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
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.
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.
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 👍
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.
@@adamellistutorials I usually put the recipe in the description. Otherwise it's on my website. www.logansinnerchef.com/blog/fermented-habanero-honey-garlic
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.
Tbh all the benefits are now gone with the boiling process. I’m sorry to be the bearer of bad news but no probiotics survive in that temperature surely!!😊
@@11kwright It definitely does kill off the lactobacillus. I normally ferment for flavor with my sauces. When I want the live culture, I make salsas, sauerkraut and other fermented vegetables for when I want the probiotics. I have a few of those recipes on my channel along with a few fermented sauces that I skip the cooking process. Cheers 🍻
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.
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.
This looks so incredibly easy and delicious! 💕🔥🌶️🔥💕
It's a good one, my favorite!
Awesome video. Love these sauces you have been making!
Thank you very much!
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.
This hot sauce looks killer, and the guy who made it looks like a serial killer.. The perfect Halloween recipe
@@WettDoggTV It's a good sauce. I don't understand why you think I look like a serial killer though.
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.
so this process kills the healthy bacteria from the fermentation process? i loved this hot sauce & would be cool to know it has health benefits too
@@LucasCastellane-w7o It does kill the lactobacillus. Skipping the cooking process is an option too.
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
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.
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 👍
Store it how? Dies it have to be refridgerated
@@sparkyh62 I normally do. It can probably be stored at room temperature if the pH around 3.4 and gets bottled properly.
Whats proper bottling@@LogansInnerChef
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.
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
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.
Tbh all the benefits are now gone with the boiling process. I’m sorry to be the bearer of bad news but no probiotics survive in that temperature surely!!😊
@@11kwright It definitely does kill off the lactobacillus. I normally ferment for flavor with my sauces. When I want the live culture, I make salsas, sauerkraut and other fermented vegetables for when I want the probiotics. I have a few of those recipes on my channel along with a few fermented sauces that I skip the cooking process.
Cheers 🍻
@@11kwright He spoke about it in the video. Doesn't seem like you bore any news after all.