How do you make fermented hot sauce?

Here's the method to make your own fermented hot sauce, a la Cholula, Sriracha, Tabasco, etc.
Basic Recipe:
- 2 lbs of peppers of your choice (use a mix to get complex flavor and heat)
- 3 T cumin seeds
- 6 cloves of garlic (or 3-4 T of garlic powder--NOT garlic salt)
- you can really add anything you want here...
Mix up a 4% brine solution, 40 g of salt in 1 L (1000g) of water. Rough chop peppers and add to fermentation vessel, cover well with the mixed brine, contrive to keep the air out, and ferment for 3-4 weeks. Then strain (reserve brine), blend with 1 cup brine, 1 cup white vinegar, and add in 1/4 tsp Xanthan gum.
Some links*:
Waterless airlock, fermentation lids (for wide mouth jars): amzn.to/3RzATUq
Xanthan gum: amzn.to/41wi74V
*This channel uses Amazon Affiliate Links.

[@kevinmckenzie287]

So if you want your toasted chillies even finer, use a coffee grinder and you can get a really fine powder!

[@Wild_California]

I have an old blade coffee grinder that I have used for that purpose sometimes. But I feel like my cuisinart does a more thorough job. You disagree?

[@Wild_California]

I also try to be careful where I process spicy stuff bc I grind a lot of baking slices in that coffee grinder. To whit, I made pan au chocolate for Christmas, shortly after filming this video. And the croissants that I baked on the same mat I used to dry the chili came out spicy! Lol

[@kevinmckenzie287]

@@Wild_California oh yeah I get it. I just have one dedicated hot spices or chilies, And then I have a mort some pesto for all my other stuff because I can clean it! Dude, I also like your mushroom videos I have been really getting into a lot of those especially lines, main and turkey tail?

[@Wild_California]

@@kevinmckenzie287 nice. Mushrooms rock!