How to Make Fermented Green Hot Sauce

[@bigbear7233]

It's good quality camera work and you are speaking as though you're a pro.

[@ThisDadGoesTo11]

Wow, thanks. Much appreciated. I do like to talk. 🤣 Thanks for watching.

[@heatherhill4093]

Finally!! A hot sauce video I can relate too. I've been searching for help trying to make a hot sauce that isn't HOT. Great video, I hope you do more soon!

[@ThisDadGoesTo11]

Thanks! Yeah, I'm hoping to start some more sauces in the next couple of weeks, if I can get my hands on some nice peppers. I love really hot sauce, but there is something special about a fermented, tasty sauce with a little heat and a lot of flavour. You could even take a peek at my Smoky Bourbon hot sauce, but maybe dial back habaneros and scotch bonnets a bit, while increasing the sweeter, mild peppers. Stay tuned for more! Thanks for watching. :)

[@huasonshine4120]

by definition a hot sauce that is not hot should be a cold sauce... or a lukewarm sauce ... :) just kidding .. I prefer my sauces mild as well

[@jellystoma]

Does cutting the ingredients smaller hasten the fermentation process?

[@ThisDadGoesTo11]

I would imagine it would, a bit. The downside to cutting the veg smaller is that it then has an easier time getting around any weight you put at the top. The fewer things than can access the airspace, the better, as that can lead to spoilage during that fermentation period. Thanks for the question! 😁

[@mahdihoseinimanesh]

I dont know why my garlic turns blue during this process

[@ThisDadGoesTo11]

Yeah, it's a weird reaction between amino acids and enzymes in the garlic, or something like that. Totally safe to eat and whatnot, but looks weird. It happens often when canning or pickling garlic, too. At the same time, when I make my 'old school pickle' recipe, with just boiling water poured into the jar, rather than heat processing, the garlic tends to stay its original color. It's all wizardry. 🤣