Fermented Peach Hot Sauce

[@burtmacklin6443]

The white stuff at the top of the fermentation is called Kahm yeast. The act of boiling the sauce is actually pasteurization and only needs to reach 145 for 30 minutes. At a full boil you only need to run it for about 5 seconds unless of course you are trying to thicken the sauce by boiling off liquid. Great video, I think the dehydrated pulp would be great on some homemade tortilla chips and pair that with some salsa, if you are lucky the peach sweetness will shine through. You have inspired me with your peach sauce and will probably copy it with a tweak adding a little smoked paprika, then probably age it for a bit. I'm hoping to get something that reminds me of a grilled peach. Fingers crossed and cheers for the inspiration.

[@jackspepperpatch]

I’m glad you enjoyed the video! It’s interesting how some of my ferments get the Kahm yeast and some don’t - I guess sometimes the conditions just line up for it to grow despite preventative measures, especially in fruity ferments like this. I didn’t know that grilled peaches were a thing, but after looking it up I am going to have to try making some! Sounds delicious. When recreating the sauce you could ferment the peppers and onions, but then add in grilled peaches as a fresh ingredient during the cooking process to get them to show through even more. Enjoy!

[@burtmacklin6443]

@@jackspepperpatch Kahm yeast is actually a product of an imbalance in your brine... or so the internet tells me. Little update to my original plans, I couldn't find any ripe peaches so I tried red plums, not sure if the flavor will hold up or not. Hope those grilled peaches turn out good for you, not sure if the recipe you found has it or not but I have found that drying the faces with a paper towel and dipping them in sugar really helps create that caramel like shell you see in glamor shots. One more thing to try, fermented garlic honey. Take a bunch of cloves of garlic, peel them, crush them to release the allicin, and toss them in a jar with honey. The honey will become thin and the garlic will tone down. It is one of my favorite things to put on grilled chicken, specifically while grilling, it creates a barrier sealing in the juices.

[@carvedwood1953]

@@burtmacklin6443 First of all grilled peaches are AMAZING. I like to dip my peach halfs in whiskey, then dip in sugar, then grill, then fill the pit hole with some ice cream. Best grilled desert there is. As for the kahm yeast, I am not sure what an imbalance in your brine would even mean. The brine is typically just water and salt. I have done many ferments that have got the kahm yeast on top, each of them I made using a scale for exact brines. I personally like to use a 2% brine (by total weight [veggie weight+brine weight]) as I like to limit my salt intake. I have got kahm yeast on 3% brines as well. I don't think its an imbalance rather than just the presence of yeast at the surface. I also completely skip the pasteurization step. I just spent a couple weeks nurturing healthy lactobacillus so why would I want to kill it all off? I just use the fermented veggies, add vinegar (typically apple cider) which has healthy mother in it as well and a high acidity which creates an environment that yeast does not thrive in but lactobacillus can tolerate. That way my hot sauce is also a probiotic bomb.

[@burtmacklin6443]

@@carvedwood1953 mmm definitely gonna try that grilled peach recipe. Yeah, Kahm yeast is one of those fickle things, I have had it grow on some and not others. The end fermentation saw no difference. The internet told me it was a brine imbalance, so it could be utter nonsense, I am no organic biologist. I am right with you on pasteurization. Although if you did want to store it, without pasteurization you might be creating little glass bombs. Lactobacillus can still create enough pressure to run the risk. Kombucha is a lactobacillus fermentation among other things and if you have ever made it know it will create quite the pop if left to its own devices.

[@carvedwood1953]

@@burtmacklin6443 oh absolutely haha. If you are going to try to store long term in glass bottles you have to make sure the ferment is very well done and then store in the fridge anyway to slow or almost stop the bacteria anyway. I am sure there are fancy bottles that can allow the right amount of pressure release like when you buy kimchi at the store. I just store it in the fridge in normal bottles. Never personally had an issue doing that as long as the ferment is pretty complete when its done. and I normally use it frequent enough that it gets burped and shouldnt have issues. I dont even use air locks or anything when doing the ferment. just plastic mason jar lids screwed on loosely. I have three ferments going right now. Only one has had the yeast problem. I believe my issue on that one was not cutting my vegetables small enough so the lacto started slow and gave the kahm time to grow before the brine was acidic enough to stop it. No mold though so I'm golden. Now I just have to hope it tastes good and not like shit because its experimental haha. I had some orange habaneros and wanted to go with a fall theme and stay orange as well. Instead of peaches or mango or something I added carrots and sweet potato for sweetness. If that fails I plan to add in some peach or maybe apricot to try to save it. Something tells me the sweet potato contributed to the kahm yeast factor too but I have no hard evidence on that.

[@littlepotato2741]

You should use brine in your plastic bag weights just in case it breaks or leaks. This will make it so if that happens, it's much less trouble to fix instead of having to try to fix the salinity.

[@jackspepperpatch]

I usually use freezer bags and haven’t had one leak before, but that is a good idea! Cheap insurance in case it does happen. At some point I will invest in some real glass or ceramic weights too

[@CrumpetsNBiscuits]

Not gonna lie, i'll probably wont make this any time soon but this looks good man. I love these little small stuff that adds into dishes.

[@jackspepperpatch]

Thank you! Glad you enjoyed it

[@pippywondergirl]

so relaxing and informative, reminds me of early adam ragusea videos before he blew up. maybe your channel is up next

[@jackspepperpatch]

Wow, thank you so much!! That’s a huge compliment, and one can hope haha. I’m glad you enjoyed the video! This is my first one to really take off, so fingers crossed!

[@Cholatemilk1]

I can't stand ragusea especially after his seed oil videos

[@michaelbrown5980]

Great idea to use peach! I've been fermenting my peppers with red onion and pineapple for awhile now. I've really liked that combination. I've done mango as well which is decent. I'll have to try peach next time. I don't boil it after though like you did. I think that will kill off the lacto bacteria which is good for the gut. I also go through it way too fast for them to go bad!

[@jackspepperpatch]

Red onion pineapple sounds like a great combination! I did another video on here with fermented mangos and strawberries and it came out really good. Boiling is definitely optional I just did it to be extra safe. If you know the PH is low enough, you can not boil it and still get away with not going through it fast!

[@mikerichardson4918]

Mix the pulp with cream cheese for a great appitizer spead on crackers or vegtables.

[@jackspepperpatch]

Sounds amazing! I will have to try that. Could be good on some baked brie in the same way too

[@jacobotha6158]

I ferment Habanero chilies the same way you do. Next time I'll add the peaches and onions. I use a small block of dry ice to create a layer of CO2 on top of the fermenting mix. Like the idea of a plastic bag with water. The pulp I bottle and use it in curry or chili dishes. A table spoon of chili pulp is great with any meat stew, curry or any dish with ground beef. We even added some of it to our home made pizza for a bit of extra heat. Awesome video..... . .

[@jackspepperpatch]

Thank you! I have a Louisiana style sauce fermenting currently and am definitely going to save some of the pulp to put in chili this fall, sounds amazing. The CO2 barrier is pretty genius… science!

[@j.l.thurman2725]

how do you do that? you drop the block on the peppers and then it gases?

[@QuargCooper]

You should make sure that the bag is filled with brine, rather than water, in case it leaks, which could otherwise dilute the brine (:

[@Mr31minuto]

Thanks for the dry ice tip, that's brilliant.

[@shannonmichael9570]

Great Job. I canned the pulp and mixed it with my scrambled eggs. I think the marinade and rub would work too. Great video!!

[@jackspepperpatch]

Thank you! Sounds delicious, I love some heat with my eggs

[@davidfrere4522]

Don't throw away the brine either.. I use mine to pickle some veggies. Tastes great!

[@jackspepperpatch]

Smart idea! It does always smell so good.

[@bane8305]

@@jackspepperpatch I would use all that leftover for a marinate just mix with olive oil and whatever met youd like

[@aussieopalgirl2915]

I would make a soup from the pulp. Add lots of water... Again through a sieve, add cream to the very flavoured water. Maybe soup spices. Enjoy. The 2x pulp could even be used again, for example in Gulasch

[@jackspepperpatch]

That would be good! Cream would be a necessity to tame some of the heat but could be a great flavor. Maybe add some tomato too for a spicy tomato soup profile

[@nealcleaver9530]

Super late to the party but I think that adding some of that leftover pulp to a chili. Whenever you add in the tomatoes, add in the pulp, and it will act like a thickener and add some heat and great pepper flavor.

[@jackspepperpatch]

That sounds really, really good! Another commenter suggested freezing it in an ice cube tray until I’m ready to use it. I may do that next time I have pulp and then pop a cube or two of it into chili whenever I make a pot

[@jamesjasonallen4168]

Love these kinds of projects. Keep em coming dude!

[@jackspepperpatch]

Thank you!! Definitely planning to crank out a lot more videos soon

[@cheekychicka]

Great video and very informative. I would take the pulp and dehydrate it. Once it’s completely dry I would grind it up in to a powder to add to sauces or grind it with some pink salt to create a new spice combo. There is so much flavour in the pulp that it would be a shame to waste it.

[@jackspepperpatch]

I agree it’s a shame to waste! I’m going to make a video on dehydrating it soon because that’s definitely the best option for preservation IMO. Hadn’t thought about adding salt to it, but pink salt would add a nice flavor!

[@cheekychicka]

@@jackspepperpatch ~ I’ll look forward to your video on dehydrating food items. I don’t think people think dehydrating when do food prep. I save everything! I keep a plastic bucket in my freezer for all of my veggie scraps. I throw them in to the pot when I make bone broth. I keep another for leftovers and use it to make a big pot of soup. I live way up north so food security is a challenge but nothing beats a nice pot of soup on a cold day! Thanks for the effort and time to do videos for us! Cheers! 🇨🇦

[@VelocitrapLords]

May have been a ratio issue, but my ferment ended with a purple hue from the red onion. Great stuff man!

[@jackspepperpatch]

Nice!! That sounds like it'd look pretty cool, how did it taste?

[@VelocitrapLords]

@@jackspepperpatch Great, will definitely try again! Between using white peaches and the red onion the actual sauce blended into a really vibrant pink color.

[@johnathantaylor2059]

I have never made hot sauce before but this looks awesome and I wanna do it!!!!

[@jackspepperpatch]

Go for it! It sounds intimidating, but isn’t that hard once you get down to it. Let me know how it goes for you!

[@DMB_SUNGLASSESGUY]

can't wait to try it myself!

[@Hrorrik]

The pepper pulp with some freshly pureed garlic would make an awesome compound butter.

[@jackspepperpatch]

That sounds really good, the garlic would add a nice touch to the flavor!

[@kbuckley]

Glad I ran into this channel. Quality stuff man!

[@jackspepperpatch]

Thank you!! Have much more in the works, stay tuned!

[@seifeir6951]

When you put the water 'weight' in the jar I couldn't stop thinking about Chubbyemu explaining osmosis

[@jackspepperpatch]

Lol I had to look that up. Hope it didn’t osmosis through the bag! I’ll have to invest in some glass weights eventually

[@CarmenMartinez-cv5yi]

I would use that pulp in my homemade guac. recipe✌

[@Al-tg7ok]

I think you should dehydrate the left over and make a video on that. Would be super cool.

[@jackspepperpatch]

I’ll do that! I have some fruit leather trays for my dehydrator, and I think they’ll work perfect for this pulp too.

[@Al-tg7ok]

@@jackspepperpatch Oh heck yes, will sub an watch when i notice it then. Been experimenting with salting & smoking meats recently. The old school cooking methods and what not are always the best

[@WurstRELOADED]

That's pretty cool and I might try it. If you want some advice/critique, I think your video could benefit from being more casual. I saw another comment comparing you to Adam Ragusea and I think a key difference is that his videos feel like you're sitting at a table talking to a friend about their recipe, while yours has more of a lecture vibe. For example, you describe the taste in the end, but also showing a quick shot of you actually tasting it at the same time would help relay that information in a more comfortable way to the viewer.

[@jackspepperpatch]

Thank! Let me know how it goes if you try it. Always open to advice, and I like your suggestions! Still getting the hang of this whole thing, so I wish more people would constructively give advice like you have. Thanks again!

[@Lumpy007]

@@jackspepperpatch I thought the video was fine, thanks for taking the time and trouble to make it so I can (and did finish it today) have homemade sauce.

[@jeffwindrim975]

I really like your video it’s very self explanatory and the flavours sound really good. I would like you to consider making a hot sauce with Pineapple as your main flavouring. You made me laugh when you choked yourself out of the kitchen the sauce was so strong you had to finish the job outside hahaha. 😎

[@jackspepperpatch]

Thank you! This sauce was great. I actually make an unfermented pineapple habanero sauce that’s a hit; I need to make a video on it! I really need to get a range hood lol but until then cooking outside it is!

[@jeffwindrim975]

@@jackspepperpatch I started a new garden in my backyard and I’m planning on planting a variety of different hot peppers for next year. I will keep my eye on your channel for hot sauce ideas.

[@ekiti]

Nice video. Appreciate step by step tutorial.

[@jackspepperpatch]

Thanks! Glad you enjoyed it!

[@chrismorse2096]

Absolutely brilliant!

[@jackspepperpatch]

Thank you!! Check out my other hot sauce videos as well if you haven’t!

[@Ivan_Ooze]

im going to have to give this a shot

[@jackspepperpatch]

Nice! Comment back with how it goes once you do

[@Ivan_Ooze]

@@jackspepperpatch couldnt fine ufo peppers so i omitted them, but the process has begun! ill check back in a month or so let you know how it went

[@riorio5713]

Damn, this looks great. Dope video.

[@jackspepperpatch]

Thank you! It was delicious. Check out my mango strawberry ferment video too that one tasted just as good!

[@TheArchiver]

Looks great!

[@jackspepperpatch]

Thank you! It tasted great too!

[@dillonmcconnell8331]

I'd use those leftover peppers etc and add a couple things and make a sofritp

[@jackspepperpatch]

Good idea! I bet that’d taste great

[@maheshzero]

First like from India🇮🇳

[@jackspepperpatch]

Honored that my recipe might be re-created all the way in India!

[@cardinhamkilligrew9712]

so can you just get a gallon of distilled water and add 3% by weight of salt to make the brine?

[@jackspepperpatch]

Precisely how you do it! And it doesn’t have to be distilled water either spring water works fine too.

[@Sktzo]

I'm doing a pumpkin reaper hot sauce right now. It should be perfect for the fall foods and even through Christmas.

[@jackspepperpatch]

Interesting combo! I bet that will be good though, and super hot. Are you fermenting it?

[@Sktzo]

@@jackspepperpatch Yep. I'm taking it to my work's Halloween lunch. It will be a three week ferment at that point. As you said, it will be interesting if nothing else. But I like trying new things.

[@jackspepperpatch]

@@Sktzo Yeah the novelty alone of a pumpkin sauce on Halloween makes it cool but I’m sure it will taste great too!

[@Sktzo]

@@jackspepperpatch Thanks! I'll let you know how it turns out.

[@Sktzo]

@@jackspepperpatch So it wasn't bad at all. After it set overnight, the pumpkin really came through and it had a good heat. The only thing is I think I let it ferment for a couple days too long and has a touch too much fermented flavor. Not bad, just....there. Would definitely recommend it for interesting hot sauce lovers.

[@royschwartz2974]

Compound butter with the pulp?🤔

[@xaryuo]

oooooo nice idea

[@jackspepperpatch]

That is a great idea! I bet that’d taste fantastic on a flank steak for some tacos

[@royschwartz2974]

@@jackspepperpatch I had lot's of things in mind but that flank steak tacos sounds great!💯😁👍

[@sailingperegrine]

so, you dont need to do a full water bath? how are they sealed and are they shelf stable?

[@jackspepperpatch]

Hello! No you don’t need to water bath, but you can if you want to store them for a long period. These should be shelf stable given the drop in PH during the ferment. But I just put them in the fridge since this was a small batch and I didn’t measure the PH to be sure. Also, by using the “hot fill flip” bottling method the top of the bottle is sanitized by the (temperature) hot sauce.

[@moniqueanders563]

Just found your channel . I bought two pepper plants from a neighbor I just met . Scotch bonnet and hot tie. Need to learn some recipes for sauces.thanks for the info. How long will the sause last in the bottles?

[@jackspepperpatch]

@@moniqueanders563 nice peppers to start with! It will easily last several months in the fridge. I’ve kept some up to a year even, just use your best judgement and trust your eyes and nose for if anything funky develops

[@moniqueanders563]

@@jackspepperpatch Thank you 😊

[@Joe-wb2ny]

Nice video. Making me want to try to make my own hot sauce. When you ferment is there a ratio for time needed or just the bigger the portion the bigger the wait?

[@jackspepperpatch]

Thanks! You should try it; it sounds intimidating but isn’t that hard. Ferment time depends on a lot of things, I’d say the biggest factor other than portion size is the sugar content. This one had the peaches in it, so it took the bacteria a while longer to process all of those peaches than to do say a ferment of the same size containing just peppers. Pretty interesting science behind it all!

[@RuijsNL]

Gonna try this! Thinking about caramelizing the onions and or peaches first though. Would that impact the fermentation? Would it be better to add them during the blend and just ferment the peppers on their own?

[@jackspepperpatch]

They should still ferment if they’re in there with the peppers! If you were to try to just ferment them it probably wouldn’t unless you introduced some bacteria, but with the uncooked peppers as well there should still be enough native bacteria to still kick things off. You also can add them in before the blend - I did this in a green hot sauce recipe on my page because I wanted the contrast of fermented peppers with the crisp fresh onion and garlic. If you do introduce fresh ingredients after the ferment be sure to cook everything well though

[@Som-Hanoolaato]

Thanks for sharing

[@jackspepperpatch]

No problem, glad you enjoyed!

[@olliebarwise7264]

Could you ferment the leftover paste and use it like gochujang?

[@jackspepperpatch]

The leftover paste is pretty stable as is, so I bet you could sub it for gochujang in some recipes! Traditional gochujang is fermented with some additional grains too I think so if you did want to ferment the grains too I bet this pulp would make an excellent starter.

[@ravenoftheredsky]

Keep up the good content!

[@jackspepperpatch]

Thanks! Trying to, I’ve got a few more videos in the works!

[@mimiashford5544]

Great recipe. Do these sauces need to be pressure or water-bath canned for long term preservation or is just turning them upside down when hot enough? I would dehydrate that pulp, grind it up and make my own Chile powder. YUMMO

[@jackspepperpatch]

Thank you! I will do a pulp dehydrating video soon I think it is a great way to preserve all the great flavors from it. I think for long term preservation I would trust a traditional canning method like you mention over my method. I have kept these for over a year now, but they have been in the fridge since opening. You do have PH on your side as a result of the fermenting process (this batch was about 3-3.5), so it would be a good food for long term preservation when combined with a canning method.

[@ricks2907]

Add that pulp to meat loaf or spaghetti sauce. Thanks buddy cheers Ricky 🐈‍⬛💃🕺🎵🎸💃🕺🎵🎸

[@jackspepperpatch]

That’s a great idea! I will have to try that. Glad you enjoyed the video!

[@barwaqobahjacooking3263]

Amazing wow ❤

[@jackspepperpatch]

Thank you! Be sure to check out my other recipe videos as well!

[@tanafarmyards6614]

Very cool and amazing 👍👌

[@jackspepperpatch]

Thank you! Be sure to check out my other sauce videos as well.

[@fjp9]

my mom always uses a rock as a weight. she has a couple of specific rocks that she cleans and uses as weights.

[@jackspepperpatch]

Simple, but I’m sure it works! I’m going to have to keep my eyes open for some good rocks lol

[@dragankapetkanova553]

Great! The pulp I dehydrated and made into a "hot pepper"

[@jackspepperpatch]

Thanks! Sounds delicious. How long did it take to dehydrate and at what temp?

[@dragankapetkanova553]

@@jackspepperpatch 20 hours on 46 degrees Celsius =114.8 degrees Fahrenheit

[@jackduk]

First fermentation video for hot sauce I've seen where the product is cooked off after blending. Is it actually necessary? Dehydrated rub - gotta try that one too!

[@jackspepperpatch]

Not absolutely necessary if you're sure that fermentation is complete! You could do that by checking the PH of the brine. On this one I was happy with the flavor where it was at but wasn't sure if the ferment was done or not. I boiled just to be safe because if fermentation does continue once the sauce it bottled it could cause your bottles to explode. I'll make a video on dehydrating the pulp soon!

[@BeezerWashingbeard]

Mold is aerobic, though it certainly is not bacteria, it's a type of fungi.

[@jackspepperpatch]

Haha yeah you got me there I slipped up. Was really just trying to drive the aerobic vs. anaerobic point!

[@cameronmoore136]

I wanna learn how to make food so baddddd

[@jackspepperpatch]

Watching videos is a great way to learn!

[@AndriiMuliar]

Use less water or no water at all. Keep everything under press, i.e. submerged heavy stone. We (people in Ukraine) do fermentation of every non-starchy vegetable but we usually pack everything tightly in order to get stronger taste.

[@jackspepperpatch]

Thanks for the feedback! I had never thought about how packing would affect the flavor - I will have to try that. Stay safe! ✊

[@nawm8]

That's a really cool technique, but it's a different style of fermentation. ))

[@yoreckable1]

May be a stupid question but doesn’t this process create alcohols too? Because of the sugar in the peaches..

[@jackspepperpatch]

I think there is potential for some trace amount of alcohol to be produced. The bacteria doing most of the lifting in these ferments though is lactobacillus and it’s main by products from consuming the sugar are CO2 and lactic acid. If there is any alcohol it would be a tiny amount and I’m sure it would have evaporated when I boiled the sauce to stop the ferment!

[@Lumpy007]

You'll get drunk as hell! You better stay away from it! LOL

[@ohbadgewhuh4129]

Looks awesome. Fyi, it's jalapeño and habanero (no ñ)

[@jackspepperpatch]

Good call! I just recently learned the difference since posting these videos

[@xecoq]

Im probably not the first to comment this, but mold is not a bacteria.

[@jackspepperpatch]

Haha you’re correct that it’s not bacteria and also correct that you’re not the first to comment that 😂

[@snesfan8935]

The color reminds me of Heinz Habanero sauce.

[@jackspepperpatch]

I haven’t had that! Is it any good?

[@snesfan8935]

@@jackspepperpatch extra spicy 🥵

[@AlPastor]

Could you provide a link to the bottles you used in this video?

[@jackspepperpatch]

Sure! I got them here: amzn.to/3CY5ZOy

[@shaqfu9925]

nice job

[@jackspepperpatch]

Thank you!

[@randominternetprofile8270]

1:15 mold is not a bacteria. Its a fungus

[@jackspepperpatch]

Definitely a slip up on my part. And you’re only the 12th person to comment letting me know 😆

[@greham]

One month with everything fermented, seems like the PH must be so low (even before adding any vinegar) that it should be shelf stable without a cook after a quick disinfection of the bottles with some Starsan.

[@jackspepperpatch]

I don’t have a super accurate PH testing method yet, but you’re right it would’ve probably been fine. Also, I didn’t want it to build pressure in my bottles if fermentation hadn’t finished completely, so cooking made sure of that.

[@erikalexandersson7998]

Could you link the bottles that you were using? They seem really neat

[@jackspepperpatch]

Sure thing! Link below. They are 3 ounce bottles. I switched from standard 5 ounce hot sauce bottles to these 3 ounce ones last year so that I could get more bottles to share per batch. amzn.to/3CY5ZOy

[@ZinSammZan]

How did you get the black wrapping over the lids?

[@jackspepperpatch]

Good question! They come as loose sleeves that just slide right over the tops. So I slide them on then hit them with a heat gun and it shrinks the plastic up for a tight fit.

[@ZinSammZan]

@@jackspepperpatch thanks 🙏🏻

[@jackspepperpatch]

@@ZinSammZan No problem! They came with the bottles I use. Here is a link: amzn.to/3CY5ZOy

[@ericlarson9386]

I just saw somebody mix 1 part dry pulp to 10 parts salt for a seasoned salt.

[@jackspepperpatch]

That sounds amazing. Would make great gifts too!

[@martinhughes1342]

Nice looking sauce but slightly triggered by your unstable cutting board (put a wet towel under it) and the messy stove work.

[@abdul-hadidadkhah1459]

"Stove work" LOL

[@jackspepperpatch]

Lol! I’m just an amateur. Glad you enjoyed the recipe otherwise.

[@tardxcore]

Do the jars need to be refrigerated?

[@jackspepperpatch]

The big fermentation jar does not while it is fermenting. After you make the sauce if you follow safe bottling methods it does not need to be before it’s opened. After it is opened it’s personal preference but will probably last a little longer if you do.

[@tardxcore]

@@jackspepperpatch thank you! Incredible content, just bought 6 pepper plants today!

[@jackspepperpatch]

@@tardxcore Thank you! And nice! What varieties did you go for? I’m hoping to post many more pepper recipes this summer, so stay tuned.

[@tardxcore]

@@jackspepperpatch keeping it simple to start with jalapeños, habanero, and Tabasco, 2 of each. Awesome I can’t wait!

[@jackspepperpatch]

@@tardxcore Great choices! I’ve gone heavy on the Tabasco peppers this year because I want to make my Louisiana style sauce with just them - check out that recipe on my page if you end up getting a bunch of them. And you can’t go wrong with the classic jalapeños and habaneros. Happy growing!

[@p0331546]

Can I skip the cooking step? Cooking changes the flavor profile of the sauce I believe

[@jackspepperpatch]

You absolutely can! The main reason I cooked it was because I was going to bottle it I didn’t want it to build pressure in the bottles. Fermenting preserves it so if you just put it in a jar or something with a loose lid it should be fine. The flavor might continue to develop if additional fermentation occurs storing it that way as well

[@TheKopakah]

Mold is an aerobic bacteria?

[@jackspepperpatch]

I misspoke there, mold is a fungus not a bacteria! However it is an aerobe, meaning it needs air to grow.

[@simonem.3092]

Mold is not bacteria.

[@jackspepperpatch]

Good catch. I was really just trying to make the aerobic vs. anaerobic point there and got caught slipping.

[@simonem.3092]

No probiotics here. 😭 nice recipe other than ruining the whole point of fermenting which includes the health benefits and shelf stability. I bet it is still delicious. 🤩

[@mimiashford5544]

Is that because he cooked it? I was kind of thinking the same thing but don't know too much about fermenting yet. And I'm wondering how to preserve the sauce long-term... water-bath or pressure canning?

[@jackspepperpatch]

At least I still got the funky flavor from the ferment going for me! It is delicious. Not too worried about shelf stability as I kept these in the fridge and between friends and family used it up pretty quick.

[@SeanQuinn4]

Unless you are dousing your food in the stuff, I doubt your probiotic hot sauce is doing anything beneficial for your gut 🙄

[@WisGuy4]

Simone, I bet you’re the kind of person who complains that your neighbors are wasting water because they don’t wear their clothes for a solid week before washing them. Or you’re one of those people that insist upon calling a dedicated municipal outdoor recreation space with sports fields “a Conservancy” instead of a park.

[@Lumpy007]

I ferment my own sauerkraut for the flavor. Then I grill it to put on my pastrami sandwich. Not all of my fermented foods are for the health of it. Chill the hell out.

[@jesusfreakpl]

mold is a fungus not a bacteria

[@jackspepperpatch]

You’re right! Was trying to drive the aerobic vs. anaerobic point and slipped up.

[@greenie2600]

Mold is not an "aerobic bacteria", because it's not bacteria. It's mold.

[@jackspepperpatch]

Yeah, it’s actually an aerobic fungus! Not bacteria

[@CokefishR]

So, mold is mold? You learn something new every day.

[@robertlangley258]

Very nice work son. Thank you ⭐️⭐️⭐️

[@jackspepperpatch]

Thank you!! I’m glad that you enjoyed the video

[@chico11mbit]

you need a better blender. i changed it this year and i have no pulp leftovers.

[@jackspepperpatch]

I really do, this one is a cheapo Walmart special. Got one that you recommend? Ultimate goal is to have a nice blender and then a juicer as well to really get every last drop.

[@chico11mbit]

@@jackspepperpatch My new one is a ninja blender. I am very satisfied with this.

[@jhjspecks]

make a jelly out of the pulp.

[@jackspepperpatch]

That’s a great idea! Do you have a recipe that you recommend?

[@criptonessy3522]

bro i think we have the same stove

[@jackspepperpatch]

It’s a true classic! Nothing fancy, but gets the job done lol

[@wackyduck3]

Make a hot spicy bread with that pulp

[@jackspepperpatch]

Wow that sounds really good. I may have to try that!

[@bestja2137]

Mold is not a bacteria

[@jackspepperpatch]

Lol yeah definitely a slip up on my part. It’s a fungus it is aerobic though which is what I was trying to say

[@bestja2137]

@@jackspepperpatch no worries, the recipe looks tasty either way

[@AlpArslanTheSeljuk]

Why the peaches?

[@jackspepperpatch]

Peaches are delicious! They gave this sauce a great fruity flavor

[@AlpArslanTheSeljuk]

@@jackspepperpatch interesting

[@NTayls80]

Great ingredients, I really want to try this combo! Honestly though man… after waiting an entire month for your ferment, you’re completely ruining it by boiling it!… It kills ALL of the healthy bacteria that work magic on your tastebuds and in your gut. Also, IMO adding vinegar completely masks all of the natural/amazing flavours… *facepalm… All you need to do is add a little of the brine into the blender for consistency, and store your bottles in the fridge. Burping them once a day for the first week. Being in the fridge drastically slows down the fermentation process, and the flavour only gets better the longer they sit. You might as well just cook/roast the ingredients on the stove or grill immediately on the day they are chopped and add vinegar etc. 1 month of healthy bacteria wasted with boiling + the addition of vinegar is a crazy thing to me. 😳 I hope this helps for future projects. It’s completely safe and delicious to eat as is, after fermentation, without boiling and without vinegar.

[@mizp]

The heat will sanitize the lid? You do a bunch of odd things in this video that I just don't understand. Tbh I just don't really feel like you know what you're talking about.

[@jackspepperpatch]

It’s called the hot fill, flip, hold method for filling sauce bottles. It’s a pretty standard practice for filling bottles with hot sauce or other acidic foods. I don’t know how to reply to the rest of your comment, so I will just say thank you for posting a comment. The engagement really helps drive analytics that contribute to the success of the video! 😎

[@JayAlba8]

I think I just found a new hobby...

[@jackspepperpatch]

Careful, it’s addictive! But yeah you should definitely try it. It’s really fun to experiment with different batches

[@Crackadona]

You ruined the ferment when you heated it up. Its not shelf stable anymore.

[@jackspepperpatch]

I wouldn’t say I ruined it, but yes the purpose of boiling was to stop the fermentation process. I was happy with the flavor of the sauce and I didn’t want any pressure to build in my bottles from further fermentation. I did test the PH of this sauce and it was sitting at about 3-3.5 before bottling, so as far as shelf stable I think it would be fine however I do refrigerate these to make them last longer!

[@shaunkirk6450]

It didnt ruin it, just isnt shelf stable anymore. More importantly, this kills off all the good microorganisms that were created by the fermentation process. Which kinda sucks, but i guess you still get the flavour profile from the ferment. To each their own.

[@abdul-hadidadkhah1459]

@@shaunkirk6450 you dont get the same flavour profile because cooking anything changes flavour.

[@shaunkirk6450]

@@abdul-hadidadkhah1459 correct but you do still get a different flavour profile than a cooked unfermented sauce. I do it the odd time.

[@CoNiCuZn]

Lol looks like we have another fermentation snob. It’s is perfectly fine to ferment just for the flavor and stop the process by heating it up. Doing this stuff at home is really hard to guarantee a perfectly stable environment and cooling the sauce kills any unwanted harmful bacteria.

[@Serjo777]

1. Those aren't peaches, they're nectarines 2. Mold has nothing to do with bacteria Aside from that, it looks like an interesting recipe.

[@jackspepperpatch]

Got ‘em!! Glad you enjoyed it other than those discrepancies

[@mollybradshaw9336]

Did he say purple UFOs? Unidentified Firey Objects??

[@jackspepperpatch]

Haha! That’s a fitting descriptor! They are purple UFO’s I have another video on my page showing the plant if you’re interested!

[@mollybradshaw9336]

@@jackspepperpatch Thank you! I had no idea. They look amazing....I love growing chillies, so hope to find something similiar in the UK.

[@jackspepperpatch]

@@mollybradshaw9336 I decided to grow only because they looked cool but then loved the taste once I got some peppers! Definitely a staple for my garden. I hope you can find some locally - Maybe check Reddit to see if anyone has some and are willing to trade seeds.

[@ram666zy]

Molds aren't bacteria they are fungi

[@jackspepperpatch]

You’re totally right I just slipped up

[@Hitblank]

1:08 ba as bad.

[@vvortex2931]

mold is a fungus, but enjoyed the recipe :)

[@jackspepperpatch]

Yeppp was trying to drive that aerobic vs anaerobic point and slipped up! Glad you enjoyed the video though!

[@RichardKnight76]

Pretty sure those are nectarines.

[@jackspepperpatch]

Good eye 👀

[@WanderingNature]

Boiling kills the good healthy lactobacillus 🥴😵‍💫

[@jackspepperpatch]

RIP

[@chudbabies]

needs koji.

[@jackspepperpatch]

Interesting idea! I may have to try adding that to a sauce

[@abdul-hadidadkhah1459]

I stopped watching when you put it on the stove and boiled it for ages. Pointless endeavour.

[@jackspepperpatch]

Hope you enjoyed the recipe up to that point!

[@foodpimpz9086]

I don't cook my fermented sauce.

[@jackspepperpatch]

You don’t have to! That’s one of the benefits of fermentation. I just did for good measure.

[@SobeCrunkMonster]

habanero is spelled and pronounced with an “n”, not an “ñ” and mold is a fungus not a bacteria, but otherwise thanks for the awesome recipe idea

[@jackspepperpatch]

Caught me slipping! Glad you still enjoyed the recipe though

[@Caymon8]

All the benefits of fermentation down the tube the second it was boiled and highly acidified. Your brine was plenty saline to ward off the bad. I understand the precautions, but such a shame to lose all those healthy bacteria.

[@richyket661]

Fermentation is for the taste not bacteria

[@jackspepperpatch]

Not all the benefits, I still got the great taste from it! My main concern is bottling something that could still potentially ferment and build pressure.

[@ekkusu9493]

not how you say habanero.

[@jackspepperpatch]

Good call. I’ve since learned and corrected my ways!

[@markduric7812]

hahahaha those are nectarines for dingus sake!!!!!! So many fermentation recipes online people, take them with a grain of SALT lol.

[@jackspepperpatch]

Good eye 👀 I’ve made this recipe with both interchangeably just depending on what I can get fresh. Did you like the recipe other than that discrepancy? Also I can’t tell if you meant SALT as a pun or not, but it works (cause of the brine)

[@pageevans8865]

That’s not a peach hahaha Jesus

[@jackspepperpatch]

Eagle eye lol. 99% Genetically similar to a peach though ;) I use whatever I can get fresh at the moment when peppers are ripe.