Join me as I transform a bountiful harvest of homegrown peppers into a variety of artisanal hot sauces. In this video, I dive deep into the process of lacto-fermentation, a time-honored technique that not only preserves the peppers but also enhances their flavors and nutritional value.
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pH meter - https://amzn.to/4gW1FBo
Timestamps:
0:00 - Introduction
0:18 - Harvesting Peppers
0:35 - Preparing for Fermentation
3:13 - Blending, Flavor Adjustments and Additions
4:52 - Straining and Bottling
5:27 - Creative Ways to Use Leftover Solids
6:00 - Tasting
🌶️ What You'll Discover🔥
Step-by-Step Guide: From selecting peppers in my garden to fermenting and bottling my own unique hot sauce creations.
Educational Insights: Learn about the science of lacto-fermentation, including how it improves digestibility and increases vitamin levels.
Taste Testing: Witness the final verdict as I grill chicken wings to test the fiery fruits of my labor!
Hot Sauces Featured:
Scotch Bonnet with Garlic, Ginger, and Lemon: A tropical garlic-filled blast with a formidable heat.
Red Habanero with Orange Bell Pepper and Lime: Fiery yet floral, tempered with citrus and garlic undertones.
Red Jalapeño and Cayenne Blend: A garlicky sauce with a mild kick, perfect for everyday use.
Serrano with Spicy Tomato Vinegar: A sharp, savory sauce that brings the heat in a big way.
Bonus Content:
Creative Uses for Sauce Solids: Don’t miss how I repurpose the leftover solids into delicious seasonings and condiments.
🫙Basic Fermentation Instructions for most Fruits and Vegetables:
Prepare (dice/mince) and mix all ingredients in a large bowl. To a quart mason jar, first tare scale to zero, then add all ingredients plus enough filtered (non-chlorinated) water to cover ingredients, leaving at least 1 inch headspace. Calculate 2-5% of total weight in grams and add that amount of salt. To calculate 2%, for example, weigh all the ingredients including the water in grams (minus the vessel) and multiply by 0.02). Cover with glass fermentation weight to keep everything submerged and cover with a fermentation airlock. Keep at room temperature, out of direct sunlight, to ferment, tasting periodically to achieve desired taste and crunch level, checking the pH if desired, to ensure it is below 4.6. Basic ferments like sauerkraut and cucumber pickles take around 5-10 days, but robust ferments, like hot sauces, for up to 2 months or more, checking at weekly intervals. Always use your senses to guide the fermentation process. The visual appearance, smell, and taste are your best indicators of success. Puree and strain, if desired, before bottling sauces. The sauce can be boiled to halt any further fermentation or can be left raw to enjoy the gut benefits. Transfer to fridge for long term storage, where it will continue to ferment, but significantly slower.
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Products I use:
Fermentation lid kit: https://amzn.to/3H2mhv6
Fermentation weights: https://amzn.to/4kb7tsn
Swing Top Bottles: https://amzn.to/4mac5B4
5 oz. Hot Sauce Bottles: https://amzn.to/4jXbb9t
Nutribullet Blender: https://amzn.to/3SrCvR1
8-Layer Mesh Drying Rack: https://amzn.to/3YFemdj
10 Gallon Grow Bags: https://amzn.to/4jOqFwA
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#HotSauce #Fermentation #SpicyFood #Homegrown
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