I know it's been a LOOONG time since I posted a video, but life gets complicated sometimes! If you love hot sauce you seriously have to try this recipe, it's really easy because it's fermented and nature does all the work! If you are nervous about fermenting or it's your first time and have questions, hit me up in the comments and I'll help you out!
It really does mean a lot! As all of us have seen over the last two years, life has changed.I have so much more to share and learn from everyone. I have so many plans but struggle to find the time to get it all done. Thank you so much for being a part of things!
@@TexasGardenDoc It's the same with me. In Germany things are pretty rough in terms of Corona... and getting worse... Many things prevent me from making more videos. I had a very hard time getting my first 560 subscribers, so I guess you have much more talent. 😏 Good luck, man.
Hi there! Generally somewhere around 75°F (24°C) is pretty ideal. Although you could go as low as about 55 or 60°F (15°C) and as high as about 90°F (32°C) and you should be just fine. Generally speaking, the lower, the temperature, the slower, the fermentation, as long as it’s inside that zone, and the higher, the temperature, the faster, the fermentation. I hope that helps if you have any other questions just let me know!
Thanks for this nice video. But why don`t you dissolve the salt in the water befor you add the water to the jar? Seems easier for me to do so. By the way, i tried this out. It is fermenting now since 3 days and produces alot of co2 :) again thank you for this recipe. Greets from Germany
Welcome! Glad to have you here! A lot of people do pre dissolve the salt in a measured amount of water so they know they have the perfect 2.5% or 3% solution. That is probably the BEST way to do it actually! The honest answer is when I cook, I usually do it by feel so this works for me. However, doing it the way I do it can lead to some failed batches. I do find that if everything is very clean it rarely matters too much. However, I do encourage you to pre-measure you slat and water, and most importantly this is all about experimenting! Find what you like and go with it! The CO2 is crazy the first few days! What kinds of peppers did you use? Thanks so much for commenting and representing Germany!!! 🇩🇪
When you added water 11:26 you changed the salt to content ratio. Basically you diluted the brine. It’s probably fine, but too much additional water could dilute it too much.
You’re right! There are several different schools of thought on that. One method is to make the water to salt dilution prior to the material being added, and the other is to add the salt based on the actual weight of the contents to be fermented. It is definitely true that adding a little bit of water. After the fact to top it off will lower the concentration rate of the water, but I find this method works better for me. I’ve done the water and salt, separate dilution, and each time for me it’s always way too salty! It’s funny because when I made the video I thought about maybe explaining that, because it is a bit of a misnomer because the concentration of salt actually goes down a tiny bit. You’re the first one to comment on it so I applaud you! You were spot on with your statement and thank you so much, I always wondered if someone’s going to ask that!
A good ferment should have a sweet sour sort of smell, think sauerkraut. If it smells bad, like putrid or has any really crazy color growth, or really any growth at all, toss it. So the sour smell, does it still smell of peppers and the other ingredients too? The reality of fermenting is though, when in doubt, throw it out. What kind of lid did you use?
Paul c Taylor hot sauce Owen hot sauce mark it two tapes the original and the new one extra he's all different types of peppers and extra hot the real killer
I honestly think it’s this one particular jalapeño plant that I have. That plant has survived two winters with hard freezes, still in the ground, and is in its third year. I have notified that, after me renting cayennes and arbors that this peppers do seem to be less ‘sharp’ of that’s a good way to describe it. I decided to grow some 7 Pots this season to see how those do, but the crop has been really bad. I actually don’t think you’re wrong in your statement. The red, fully ripe ones, should necessarily be hotter either, but on this plant they are. I’ve actually started a cutting from this particular jalapeño because it’s just so good! (I’ve saved seeds too). Hotter or not though, they melding of flavors is amazing! On another note, the amount of vinegar can increase the heat sensation as well. Great observation and question! Thank you so much for making it!
Just a touch in this one. Since it’s not a true Louisiana hot sauce, just done in the same style, I keep the vinegar light. That also means it has to be refrigerated right off the bat. You can of course add more vinegar to it if you like.I’d say for 12 oz of finished sauce you could add up to about 4 oz of vinegar to taste. White vinegar would be more traditional but ACV tastes better to me. Totally your option!
Makes you cry want a mirror mask hot sauce boy I bet you be crying in the morning of your sweetheart takes off shoe polish off reel daddy happy hot sauce love hug besafe milk happy family sure daddy hot sauce Paul Christopher Taylor VA
I’m really sorry to hear that. You didn’t like it! It was not supposed to be Louisiana hot sauce, it is supposed to be a Louisiana style hot sauce. However, Louisiana hot sauce is quite easy to make choirs Cayenne and some garlic. It does taste very much like the name brand. Hope that helps you out!
Never actually had one of those before. If I’m not mistaken, they were very tall plant, is that correct! This is really just a great recipe to put on just about anything. You can eat it on chips, I love it on my eggs in my burgers, it’s just very versatile and very full of flavor. In fact, I’m just run out again, and I’m hoping that this quick cold they were having didn’t wipe out what I had left in the garden. Because I really need to make some more! I’d love to hear how it turns out for you and what you think about using the macho pepper!
@@TexasGardenDoc you inspired me to make some batches which I will do this upcoming weekend right now I’m currently fermenting vitamin C cider! The Macho plant actually got from Trader Joe’s and it started off as a little plant and it has grown a little taller, but not much so I’m gonna see how long they hang in there. I will tell you it is fire it is you cannot close your mouth you better find milk kinda of hot lol. I absolutely love a good hot sauce on greens, but even better inside my soups during the winter I’ll keep you posted.
Very good! I’m anxious to see how hot they actually are. What is your vitamin C cider ferment consist of? Is this like a fire cider that you’re making?
Hello. New to your channel. I was watching a ginger video and yours was recommended. So I watched and was reading reviews, someone thanked you for the secret to Tabasco peppers (because I’ve had no luck with peppers), so I went looking for the video and stopped at this one. I’m in Texas so you will be one to watch for when I have questions since we’re on the same growing zone and I’ve always grown ornamentals since I was young, always organic but never edibles. I am just leaning about that. I love your way of show in your videos, start to finish product.👍🏼 Thank you!😉
Welcome and thank you, you are very kind! I think the Tabasco pepper secret was about keeping armadillos out correct? I haven’t put up a pepper specific video yet, but I’m always glad to help where I can. If you have questions about any edibles let me know I’d be glad to help! I do a lot of experimentation to try to find things that make it easier to grow and with types of plants I’m growing. This year the big experiment is spring wheat. I’ve never grown it before and can’t wait to give it a try! If you have any questions you can always comment on one of the videos or find me on instagram or Twitter and direct message me there (I’m on Twitter more often though) the links to those are in my channel about at at the bottom of each video description. Very excited for you! Growing veggies isn’t hugely different than ornamentals mainly bugs some disease and fertilization. I bet you’ll be great at it! Thanks again and welcome to the community!
Lol! I’m at almost a year on the last big batch I made! I have some 7 pots growing now so we will see how that goes. No one in my house likes really hot stuff….but I do!
Hi Mike! You are correct! Unfortunately, when I was making the video I forgot to place the jar I was using on the scale and take it to zero. Because I like to show the full process I left that in rather than going back after and trying to splice in that part. I’d still have to calculate the amount of salt needed based on the contents but wouldn’t have had to subtract out the weight of the jar. Good eye and you are exactly correct!
Thank you for the great easy to follow video! I can't wait to make some with some of our hot peppers, tomatoes and onions that we're growing in our garden this year!
You are welcome! Thanks for taking the time to say so also! I just started a bee batch last week with jalapeños, Collins arbols and cayenne and I can’t wait to try it! Experiment! You’ll love the results! Thanks for watching!
Doc, another great video!! You got me and the wifey glued and think you should do more instructional videos cause we love them! Haha Also make sure that bottles full when we come visit one day! 😂
Lol. Thanks man! Right now I had to make my last bottle with store bought stuff and it’s just...ok. I mean it’s good but it doesn’t make your head sweat! 😂 I’ll make sure I have extras you can take home!
LOL! What's funny is it doesn't even register to me when I say things like that since I say stuff like that all the time. My other favorites are, it's a definite maybe and anytime I'm telling someone my shirt size I always say extra medium instead of large! Probably not that helpful in an instructional video though! lol Thanks for watching and commenting! Your the first one to mention it!
It’s a weird sense of humor we have! A teacher huh, my hat is off to you! You do a job that is much harder than almost everyone thinks it is and you quite literally have our future in your hands daily. Thank you for what you do!
Fantastic! Let me know how it turns out! I’ve been experimenting a bit and I can tell you if you substitute other peppers in, watch out for the ones no one eats in cooked. Peperochini’s not so good. Thanks for commenting!
Thank you I really appreciate the kind words! I’m working on some variations and some other ‘clone’ hot sauces t the moment. I can’t wait to see if they turn out!
@@TexasGardenDoc Currently growing nsome scthc bonnets and habaneros, cant wait to turn them into some fermented hot sauce as they are a little to spicy for me to just eat. Huge hot sauce fan and love the ingredients and instructions in this video. Make a smooth and enjoyable experience ensuring no issues. Greatly appreciated my friend!
Very nice! I’m going to grow some 7 pots and habanero be t season! I grew a lot of different peppers this year to see what I liked and didn’t like. I’ll be cutting out a few and adding some more next season so I can start saving seeds going forward. Can’t wait to see how your ferment turns out!
@@TexasGardenDoc Thats the best way to find out what your taste buds prefer, primarily when homegrown. My grow was a little spontaneous as I had kept them in my tent and brought them out late summer which has its negatives and benefits. I will definitely be growing some more cayenne peppers and scotch bonnets / Habaneros indoors, for now, eventually working up to different varieties. Don't know if ill be touching Carolina reaper territory anytime soon, haha. I ate a ghost pepper and haven't looked back since.
That’s one of the things I like about it, it makes it more accessible to everyone. I did some rough math on it and the raw salinity is a tad bit higher than what I end up with in mine. However, when you add I. The weight of what is in the vessel to be fermented it comes out very close to 2.5 to 3% which is usually my target! That’s perfect! I tried another persons suggestion to pre mix the salt and water, but doing it that way and starting with a raw salinity of 2.5-3% it did not come out as well. It was still good, but very slow to work. I’m definitely going to try your method!
I know it's been a LOOONG time since I posted a video, but life gets complicated sometimes! If you love hot sauce you seriously have to try this recipe, it's really easy because it's fermented and nature does all the work! If you are nervous about fermenting or it's your first time and have questions, hit me up in the comments and I'll help you out!
Hi is the 🐔in your house there’s a clue of what the chicken is Head
You no the chicken I’m talking about
I’m going to make some for my mom
You guessed exactly right! Head was the clue!
🙂
It looks divine. I do love me some heat! I'll have to give this a whirl!! lol
You won’t be disappointed! I love this stuff and eat it on almost everything! If you do give it a go I’d love to hear what you think too!
Great, an easy fermentation recipe.
I have habanero,scorpion ,ghost chilli plants, and several more.
I'm gonna need heat proof jars !!!!
🤣😂 yes you are! That’s so,e hit stuff! They are flavorful peppers too. Yo won’t be disappointed!
👍👍👍👍🥇🥇Great video!!!Very informative.
Thank you, you are very kind. I’m glad you liked it and I hope it helps you grow your own too!
Nice video! Keep it up!
Thank you so much for the kind words!
@@TexasGardenDoc I'm serious! And 560 or so subscribers is very good for just a few videos! I find your fermenting method very interesting. Greetings
It really does mean a lot! As all of us have seen over the last two years, life has changed.I have so much more to share and learn from everyone. I have so many plans but struggle to find the time to get it all done. Thank you so much for being a part of things!
@@TexasGardenDoc It's the same with me. In Germany things are pretty rough in terms of Corona... and getting worse... Many things prevent me from making more videos.
I had a very hard time getting my first 560 subscribers, so I guess you have much more talent. 😏 Good luck, man.
We call it luck! How are things there? Things here are turning very quickly. Is your family safe and well I hope.
at what temperature is it better to ferment pepper?
Hi there!
Generally somewhere around 75°F (24°C) is pretty ideal. Although you could go as low as about 55 or 60°F (15°C) and as high as about 90°F (32°C) and you should be just fine. Generally speaking, the lower, the temperature, the slower, the fermentation, as long as it’s inside that zone, and the higher, the temperature, the faster, the fermentation.
I hope that helps if you have any other questions just let me know!
Thanks for this nice video. But why don`t you dissolve the salt in the water befor you add the water to the jar? Seems easier for me to do so. By the way, i tried this out. It is fermenting now since 3 days and produces alot of co2 :) again thank you for this recipe. Greets from Germany
Welcome! Glad to have you here! A lot of people do pre dissolve the salt in a measured amount of water so they know they have the perfect 2.5% or 3% solution. That is probably the BEST way to do it actually! The honest answer is when I cook, I usually do it by feel so this works for me. However, doing it the way I do it can lead to some failed batches. I do find that if everything is very clean it rarely matters too much. However, I do encourage you to pre-measure you slat and water, and most importantly this is all about experimenting! Find what you like and go with it! The CO2 is crazy the first few days! What kinds of peppers did you use? Thanks so much for commenting and representing Germany!!! 🇩🇪
When you added water 11:26 you changed the salt to content ratio. Basically you diluted the brine. It’s probably fine, but too much additional water could dilute it too much.
You’re right! There are several different schools of thought on that. One method is to make the water to salt dilution prior to the material being added, and the other is to add the salt based on the actual weight of the contents to be fermented. It is definitely true that adding a little bit of water. After the fact to top it off will lower the concentration rate of the water, but I find this method works better for me. I’ve done the water and salt, separate dilution, and each time for me it’s always way too salty!
It’s funny because when I made the video I thought about maybe explaining that, because it is a bit of a misnomer because the concentration of salt actually goes down a tiny bit. You’re the first one to comment on it so I applaud you!
You were spot on with your statement and thank you so much, I always wondered if someone’s going to ask that!
I fermented my peppers for 3 weeks and when I opened the jar they smelled sour. Is this normal?
A good ferment should have a sweet sour sort of smell, think sauerkraut. If it smells bad, like putrid or has any really crazy color growth, or really any growth at all, toss it.
So the sour smell, does it still smell of peppers and the other ingredients too?
The reality of fermenting is though, when in doubt, throw it out. What kind of lid did you use?
Oh there are definitely crazy people in MY house!
😂 I can relate to that comment!
Paul c Taylor hot sauce Owen hot sauce mark it two tapes the original and the new one extra he's all different types of peppers and extra hot the real killer
I love mixing peppers, the flavor can be really great!
Iodine and chlorine are both antimicrobial. That would defeat the fermentation process.
So very true!
Fermentation makes peppers hotter? Not from my experience. Doesn't it make the spice more balanced and palatable?
I honestly think it’s this one particular jalapeño plant that I have. That plant has survived two winters with hard freezes, still in the ground, and is in its third year. I have notified that, after me renting cayennes and arbors that this peppers do seem to be less ‘sharp’ of that’s a good way to describe it. I decided to grow some 7 Pots this season to see how those do, but the crop has been really bad. I actually don’t think you’re wrong in your statement. The red, fully ripe ones, should necessarily be hotter either, but on this plant they are. I’ve actually started a cutting from this particular jalapeño because it’s just so good! (I’ve saved seeds too).
Hotter or not though, they melding of flavors is amazing! On another note, the amount of vinegar can increase the heat sensation as well.
Great observation and question! Thank you so much for making it!
Also, onions on top and 3 weeks is pretty impatient LOL
Huh? Why is that impatient? Onions on top is impatient as well? Sorry, I don’t understand what you mean, or why rather?
The extra sauce would make a good starter for your next ferment. I’ve used the remaining sauerkraut brine to get a quick start on pickles.
That’s a really fantastic idea! Kind of like my sourdough. I never thought of that, thank you!
No vinegars?
Just a touch in this one. Since it’s not a true Louisiana hot sauce, just done in the same style, I keep the vinegar light. That also means it has to be refrigerated right off the bat. You can of course add more vinegar to it if you like.I’d say for 12 oz of finished sauce you could add up to about 4 oz of vinegar to taste. White vinegar would be more traditional but ACV tastes better to me. Totally your option!
Makes you cry want a mirror mask hot sauce boy I bet you be crying in the morning of your sweetheart takes off shoe polish off reel daddy happy hot sauce love hug besafe milk happy family sure daddy hot sauce Paul Christopher Taylor VA
?
This tastes horrible. It tastes absolutely nothinh, NOTHING, like Louisiana Hot Sauce.
This stuff was nasty.
I’m really sorry to hear that. You didn’t like it! It was not supposed to be Louisiana hot sauce, it is supposed to be a Louisiana style hot sauce. However, Louisiana hot sauce is quite easy to make choirs Cayenne and some garlic. It does taste very much like the name brand. Hope that helps you out!
I am going to use my Macho pepper I grow!!!
Never actually had one of those before. If I’m not mistaken, they were very tall plant, is that correct!
This is really just a great recipe to put on just about anything. You can eat it on chips, I love it on my eggs in my burgers, it’s just very versatile and very full of flavor. In fact, I’m just run out again, and I’m hoping that this quick cold they were having didn’t wipe out what I had left in the garden. Because I really need to make some more!
I’d love to hear how it turns out for you and what you think about using the macho pepper!
@@TexasGardenDoc you inspired me to make some batches which I will do this upcoming weekend right now I’m currently fermenting vitamin C cider! The Macho plant actually got from Trader Joe’s and it started off as a little plant and it has grown a little taller, but not much so I’m gonna see how long they hang in there. I will tell you it is fire it is you cannot close your mouth you better find milk kinda of hot lol. I absolutely love a good hot sauce on greens, but even better inside my soups during the winter I’ll keep you posted.
Very good! I’m anxious to see how hot they actually are.
What is your vitamin C cider ferment consist of? Is this like a fire cider that you’re making?
Hello. New to your channel. I was watching a ginger video and yours was recommended. So I watched and was reading reviews, someone thanked you for the secret to Tabasco peppers (because I’ve had no luck with peppers), so I went looking for the video and stopped at this one.
I’m in Texas so you will be one to watch for when I have questions since we’re on the same growing zone and I’ve always grown ornamentals since I was young, always organic but never edibles. I am just leaning about that. I love your way of show in your videos, start to finish product.👍🏼
Thank you!😉
Welcome and thank you, you are very kind!
I think the Tabasco pepper secret was about keeping armadillos out correct? I haven’t put up a pepper specific video yet, but I’m always glad to help where I can. If you have questions about any edibles let me know I’d be glad to help! I do a lot of experimentation to try to find things that make it easier to grow and with types of plants I’m growing. This year the big experiment is spring wheat. I’ve never grown it before and can’t wait to give it a try!
If you have any questions you can always comment on one of the videos or find me on instagram or Twitter and direct message me there (I’m on Twitter more often though) the links to those are in my channel about at at the bottom of each video description.
Very excited for you! Growing veggies isn’t hugely different than ornamentals mainly bugs some disease and fertilization. I bet you’ll be great at it!
Thanks again and welcome to the community!
I ferment mine for 3 years that way it is table stable, try this with just strait 7 pot primo peppers one drop will tear your head off.
Lol! I’m at almost a year on the last big batch I made! I have some 7 pots growing now so we will see how that goes. No one in my house likes really hot stuff….but I do!
My only question was, why use the other jar to tare the weight. If you used your pepper jar then then it would just weigh the water. No math needed.
Hi Mike! You are correct!
Unfortunately, when I was making the video I forgot to place the jar I was using on the scale and take it to zero. Because I like to show the full process I left that in rather than going back after and trying to splice in that part. I’d still have to calculate the amount of salt needed based on the contents but wouldn’t have had to subtract out the weight of the jar.
Good eye and you are exactly correct!
nice video yes. when you said well water oo yes i live were they had well water it sooo nice to have that for sure
Welcome neighbor!
Yeah that well water is worth it’s weight in gold!
Thank you for the great easy to follow video! I can't wait to make some with some of our hot peppers, tomatoes and onions that we're growing in our garden this year!
You are welcome! Thanks for taking the time to say so also! I just started a bee batch last week with jalapeños, Collins arbols and cayenne and I can’t wait to try it! Experiment! You’ll love the results! Thanks for watching!
Doc, another great video!! You got me and the wifey glued and think you should do more instructional videos cause we love them! Haha Also make sure that bottles full when we come visit one day! 😂
Lol. Thanks man! Right now I had to make my last bottle with store bought stuff and it’s just...ok. I mean it’s good but it doesn’t make your head sweat! 😂 I’ll make sure I have extras you can take home!
Great video. My favorite parts are "now it's been exactly three or four weeks", lol (14:26) Also, "it's smooth but it's still chunky" (15:26) Love ya!
LOL! What's funny is it doesn't even register to me when I say things like that since I say stuff like that all the time. My other favorites are, it's a definite maybe and anytime I'm telling someone my shirt size I always say extra medium instead of large! Probably not that helpful in an instructional video though! lol
Thanks for watching and commenting! Your the first one to mention it!
@@TexasGardenDoc oh I do that all the time! I’m a teacher and my students find it hilarious. Keep up the good work!
It’s a weird sense of humor we have!
A teacher huh, my hat is off to you! You do a job that is much harder than almost everyone thinks it is and you quite literally have our future in your hands daily. Thank you for what you do!
Dude that looks so good. I love the spicy stuff! I might have to whip something like this up with my brother sometime!
It’s tasty and hot since I leave all the seeds in. Makes your head sweat! It’s easy to make so if you do make sure and tell me how it went!
I got the ingredients and can't wait to give this a try. Thanks for the great video! :-)
Fantastic! Let me know how it turns out! I’ve been experimenting a bit and I can tell you if you substitute other peppers in, watch out for the ones no one eats in cooked. Peperochini’s not so good. Thanks for commenting!
Hi it’s me Kiersten
I know you! Hi!
Great video and amazing recipe, best I've seen on UA-cam!
Thank you I really appreciate the kind words! I’m working on some variations and some other ‘clone’ hot sauces t the moment. I can’t wait to see if they turn out!
@@TexasGardenDoc Currently growing nsome scthc bonnets and habaneros, cant wait to turn them into some fermented hot sauce as they are a little to spicy for me to just eat. Huge hot sauce fan and love the ingredients and instructions in this video. Make a smooth and enjoyable experience ensuring no issues. Greatly appreciated my friend!
Very nice! I’m going to grow some 7 pots and habanero be t season! I grew a lot of different peppers this year to see what I liked and didn’t like. I’ll be cutting out a few and adding some more next season so I can start saving seeds going forward. Can’t wait to see how your ferment turns out!
@@TexasGardenDoc Thats the best way to find out what your taste buds prefer, primarily when homegrown. My grow was a little spontaneous as I had kept them in my tent and brought them out late summer which has its negatives and benefits. I will definitely be growing some more cayenne peppers and scotch bonnets / Habaneros indoors, for now, eventually working up to different varieties. Don't know if ill be touching Carolina reaper territory anytime soon, haha. I ate a ghost pepper and haven't looked back since.
Yeah I’ve had a scorpion sauce. Glad I did, tasty but not sure I’d do it again without a little cool down! Lol
Awesome video but easily could have shortened this to 6-7 min ..
Sorry for that
1 tablespoon of salt for every one cup of water. No need to weigh anything.
Thanks for the tip! I’ll use that next batch.
@@TexasGardenDoc Its tried and true. This is the way yo go if you do not have a scale. I have a couple of batches percolating now!
That’s one of the things I like about it, it makes it more accessible to everyone. I did some rough math on it and the raw salinity is a tad bit higher than what I end up with in mine. However, when you add I. The weight of what is in the vessel to be fermented it comes out very close to 2.5 to 3% which is usually my target! That’s perfect! I tried another persons suggestion to pre mix the salt and water, but doing it that way and starting with a raw salinity of 2.5-3% it did not come out as well. It was still good, but very slow to work. I’m definitely going to try your method!