strainer: amzn.to/3N0Gr7M
Immersion Blender: amzn.to/3Uy3IB4
If you buy through these links I will earn a small commission at no cost to you. Any proceeds help me to keep making videos!
got 8 different peppers starting from seed in my grow tent {first time}, serrano, Anaheim, dragon cayenne, Carolina reaper, super hot beast, purple ufo, goat brains, and something called Goronong Pepper, cant wait to make sauces and such
That’s an awesome spread of varieties! Best of luck this season!
I love this very informative i put hot sauce on everything i bet its wonderful
Can you tell me since you did not pasteurized them, will the pressure build up still or did the vinegar help stabilize it? And it’s good for 6 months or more? Thanks!
Yes I think the extra vinegar lowers the PH to a level that fermentation can’t occur anymore! I’ve had some that I bottled for this way for 6 months now and it’s been fine. I also have another batch that’s been fermenting in the jar for over 6 months now and it’s fine! I think if you were focused on storing it you could water bath can it and it would probably last forever.
Why didn’t you use the brine
this is my first year attempting to make hot sauce and this is one of the simplest recipes I have found, thank you.
No problem! Hope your sauce comes out great!
Is the 3% salt in proportion to just the weight of the peppers or the peppers and the water?
Dude awesome!!
Gotta say, good thing you forgot about the jar for a while there. It sure contributed to the smooth texture in the end. That was a fun watch!
Definitely, those peppers were so soft! Flavor was great too. Glad you enjoyed it!
Amazing documentation!
Thank you! Be sure to check out my other hot sauce vids too!
Can you use the brine to jump start the ferment of your next batch?
Looks great thanks for sharing
No problem I’m glad you enjoyed!
Also how do you know what salt ratio to add to make the brine ? I want to use this 1 gallon ferment method but I just want to get everything correct first
Somewhat science somewhat personal preference. Usually hot sauces need about 2.5-5% salt in the brine for successful fermentation. After that it’s just experimenting with what tastes good for you.
About that brine, I hear that you can use it again. I saw a video about Chinese fermentation. Some people kept brine for multiple years! I recommend researching it.
I’ll look that up! I wonder if reusing the brine will make subsequent ferments go faster. I have 2 jars now that have been fermenting since September, maybe I’ll save the brine from them when I finally cook them!
Could use the brine to cook rice or pasta in? Or just use it to add a liquid salt to any kind of dish it would make sense in like a soup
That could be really tasty since I normally salt my pasta water anyways! Add a nice tangy spice while doing it. I thought about putting some in a pot of chili as well
Do you know where I can buy that 1 gallon jar with a the air lock
Jar is linked in video description!
I freeze the brim as ice squares to throw in gravys
That’s an awesome idea for storing it until it’s needed!
Interesting, I learned something new from your method of making hot sauce. I never added any vinegar after the fermentation.
I am not sure what you could do with the brine afterwards it is really salty. Maybe you could reuse it to ferment other vegetables.
I got the idea to add vinegar after from watching Eater’s video on how Tabasco is made! It definitely makes it thinner and gives it more of a bite
@@jackspepperpatch I am sure the hot sauce will last a long, long time with the addition of more vinegar. How long do you think your sauce will last?
Maybe freeze brine in cubes... to be added to.... stufff
Perhaps added to a broth for ramen or hot pot.
That sounds like it’d be great!
Nice video. What is the plan for next year's garden? I will grow only super hot peppers next year.
You are braver than I am! What super hots will you be growing? Sorry I have been away from the channel as I’m stuck in winter, about to start posting more though. This year I’m focusing on growing a lot of the classics (jalapeño, habanero) to use in powders and sauces, and I’m also trying to grow a bunch of white fataliis as I have a sauce I’m working on with those. Also going to do Aji lemon drop, biquinhos, and a few other milder varieties. The only super hot I’m planning to do so far is the chocolate ghost. I’m actually going to do a giveaway of chocolate ghost seeds in the coming weeks to try to grow the channel, so stay tuned for that!
@@jackspepperpatch I am looking to grow super hot peppers that have good flavor. I am not sure exactly which varieties. Jalapenos and Serranos are so common here I want to grow what is not available in my area. Even though I am in a large city it is hard to find super hot peppers. The super hot peppers will go a long way. I will need less peppers to make hot sauce if they are super hot.
@@jackspepperpatch I have to say that fermented jalapenos (with garlic) are really delicious. Every time I made a jar it would literally be gone in a week.
А если изначально на огне обжечь перцы,вкус не будет интереснее?Или теряются какие нибудь свойства необходимые для ферментации?
That might kill the naturally present bacteria, but I bet you could still ferment them if you put something additional in there to start the fermentation. I bet fire roasted would add a good flavor!
@@jackspepperpatch 👌🏻 thx.
That's not a qt jar. More of a half gal
Hey! Not sure when I mentioned it was a quart, but you are correct it is much bigger. This one is a 1 gallon jar - the link for it is in the video description.
@@jackspepperpatch cool thanks. You know they made it where you can watch UA-cam on TVs but no links show up and obviously you can't click on