Fermented Pineapple Habanero HOT SAUCE Recipe (Sweet & Spicy + GINGER!)

[@FermentationAdventure]

We hope you like this spicy twist on our original hot sauce! Enjoy! (Our original jalapeno hot sauce: kzbin.info/www/bejne/pKGcqmBvbbebpJI)

[@malikaboodoosingh1708]

Mjccb JD cjxk flag

[@johnmatherne6823]

Not a hot sauce. 2 peppers 🤣🤣🤣

[@tubesteaknyouri]

I use 10 habaneros, but I remove the pit (the white part) and the seeds. I think they are bitter. I also add a few cardamon seeds to the ferment and remove them prior to blending. Before I blend, I add a bit of fresh cilantro and a few pieces of fresh pineapple.

[@suzycowan5072]

I know that the two of you know way more than I do about fermenting (which I am a newbie), but I want to give you an important tip about your peppers (I grow a lot of them). When you cut your peppers in half, pay close attention to the seeds, or rather the color of the seeds. If they are dark like the ones in your video it means that your peppers were picked a little bit late and the pepper has started to go bad. Always remove any discolored seeds since they are the first to go when a pepper begins to rot. It does not mean there is anything wrong with the pepper, but I definitely would not chance using the seeds in your recipe. I have watched several of your fermenting videos and just love watching, I have learned a lot and have even started making my own vinegars this season. As a matter of fact, my very first attempt is ready to be strained today, wish me luck as I enter stage two of the ferment. May God always Bless the two of you with good health, safety, and prosperity in all you do. ~SuzyJC-in-Central-Southeastern-Ohio_10.14.2023~

[@FermentationAdventure]

We really appreciate the tips Suzy! That makes so much sense. We've had some seeds that were dark in the past and that batch ended up getting mold not too long after. Very interesting! 🌶️

[@ae-vil]

I appreciate this too. I had a pepper (1) in my last batch that had some browner seeds. Luckily it still fermented fine but I would rather be safe than sorry and now I know!

[@strandednseattle]

You guys are awesome. Refreshing to see happy people nowadays

[@FermentationAdventure]

Aww thank you! It's important. 😄

[@GorillaHashstash]

you guys are genuine couple goals

[@FermentationAdventure]

Aww thank you! 💞

[@FermentationAdventure]

We hope you love this habanero hot sauce recipe! Want another great hot sauce recipe? Check out our light & tangy apple jalapeno hot sauce! kzbin.info/www/bejne/rYm4lKiIjJ6ci9k

[@cmcgraw32]

I made this recipe and got so many compliments on it! It's definitely my new fave recipe! Thanks guys, love your content!

[@FermentationAdventure]

Yay! That's wonderful! 😄🥰

[@serenity6988]

Gota be the best hot sauce video out there. And I have watched 100s, Thank you. You guys are off the charts!!!

[@FermentationAdventure]

Wow!! Thank you so much for the love Serenity! We try our best and hope everyone enjoys. Thanks so much again and glad you're loving our videos! 💓

[@francesgannon8990]

I made it while I watched your video. Can’t wait to check it in 7-10 days. Thanks

[@FermentationAdventure]

That sounds good Frances! We hope it tastes delicious!! 😋

[@mazerinthemage2395]

Just started a 2 gallon batch of this. Thanks for the inspiration.

[@FermentationAdventure]

That's awesome! Hope it's been a yummy batch of hot sauce!

[@mazerinthemage2395]

@@FermentationAdventure It’s still fermenting :)

[@Kanalanpassung123]

love you guys and your special effects!

[@FermentationAdventure]

Thanks so much! 😅🥰

[@ricardogarza9276]

You guys are great I will definitely try your recipe because I'm Hispanic and I love hot sauce thanks for your recipe...

[@FermentationAdventure]

Awesome! We hope you enjoy!! 😄

[@PlantObsessed]

I will need this in about 6 months lol. Looks great 👍🏼😃

[@FermentationAdventure]

Oooo! It sounds like you might have something tasty growing! Good luck and we hope you get some tasty hot sauce! Don't forget to save your pineapple peels and make "tepache" out of them. It's SOOO good! 🍍

[@ChristineMcGraw-i5k]

Really looking forward to trying this recipe! I find that when you blend the contents of the ferment without the brine, the blended hot sauce is a bit thicker. That way it’s easier if you want a thicker sauce without so much straining after blending 😊 just personal reference at the end of the day though. Plus you can keep the brine for other ferments or adding into other recipes.

[@FermentationAdventure]

Awesome - sounds delicious either way! Sometimes Sarah will even just take sips of the brine. So good!

[@enterrupt]

Sounds like a very good recipe. I Will try this! great video and thank you!

[@FermentationAdventure]

Hope you love it as much as we do! Thanks for watching! 😃

[@craigbelanger4415]

Love the video! How do you stop fermentation? If you bottle too early, aren't you worried of exploding bottles?

[@joelaldodiaz]

I think I’ll try this but with only one habanero! Great job!

[@FermentationAdventure]

Awesome! Highly recommend it, we've been loving this hot sauce. One habanero will be plenty hot! 🔥

[@oddynathan6899]

Haahaaaa only one habanero c'mon🤣so funny, for me atleast 5 habanero cause even 2 it's no enough I guess lol

[@FermentationAdventure]

Wow! You like it really spicy! It always amazes me how different everyone's taste buds are. 😳

[@Majestros]

I'm going to try it with 10 habaneros

[@FermentationAdventure]

Whoa! 😳😂 Good luck!!

[@citruszoom]

What brand are those silicone lids that fit on top of the mason jars?

[@FermentationAdventure]

These are the ones we like using: amzn.to/2E86ryK Thanks for the question!

[@ItsRyanTurley]

I did a similar version with 6 scotch bonnet x mango, and yes it was 🔥🔥🔥 great video!!!

[@FermentationAdventure]

Yum that sounds delicious too!

[@ronsales9708]

Love it!!!!

[@FermentationAdventure]

We're so happy you're enjoying our videos! Thanks for watching Ron!

[@You-qb9wn]

I like watching your videos

[@FermentationAdventure]

Thank you!

[@gapey]

The longer you ferment the better I've found. Longest I've gone is 9 months but usually do at least 2-3 months.

[@FermentationAdventure]

Exactly! One week is the minimum we'd recommend, but we have our traditional jalapeno hot sauce fermenting now for 3 weeks I believe. We'll probably let it go another week or so before trying it. 😃

[@davelevee7385]

WOW!!!! This is a totally delicious hot sauce!!!! My kids even love it and they are not huge fans of spice (used one habanero for their batch and 3 for mine). So yummy! Thank you I love all your videos. Now off to make more kefir water!

[@FermentationAdventure]

That's so awesome Dave! We love this one as well for the flavor but don't stop there! Experiment with other fruits and spices. There's some good combinations out there! We're so happy you're enjoying. Happy fermenting!

[@net69flix]

looks awesome I am definitely going to make this one. Can I use a little xanthan gum when I blend it to prevent seperation ?

[@FermentationAdventure]

Thanks for the question! I'm sure you probably could. We haven't tried it since we don't mind the separation but there's a lot of hot sauces that do. Hope you're getting some tasty hot sauce! 🌶️

[@cardinhamkilligrew9712]

can you treat in a water bath to make it shelf stable? can you add xantham gum to keep from seperating? How much for a quart?

[@FermentationAdventure]

Thanks for your questions! You probably could kill off everything and can it in a water bath to make it shelf stable but then it wouldn't have the living probiotics any longer. Definitely make sure to test the pH to make sure it's in the normal range for canning using the typical safety ranges. You could probably add some kind of gum to keep it from separating also. Here's our recipe if you need it: fermentationadventure.com/fermented-pineapple-habanero-hot-sauce-recipe/

[@marcjtdc]

OMG I just made the same recipe - fresh pineapple garlic onion habanero. I used almost the entire pineapple 5 cloves garlic 1/2 onion and about 25 habaneros. It fit perfect in a half gallon mason jar. Hopefully I'll get 12 five ounce bottles.

[@FermentationAdventure]

Yum! Sounds delicious! How's your hot sauce looking?!

[@rustygobel4076]

Hi, is there a way to make a chipotle hot sauce? Or other dry chili hot sauces such as ancho?

[@FermentationAdventure]

Hi! Absolutely! You should be able to use any type of hot pepper in this recipe, as long as they don't have any preservatives that would prevent the fermentation process from getting started. For example, if you have dehydrated peppers, you could try rehydrating them and blending them up directly in your hot sauce. 😄

[@MangoColoredSky]

Omg the 👄 had me 💀. This is a quality channel. All the videos are worth the watch.

[@FermentationAdventure]

Aww! Thanks so much! We try to make the best videos for you guys. Ha, the lips! We just had to put that in there. 😂

[@superpcstation]

I wanna try this with mandarin oranges!

[@FermentationAdventure]

Whoah! I bet that would add some amazing flavor. Good idea Bitten Mooncake!

[@littleowlbooks8514]

Oh, more of these people!

[@FermentationAdventure]

We'll keep coming up with more interesting ideas! And try to be entertaining in the process. 😆

[@JoshxIZ]

Thanks for the video. Im starting to understand this now. You can basically make it anyway you want. Just weigh everything and add 2% salt ratio. Then you stuff it in a jar and wait. I would like to only add 1% salt in the future. I find the saurkraut i make too salty sometimes...its still good and tangy but i wonder what it is like with 1% salt

[@FermentationAdventure]

Hi! Thanks for the question - we're glad to hear from you! Yes, you've got the right idea. Fermenting vegetables, like these hot peppers and onions is all about keeping them under the brine (so it's not exposed to air, which could get mold). The salt helps keep some bad bacteria from growing, but it's not necessary to use 2% ratio. You can try lowering the ratio to 1.5% and see how that works for you! We wouldn't recommend lowering the ratio below 1%.

[@JoshxIZ]

@@FermentationAdventure thank you for your response !

[@FermentationAdventure]

@@JoshxIZ Of course! We're happy to help!

[@joemachismo6594]

I dont know about kraut but you really cant taste any salt in hot sauce using a 2% brine, especially if you dont blend the brine in with the rest of the ingredients. Sometimes I use a little bit of the brine to thin the sauce but I never use all of it.

[@davidcarter8132]

Looks great. I grow chocolate habanero chillies and make a sweet sauce. I am wondering whether some lime juice might help to balance the sweetness of the pineapple. I will give it a try. Thanks for the video.

[@FermentationAdventure]

Wow, those must be incredibly hot!! 😯 We'd love to hear how your hot sauce turns out with the chocolate habaneros.

[@johnricker9997]

Used your recipe to try my hand at this. I have been growing African Bird's Eye chilies for a couple years now and have way more than I need. I'll update with results. Now on to your tepache recipe with the pineapple scraps.

[@FermentationAdventure]

Ooo! That sounds so good John. Good luck with your tepache! Don't forget to keep it below the brine to give it a better chance of not getting mold. It's so delicious though! Great summer drink. 🍍

[@seriouseater7159]

Hi guys great video👍🏻what happens if I don't ferment it?

[@FermentationAdventure]

You could always blend it up and enjoy it right away or keep it in the fridge for a short time like you would any other fresh food. It's delicious either way!

[@ambert.3792]

hey guys... how warm is your kitchen? i know FL is hot, but im wondering if my quarts arent bubbling as much as yours bc its cooler than ideal in my kitchen. it stays 72. tomorrow is day 6 for both hot sauces, so im trying to decide if its time or not.

[@FermentationAdventure]

Thanks so much for the question Amber! Our kitchen is usually around 74 degrees F and probably 71 overnight so it's a little warmer than yours. As long as you don't see any mold it should probably be pretty good. For our sauce sometimes we like to go a couple weeks to get the flavors really going. You can taste it though to see when you might like the flavor. Happy fermenting!

[@DanielHartz]

Great production value on this video. I strongly recommend against measuring salt by volume. 1/2 tsp of coarse sea salt is very different from 1/2 tsp of finely ground sea salt. Really this should be calculated by weight. 2% of the total weight of the food being fermented, should be added as salt. Additionally, iodized salt should be avoided whenever you're lactofermenting. Iodine (like the chlorine you mentioned) will cause your ferment to behave unpredictably. If you're interested try the following combo: Mango Habanada Ginger Garlic Shallot This is a really flavorful sauce for your guests that don't like spicy food.

[@konradcurze4541]

So...I wanna say thanks for more fermenting info. Idk why but yall being so nice, makes me mad. Lol

[@FermentationAdventure]

We're so glad you like the videos! 🤣

[@larrym7442]

Nice videos. I like to cut the pineapple in rings. The I use half rings on top to keep the ingredients down. Then the weight on top.

[@FermentationAdventure]

Fantastic idea Larry! Thanks so much for sharing this tip about using a half ring to help keep the ingredients below the brine!

[@b2playz909]

Ur sooo awesome keep up the good work take care

[@FermentationAdventure]

Aww, thank you so much! We appreciate you!

[@evilgr]

Thanks for the video! I just did a similar recipe and your video was great for inspiration! I have now fermenting 1 jar with Scotch Bonnets + Pineapple and 1 jar with Mango + Jalapenos. Really enjoyed your dorky moments, made me laugh :)

[@FermentationAdventure]

Wow! That sounds delicious! I bet those scotch bonnets are going to light you on fire. Haha! Yeah we're nerds sometimes. 😂 Thanks so much for watching!

[@mattzakimusic]

Do I need the topper? How can I burp ? I love the vids btw

[@joemachismo6594]

Without a fermentation lid or air lock of some sort you can use just a regular canning lid but you have to "burp" it at least once per day. Just loosen it real quick to let out the gases then tighten it back. If your fermentation is really active you may have to burp it several times per day. Amazon has several types of fermentation lids and they dont cost very much.

[@denisewalker7534]

How long does this stay good for after finished? Is there any way to preserve it for a longer period of time?

[@oldpossum57]

Yup. Bring to boil, simmer, can ina hot water bath. Add vinegar if you want to guarantee a safe PH.

[@FermentationAdventure]

We've had batches in the fridge for years that still smelled and taste good but really after 6 months or so the flavor starts to diminish. We like to have it earlier than that to make sure it tastes the best and has the most nutrition. Exactly what Old Possum said on making it last longer with the canning process! Thanks for the question!

[@FermentationAdventure]

That sounds good to us! We like to move it into the fridge but some have been wondering about canning also. Good idea on the vinegar to make sure about safety and botulism.

[@andreafederer]

Can I add some ginger bug instead of the chopped ginger? It would help the fermentation as well so it’s a win win, right?

[@FermentationAdventure]

True! You could definitely add some ginger bug as a starter culture to help it get going if you're having issues. It could possibly change the flavor since it might be a different culture than the lacto-femrentation you'd get with the veggies but definitely give it a try and let us know how it goes! Thanks for the idea Andrea!

[@andreafederer]

@@FermentationAdventure you're so kind I love your channel.. much love from Italy :)

[@sgk1234]

Hot sauce that u blended before fermenting has 1.5 cups of salt brine?? This looks so delicious...do share the details please

[@FermentationAdventure]

Hi! Just in case it helps, this is the direct path to our recipes page on our website: fermentationadventure.com/fermentation-recipes/

[@Jennifermcintyre]

Ooooh boy! I just finished making 5 mason jars of this recipe and realized after it had them all wrapped up and complete that I had inadvertently used tap water instead of the distilled water in multiple jars 🤦‍♀️😭. I went into autopilot mode and filled the measuring cup from the sink and I’m not even sure which ones are distilled and which are tap water 😫. Dang it!! I guess I’ll figure out how tap water works in this batch! I’m hoping it still works 🤞🤞🤞

[@FermentationAdventure]

Yikes! We hope it works anyway! It's possible your tap water doesn't have too much chlorine, or it's also possible that the fermenting culture will take over anyway - but time will tell! Signs that would be concerning would be no bubbles at all, some kind of funky looking growth starting on the top, and/or a funky smell (not yeasty, but rather like it's gone bad). Best wishes!

[@Jennifermcintyre]

@ thanks so much for the encouraging words!! I knew I was in trouble when I went to clean up and the bottle of water was almost full 🤦‍♀️😂 thank you very much for the advice and recipe for this hot sauce!! 🤞fingers crossed it works! (I know one of them should be good ☺️)

[@andriesdebruyn5189]

Will it build up pressure if stored in a mason jar?

[@FermentationAdventure]

Ooo! You definitely don't want a mason jar to build up pressure. When we make our hot sauce it usually ferments all the way out and we don't cap it tightly while it's fermenting. We like to use fermentation lids to let the pressure escape. Once it's totally done then it shouldn't build up pressure. Hope that helps! 👍

[@TheBecca5634]

Dang! I thought you were going to put ginger bug IN the hot sauce and got super excited. Still fun to follow along!

[@FermentationAdventure]

Ha! That would be interesting, fizzy hot sauce!

[@bejayabsin6097]

can i use over ripe pineapple?

[@bejayabsin6097]

also, can i store this in a plastic PET bottle? how long will it last?

[@FermentationAdventure]

Thanks for the question! It's possible that you could use overripe pineapple but it increases the risk of getting mold. Also you could store it in PET bottle made for soda but we like to store our ferments in glass just to make sure no weird chemical leach out. We hope that helps! 😊

[@gailcole2664]

the sauce appears thin and runny...how do you use it and is it possible to thicken with, say, cornstarch? thanks

[@FermentationAdventure]

Yes the sauce we make is a little more watery than something like you'd make when you boil the sauce. You probably could thicken it up a little with different things but we've liked it this way. With starches you'd probably have to bring it to a boil to thicken it up which would destroy the probiotics. Maybe blending it with an oil?

[@300ddsrt3]

Since this is fermented can it be sealed and left on the shelf? Any idea of what the ph was after fermentation?

[@FermentationAdventure]

We've had batches of our hot sauce on the counter for months and it's been fine for us. You'd have to decide that for yourself. Normally we just like to put it in the fridge to slow the fermentation process. We don't have the exact numbers but it was definitely acidic after a couple weeks to a month of fermentation.

[@TheWordBath]

Can I substitute parsley for cilantro?

[@FermentationAdventure]

Hi! Oh yes, you definitely can swap out the herb for another one. Even rosemary or mint would work!

[@TheWordBath]

@@FermentationAdventure Thank you so kindly for replying. My ferment is not sinking to the bottom. Is that a bad thing? I do have a ferment lock on though, so no air is going in. It's 3 days now and it's not looking bad at all. What do you think?

[@FermentationAdventure]

It should be completely fine with the airlock and as long as you are not seeing any mold on top.

[@jarellwilliams-ro7so]

hey im struggling to understand the fermentation process. its the base thats confusing me. some videos to ferment yall use sugar and some you use salt. is there a difference?

[@FermentationAdventure]

Hi! That's a great question. In order for the fermentation process to work, the bacteria and yeast consume and convert carbohydrates, like sugars, into other substances like lactic acid, alcohol and carbon dioxide - plus all those healthy probiotics. The recipes that use salt are more or less for taste, which is often used in vegetable ferments. The salt also helps prevent any other unwanted bacteria from growing. And in sweeter ferments like in our fermented blueberry soda, we add additional sugar for taste, and to help speed up the fermentation process.

[@ZelleNoAddictGirl]

New sub🥰🇸🇳🙏🏻

[@FermentationAdventure]

Yay! Thank you! Hope you enjoy this hot sauce!

[@jsearlejr]

Instead of using a brine, I’m curious if you’ve tried this with a vacuum bag, and just salt.

[@FermentationAdventure]

We've seen others use that method and we're sure it works! We tend to like using glass more than plastic though. If it's specifically made for acidic ingredients then it's probably okay. Thanks for your question! 😊

[@bhartijaspura6706]

Where nd how to.use this?

[@FermentationAdventure]

Hello! We especially like to use about a tablespoon of this on a vegetable rice bowl, burritos, or fajitas.

[@hibiscusflower5911]

My room is about 10-15 degrees Celsius is that okay? I think I read that should be about 20 degrees Celsius.

[@FermentationAdventure]

You could definitely give it a go but it might take quite a bit longer since that's fairly chilly. Maybe find a warmer place in the house like above the refrigerator etc. Good luck and happy fermenting!

[@rem3266]

Just a thought. The blender blades create heat. Could it create enough heat to kill the probiotic?

[@FermentationAdventure]

Great question! It shouldn't create enough heat to kill the ferment (the probiotics). If there was a concern, it may help to put the hot sauce in the refrigerator to cool it down before blending it. Hope that helps!

[@mangomariel]

You have to blend for a minute before you notice the temperature rise, so it is not a problem. If you blend it for 10 mins it will start cooking and kill the bacteria :P

[@s18169ex3]

I know you made this three years ago, but it would really help if he used international measurements as in grams litres

[@FermentationAdventure]

Hi! You got it. We started doing this in our later videos. 😃 Let us know if we can help with the translation of any of the measurements. Thank you!

[@petersewell5800]

Hi

[@FermentationAdventure]

Hello! 😁

[@gsxr600rafii]

When are you guys going to upload another video?

[@FermentationAdventure]

Oh yes! We will make more videos! Life gets busy, but we're still fermenting 💞.

[@isaiahlynch4113]

Trust me I know about not wearing gloves lol. I touched my eye once without thinking and it did not stop burning.

[@FermentationAdventure]

Oh yeah! Peppers can get crazy hot! We've had our fingers still burning days later from habaneros. Crazy! 🌶️🔥

[@brucekish7576]

Whenever I'm cutting up onions in mass quantities, I have a lit candle nearby to burn off those onion gases before they make me tear up.

[@FermentationAdventure]

Wow, that's the first time we've heard that tip! Thanks for sharing. We'll have to try it!

[@davemanone3661]

You two are corny, but in a fun way. Hello from Trescott Maine!

[@FermentationAdventure]

Hello Maine and welcome! We're happy to provide some entertainment! 🤣

[@mileawayhoney2802]

Maybe ferment garlic in honey and add that at the end.

[@FermentationAdventure]

Ooo that sounds tasty also! I bet that would be good.

[@pequeuxdarleux1480]

A quoi ça sert de mettre du piment si c'est pour enlever le principe actif à l'intérieur. Une hot sauce doit piquer point.

[@FermentationAdventure]

Tellement vrai! Nous aimons généralement laisser les graines et la membrane pour qu’elles soient plus chaudes. La sauce piquante doit être piquante ! 🌶️🔥😊

[@mangomariel]

Man this is great. I'm gonna try follow this and use red chillis instead, and maybe some bell pepper just to get a more orange color. And maybe put out some of the brine after to remove some salt, or?

[@FermentationAdventure]

That's awesome Jørgen! Definitely switch it up and use different peppers and fruits in different amounts. The sky's the limit! Let us know if you discover some tasty recipes! 🌶️😋

[@mangomariel]

@@FermentationAdventure Right. Yeah I`ve been doing this recepie for 2 years now. Love it! Sometimes i switch it up a bit. I like to use red chillis and sweet peppers. Sometimes add more ginger, add mango, cardemon. Pretty good!

[@FermentationAdventure]

That's awesome! 😄

[@lewisphotography2599]

You don’t boil your sauce?

[@FermentationAdventure]

Nope! We ferment our hot sauce so it's rich in probiotics and the flavor is truly delicious! If we boiled it, it would destroy all of the living probiotics that we've waited for. Traditional hot sauce is boiled though.

[@nathanaelpiper1352]

Since your adding a fermentation lid on top and you're filling it to the brim, there really isn't any need for a weight to weight the food down right? Just a thought...I personally fill my jars up to the brim and just release the air every day....but I'd like to get some fermentation lids as they seem super helpful...but I've seen people adding weights in a lot of videos and I always think why don't they just fill the jar up to the top to avoid having any air

[@FermentationAdventure]

Thanks for the question Nathanael! Usually when we fill a jar a little too much, it ends up getting really active and bubbling right out of the jar causing a mess all over the place. You could also try putting a jelly in the mouth of the mason jar and that can act as a weight and a bit of an airlock. We hope that helps!

[@derher3273]

Only fermenting for a week pour soap will not promote mold anyway. Like your videos but I never see you going past 2 weeks or even into 2 months?

[@FermentationAdventure]

We've fermented hot sauce on the counter for a month before and it doesn't seem to do much after that. From there we just put it in the fridge so not much happening then! We've had hot sauce in the fridge we've tried after a year and it was still good but the flavor wasn't as fresh so we use it fairly soon for the best taste. Hope that helps!

[@zachchenoweth6622]

Only 2 peppers... hardly a hot sauce there guys.

[@FermentationAdventure]

True if you want a super bold pepper flavor but we only wanted it to be so spicy. Pretty tasty though!

[@krismeaney2841]

2 habaneros for a whole pineapple!?! You gotta be kidding me, are you making a hot sauce for a 1 year old? Im going to make this, but I will use maybe a dozen habaneros. This is supposed to be a hot sauce right!?!? 🤣

[@FermentationAdventure]

We do like it hot! But isn't it funny how different each person's definition of "hot" is? 😂

[@mtngoat25rs]

Ummm those seeds in the Habs were rotten with that dark color guys

[@FermentationAdventure]

Ugh, they were the best ones we could find on the store that week. We should grow them again!

[@trishtyrone2141]

Yes, I would have scooped them out

[@steveo0217]

​@@FermentationAdventure would be best to discard the seeds if they are black just to be safe and not to contaminate the fermentation.

[@erikaboyer4125]

@@FermentationAdventure I don’t think they were rotten, the pepper membranes looked fine, those were just very mature seeds. They would germinate, so they are not rotten. They can be hard though, so I might have scooped them out just for that reason.

[@litahsr.8226]

sorry but i don't think i can trust that fermented don't even look good after the few days lol

[@sO_RoNerY]

They act like they discovered that habanero’s and pineapples go great together, but people have used these two, together for decades.

[@FermentationAdventure]

It was a new combination for us! There are many recipes that have been used for hundreds of years for foods but if you haven't tasted them yet, it's fun to get excited about them! 😊

[@TheWordBath]

I love your beautiful reply ❤. Thank you😊

[@derher3273]

I guess this will be viewed as a negative comment so we'll have no reply. Very sorry.

[@FermentationAdventure]

No big deal! We try to be thorough explaining as much as we can! 🙂

[@proverbs2522]

I just needed a recipe and that was unbearable to watch. I’m sorry but I hope you both fixed that whole mess by now. We don’t need giant lips, that’s not cool.

[@FermentationAdventure]

Haha. Well that's not very nice, but feel free to visit the website if you need recipes. fermentationadventure.com/fermentation-recipes/

[@derher3273]

Really like your videos but you seem to talk to people like their kindergarteners

[@FermentationAdventure]

We try to explain everything as simple as possible to make it easy for everyone to understand and learn. Even with the many videos we create, we still get hundreds of very basic questions so we try to cover as much of the basics as we can. We hope you learned a few good recipes!

[@TheWordBath]

❤😊

[@sandeepsmatharu]

Awkward

[@FermentationAdventure]

😂 Ah well. We try!

[@leeandranorman9424]

​@@FermentationAdventure I loved your quirkiness!

[@FermentationAdventure]

You're awesome Leeandra! Thank you ❤️

[@heidieverett8394]

really fake and cheezy

[@FermentationAdventure]

Cheesy? Probably. 🤣 But fake? We're very real. We also have a cheesy recipe! kzbin.info/www/bejne/jJzRi42nf9etiNk

[@leeandranorman9424]

@@FermentationAdventure I loved your quirkiness! I appreciate the time and effort you put into these informative videos - you are not going to please everyone. I have just tried this recipe but with about 30 Habs - I want a HOT sauce. Ps: I loved your comeback! I'm a convert!

[@FermentationAdventure]

😂 You totally rock for supporting our quirky selves. 🤩

[@TheWordBath]

​@@FermentationAdventure You totally rock. Your replies are so calm and beautiful 😍. You must be really beautiful persons.

[@FermentationAdventure]

Oh my goodness, thank you!! Love this string of comments ❤️

[@jtnaz3001]

Not nearly enough Habs. 15 in that size jar. 30 in a half gallon.

[@FermentationAdventure]

Haha! I think we were a little worried about how spicy it would've been but you can definitely put a lot more than we did. That would start getting a little hot but hot is good right? 😊🌶️

[@jtnaz3001]

@@FermentationAdventure Each batch you get a better feel for the ratios that bring the right level of heat. I was shocked when I realized how many habs I prefer in a batch. I typically use 5 different types of peppers from bell to something hotter than I can handle alone. The flavor is more complex and the heat is tamed.

[@chugginbeers]

Actually, you're wrong. 20 carolina reapers is correct. Do you see the problem with correcting people with your opinion and capsaicin tolerance? Dont mind me, im drunk again😅

[@Cj19944]

dont know whats worst the hot sause in the eye or the level of cringe

[@FermentationAdventure]

😆 Definitely hot sauce in the eye.

[@calferath]

Looks good but I'm not into any sauces that are sweet.

[@FermentationAdventure]

Thanks! Have you tried this one? kzbin.info/www/bejne/pKGcqmBvbbebpJI It's actually our very first video we ever made on this channel - just jalapenos and onions. 🥰