This is gonna sound weird but it works if you don't have a regular airlock or weight get some Olive oil about 1/4 inch.. Oil will float over the food. The olive oil will let the gases escape but not let any air come in. You can also use olive oil in your airlock instead water because it don't dry out A real virgin olive oil will never go rancid.
Great! I've found that my fermented hot pepper sauce improves enormously with age - the first batch I made was kind of harsh, but I stored it away, and a year later it was mellow and smooth and the taste was far far better. FWIW.
I usually let my ferment sit for at least two months before I blend it up. Then sit for a long time in bottles. I've got some great sauce from two years that is better than anything one could buy.
I like to use some of the left overs pulp and mix with butter. Makes a great spread for toast or use to cook eggs, chicken, seafood or cut a slice cold on top of a hot steak.
Spread the leftover pulp onto a jelly roll liner (silicone) or at least butcher or parchment paper and dry in a dehydrator. Use as you would pepper flakes for seasoning. Some say leaving seeds in your fermentation may add to bitterness IF you pulverize it with a vitamix or blender. I can't imagine that a quick blend that leaves the seeds intact would affect the flavor, though.
Bud, you have no idea how much I love this comment. Every single thing I do in my kitchen is about stretching food to make the most of it. Not for an environmental reason, but because I grew up getting sleep for dinner. I literally never thought about reusing the things I filter out of my hot sauce. I absolutely love your comment.
@@marcush4741 I'm glad it was helpful. I, too, went without many meals growing up. It's a particular kind of pain that one who has experienced it never wants to repeat. Ever.
I use the leftover ground beef lol to make siracha sauce as well so I have two bottles and siracha you can add garlic and stuff to season more and the texture will continue to ferment and squeeze right out that BOTTTLE. deliciously or dehydrated and it makes a great seasoning for BBQ
Giving this a shot myself for the first time. Watched this video twice a few months apart. Now that I harvested my peppers, it's go time. Going to go for 14-21 day fermentation, burping it every day or so. Thanks for the tips!
Interesting video. Thank you for making it! I do have to say that it is just crazy how many people that don't actually have any idea what they are talking about produce videos claiming they do. "I'm not a chemist, as he barfs a bunch more chemistry "facts" that he just heard somewhere on UA-cam. and "this is the easiest way to get the yeast out of the jar" having obviously never having done it even once. But I AM NOT criticizing you at all. in fact, it is possible that the majority of UA-cam channels do exactly the same thing. I just hope that the law of compound error doesn't end up making a whole bunch of people sick or worse. I pray no one gets sick at all from taking your advice as fact. when you are just repeating things you have seen and tried to make yourself. I will and would NEVER take such a chance when dealing with things that can easily make others VERY sick if they are dumb enough to pay attention to what I say! The liability is very real.
no offense meant. don't do a video, unless you are certain that you know what you are doing. it makes a better video and you are certain you are giving people good advice!
I am a beginner in fermentation and I am sharing how I learned. If there are ways for me to improve the fermentation, I would like to hear and know about them.
To get rid of the Kahms yeast make a brine solution and pour it into jar till it overflows and the yeast will float out.
I’ll try that next time, thanks.
This is gonna sound weird but it works if you don't have a regular airlock or weight get some Olive oil about 1/4 inch.. Oil will float over the food. The olive oil will let the gases escape but not let any air come in. You can also use olive oil in your airlock instead water because it don't dry out A real virgin olive oil will never go rancid.
Excellent suggestion!!!
Great! I've found that my fermented hot pepper sauce improves enormously with age - the first batch I made was kind of harsh, but I stored it away, and a year later it was mellow and smooth and the taste was far far better. FWIW.
Same here
100%
I usually let my ferment sit for at least two months before I blend it up. Then sit for a long time in bottles. I've got some great sauce from two years that is better than anything one could buy.
I like to use some of the left overs pulp and mix with butter. Makes a great spread for toast or use to cook eggs, chicken, seafood or cut a slice cold on top of a hot steak.
That’s very different. I’ll definitely try this out, thanks.
Chop 1/2 an apple in your green it will give the sugar needed and just slightly l8ghten the green color
Spread the leftover pulp onto a jelly roll liner (silicone) or at least butcher or parchment paper and dry in a dehydrator. Use as you would pepper flakes for seasoning.
Some say leaving seeds in your fermentation may add to bitterness IF you pulverize it with a vitamix or blender. I can't imagine that a quick blend that leaves the seeds intact would affect the flavor, though.
Bud, you have no idea how much I love this comment.
Every single thing I do in my kitchen is about stretching food to make the most of it. Not for an environmental reason, but because I grew up getting sleep for dinner.
I literally never thought about reusing the things I filter out of my hot sauce.
I absolutely love your comment.
@@marcush4741 I'm glad it was helpful. I, too, went without many meals growing up. It's a particular kind of pain that one who has experienced it never wants to repeat. Ever.
Emily’s heart was in the right place; she did help her dad!
I use the leftover ground beef lol to make siracha sauce as well so I have two bottles and siracha you can add garlic and stuff to season more and the texture will continue to ferment and squeeze right out that BOTTTLE. deliciously or dehydrated and it makes a great seasoning for BBQ
to make it easy 1 good tbsp of kosher salt to 1 quart of water gives you a 2% brine just easier to mix it like that than weighing everything out.
I’d add vinegar as a rinse over the drained peppers, to make it go further
I like to use a simple plastic lunch bag filled with an ounce or two of water to keep everything down.
Just make sure you use organic peppers, as non-organic peppers are floded with pesticides!
Are those 32oz or 64oz jars?
Yay! Have you made those peppers into sauce yet? The mix of different peppers should give a nice flavor.
Yes, and it is very delicious! The one Curtis made has a lot of flavor and the spiciness doesn’t linger. We use it on a lot of different things.
Quick question how would you save the brine? Put it in the freezer or refrigerator
Yes, it would be like a spicy vinegar.
@@hillcrestfarmhomesweethome8367thanks for reply.
But still not sure refrigerator or freezer
Fridge if you plan on using it shortly after you strain it from the peppers. Or freezer if you don’t plan on using it within a month or so.
Can i just ferment in a normal mason jar and just burp it occasionally? Cheers mate
Yes, you can, do it everyday. But for the first few days,turn it upside down and slightly shake it, to de-bubble it.
Giving this a shot myself for the first time. Watched this video twice a few months apart. Now that I harvested my peppers, it's go time. Going to go for 14-21 day fermentation, burping it every day or so. Thanks for the tips!
Your not culling the bad spots. I really can't take your process seriously...
Amazon has the glass weights
This guy needs to sharpen that knife.
That dull knife was horrible. A sharp knife is a pleasure to use and safer than a dull knife.
Interesting video. Thank you for making it! I do have to say that it is just crazy how many people that don't actually have any idea what they are talking about produce videos claiming they do. "I'm not a chemist, as he barfs a bunch more chemistry "facts" that he just heard somewhere on UA-cam. and "this is the easiest way to get the yeast out of the jar" having obviously never having done it even once. But I AM NOT criticizing you at all. in fact, it is possible that the majority of UA-cam channels do exactly the same thing. I just hope that the law of compound error doesn't end up making a whole bunch of people sick or worse. I pray no one gets sick at all from taking your advice as fact. when you are just repeating things you have seen and tried to make yourself. I will and would NEVER take such a chance when dealing with things that can easily make others VERY sick if they are dumb enough to pay attention to what I say! The liability is very real.
Your comment is also not useful without telling us what is incorrect in this video.
I just realized I used tap water. Gaaahhh, I hope it still works.
If you are on a well, your fine, used it for years. If your on a municipality, get out!
no offense meant. don't do a video, unless you are certain that you know what you are doing. it makes a better video and you are certain you are giving people good advice!
what about fish sauce?
He used label on pepper @1:05
So much misinformation and substandard techniques. Best to consult other sources.
I am a beginner in fermentation and I am sharing how I learned. If there are ways for me to improve the fermentation, I would like to hear and know about them.
While kids are a gift from God, their background noise was off putting. Sorry to say.
Please clean your space, so unsanitary.