Це відео не доступне.
Перепрошуємо.
Fermented Honey Garlic And Habanero Hot Sauce Recipe | Homemade Lacto Fermented Hot Sauce
Вставка
- Опубліковано 13 січ 2024
- For my KILLER spicy sauerkraut recipe: • EASY Sauerkraut Recipe...
This sauce is super easy to make. It takes a month for the SIMPLE ingredients to ferment before you make the sauce. BUT, it is well worth the wait. A homemade habanero hot sauce that beats store bought hot sauce by a mile. Lactic acid fermentation is my secret weapon for a delicious homemade habanero hot sauce that anyone can make.
Happy Cooking!
A sharp knife is a MUST when cutting up hot peppers, check these out!
santokuknives.c...
LOGANFOSTER - Discount code for 10% off
santokuknives....
Here's my spicy sauerkraut recipe you will love!
• EASY Sauerkraut Recipe...
Some great steak recipes: • Home cooked steaks
For written recipes, check out my blog
www.logansinne...
Here's some kitchen equipment I use and/or recommend to get you started!
Mason jars
amzn.to/3ZuPoLr
Fermentation lid for wide mouth jars
amzn.to/46h7PGR
Kitchen scale
amzn.to/3MQi8Kf
Fermentation weights
amzn.to/3Ks7VUo
Digital pH meter
amzn.to/3G6XUt2
The Noma Guide To Fermentation Book
amzn.to/3M5OL7X
Black nitrile gloves I use when cutting hot peppers!
amzn.to/42fBX4c
Immersion blender
amzn.to/40BL3aq
Fine mesh strainer
amzn.to/3MszX3B
Nutribullet
amzn.to/40VzECk
Paring knife
amzn.to/3Ma9lE0
Tongs
amzn.to/3ZyPVM7
Food Processor
amzn.to/3KoQcgu
Disclamer: As an Amazon Associate, the above are amazon affiliate links meaning I earn a small commission when purchased with no extra charge to you.
#lacticacidfermentation
#lactofermentedhotsauce
#homemadehotsauce
#habanerohotsauce
#fermentedhoneygarlic
For a spicy sauerkraut that is awesome and good for you: ua-cam.com/video/mAc_ivSeTA4/v-deo.html
Fantastic sauce that is easy to make relatively. The hardest part is waiting for the ingredients to ferment.
Enjoy and subscribe for more killer recipes...cheers
Logan
Great video Logan! You keep adding to my wish list of recipes to try. Thanks for sharing your expertise.
Much appreciated! It's a good one.
What an amazing recipe! I have never fermented honey and am so curious now to try it.
@@gregorytomasulo4313 This is a good one!
Amazing .. I have a bottle of honey garlic and chillies lacto fermented .. going to make that sauce tonight 😍
It's a good one, hope you like it.
My favorite habanero hot sauce blend. My last batch fermented for 3 months. I am going to try fermenting it all in the honey soon.
Nice, what's the longest you've fermented for? I have some ghost peppers fermenting for about 2 months now and almost ready for sauce making.
@@LogansInnerChef that was my longest. I had too much sauce already made and didn’t need another batch.
Looking killer brother if you ever sell your hot sauce I’ll be your first customer. Cheers 🍻
I will be his second!!
Thanks brother, I'm working on selling them. It's a process! Once I get some more hot sauce bottles, I'll send you a sample to try, cheers!
@@EmeryIAm I'm working on it!
Awesome video. Love these sauces you have been making!
Thank you very much!
This looks so incredibly easy and delicious! 💕🔥🌶️🔥💕
It's a good one, my favorite!
Sounds like an excellent sauce for a small volume one question about the honey is it really honey or is it corn syrup?
Thank you. Definitely a good one and a little goes a long way. It's actual raw honey.
This looks really awesome, but anything spicier than sriracha is too much for me. How spicy does it get and do you think I should be fine if I remove the seed and white parts of the habanero?
Thank you. This is still pretty hot, even if the placenta were to get removed. Any pepper can be substituted if habanerosare to much. Some Jalapeños are close to the Scoville of Sriracha, especially with the added honey and garlic when made into a sauce. Poblanos will work too, which are slightly lower than that of Jalapeños on the scoville scale.
When you made the recipe with fermented blueberries, did the blueberries, not turn into alcohol?
If you let them go for too long, they will. I taste the berries after 5 days of fermentation and go from there. I found that fermented berries and corn can't be fermented for too long for that reason.
Cooking that sauce will of course halt fermentation and help with any alcohol development.
is this recipe possible with dried habaneros? would for example the texture of the final blend still be pleasant?
You can probably use dried habaneros if you want to. Just won't be able to ferment them. I have a hot sauce recipe on the channel made from dried chili's if you need if for reference. The texture would be good if you strained it.
@LogansInnerChef thank you for the reply, ill try and mix n match the recipies in that case. thanks again
So no vinegar is necessary? I always hear people saying vinegar must be added for shelf life of sauces, so is pasteurisation enough or both pasteurisation and vinegar?
@@draganpastrovic2157 If the pH of the finished sauce is below 4.6 (this one was around 3.8 pH) you don't really need vinegar. It already has lactic acid from the fermentation process. People add vinegar as a safety precaution and to add another flavor profile.
I still have this sauce sitting in my refrigerator and it's still going strong.
If you're wanting it to sit on a shelf and not refrigerated, adding vinegar may be needed. I don't go into keeping sauces shelf stable as I always refrigerate my sauces.
Hope that helps.
@@LogansInnerChef yes that's what i thought thanks. I have a ferment of 90 habaneros and 12 scorpion going first time fermenting so just trying not to stuff it up, doing your recipe with garlic honey and cinnamon haha 👍
that thing in your window is tight, whered you get it? lol
Thank you, it's my wife's, not sure where she got it!
Looks like a hot spicy ratio in this batch. Wondering if the way you strain it tempers it down some.
I don't think it does much. I tasted it before and after straining with no noticeable difference. I squeezed the life out of the pulp as much as I could.
What’s the recipe for this mage?
@@adamellistutorials I usually put the recipe in the description. Otherwise it's on my website. www.logansinnerchef.com/blog/fermented-habanero-honey-garlic