Fermenting Peppers for Hot Sauce - Scotch Bonnets, Bell Peppers
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- Опубліковано 9 жов 2024
- Hey guys! Welcome back!
Today I'm going to make two new fermenting batches for some hot sauce and give you all a little peek at two other batches I began last week.
These will all ferment for at least two weeks.
Ingredients:
Yellow Bell Peppers
Scotch Bonnet Peppers
Garlic
Dill
Lemongrass
Onion
Saltwater Brine.
im in the middle of my first one. about to blend and sauce it. got a new sub im a felow chili head. made mine with my ghost/reaper cross and some sugar rush peach red onion and garlic. lots of garlic and sun dried tomato. gonna be adding some pineapple and more rife roatsed tomato at the actual blending time. excited to try my first one. ive been making sauces for several years. but never ferment. i got the ball ferment lids and springs.
I don't have those seeds yet I'm definitely going to get some awesome video thanks for sharing 😊
Everything’s fine but cutting on a glass plate freaks me out.
The glass typically won't break, but they will ruin good knives and dull them quickly.
Oh yeah me too, I had to stop the video because I couldn't watch it. But i'll be cheritable and believe this is his "very hot pepper-knife" and ""very hot pepper-cutting board" :D
When I saw a glass cutting board I was out!
Nice video. Where did you get those top fillers ?
Great video. Also What are the gloves-used for?
Gloves are to prevent pepper oils from getting on your skin. Helps from accidently rubbing your eyes and getting oils in them. Plus, you won't contaminate your clean setup.
What is the brine ratio? Also excellent use of water trap booze and vinyl gloves. Probrewer
Thank you! It was a 3.5% brine.
Where are you getting your peppers? I’m in Arkansas as well and cannot find anything hotter than Habaneros. I am growing my own Habs, but am trying to find some hotter peppers.
I ordered a small flat rate box from a fellow grower in a Facebook pepper group. Some I found locally from friends' gardens. :)
That's a heat trivet, not a suitable surface for your knife to encounter. Also, the onion slices were upside down.
Why are you removing g the veins from the peppers. You’re taking the heat out.
Finally!! A clean fermenter! Watched too many videos of people starting out fairly clean, then sticking their bare hands in the jar, etc.
Subscribed at 'starsan'
I don't know who showed him that but that is all wrong. Seeing it all my life it wasn't done like that..