Kahm yeast or pellicle is a natural product of fermentation. I leave it on the brine surface level until it is time to make the sauce. I prefer to use non iodized salt and salts with no additives or preservatives. If you want your sauce thicker, use less brine when blending. This sauce will stay good in the refrigerator for months, I have this sauce still in the refrigerator 1 year later and is still good! This sauce is delicious on just about everything. I've been told that it is even good on ice cream!
Hey, to point something ...recent studies show that iodine doesn't harm fermentation (in iodized salt). I'd still argue that the anticaking agents and preservatives might affect fermentation, which are found in most iodized salts. Use what salt you prefer. Fine sea salt is my go to.
I did this a while ago and the sauce was bangin! We got heaps of organic kiwis from our garden every yr. Last yr I started making hotsauce with kiwis, cilantro, spring onion and habanero and other chilis. Srsly, its the best sauce I've ever tasted. Lacto fermentation is the shit!
I have habanero's fermenting right now and this recipe with Blueberries sounds amazing! I am going to the store to get some and start fermenting them. Cheers.
Not this time! Thank you, it's a great tasting sauce. I want to know I there's any recipes you'd like to see that uses the hot sauces I have on the channel?
Frig I'm glad I found your channel. I've been into fermenting for a while and have been getting into hot sauces lately and growing my own chillis. I've done fermented blueberries in the past, they're so good! Can't wait to try this recipe. Love the content, keep it up!
Hey there, glad I can be helpful and thank you for the kind words! I wish I could grow my own peppers, that would make a great sauce. I'll be doing a lot more sauces and recipes using the sauces. I just uploaded a fermented mango habanero sauce that is my new favorite. Fermentation is fun, what have you fermented recently?
@@LogansInnerChef Yeah they're fun to grow! I've got some trinidad scorpions, carolina reapers, ghost peppers, habaneros, and a few others I've yet to identify. So definitely some tasty (and hot 😂), hot sauces coming! I think I found your channel through my searches for a good fermented mango habanero recipe, can't wait to try it out! I've been pretty obsessed with fermenting for a few years but have gotten way more into it recently with all sorts of things. Milk kefir, water kefir, sauerkraut, blueberries, pomegranate juice (wine) etc. I just made a delish spicy sauerkraut actually with 22 habaneros to 1 head of red cabbage. Anyway, thanks again, your content is gold. Everything you are doing is right up my alley! 👌😎
@@94dicky94 sounds awesome! All those sound good, I have yet o make kefir and sauerkraut...on the list though. Glad you like it. Enjoy your day. Cheers!
This is a great approach, I have never fermented separately then combined, I need to try it! I have a recommendation that has worked for me in the past. If you do end up using a plastic bag to weigh down your ferment, make the water in the bag the same salinity as your ferment. That way if for whatever reason the bag seal breaks, or the bag is punctured you're not watering down the ferment and possibly inviting bad bugs to come in to the less salty environment.
@@mathewrtaylorThank you. I think the blueberries have a more pronounced flavor fermenting them this way. It's one of my favorites sauces I make! Thank you for the suggestion, much appreciated.
Loved it! Everything seems delicious, and your explanations are suuuuper clear. One small question: why were the blueberries dry brined as opposed to the salt water habanero brine?
@@Weitzman123 Thank you. I found that the blueberries have a more pronounced flavor when done that way. Yes, you can ferment them with the habaneros in the same brine with great results as well. I'll be doing another version of blueberry habanero sauce soon.
Just stumbled upon your channel looking for inspiration on my next ferment, I genuinely appreciate the detail forward, no sound effects, or other things endemic to food UA-cam/tiktok.
Thank you, I appreciate that. This is a good sauce and I have other sauces on here too. I do other recipes other than hot sauces also if you'd like to check them out! Enjoy your day 🍻
Great video mate. A good practise is to cut the chillies in half to prevent air pockets. i've had trouble in the past fermenting them whole, rarely experience problems when they are cut up.
Using that pulp in a seasoned salt is a game changer, been doing that with all of my different hot sauces now. I put this one on just about everything, especially some fresh chips. Cheers
Can you heat this in order to hot bottle it and be able to keep it on my shelf for 6-12 months without losing the falvors? I have a cabin and wouod like to leave some there.
@@the_mayor_907 You should be able to. I don't do much with bottling/jarring yet. As long as the sauce gets pasteurized and has a low pH around 3.4, it should be fine.
Hi Devan. If you have a better, high powered blender (like a vitamix) than what I used that would definitely help. The sauce would get broken down more in a better blender and straining the sauce wouldn't be as necessary. Unless you don't mind not having smooth sauces of course. Also, using less liquid in the beginning of the blending process would help. Since there's no cooking involved, this sauce tends to be a little thinner. Hope that helps. Thank you for the comment.
In The Bahamas I grew up with "goat peppers". We grew them in the back yard. Came to Merica...and....my first home was North Carolina. Just found jalepenos...NO GOAT PEPPERS ANYHERE!. Then moved to Texas and went to a Michiocana with my husband..AND I FOUND MY GOAT PEPPERS!! ...but they called them habaneros???? Now I know their "REAL" names...habaneros...I will try anything with a habanero in it. Their flavour is my absolute favourite! Nothing like the heat AND the flavour beats it! I will definitely add this blueberry version to my "goat pepper hot sauce BBQ concoctions"!
Hi there! I weighed the blueberries and calculated 2%, no water. I took the weight of the peppers plus the water and calculated the percentage from that. I'm planning a different version of this sauce that will be easier to prepare that will soon be done. Hope that help!
Finally I found the dude who has got the secrets I need, thanks so much for sharing man. Only once have I messed with berries and peppers they are one of the best combos in the world, can't imagine how good they are with that fermented kick.
@@VaChiee My pleasure, plenty more sauces and other recipes where this came from. I love the flavor combination of blueberries and habaneros, especially when they're fermented!
If you bottle tap water and leave the cap slightly loose, in a few days the chlorine gas will evaporate off the water. If you put the bottle with the cap loose in the fridge, the cold temperature will cause the chlorine gas to evaporate overnight or within a day.
@@LogansInnerChef You're welcome. Chloramines (chlorine + ammonia) will eventually break down also but this is a longer process. You can reduce chloramine in tap water by boiling it.
Are you talking about the lacto salsa in a vacuum sealed bag? I like the vacuum sealer method better. This method in the video is good if you don't have one.
@LogansInnerChef no I just chopped up some Serranos, garlic, onions, salt and blended it then let it ferment for a day then added vinegar to let it ferment for a week. Got blue berries in my dehydrater right now to add to the final product. This is my first time trying this.
@@shellshock2209 I prefer to ferment the way I did with the habaneros, really there's a few different ways to go about it. Plus, I like to use the brine other ways once the fermentation is done...makes for a great salad dressing. Sounds great, hope you like it.
The blueberries get the best flavor when they ferment in their own natural juices. I wanted this sauce to have more of a blueberry forward flavor. Hence why I fermented the peppers and berries separately. A little more work, worth it in the aspect of taste. You can ferment everything in the same jar technically. However, from my testing different ways to ferment this sauce, this yielded the best flavor for my taste.
Blueberries will more readily expel water and create an anaerobic environment on their own. You can do this with cabbage as well when making sauerkraut. Peppers don't do this as readily unless you really crush them up, at which point you're basically just fermenting a pepper mash. =)
I would have thought at least from my understanding, that this would be shelf stable at that PH level. All of the produce was fermented, correct? Thanks.
All the ingredients were fermented. The topic of making shelf stable hot sauces isn't my interest. However, from what I have learned, a sauce with a pH of 3.0 to 3.7 may be considered safe to be shelf stable.
No, not concerned. I don't like the taste of the pellicle that forms in ferments and don't want it in my sauce. Of course, that's my personal opinion and taste.
Hey man I have two questions. How long did you ferment the peppers and blueberries? I think I missed this part In the video. Also can you add vinegar to the sauce? Will this harm the sauce? Is it unnecessary because it’s already fermented? Sorry that way four questions.
I fermented the blueberries for 1 week and the habaneros for 2 weeks. You can ferment the peppers for 1-2 months if you want to. The blueberries have best flavor after 1 week. Vinegar will add a little different acidity to it, but it might stop the fermentation and kill off the good bacteria if you use a lot of it once the sauce is made. 1- 2 tbsp should be good. The sauce doesn't need vinegar in my opinion, but you can add it. If you want the sauce thinner, you can use less brine when blending.
@@LogansInnerChef damnit. I started them at the same time. I guess I will just blend the fruit and save it until the peppers are ready to join the party. Hahaha thanks man!
Man I fallowed this recipe to a T and it came out really well at first. I have had it in my fridge for one month now and it taste completely pungent and putrid, not in a good way. I bottle my sauce and seal them so maybe it has just been fermenting in the fridge the whole time but unless I find a way to combat this I would never make hot sauce this way again. I generally do the standard roasted veg and fruit blended with vinegar (along with the ph test) and they have always stood the test of shelf life and taste. This was the first I have ever made hot sauce that count last a month in the fridge. I could have done something wrong, sure but man what a bad experience today.
It will keep fermenting, some of the people that follow my channel wanted a sauce that kept the lactic acid bacteria alive. Since it's to be kept in the refrigerator, the fermentation is slowed significantly. You can always pasteurize it and won't affect the taste. I don't have a vitamix, maybe soon.
I was trying to explain in the video that using a glass weight is preferred, a plastic ziplock bag with water is fine too...as in the instance with the blueberries.
Why don't you just smash the blueberries and add Salt instead that complicated process? Thats the way Sauerkraut is made. Salt it, smash it until it releases enough water.
I have done sauerkraut and have a video on it. You can smash it like you're saying. I tried to imply you can eat the blueberries whole if you like since they're tasty. Thanks for the comment
@@LogansInnerChef Yes, comment is just saying, like your son, that 2% just takes moving the decimal place on 508 two places to get 5.08, or 1%. And then multiplying that by 2, for 10.16 and 2%. But you got it right. And you got the 3% of the habaneros right as 3% of the (habaneros + water), instead of making the mistake of just weighing the habaneros. So …. you clearly have understood fermenting even if some would wish you also knew 2% quicker. 🤗 Thanks for the blueberry idea. Gives me something to use mine on besides "just" pies, and snacking. They ARE so good, homegrown, on the edge of sweet and tart. I’ll be trying this recipe!
@@ttb1513 Ya, I got that after I reread the comment haha. I'm comfortable with not being good with math. My aim is to explain the whole process in a way that is easy to understand for those that are new to fermentation. The sauce is delicious and the blueberries are delicious just by themselves, let alone in a hot sauce. Homegrown blueberries in this recipe would be awesome. Thank you for the comment and hope you like the sauce.
@@LogansInnerChef I’m really looking forward to fermented blueberries, by themselves, too. Hopefully I’ll have the discipline to leave some for hot sauce. You have some hot sauce recipes that are a twist from others I’ve seen. Keep ‘em coming!
Yes, I've done that too. Not every one has a vacuum sealer. Therefore, I made it in a way that everyone can make fermented blueberries without the need for one. I have a project going that I do use the sealer method that will come out soon. Thanks for watching and commenting. Enjoy your day 🍻
Kahm yeast or pellicle is a natural product of fermentation. I leave it on the brine surface level until it is time to make the sauce. I prefer to use non iodized salt and salts with no additives or preservatives.
If you want your sauce thicker, use less brine when blending. This sauce will stay good in the refrigerator for months, I have this sauce still in the refrigerator 1 year later and is still good!
This sauce is delicious on just about everything. I've been told that it is even good on ice cream!
Hey, to point something ...recent studies show that iodine doesn't harm fermentation (in iodized salt). I'd still argue that the anticaking agents and preservatives might affect fermentation, which are found in most iodized salts. Use what salt you prefer. Fine sea salt is my go to.
I did this a while ago and the sauce was bangin! We got heaps of organic kiwis from our garden every yr. Last yr I started making hotsauce with kiwis, cilantro, spring onion and habanero and other chilis. Srsly, its the best sauce I've ever tasted. Lacto fermentation is the shit!
I'm glad you like it. Your sauce sounds great.
amazing! keep up the good work :)
@@thorstenfuzzi5031 Thank you! Always more to come.
@@LogansInnerChef I'd love some variations of the habanero sauce if you have played around with this :)
@thorstenfuzzi5031 I can keep that in mind! I do have a few other sauces on the channel to check out in the meantime.
I appreciate how you are so clear with explanations on why you do each step, it is super helpful! Love your channel! Keep up the great work!
Glad it was helpful! Thank you 👊
I have habanero's fermenting right now and this recipe with Blueberries sounds amazing! I am going to the store to get some and start fermenting them. Cheers.
It is really good, one of my favorite sauces I have done so far. Hope you like it. Cheers
Hope my blueberry bushes produce enough to do this blend. Looks delicious Logan.
Thank you John, that would be awesome in this recipe. Fresh home grown
Love the video! I suggest trying to add some lemon peel in the blueberry ferment to infuse a nice lemon flavour to wake up the blueberry
That's a great idea
Awesome. No cooking this time. Love it.
Not this time! Thank you, it's a great tasting sauce.
I want to know I there's any recipes you'd like to see that uses the hot sauces I have on the channel?
Just arrived here. Great video, well explained and I'm hungry.
Thank you very much and welcome! This is one of my favorites. Cheers
Frig I'm glad I found your channel. I've been into fermenting for a while and have been getting into hot sauces lately and growing my own chillis. I've done fermented blueberries in the past, they're so good! Can't wait to try this recipe. Love the content, keep it up!
Hey there, glad I can be helpful and thank you for the kind words! I wish I could grow my own peppers, that would make a great sauce. I'll be doing a lot more sauces and recipes using the sauces. I just uploaded a fermented mango habanero sauce that is my new favorite.
Fermentation is fun, what have you fermented recently?
@@LogansInnerChef Yeah they're fun to grow! I've got some trinidad scorpions, carolina reapers, ghost peppers, habaneros, and a few others I've yet to identify. So definitely some tasty (and hot 😂), hot sauces coming!
I think I found your channel through my searches for a good fermented mango habanero recipe, can't wait to try it out!
I've been pretty obsessed with fermenting for a few years but have gotten way more into it recently with all sorts of things. Milk kefir, water kefir, sauerkraut, blueberries, pomegranate juice (wine) etc. I just made a delish spicy sauerkraut actually with 22 habaneros to 1 head of red cabbage.
Anyway, thanks again, your content is gold. Everything you are doing is right up my alley! 👌😎
@@94dicky94 sounds awesome! All those sound good, I have yet o make kefir and sauerkraut...on the list though.
Glad you like it. Enjoy your day.
Cheers!
This is a great approach, I have never fermented separately then combined, I need to try it! I have a recommendation that has worked for me in the past. If you do end up using a plastic bag to weigh down your ferment, make the water in the bag the same salinity as your ferment. That way if for whatever reason the bag seal breaks, or the bag is punctured you're not watering down the ferment and possibly inviting bad bugs to come in to the less salty environment.
@@mathewrtaylorThank you. I think the blueberries have a more pronounced flavor fermenting them this way. It's one of my favorites sauces I make!
Thank you for the suggestion, much appreciated.
Dude, this Video is full of great info. Thank you!
@@mathiask9581 Thank you very much. Glad it was helpful!
Loved it! Everything seems delicious, and your explanations are suuuuper clear.
One small question: why were the blueberries dry brined as opposed to the salt water habanero brine?
@@Weitzman123 Thank you. I found that the blueberries have a more pronounced flavor when done that way.
Yes, you can ferment them with the habaneros in the same brine with great results as well.
I'll be doing another version of blueberry habanero sauce soon.
Just found you and been binging your content loving your stuff man! Can’t wait to see more 🤤🔥
Thank you, I appreciate that. Glad you're liking the videos. Enjoy your day!
Just stumbled upon your channel looking for inspiration on my next ferment, I genuinely appreciate the detail forward, no sound effects, or other things endemic to food UA-cam/tiktok.
Thank you, I appreciate that. This is a good sauce and I have other sauces on here too. I do other recipes other than hot sauces also if you'd like to check them out! Enjoy your day 🍻
@@LogansInnerChef I have already been slowing working through more. So far I'm really enjoying them.
Much appreciated
Great video mate. A good practise is to cut the chillies in half to prevent air pockets. i've had trouble in the past fermenting them whole, rarely experience problems when they are cut up.
Great point.
im so happy that you dried out that pulp - I bet that would be amazing on some fresh fried tortilla chips
Using that pulp in a seasoned salt is a game changer, been doing that with all of my different hot sauces now. I put this one on just about everything, especially some fresh chips. Cheers
I've made a similar sauce before, but I also used black garlic too.
Black garlic would be a great touch.
Wow, this looks so incredible delicious! 💕🍽️💕
It's so good!
Can you heat this in order to hot bottle it and be able to keep it on my shelf for 6-12 months without losing the falvors? I have a cabin and wouod like to leave some there.
@@the_mayor_907 You should be able to. I don't do much with bottling/jarring yet. As long as the sauce gets pasteurized and has a low pH around 3.4, it should be fine.
I liked your video👍❤️
Lovely. I will pass this video on to my sister, sh eloves blueberry. Thanks for another really good video
Thank you Sharon, much appreciated. Enjoy your day
@@LogansInnerChef your welcome
Would you have any recommendations to thicken this sauce up a bit once it’s all done?
Hi Devan. If you have a better, high powered blender (like a vitamix) than what I used that would definitely help. The sauce would get broken down more in a better blender and straining the sauce wouldn't be as necessary. Unless you don't mind not having smooth sauces of course. Also, using less liquid in the beginning of the blending process would help. Since there's no cooking involved, this sauce tends to be a little thinner. Hope that helps. Thank you for the comment.
Add xanthan gum
In The Bahamas I grew up with "goat peppers". We grew them in the back yard. Came to Merica...and....my first home was North Carolina. Just found jalepenos...NO GOAT PEPPERS ANYHERE!. Then moved to Texas and went to a Michiocana with my husband..AND I FOUND MY GOAT PEPPERS!! ...but they called them habaneros???? Now I know their "REAL" names...habaneros...I will try anything with a habanero in it. Their flavour is my absolute favourite! Nothing like the heat AND the flavour beats it! I will definitely add this blueberry version to my "goat pepper hot sauce BBQ concoctions"!
That sounds really good, especially if you make it with peppers you can grab off a plant! Never heard them be called goat peppers, but I can see why
Do you pasteurize your sauce to make sure that the ferment doesn't continue?
@@NolanBuchananExactly.
Thanks!
One question, did you weight the blueberries without water and the peppers with water when calculating the salt content?
Hi there!
I weighed the blueberries and calculated 2%, no water.
I took the weight of the peppers plus the water and calculated the percentage from that.
I'm planning a different version of this sauce that will be easier to prepare that will soon be done.
Hope that help!
So you use the water weight in the formula to achieve 2% and not just the solids?
@@Ultra54able That's correct. I weigh the ingredients and the water.
I just made mine
Nice, how'd it turn out?
@@LogansInnerChef it’s fantastic
Im thinking red habaneros, blue and black berries, garlic, lime, cilantro. thoughts?
I can see that tasting pretty good
Finally I found the dude who has got the secrets I need, thanks so much for sharing man. Only once have I messed with berries and peppers they are one of the best combos in the world, can't imagine how good they are with that fermented kick.
@@VaChiee My pleasure, plenty more sauces and other recipes where this came from. I love the flavor combination of blueberries and habaneros, especially when they're fermented!
If you bottle tap water and leave the cap slightly loose, in a few days the chlorine gas will evaporate off the water. If you put the bottle with the cap loose in the fridge, the cold temperature will cause the chlorine gas to evaporate overnight or within a day.
I did not know that, thank you for the information
@@LogansInnerChef You're welcome. Chloramines (chlorine + ammonia) will eventually break down also but this is a longer process. You can reduce chloramine in tap water by boiling it.
Or just add some ascorbic acid (vitamin c) neutralizes chlorine, there's some cool studies just Google ascorbic acid chlorine interaction in water.
Use vitamin C powder to get rid of both almost instantly.
I've been using the salsa technique and adding vinegar. This way is completely different. Is one way better than the other?
Are you talking about the lacto salsa in a vacuum sealed bag? I like the vacuum sealer method better. This method in the video is good if you don't have one.
@LogansInnerChef no I just chopped up some Serranos, garlic, onions, salt and blended it then let it ferment for a day then added vinegar to let it ferment for a week. Got blue berries in my dehydrater right now to add to the final product. This is my first time trying this.
@@shellshock2209 I prefer to ferment the way I did with the habaneros, really there's a few different ways to go about it. Plus, I like to use the brine other ways once the fermentation is done...makes for a great salad dressing.
Sounds great, hope you like it.
@@LogansInnerChef I hope I like it too! I just went with the quickest method to start.
To be shelfstable I think it Hass to be below 4.6% pH as for the rest of your fermentation airlock bag that you can use for sous-vide
Yes, below 4.6 is it. This has a pH of 3.7
You aren't screwed....
You can use 2-5 percent so it doesn't need to be exact.
That's correct. I prefer accuracy and consistency.
Why does the blueberry ferment only require salt whereas the habenero fermented required water?
The blueberries get the best flavor when they ferment in their own natural juices. I wanted this sauce to have more of a blueberry forward flavor. Hence why I fermented the peppers and berries separately. A little more work, worth it in the aspect of taste.
You can ferment everything in the same jar technically. However, from my testing different ways to ferment this sauce, this yielded the best flavor for my taste.
Blueberries will more readily expel water and create an anaerobic environment on their own. You can do this with cabbage as well when making sauerkraut. Peppers don't do this as readily unless you really crush them up, at which point you're basically just fermenting a pepper mash. =)
@@jennabronson4704 well said, thank you.
I like this guy
thank you very much!
I would have thought at least from my understanding, that this would be shelf stable at that PH level. All of the produce was fermented, correct? Thanks.
All the ingredients were fermented. The topic of making shelf stable hot sauces isn't my interest. However, from what I have learned, a sauce with a pH of 3.0 to 3.7 may be considered safe to be shelf stable.
When you're concerned about the yeast...
Are you also concerned when eating pizza or bread which is made with yeast?
No, not concerned. I don't like the taste of the pellicle that forms in ferments and don't want it in my sauce. Of course, that's my personal opinion and taste.
Hey logan
Hey there, cool name
Hey man I have two questions.
How long did you ferment the peppers and blueberries? I think I missed this part In the video.
Also can you add vinegar to the sauce? Will this harm the sauce? Is it unnecessary because it’s already fermented?
Sorry that way four questions.
I fermented the blueberries for 1 week and the habaneros for 2 weeks. You can ferment the peppers for 1-2 months if you want to. The blueberries have best flavor after 1 week.
Vinegar will add a little different acidity to it, but it might stop the fermentation and kill off the good bacteria if you use a lot of it once the sauce is made. 1- 2 tbsp should be good.
The sauce doesn't need vinegar in my opinion, but you can add it. If you want the sauce thinner, you can use less brine when blending.
@@LogansInnerChef damnit. I started them at the same time. I guess I will just blend the fruit and save it until the peppers are ready to join the party. Hahaha thanks man!
@@SAUCE206 no problem, you'll be good with 1 week fermentation on the peppers too. You'll still get a good flavor off them!
@@LogansInnerChef sweet!!! Thanks man!
Man I fallowed this recipe to a T and it came out really well at first. I have had it in my fridge for one month now and it taste completely pungent and putrid, not in a good way. I bottle my sauce and seal them so maybe it has just been fermenting in the fridge the whole time but unless I find a way to combat this I would never make hot sauce this way again. I generally do the standard roasted veg and fruit blended with vinegar (along with the ph test) and they have always stood the test of shelf life and taste. This was the first I have ever made hot sauce that count last a month in the fridge. I could have done something wrong, sure but man what a bad experience today.
You chose not to pasteurize this. Won't it keep fermenting? The vitamix blender can get the sauce up to 165 degrees to stop the fermentation.
It will keep fermenting, some of the people that follow my channel wanted a sauce that kept the lactic acid bacteria alive. Since it's to be kept in the refrigerator, the fermentation is slowed significantly. You can always pasteurize it and won't affect the taste.
I don't have a vitamix, maybe soon.
@@LogansInnerChef If you add vinegar does it kill the lactobacillus?
@@SilencedByUA-cam It can depending on how much is added and if you're wanting to keep the LAB alive.
why not a plastic bag with water in the hotsauce but it’s acceptable for the blueberry?
I was trying to explain in the video that using a glass weight is preferred, a plastic ziplock bag with water is fine too...as in the instance with the blueberries.
@@LogansInnerChef ohhhhh ok thank you
👍👍👍 😉
Thank you 🔥🔥🌶
Latest studies shows that iodine salt has to effect on the ferment !
Ya, I learned that well after I made the video. I learned mostly for the noma guide to fermentation....I can say it may be outdated on certain facts.
I better wait rather than those jars is to vacuum seal your product with enough bag space to compensate for gas expansion
That works too. I recently did a fermented salsa using the vacuum seal bag method. Worked perfectly.
It's has been proven multiple times by studies that iodine does NOT affect the fermentation. 👍
Great. Thanks for sharing
Why don't you just smash the blueberries and add Salt instead that complicated process?
Thats the way Sauerkraut is made. Salt it, smash it until it releases enough water.
I have done sauerkraut and have a video on it. You can smash it like you're saying. I tried to imply you can eat the blueberries whole if you like since they're tasty.
Thanks for the comment
it's 10 grams ffs facepalm
What? If you're talking about the 10 g salt for the blueberries, 10.16 is the actual weight. Rounding down to 10 g is fine
@@LogansInnerChef Yes, comment is just saying, like your son, that 2% just takes moving the decimal place on 508 two places to get 5.08, or 1%. And then multiplying that by 2, for 10.16 and 2%.
But you got it right. And you got the 3% of the habaneros right as 3% of the (habaneros + water), instead of making the mistake of just weighing the habaneros.
So …. you clearly have understood fermenting even if some would wish you also knew 2% quicker. 🤗
Thanks for the blueberry idea. Gives me something to use mine on besides "just" pies, and snacking. They ARE so good, homegrown, on the edge of sweet and tart. I’ll be trying this recipe!
@@ttb1513 Ya, I got that after I reread the comment haha. I'm comfortable with not being good with math.
My aim is to explain the whole process in a way that is easy to understand for those that are new to fermentation.
The sauce is delicious and the blueberries are delicious just by themselves, let alone in a hot sauce. Homegrown blueberries in this recipe would be awesome. Thank you for the comment and hope you like the sauce.
@@LogansInnerChef I’m really looking forward to fermented blueberries, by themselves, too. Hopefully I’ll have the discipline to leave some for hot sauce.
You have some hot sauce recipes that are a twist from others I’ve seen. Keep ‘em coming!
@@ttb1513 I have a few more planned out, just takes time to do videos!
Just vacuum seal! Can't be easier!
Yes, I've done that too. Not every one has a vacuum sealer. Therefore, I made it in a way that everyone can make fermented blueberries without the need for one. I have a project going that I do use the sealer method that will come out soon.
Thanks for watching and commenting. Enjoy your day 🍻