HOW TO MAKE: Fermented Hot Sauce 🔥

[@jarrottbarker7135]

Really hope to see more videos from you in the future, you make some really great content.

[@jamesbell5793]

Nice. More restaurants should do videos like this, and Fallow. So much more interesting.

[@TheBoat.Restaurant]

More to come!

[@spokaneman7327]

I heard the question “how do you know when it’s ready?” but I don’t believe he actually answered it after his “I checked it 10 minutes ago” reply. What should you look for?

[@steventribe4953]

I make 20000 sauces a year and this is fantastic well done guys

[@bartlinssen7443]

nice video, what stabelizer was used in the sauce

[@seanme88]

Most likely xanthan gum

[@TheBoat.Restaurant]

Xanthan gum usually

[@TheBoat.Restaurant]

Sorry I missed this comment - yeah, as you can emulsify it hot or cold. I also use ‘gelespessa gum’ a sosa product. Not as harsh as xanthan & works well to emulsify. I find it has less of a gummy taste & doesn’t detract from the flavour of what you are making. 👍🏻

[@ehudhaftel834]

How long does the hot sauce keep for before it needs to be thrown out?

[@TheBoat.Restaurant]

We get through it pretty quick, but should keep for a few months in the fridge.

[@TheBoat.Restaurant]

We get through it pretty quick, but should keep for a few months in the fridge.