Experiment time! Texas Big Yellow Hot fermented hot sauce part 1.
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- Опубліковано 4 лип 2024
- Are you looking to get that complex tangy flavor in your hot sauce?
In this video John is going to show you how to make lacto-fermented Texas Big Yellow super hot and Pineapple hot sauce at home..This homemade hot sauce uses lacto-fermentation to add layers of complex flavor.
This super hot is a cross between a scotch bonnet and a Carolina Reaper.
#fermentation
#fermentedhotsauce
#hotsauce #fermentedhabeneros
How to Make a Texas Big Yellow Hot Sauce. Homemade Fermented Hot Sauce Recipe
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Love what you do and your videos!
I appreciate that!
Just made my own version of this but I used Aji fantasy and Goronong peppers in a big 143oz Jar. Can't wait to try it out. Thanks for the awesome inspiration!
Sounds great!
Stumbled your channel, and thought it pretty good. I subbed and been following. Learning a good bit. Thanks for the work.
Thanks for the sub!
Big hello from the UK John, love the channel and great tips on fermentation process - going to have a go myself soon. Funnily enough my idea is similar to yours - scotch bonnets, garlic, fresh thyme and other jamaican jerk style seasonings but maybe char-grill the pineapple!
Sounds great!
👍🔥
this is very similar to our family recipe, except we add a few fresnos and use smoked sea salt... we use the leftover brine to marinade hot wings. Cheers!
Sounds great!
I just started my Grilled Pineapple Habanero fermentation today. Those Yellow peppers looked amazing. It's hard finding a good local pepper dealer.
yes.. finding a good grower has been tough. Lucky i found a good one locally here that has a passion for peppers
Oh yea, I have about 200 Carolina Reapers to pick this weekend, and about 100+ Ghosts. Need any fresh peppers?
Hey John, love the videos. I've noticed that you like to use ginger and tumeric in several different hot sauces that you do - any particular reason for this? Or do you just prefer the flavors that they add. Cheers!
Yes I do! the ginger adds that little pop of flavor and the tumeric helps with color and flavor.
I am a fan of your videos John, out of curiosity, how long does it take a full Vitamix to reach 165 degrees Fahrenheit?
About eight minutes
Any problems with using salt with anti caking agents?
I would stick with kosher or sea salt personally.
I'm curious, in your ferments do you get a bit of a funk flavor? I've completed three now that are kind of close to what you're doing but they all seem to have a bit of a musky funk? I"m between 3 and 3.5% acidity with water and salt. Going for a few weeks, and I'm getting it in all the mixes. It's not bad but I'm noticing it. Normal?
I have noticed this as well in some of my ferments. 'Musky funk' is a good way to describe it. Not rotten smelling but not appealing either. Like a faint hint of old gym socks. Is it bad?
that might be the FUNK that comes from fermenting the ingredients. I would raise the salt to water ratio to around 3.4 -3.75 . how long are you letting it ferment?
@@ATXHotSauce This particular one was about 6 weeks.
Is there a reason that you layer the ingredients in the vessel, rather than mix it all together?
just how i do it.. i don't see any reason to not just mix them up. I do like to put an high sugar fruits on the bottom though. seems to help with the fermentation
_"Flavor is emence"_ 🤣
When it comes to supper hot sauce, my experience is..... if you pay _real close_ attention, there _IS_ a hint of flavor... but it's only there for a split second before the 2,000,000 Scoville units kick in! 🤯 😂
Love your videos. I learn something new with each one.
HA! yep. the one thing i would say about our fermentation process is that it allows for the flavors to stand out more and for a longer duration.
@@ATXHotSauce After my vessels are finished with my kraut, I'll have to give one of these recipes a try.
I only have access to Jalapeno, Serrano and Habanero peppers, so I'm thinking your Pineapple Habanero Hot Sauce is a good starting point.
@@russf6572 Using the Habanero with Pineapple gives a good flavor. I have the same problem getting a good variety of peppers. I just started my Grilled Pineapple Habanero fermentation today. I have made this one twice before.
Where can I get the Texas big yellows
Small little farm in Central Texas.. VERY small yields.
Do you grow most of your hot peppers? Or you have a local farm you get them from? That's a shit ton of peppers
I have a few plants at home but i get a majority of mine from a farm outside Austin called Hill Country Hot Peppers.. these guys are amazing
Too much % salt will prevent fermentation so I would say do 3.5 at the most. That seems to be the perfect amount anyways but 4 % is too much in my opinion and there will be little to no fermentation taking place any higher you will be just marinating the peppers in salt water at that point. I've been fermenting meats like salami, sopressata,as well as whole muscle like cappocollo for over 25 years and we do a max 3% salt for that as any more starts to impede lactofermentation and the product ends up too salty anyway with more than 3% I've done 2.5 but decided 3 is the best flavor in the end products. Since we are working with some of the same bacteria here in the hot sauces, I'm wondering if 3.5% is actually too much here as well. I've done it only because I've seen you and others doing it but I'd like to experiment side by side with the same recipe at 3 and 3.5 and see if I can find any difference in fermentation activity and final ph/taste
i stick to a 3.5% mixture nowaday and trust me there is tons of fermentation going on as i can see it.
I just got my Star San. It says mix 1 oz to 5 gallons of water?!!?? How the hell do you manage that? Please Advise.
1 oz is 30 ml. Use a syringe from the drugstore
Does the pineapple ferment or does it turn into alcohol?
ferments..
I keep having a problem with my fermentation over flowing 1-3 days after starting. I always leave about 1-2 inches of head space but still I'm very confused even your sauces seem to be filled higher than mine. Any advice?
sounds like you are fermenting too rapidly. this is usually caused by under-salting the brine, or fermenting in too warm of environment. a little overflow can be typical...are you using an airlock? it could also be fermenting too rapidly, make sure you are using enough salt, and are not too warm... especially if using sweet fruits.. otherwise, just use a bigger container. We keep our ferments at about 65-70 F , and dont allow them to get sunlight. use a scale to weigh your water and salt. not all salt is equal.
Oh no! i love what Aaron says below and i totally agree
@@exploreraa983 I have this same issue but I'm fermenting in Mexico... I might have to switch to fridge fermentation.