Fermented Hot Sauce: Orange is the new Red
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- Опубліковано 4 лип 2024
- Why does hot sauce need to be Red? Give Orange a chance! This is a beautiful orange sauce made up of peppers grown in my greenhouse, and a few extra ingredients to really get some amazing flavour from this sauce.
The peppers in this sauce: Sugar Rush Peach, Cardi MOA Bonnet, Carbonero, and a couple sweet peppers (Sweet Banana and Ramiro)
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I recently bottled my first batches of fermented hot sauces. Used your videos as a guide. Thanks for making content. Something tells me this channel will take off. Thumbs up and bell icon on.
hamanu23 amen to this
hey, if you mastered this method, you might enjoy trying a mash fermented sauce, which is the same but the peppers are blended up before you ferment it. this is how i do mine, it takes a lot of stirring to prevent yeast but it's quicker, and i also add a few tomatoes to speed up the ferment and the result is like an awesome fermented salsa but can be a hot sauce too. Do not neglect to stir the ferment at least 3 times per day for a week in a warm room
Why do you stir? No need to do that. The fermenting process is anaerobic...which means it doesn't need oxygen. In fact oxygen is detrimental to the process, and opening and stirring will introduce oxygen.
@@ChilliChump i use tomatoes in my hot sauces to bulk them out and add sugar for fermenting so it is usually done in less than a week, and stirring every day is not an issue. you had some yeast on top that you stirred in, stirring a few times a day makes yeast never form on top. in Korea their fermented sauces are stirred frequently as the techique, im sure its not necessary but for me its more foolproof esp with my tomato sauce ferments which can get out of control to let sit
Dude. Thanks so much for these videos. Videos like this are why I don’t really bother with tv anymore. Why watch telly when there is better content on UA-cam made to a better standard.
So true
Always enjoy your videos. Thanks to you I have made many great sauces
I like using the brine to cook rice with. Replacing perhaps a 1/4 of the water with it. It seasons the rice, and adds wonderful flavor. It doesn't have to be hot sauce brine either. I've used this method with a relish ferment with a bunch of herbs, and using the brine resulted in one of the best rice dish I've ever had.
that sounds amazing!
That's a brilliant idea
Thanks. You can also use it as a marinade for meats, or mix it with some olive oil and a bit of vinegar for salad dressing. I find the brine to be very versatile.
Great idea
Great idea. Stealing that...
I made habanero hot sauce 8 year's ago I'm still using it.
How good could it really be if it lasted that long? 😂 Did you make a barrel of it?
Just want to take the time to let you know how much I appreciate you leaving in all the individual chops you do. The sound of chillies being chopped is very crisp and satisfying.
Chilly head ASMR
29,218 views and only 8 dislikes, that's how you know you're doing it right!
100k vs 22 now
Love the greenhouse in the backdrop of the first part of the video. Jealousy is quite a powerful, primordial emotion.
My 2 month old daughter loves watching your videos. Keep it up! Love the videos. 4.7K going to hit 10K soon enough!
It's funny how peppers can be so different. My sugar rush peach peppers were jalapeno heat level. I tried making a hot sauce from the sugar rush peach and sugar rush cream peppers. It tasted weird, didn't like it at all, but a friend loved it so gave it to him. Thx for the videos!
Always fun seeing you getting intoxicated by your fermentations. ;))
I like Sugar Rush Peach for many reasons. Sweet, quick burn, sharp heat, crisp texture. Will defnitely try make this sauce , tks. !
We like SRP pickled with seeds removed and a pinch of turmeric added, it becomes neon yellow then.
That was one of the best videos I've seen on the fermenting process. I learned a lot. You have a very nice presentation style, very professional too. Thanks for sharing that.
Thank you Peter, that is very kind of you to say! I have been enjoying your videos for a long time now, so it is nice to have you commenting on my channel.
Thank you so much for posting this videos. I'm new at all this and you thought me a lot.
You showed me many new possibilities to do with peppers.
So far I've got 2 jars fermenting (2x0.7L) and be going to make sauces in a month or so.
Btw, your videos are quite informative and you know how to transfer knowledge :)
I actually just did 20 thai large orange and 40 red small thai peppers with 1 red bell for bulk and it turned out amazing. Love the bright orange color and great thai flavor.
Wow, what a great video and amazing looking sauce!
Thank you so much. I have been finding your videos very helpful. I grew superhots this year, basically my first time with the exception of nursery bought jalapenos, habs and other run of the mill hot peppers I've grown over my years of gardening. I have about 60 loaded plants in my yard now and trying to find ways to use them is challenging! So I bought the Easy Fermenter kit. Your video is the best one I have seen so far. I love how you explain things in a way that a newbie can understand. It's been confusing with all the different ways to do it. You cleared some things up for me. Thanks again.
Thank you for the kind words! It is my pleasure! I am glad my videos have been helpful
Awesome channel excellent instructions on how to make hot sauce ,made my first sauce and it turned out great cant thank you enough. I look forward to the 2019 growing season
I've just finished my first ever fermented chilli sauce which is fantastic, I put in some some turmeric and ginger to the ferment which made it more orange than red but the flavour is great. Thanks for all the videos.
Just made my first sauce. It's fabulous many thanks for your vids! Next time I may add a few more bell peppers as it's a wild man!
Love your videos. I have started down the rabbit hole of fermentation. Keep up the good work. I do have a lot of questions.
love your videos! very inspiring, keep on going dude!
At this moment, I just started my first fermented hot sauce. Your videos are amazing for learning how to make them as well as the pitfalls of making them. I had frozen the peppers to make sure that they lasted until i had enough to make a good sauce from, and your video with the smoked peppers taught me that you need fresh ones as well since the bacteria dies. Dude, you are fantastic. Jealous of your green house by the way!
Hi Paul, thank you! That is very kind of you to say!
Really happy i stumbled across your channel. I have never made fermented hotsauce but really would like to learn more!
This looks awesome 😁👍👍👍 great video again 👍👍👍
Perfect video! Thank you! I'm surprised you didn't add some of the brine to the sauce but I guess it didn't need any!
Great information and such an awesome recipe that I cant wait to try!!
I have been making fermented hot sauces successfully for a few years and am immensely grateful for what you are doing -- it is masterful! I am incorporating many of your tips this year with great results. You should be the go-to for anyone interested in this art. Ahem -- "I haven't got gloves on here . . ." haha -- All well and fine until you go for a pee. I get it, I do it too, but I have a box of latex gloves on hand -- for when I remember to use them, haha.
Thank you Richard! And regarding the gloves, I really have no excuse! I have TWO boxes of gloves right there where I make my sauces. I think I get distracted because of the checklist of all things I have to do when filming! The next sauce I make though I need to put gloves on the top of the list: 7Pot Habaneros are no joke!
Great video. I'm growing a bunch of yellows and oranges based strictly on this video. Also a bunch of good reds lol. Thanks for making these.
I'm going to try this today; great channel, Bru!
Well done. Looks delicious.
Looks amazing, sounds amazing, I'm definitely making that! Always thought u needed vinegar for longer duration, pleased to see u don't! Maybe good to invest in PH-meter! Thanks for another great one!
Excellent! What a treat!!!!
Another great video! Thanks so much sir!
Another fantastic video! Super informative and always interesting.
Thank you Jimmy!
As someone that has been fermenting vegetables for years, I find your channel informing.
You also fifteen mr the info needed to make cranberry ketchup
I just found this video and I'm so thankful that I did! I'm going to follow your recipe with just a minor change...I'm trading the fennel for cumin and I'm trading out the salt for course ground Hymilayan pink salt. Just some personal choices. THANK YOU for including so much information on fermenting!! Again, this is an incredible video and I'm sure I will reference back to it many times!
Great educational video. I have Cayenne and garlic fermenting now. I do have a PH meter and will be testing to insure proper ph for shelf storage.
Thank you! Always better to be on the safe side with these things. I don't test every sauce, but if I am trying something new, or when I put up a recipe on my channel I like to test.
Gotta be honest, I watch your videos 90% because of how you pronounce the word "pepper". Or "peppers". 10% for everything else. Which also awesome to be honest.
Today I bottled my first ever batch of fermented hot sauce. I made it according to your tips and It's delicious. I used red habanero peppers but I'm a bit disappointed because it's not hot enough! Next time i will mix them with something hotter. Thanks for your videos and please, don't stop!
Thank you! And well done!
Drop some Fatalii Jigsaws in there next time, for spice.
Loving your vids brother!!!!
Great video!
My mouth was watering. I'd like to put that in a red beer
Awesome!
I seal meat chicken fish ect. I seal each side 2 times in case of a failure that actually happens a lot. Great video of I ever grow plants if I get seeds I will do the same as this video
I somehow fell in love with chilli sauces nowadays, so I'm glad that I found your channel!
Greetings from Saudi Arabia :)
Hello and welcome to my channel!
@@ChilliChump 💗
Your ferments always look so much better than mine. I really need to invest in a scale and a ph meter.
Great video - I think quite a few of us will be tempted to give this a try now! Liked and subbed! Looking for ward to the next upload :)
I want some!!
Without doubt the best chanel of its kind on UA-cam. Superb 👍
Thank you Graeme, that's very kind of you!
Loving your videos, thanks for your tie and effort :)
What temp do you set your ferment fridge set at?
It is my pleasure, thank you for watching!
The Ferminator (fermenting fridge) is set to 19 Celsius for longer ferments, and 20 or 21 Celsius for the shorter ones (3 to 4 weeks)
I got my lemon drop plants started. Looking to make hot sauce
The brine is good for making hot pickled eggs and or veggies.
Good video. I want to take this up as a hobby.
I had a wine ferment, And the particulate (blueberry) actually rose up and blocked the airlock to the point of blowing the lid off and stained my closet's paint with its outburst.
You could use the brine as a bug spray for your garden, just add a drop of dish soap and/or chili oil.
A lovely end product....but I doubt I would be brave enough to try it 😱😀👍. How long will it keep for, once opened?
Once opened, it could last for many months...however, to be on the safe side "use within 3 weeks of opening". But you just need to keep an eye on it for any growth etc. I have sauces in my fridge that have been opened and used, that have been in there for more than a year and they are still good.
Heres a suggestion for white sauce. Use the peppers you were thinking about. Add pureed white onion, garlic, lemon grass, and ginseing. Throw in a bit of white pepper. Ferment, strain, and bottle as usual. Maybe toss in a bit of soy, or fish sauce to the brine for extra flavor/salt.
A South African white guy who loves hot sauce. Now that is what I think is really cool as I am south african Indian
If you had to pick your top 5 homemade hot sauces to give as gifts or sell in the supermarket, which ones would you pick???? Great video as always. Really enjoy your channel.
Super!
Your videos are the best. That orange hot sauce is right up my alley.I am getting ready to ferment some peppers for hot sauce. I was curious: I wanted to add tomatillos, onions and possibly cilantro or other fresh herbs to my fermenting process to make more of a salsa-ish hot sauce that kept. Would this work, or do you not recommend?
That should work....just bear in mind that the tomatoes may not end up with the flavour you expect. I am experimenting this year with fermenting tomatoes, so will be able to give you a better answer then! Let me know how it goes.
I leave the calyxes on the peppers and trim the stems before I ferment. The calyxes add fruity aromas to the sauce.
It works for some fermentations. But depending on the chillies I use, sometimes it adds way too much bitterness
Thanks for the fantastic videos! Is it possible to work with Szechuan peppercorns in the fermentation process? It could add some numbing into the hot and sour experience! :)
Hi Jake, thank you! Yes you can add pepper corns. I have done that in another video before. I think I just used plain black peppercorns though.
Excellent video. How do you calibrate the ph tester? I have one but didn't know I could use it for this. Thank you again.
Hi Barbara, thank you! I did a video on this, have a look here ua-cam.com/video/AqF66AyZow4/v-deo.html
Another great video mate! Just wondering would you shelf that bottle you made long term even though its only half full? Did you heat it at all to make a vacuum? Or is that one just going in the fridge right away to be enjoyed?
Also from your last video I tried the Nandos piri piri sauce and after simmering for a good while and cooling it still has a really green unripe smell and flavor to it. Have you had that before? The peppers i used were all fully ripe, they look kinda like your cayenne peppers from that vid but a bit bigger I think they are just generic "chili peppers". Not sure if I should have cooked longer or Im just using the wrong peppers. I got the same smell and flavor from a 2 week fermented sauce with the same peppers however in that sauce I did add one or two greenish peppers for extra heat!
Thanks again for the great work! :)
Thank you!
This is perfectly fine, and shelf stable. The pH is more than low enough so that it is not a good environment for bad bacteria to grow. Like I say in the video, as long as the bottle was sanitised before-hand, then this will last a long time on the shelf. Once it is opened and you start to use it I would probably put it in the fridge.
Regarding making the Nandos sauce, the peppers really do make a difference. Peppers all have fairly unique flavour profiles. I know that a lot of people (me included many years ago!) assumed that peppers all taste the same. Cayenne peppers have a very distinct flavour. Some of the generic "red peppers" that you get at the supermarket are bred for quantity rather than quality in my opinion. For the sauce you already made, grilling a red sweet pepper (romano, bell pepper etc.). Get it a little charred and blend that into the sauce. It should help with the "green" taste.
Good idea thanks a lot! I'm going to try that this afternoon as I did make quite a large batch and dont want to waste it. I did actually grow these peppers from seed and eating them raw they taste similar to Italian Hot peppers (the long skinny ones but with bumps instead of smooth) and even a little like Thai Dragons. I will definitely have to get my hands on some piri piri seeds for next season. Thanks again!
I just started watching your channel. Everything you make seems really good. Have you every used the onions in your hot sauce?
Hi there. Thanks for watching! Yes I have used onions before. I have some earlier videos where I do that! Really just depends what flavours I'm going for
I recently made a Carolina reaper and scotch bonnet hot sauce using your technique. Great channel. Keep them coming 🔥🔥🔥
Sounds good - but can you actually taste anything with that heat??
Absolutely you can...you build up a tolerance. It still hurts, but at least you get the flavours through the pain
@@JoSt5646 you certainly can, a little goes a long way in a con carne or a nice jumbelia.
I just bottled my first batch. Half I added pineapple, the other half mango. One bottle got the remaining of both that wouldn't fit. So far it tastes great.
Nice! Glad it worked out well for you
I’m new to fermenting. Love the video.
So much to learn. I’m fermenting at a cooler temp 15 Celsius for 6-8 weeks, will that deepen the flavours compared to a faster ferment? Does light versus darkness matter? I mixed milder jalapeños with crazy hot bonnets, does it matter? Love the idea of fennel and cardamom, but have no idea what that combo tastes like! Next time. Great videos
Kamal, I would be cautious about fermenting at such a low temperature. It is fine to reduce the temperature after the first 2 weeks. The reason is that you need the pH to drop as quickly as possible. When the pH is too high, you risk bad things happening (the worst being botulinum toxin being released).
Just finished bottling my first sauce using this recipe as a base. I used the last of my habanero reds and aji limons and left it for 5 weeks and I am stunned at how good it has turned out. Nothing in the jar other than some yeast and the ph is at 3.8, the only downside is that I have nothing left to make more! I can't wait to experiment with different peppers so much so that I plan to raid the supermarkets and try another one, just for fun.
A couple of tips I picked up along the way... use a baby sterilising unit, they are great for your bottles, utensils etc and if you want a ready made fermenting jar buy the kids mason jars from Asda or other supermarkets, they are really cheap, just replace the straw with your airlock.
Hey Paul, I am glad you enjoyed the result. It is one I really enjoyed too!
Those are some good tips. I am going to have a look at ASDA next time I am there for the kids mason jars. I don't know if I have seen them in Tesco. Are the prices decent?
I've made a less hot version of this sauce I suspect, but I've used carrots, orange bell peppers and habanero peppers. The only way to describe the color would be to say it was "atomic orange". It was gorgeous, but it was equally beautiful using red bell peppers just not "atomic orange" and the color of the sauce is a beautiful orange now. I'm also a garlic fiend so I had 6 cloves of garlic, and I used red wine vinegar because I love the flavour. The carrots mellow the sauce out but bring a lovely sweet flavor as well.
Sounds interesting! Did you ferment the bell peppers and carrots as well?
@@madsfaerch I didn't ferment the carrots but I should give that a go and see how it turns out. I fermented the bell peppers along with the habanero peppers and the garlic. It would say I tend to use a 3-5% brine solution and get great results fermenting on average about 90 days for sauces. I pickled pepperoncini's and spicy pickles back in late September so I'm excited to see how those came out as well this spring. :)
I'm currently two weeks into my first fermented hot sauce, thanks to your videos. I do have one question/suggestion: Is it possible to smoke a batch of peppers, add a few that aren't smoked and then have a fermented and smoked sauce? I'm assuming the smoking process would kill the bacteria you need for fermentation, but I'm wondering if a few non-smoked ones would supply enough to eat away at the other peppers to make it worthwhile.
I'm actually just about to release a video on a smoked peppers fermented hot sauce! But essentially what you are saying is correct, you would need to have a mix of fresh peppers in there too!
Thank you so much! I'm looking forward to your video!
Great video as always dude. Think I've got one more fermentation left this season. Was wondering though, what other ways do you recommend keeping the peppers under the brine surface? Even throwing the onions away I still get a very overpowering taste of onion with the end product I'm not too keen on. Unless I'm doing something wrong haha.
Thank you!
Honestly I don't use anything to keep the peppers under with some of my ferments now. I found that I don't really need to. You just need to watch the first few days when the fermentation is starting off, give the jar a swirl so that the exposed peppers get some brine on them. Only need to do that for a few days. I have a couple fermentations on the go right now that I have done this way so check that out when I get the video done. They are all looking really healthy.
The other way is use glass or stone weights, there are commercial ones out there. But I have never really used them. I use stone weights when I make sauerkraut though!
Try small zip lock bag filled with a bit of water to keep the peppers submerged
I'v watched more then 30 videos on tis topic............ DUDE... U R Da BeSt!!! Thank you ;) My Fatali+Md.Janett +SctBonnet can't wait to be prepared your way ))) Tnx again ;)
Mango garlic hot sause is the best fermented to perfection
great tip using half onion to take place of fermenting stones that I'm too tight to buy
Hey Shaun, your comment u made in the video about how u think u don't necessarily need to keep the veggies submerged because your onion was completely edible, I agree, or at least have a question. So I am very new to fermenting but am definitely hooked! I'm on this fermented hot sauce FB page and there are always people with mold on their veggies/peppers. My question/comment is that I almost always have veggies popping up in my jar above the brine level, yet I have never had any mold! And I don't understand why. I do a 3% brine. I also leave very little space, maybe 1/4" between the brine level and the lid. I also always take my lid off and check and see how it looks. My first 20 or bottles I had no bubbler so I burped them daily, and I would take the lid off often adding more brine because it would often overflow. I know I'm repeating myself but why no mold? My veggies are above brine and I take the lid off many times during fermentation. I ferment for about 30 days. Thanx in advance, Thailand Todd
The reason you won't get mould is if you are following a good hygiene/cleaning process. I sanitise with a no-rinse acid sanitiser, and am VERY careful with my whole process to keep things clean and sanitised. If there is no bacteria or mould (or at least a very minimal amount), then nothing can grow.
It is amazing, it is a new technique I am going to try, how do I do my own air blocker?
Hi there. I made a video about this. Have a look! ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
@chillichump Amazing video as usual 😁 i wanted to ask you a few questions if you have time to answer it ! Do you think it's possible to add fruits like pineapple , mangoes to a fermented hot sauce , i'm growing some yellow scotch bonnets and fatalii so i'm thinking of trying that 😆 i wanted to know too if you can roast the garlic before adding it to the jar and if you add like rosemary would it need to be dried first ?
Sorry that's a lot to ask haha take care and keep up the good sauces ! 🌶👌
Hello! Firstly regarding fruit...have a look at these two videos of mine: ua-cam.com/video/gBeQrQ6qA3k/v-deo.html and ua-cam.com/video/aNWhSlPgX8E/v-deo.html
With regards to roasting garlic...go for it! Will work fine. Same with rosemary, dried or fresh will be good
@@ChilliChump ok will do ! Thanks a lot for your answers and your content 😁
I love that you mixed very hot peppers with sweet peppers! Why is this not more common? It seems like a great way to share very hot peppers with non chili-heads
@chillichump Definitely making me jealous. Can't wait to try this recipe sometime! Maybe next year? My buddy Phil and I are starting to make note of what seeds we wanna buy for 2019. Can you recommend a good source for seeds or know of a good source in the U.S.?
Hi Brandon, a seed choosing/buying video is coming up soon! I have a couple places I have used in the past and will be discussing them on the video. I even managed to get hold of a couple of these companies to send me out some "surprise seeds" for me to discuss.
Not too long to wait now, will certainly be in time for you to be buying your seeds ready for the next season!
So with a ph under 4 you can just put it in a clean sealed bottle on the shelf and it won’t go bad? What keeps it from fermenting further? Won’t gas still build up and possibly explode your seal? I’m getting a lot of different info on shelf stability after your fermentation.
Fermentation will only continue as long as there is food for the lactobacillus. If you ferment long enough then the sugars in the chillies will get used up and no more fermentation will occur. I did an episode on fermentation length here: ua-cam.com/video/VZt7PY8ESg4/v-deo.html
Great video , Where do you them lids at for the mason jar?
Those are just the re-usable plastic lids you can get from just about any store (wal-mart sells them.) Just drill a hole and add a grommet and you're good to go.
Can't wait to try fermenting some hot sauce next season. Where do you get most of your seeds? Will you be doing any seeds shares?
I get my seeds from a few different places. I will be doing a video soon on my seed choices for next year.
I will be isolating more peppers next year so I have plenty of seeds that are true to type.... For giveaways, for sale etc. I didn't foresee the changes in seeing on my channel lately, so I wasn't prepared! I only have seeds for myself for next year at the moment unfortunately
Chillichump
Sharing how to spell and use GOOGLE will be beneficial for many. You know, with the internet being so new and shit. 😂 I quit online and local gardening clubs about 15 years ago just because of the constant hands out.
But thanks for posting the vids and sharing your knowledge. 👍👏🏻
If you use canning jars that you then use a hot water bath to seal, does the ph matter? If so what is the min-max scale.
I wouldn't feel comfortable advising on this. I guess if you look up information on tomato sauce canning, you may get the answer you are looking for.
We do a white hot sauce using just the seeds. Please try a fermenting version.
I was just wondering what ph meter you use?
How do you decide on if you chop the peppers roughly or put them in the processor to create a mash? Will they both create the same tasting sauce?
There are a couple factors I think about when deciding, with a mash it should ferment quicker and more completely. The chunks will not ferment through as thoroughly as quickly, so will maintain some of the "fresh" taste. However if you ferment the chunks long enough, it will be pretty similar in taste when you blend it. Also chunks can be a little easier to manage in terms of growth on the top of the peppers, if you keep them under the brine.
That looks fantastic. What temperature does your fermenting fridge run at?
It depends what I have in there. But I generally set it at 19' or 20' celsius. At the moment it is set at 20' celsius
Chillichump thanks for the prompt reply. Just found your channel and hadn’t got to Your ferminator video yet! Rectified that now.
Quick questions: What temperature is your refrigerator? Also, wouldn't there be anything to do with the fermentation liquid? What would happen if you lower the amount of vinegar and add some fermentation liquid?
Thx for the great content. Keep it up!
Hi Nicolas, the "refrigerator" is at 19' or 20' celsius, depending on the length of my fermentation (not sure if you have seen my video about how I built it: ua-cam.com/video/nMMbdDRJaUY/v-deo.html)
I use the liquid in my meals sometimes. I use some when I soak my beans for my chilli con carne (I did a video about this). Also it would add a nice "zing" to rice, if you add some to the water when you boil the rice.
You don't have to add vinegar, the fermentation process will lower the pH of the sauce well enough that it will be shelf-stable, I add vinegar because I like the flavour it adds with some of my recipes...it really depends what I am going for!
Great looking sauce pal. Would be way to hot for me i think
Thank you! I have a sauce coming up which will be a bit more manageable I reckon!
I love celery salt in mine
What do you use for calibration? I've got the same model yellow meter but keeping buying the calibration packets adds up.
I use a different meter now, and different calibration liquids. chillichump.com/ph-meters-for-hot-sauce/
At what temperature does the sauce need to be kept when fermenting? The higher the temperature the faster the ferment will likely happen. Is there a problem with fermenting outside of the fridge? (For a much shorter time obviously)
The fridge is a modified one...I built it so it can maintain whatever temperature I want ( ua-cam.com/video/nMMbdDRJaUY/v-deo.html ). I ferment at 19 or 20' Celsius. You can of course ferment on a shelf without any problem. Just try not let the temperature get too high or too low (the fermentation won't do very well above 24' Celsius or below 17' Celsius)
Is the Fermenting Fridge just a normal fridge that you use for your ferments or is it not switched on but used as a cupboard? I leave my chili ferments out on the counter and only refrigerate once it is ready for use...
Regards from Sunny South Africa
It's modified. Have a look:
Ferminator
ua-cam.com/video/nMMbdDRJaUY/v-deo.html
Have you grown Dorset Naga.
It has a beautiful smell and I've seen them grow quite large
I have grow them a few times. They are a very nice pepper, good spice to them. And you are right, large plants.
I use a little of the brine to thin the sauce if needed. I don't like to use vineger
I do that as well.... Really just depends on the recipe I'm developing, and the style of sauce in making
Hello. I have fermented my peppers for around 1 month, but I have some white-green growth on the surface😞. Today I want to make my souce, if I remove the nasty stuff fron the surface, the peppers are still usable? I dont really want to throw it away. Thanks!
Hi Bogdan, have a look at this video and see if it answers your question ua-cam.com/video/SIPAqoxF710/v-deo.html
I often brine any chicken I roast. I’m wondering how the pepper brine would work? (Especially if I’m making something like Nashville chicken; which is very hot on the outside.) I might just have to try that. 😊
That sounds like a good idea! I haven't ever thought of brining a chicken, but it makes sense. I will have to try it!
All those nutrients and probiotics in the brine and even the onion! I would strain it as you do and blend and then rinse the blender and funnel with the brine and mix it in. That will also guarantee preservation with the salt and probiotics in the brine. Enjoy!