Fermented Hot Sauce is better

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[@aryabandyopadhyay7399]

Its crazy to see how much your channel grew this year ......... Glad for you .... Keep it up my guy.

[@phoneringphilip2342]

Its been 15 days 🤓

[@jacobdesousa]

??

[@jacobdesousa]

@@phoneringphilip2342 wdym bruh

[@ThatDudeDeven]

Man that mango trick was something else.

[@Zipfei_Kloatscher]

Lots of habañero-based chili sauces have mango in it...

[@ascendingknowledge7947]

@@Zipfei_Kloatscher he meant the way he peeled the mango smart arse

[@Zipfei_Kloatscher]

@@ascendingknowledge7947 He pealed the mango for the chili sauce, so it's not only hot but also sweet in taste. 🙂👍🏼

[@Nachtelfin0des0Todes]

​@@Zipfei_Kloatscherhe put the mango on the rim of the glass to peel it.

[@cooperswan534]

@@Zipfei_Kloatscher you’re really slow

[@matthewsanders6499]

Personal tip: i agree with all of thst, but add that once you have achieved the flavor profile you desire, take the whole batch and put it on a bare simmer for 10 mins and no more. Bring it to just around 210F and hold. This will act as a flash pasteurization and effectively KILL the culture in your final bottle, which is a GOOD THING because no one likes a film of white scum on their hot sauce, nor exploding bottles in their pantry... ESPECIALLY if you are adding fruit ie: new sugar sources. It will make your hot sauce shelf stable, bottle-ready, and gift worthy to your friends and loved ones.

[@MorganMeents]

Great suggestion! When I make fermented hot sauce i can it quickly in a pressure canner. Anyone that pasteurizes their hot sauce, note that it might start to separate. This can be resolved with a vigorous shake of the bottle.

[@susanlbk]

Thing is the heat kills all the good nutrition that was made by fermenting.

[@milesmccollough5507]

@@susanlbk nnnnnnnno, not quite. the lactic acid content and the amino acids will absolutely remain intact if it's kept just under boiling.

[@matthewsanders6499]

@@susanlbk please specify what you mean by "the good nutrition" being destroyed

[@FireFox2382]

​@@susanlbk so if not finished within 3 days chug the while thing. Got it!

[@patrickfry9333]

My brain is really smooth. Is there a written version for the brine that you used and the time it takes? If not, I'll just keep watching it.

[@JohnnyKyunghwo]

The brine is a 2% brine which means, the amount of salt added to the water is equal to the weight of the water + chillies. For example, if the weight of the water + chillies is 1000g, then 2% of 1000 is 20g of salt (1000x0.02). Mix the salt into the water then pour back over the chillies. Hope this makes sense 😅

[@patrickfry9333]

​@Johnny Kyunghwo thank you so much I going to make this now and I hope your days are filled with good people and even better food! :)

[@matthewriggenbach8000]

​@@patrickfry9333 I also add 3% cane sugar to my brine to help the peppers along.

[@motog4-75]

Patrick Fry - what do you mean your brain is really smooth?

[@Psychorico]

​​@@motog4-75 The wrinkles in your brain are very Important. So much so, that having a smooth brain (known as pachygyria) can have very serious consequences. Generally speaking it leads to varying degrees of intellectual disability. In other words: smooth brain = stupid. Alltough, simplifying it like that is quite disrespectful to people with actual smooth brains.

[@OJ_Simpson_from_the_Simpsons]

I make this myself actually, it’s a method I learned from my dad. He taught me how to make a fermented mango pepper sauce so this really reminds me of my childhood. We use different peppers though, we both use whatever we can find. But I prefer mine as a Serrano, Pablano, and habanero blend. Which then I ferment in salt water as he does. But then I just add mango, cilantro, lime, and distilled vinegar. I put it on tacos and some of the Japanese food I learned from my grandmother.

[@bigmike1547]

Sick ass foo!

[@OJ_Simpson_from_the_Simpsons]

@@bigmike1547 indeed

[@alexb3831]

I’ve made salsa before with Serrano and habanero and it was very spicy 😅

[@7chicken]

stealing ur recipe noob

[@baharradfar9185]

Do you know how long that can stay in the fridge?

[@alastairchong4824]

Ooooh those spicy pickle back shots look delicious

[@Skyrim_Shuffle]

Wanted to share my love as a fellow pickleback shot taker! Cheers!

[@ieuanhunt552]

Sounds absolutely disgusting. I'll try it as a dare in my next drinking party

[@EikottXD]

@@ieuanhunt552 It's not a dare if you say you're going to do it...

[@tpmonster24]

No they do not. It’s like drinking piss

[@shenanikenz]

Chase tequila with that 🤌 yuhh

[@angeecelinova7760]

"Any chili that's available to you" so dried flakes or the one mysterious mixed bag in that one grocery store 😂

[@abididubidi7815]

Same we also got no fresh chilies at all hahah only sauces, flakes, powders or dried ones

[@anthonyantoine9232]

Grow them! It's unbelievably fun and quite easy to grow them. The only problem with this, though, is that it takes way too long lol

[@baj3bus]

Sounds like a good excuse to start a mini garden

[@TheBigburcie]

That might get expensive. If you can get the big bags of whole dried peppers like guajillo or ancho, those would make a delicious dark sauce

[@anthonyantoine9232]

@@TheBigburcie This is actually a really good point, because one of my absolute favorite hot sauces I've ever had is el yucateco chipotle. I bet other dried chilis used to make hot sauce would be pretty darn good as well. My favorite thing to use the sauce on is tamales. It's so ridiculously good.

[@lizf3325]

That brine shot is also super good for your health!! All the more reason😉🥂 Also love this recipe! Fermented is a yes for me! Make it spicy too? That’s a yes yes❤

[@cheehee808_]

Those pickle brine shots are pretty much exactly like the chili pepper water shots we do here in hawaii. That stuff goes great with beer

[@adamski320]

Use the chili brine to ferment carrot batons. They are an awesome accompaniment to drinks

[@everythingallin4905]

Fermented carrots are good with mexican food also.

[@What.The.Fluff.]

Or jicama sticks! 😋

[@Ohsage1111]

Great idea!

[@shilombaba]

Hold on a sec... as someone who often ferments various things at home, there is a question that loudly popped in my mind : Why not fermenting it in its own juice (after mixing it) ? Am I missing something ?

[@yoholmes273]

I am a small scale local hot sauce producer. I grow Scotch Bonnet, Habenro, red chili's, jalapeños, and Ghost peppers on the regular and always try new chili that my local Asian grocery supplies. Although I do my own fermentation for vegetables I have never fermented my chili's prior to making sauce. I simply let the peppers decant for a day or two then go straight into production. I'm interested in seeing how the fermentation changes the character of the sauce.

[@ralphchaker4604]

Hello,did the fermentation inhance flavor?ive been wondering if it makes any difference for quite a while now Thanks

[@MrShazaamable]

Reply to ralph bro

[@CanariasCanariass]

Can you reply? I am looking to produce my own chili as well.

[@rainbow_vader]

**Rotten food on accident** People: DISGUSTANG 🤮🤬 **Rotten food on purpose** People: delicious. Finally, some good fucking food

[@RoverBoy1899]

I'll stick with Tabasco.

[@broadwaywes]

The brine is also amazing for marinating chicken! Or to deglaze a pan

[@johannesr8709]

Yas! I made something similar last year just because I had stuff lying around and my chili’s were ripe. So good

[@DrunkenGyarados]

Can you do a video on equipment to buy for getting started with fermenting… I don’t know what kinda of bottles and jars to buy. I have heard some horror stories about them exploding and people keep saying “make sure you buy fermentation grade” without every explaining how to find that

[@sodaquest_8725]

Bros entire channel is about fermenting stuff. Talk about a one trick.

[@elieelkhoury1351]

You should try emulsifying it with garlic oil! Good stuff :,)

[@CoolPandaTheMovieNerd]

Enny is right. Hot sauce is the best.

[@Erica-yr3gf]

I use the brine to make sad dressings. It’s delicious. ❤️❤️❤️

[@salfred8252]

This is the norm in the Caribbean so I love to see it.

[@scrambledegg7908]

Isn't this just sriracha? That's what sriracha is.

[@ΣυνέσιοςΠαρτσάφας]

I did a much similar process for my first batch, but made a 5% salt solution (so that it lasts for 2+ years) and made sure the chilies (mostly cayennes and some bhut jolokias) were tightly packed, so that the salty water was 30% of the total volume. I steeped it for 1 week and put the peppers it in a food blender. The rest of the steps were the same Vinegar, herbs and garlic are optional. I went with just the chilies.This sauce keeps tasting better as time passes. Better than msg. Also keep in mind that any chili sauce looses spiciness as time goes by.

[@mylostestkitchen4382]

I’m stealing that elastic band trick 😁

[@mrafters4500]

They dont have toemahtoes at my grocery store

[@spoonfulsofsugar]

How long does the final product keep? Does the fresh mango affect the shelf life?

[@guerillagrace]

Unlikely imho Unless he pasteurizes the blend its still active & will continue to ferment & so preserve the fruit Plus its most likely refrigerated Even boosted the microbe population with his acv brew

[@kingjory28]

I made a similar one with Mandarin oranges and it last more than 6 months

[@baseballhunter42]

I made a bunch of bottles of thai chili pepper sauce made the same way (I think it was 3% sodium tho, not 2%) that's 3 years old in fridge and has been fine.

[@motog4-75]

Yea can you do just a quick short on how you peeled that mango🤨

[@Ohsage1111]

❤ We're doing this now. One little hack is if you just weigh the jar first then subtract that from the total weight once filled with water & peppers, then multiple by .02, you'll know what to add in salt (per gram) without having to strain. Another option is to premix a salt brine to add which again negates the need for a strainer. Just another option 👍

[@kurtvelasquez3315]

He's doing the straining so he can dilute the salt competely

[@DiirtyDaksteR]

Can you please elaborate on the “rubber band trick”?

[@Menuki]

Can the live brining liquid be used to ferment a new batch of peppers?

[@JuvenileStacks]

He said it at the end of the short, yes you can

[@moderndaymedusa]

CC: "and add them to an antique container on a scale" Classy hot sauce.

[@MeehanSax]

I made a sauce like this a bunch of times, to really make that garlic pop you should first slice it up and give it a quick toast on the stovetop, also before fermenting if you toast (burn) just a few of the pepper so the skin gets black it’ll taste more like a better version of store bought, without any considerations to make it taste like what you’re familiar with, it has a very unique taste, good, amazing even, however it won’t scratch your itch if you’re thinking to yourself as you have your Cholula: “oooo what is I made this”

[@Zyntherion2202]

I'll..... Just buy one from the supermarket

[@andrewkavas3815]

“The best hot sauce is the one you’re gonna…” …buy. But honestly that sauce looks great keep it up

[@mikeg8357]

I JUST WANNA BE UR FRIEND😭

[@_JoeMomma]

got a batch of habaneros, garlic, and onion fermenting right now. Fresh hot sauce is good, but like you said, fermented is so much better! and you keep play with peppers and spice levels and its just fun

[@hooligan740]

....hot sauce is already fermented???? youre just making youre OWN hot sauce here

[@Davo32310]

K9 yo channel is set to content for kids so we dont get notified when you upload videos. You gotta change it to content for 18+ so we get notified and ya views go up bro.

[@Kokoda144]

Every single fermenting video, "I fermented at room temperature 🌡️" in central Australia it can be 29 to 45 degrees during the day, pick one.

[@shekharmoona544]

Even Tabasco ferments their hot sauce.

[@liviloo87]

Oh yea, they even cross bread peppers until they were happy with what they have today, the Tabasco pepper! I live not far from Avery Island where they make Tabasco!

[@groyperfuhr4871]

@@liviloo87 are they nice fresh?

[@liviloo87]

@@groyperfuhr4871 I’ve actually never tasted one fresh, now you have me curious, lol.

[@peppersauceempire4646]

2% is too low

[@drcaligar]

Hey buddy. Thanks, This is a great recipe. Can you add sweet fruit at the start to fermente? Like mango or carrot

[@the_gr_panda]

What in the world is that elastic band trick? Is it just to keep the jar partially closed so that air can still escape and not cause things to build up a bunch of pressure?

[@rubyk334]

Wtf why mango??? What's wrong with people adding fruits to everything.. like the guy with the cured salmon with orange 🤦‍♂️🤮

[@voiceofreason2674]

4 ingredients: peppers vinegar salt and time. I would prolly like this but for an all purpose hot sauce i like the old school formula

[@SippEazy]

Where I am in Buffalo NY I can't really find peppers. I don't know where to go

[@Himijendrix014]

My man with the pickle back shots! You just a got a follow for that and dank hot sauce

[@MyysticYT]

nah

[@TVFlix]

Why don’t you just weigh the Chili’s then add the water, then subtract total weight from weight or Chili’s so you have the weight of the water. Then you can add 2% salt without changing the water out.

[@thewombatking]

Why add water at all? Tabasco and crystal both just use chillies and up to 25% salt to make a mash. Age that for minimum 4 months. Blend the aged mash with vinegar 1:1, briefly boil to pasteurise (also balances the flavour) and it’s done. For super smooth end product it might need a light strain if you haven’t got a killer blender. It’s far more complex and almost miso like compared to these weak ass water ferments.

[@Spectrolite1]

*For God so loved the world, that he gave his only begotten Son, that whosoever believeth in him should not perish, but have everlasting life. - John 3:16!* *"For my yoke is easy, and my burden is light.” - Matthew 11:30* *Jesus loves you to this day and wants you to be his child in his Kingdom of Heaven. Repent & turn to Christ!* ✝️♥️

[@LauLessPariah]

This dude is like wasting as many dishes as he possibly can. Sorry I just wash dishes all the time and see my family just do their damn best to use everything cuz they know they ain't gonna clean it.

[@jamieism]

I was with you until the vinegar 😢 Vinegar always overwhelms the flavor of hot sauces and ruins them imo.

[@johnnydynamite6460]

Wouldn't the fresh fruit risk spoiling and offset the preservation qualities of brining?

[@famguerrero3577]

You don’t pasteurize it? I make sriracha but should I not pasteurize it?

[@GimmeJimmy23]

This was all pretty awesome until you mentioned spicy pickle-back shots. That's when s**t got real!

[@realcasama]

i dont understand why people talk like a bankrubber running after them.

[@IEdjumacate]

This is dope. Love your channel bro keep grinding.

[@freeinghumanitynow]

Use the brine for marinating chicken. Marinate a bunch of wings in the brine then toss them in some well seasoned flour. Fry them up nice and crispy. Serve them up alongside some mac and cheese and you're in business!!! 😋😊

[@mattstalford4032]

My man, you gotta tell me where I can find scotch bonnets in Korea!! I can’t find em anywhere!!

[@redline1916]

I love pickle brine I wanna drink a can of pickle brine give me pickle brine

[@markjustmark7599]

I bet that my uncles from the Philippines would love that brine

[@tatetalk]

does anyone else think its weird that we as humans figured this out and like it

[@danilcry5012]

Это называется аджика)))

[@TionJae]

would this be best for consumption with fish tacos? I'm looking for one that I could maKE to go with Fish Tacos

[@Juuk-D]

Pickle back shots sounds nasty, if you know you know 😂

[@BostonDon]

I just watched this around 10 times. Totally zoned out. lol

[@newax_productions2069]

I love hot sauce but Fermenting it ruins the flavor. Just makes it sour and disgusting.

[@DzNuttz_710]

This will just cause a whole bunch of moldy water with slimy moldy pepper slices. Just buy sauce from the store.

[@travelchannel304]

Wow. That looks really good. Wait..scotch bonnets! 🧨Too?

[@skatingcanuck9837]

Please tell me where you found these Korean spicy chilis? They are usually green. The red kind are usually only available if you grow them yourself.

[@chrischi510]

This is looking delicious. I will try it

[@somerandomperson6511]

Ironically searched this up because i am planning to make sauce with… scotch bonnets and Korean chilies

[@kenxiong6830]

Save yourself the work and just buy sriracha

[@charlie_gordon]

блин, почему так мало лайков. это видео должно было стать очень популярным!

[@istan21]

I get that your not from the US but has someone who is people who says Tomotoes drives me absolute insane I’m triggered lol it’s tomato

[@LenonFPB]

Why did you use the elastic band instead of just closing the jar with the lid attachment?

[@Guztenify]

Rule number one when making hot sauce: never use vinegar, it kills both flavour and heat.

[@donfillinger3571]

Side note - not only does vinegar add flavor, but it stops the fermentation process from occuring any further

[@ghafar4628]

Would you ferment the mangoes? please come back to this dude 😭

[@nielknox]

Beautiful!

[@WR1GHT3R]

Can you make an ASMR saying "Tomato" I'd pay.

[@nicoledeberry1155]

Anything fermented cannot be eaten continuously but hey if you like being drunk

[@svideos5754]

I trust you simply because you used all the spices and mango 😅 I love

[@sakurakou2009]

How long would it last in refrigerator and does it separate?

[@journeyman2003]

Toe mah toes 😂 oh the pronunciation variations in the English language

[@briankonopka5]

My brothers make fermented hot sauce out of our home grown Carolina reapers and other peppers

[@SAUCE206]

Vinegar hot sauce just last so much longer man. I can’t do fermented

[@mtbms99]

Basic lacto fermentation. Noma usual salt percentage

[@CalvinoSinclair]

does anyone wanna be friends and say we met in Johnny's comment section?

[@evantindle1564]

Would you consider putting captions are your videos?

[@0leg0101]

As some xanthan gum so the mixture doesn’t separate in the fridge.

[@Eatabagofahunniddicks]

What’s the formula for calculating the amount of salt you use

[@laparagonfrmproductions8263]

If it ain’t LOUISIANA I DONT WANT IT

[@deandraclayton423]

Take note of the total weight...No total weight anywhere in sight.

[@feniksoo7]

How long can you store IT in fridge? Im asking cus u added mango

[@dako9307]

Can you ferment it in vinegar? Like pickling?

[@wendyshoowaiching4161]

Should try using pineapple & garlic

[@ameerdastagir3493]

Made a habanero ginger garlic fermented hot sauce, tasted good but damn was it hot