How to make hot sauce using the vacuum bag fermentation method

[@shredead]

Very informative and thorough video for beginners like myself. Thank you!

[@AGuThing]

Glad you found it helpful! Have you given it a shot yet?

[@shredead]

@@AGuThing Yep! Bought a lb of jalapenos and have been watching the bag inflate for about a week

[@AGuThing]

@@shredead Awesome! Have fun, experiment, and enjoy.

[@davidpreston3624]

Great video! I do a lot of hot sauce ferments and I always like to see what others are doing and how their creations turn out. I thought your video did a great job of explaining key aspects of fermenting in a vacuum bag and fermentation in general. Getting ready to do a ferment of some Aji Margariteno peppers that I want to turn into a rough mash for use as a deli sandwich spread, and I think your video gave me a good idea of how to get that consistency by starting w/ sliced peppers in stead of a mash, like i usually do. Thanks!

[@AGuThing]

Thanks bud, appreciate the feedback. If people understand the basics of how fermentation works and not just the steps they need to do, they can easily come up with their own processes and experiments. Good luck on getting your deli spread the way you want!

[@Gsuneow]

Great video

[@AGuThing]

Thanks bud!

[@robertshepherd5683]

Outstanding video. You really understand what you are doing!

[@AGuThing]

Thank you! Appreciate the feedback.

[@joshuahjones4065]

Great video man, cant wait to see how you finish this sauce, please do a part 2 follow up of you finishing creating this sauce. Good job man! Keep up the killer work!

[@AGuThing]

Thanks brother. Should have that ready to go in about 2 weeks.

[@StrangeandTrippy]

First ....woot.great video I’m going to try it with some of my peppers 🌶 This year.

[@AGuThing]

Thank you! Happy to answer any questions you may have.

[@StrangeandTrippy]

@@AGuThing that’s awesome this is my fist year growingpeppers I’m new to the Heat family KZbin and LOF thanks again I just hit 101 subscribers woot

[@AGuThing]

Strange and trippy review Nice! Good luck with that. What varieties are you growing? This year I’m growing aji charapita, primotalii, gourmet jigsaw, Carolina reaper, peach ghost, moruga scorpion, monster red moruga, 7 pot pickle, red savina, orange spice jalapeño, and Tabasco.

[@StrangeandTrippy]

@@AGuThing nothing too crazy as I’m new I have Tabasco banana bell colour mix orange habanero( hot mix??l) and Lemmon hots red and yellow habaneros and vessy seeds l don’t know the name right now but it’s a bell looking but Heat of a Jalapeño.

[@StrangeandTrippy]

Going to try sauces in the fall I used to be a chef in the military. And now am a veteran so I thought he’ll might as well thanks for any advice with peppers and KZbin would be great.

[@gregragincajun7968]

I would like to try it with some Sea salt very nice video buddy keep it coming

[@AGuThing]

Appreciate your support and feedback!

[@Jazz-ji9zu]

Thanks man, I did it in a mason jar last time. I wanted a new vacuum sealer. One more reason to get one..I appreciate the content!

[@AGuThing]

Definitely worth having a vacuum sealer. It’s pretty much the only way I ferment these days, so clean and easy.

[@russellt9059]

I just purchased the tester you used can you test sauce right after cooking it or do you have to let it cool first didn’t know if heat would damage it

[@AGuThing]

Nice! So much easier than using drops or strips. It’s accurate from 32f-122f so you should let it cool to at least below 122 or the reading may not be accurate.

[@russellt9059]

@@AGuThing ok thanks for the fast response just wanted to be sure the heat wouldn’t damage it

[@donl1846]

Hey that was great information and thanks for sharing. I will try it out, but with a milder pepper(s) !!

[@AGuThing]

Good luck! Would love to hear how it goes if you end up doing it.

[@gregragincajun7968]

me to i want try cayenne and few red habanrro

[@gregragincajun7968]

and i want try shittio and jalap

[@donl1846]

Hey everyone thanks for the suggestions...

[@AGuThing]

Greg RaginCajun that sounds like a great combo!

[@jhardcorefitness1020]

Is this what they mean when the ingredients lists aged peppers?

[@AGuThing]

Partly. The aged peppers that commercial hot sauce makers use is generally fermented and then aged for an extended time, anywhere from a few months to a few years and sometimes in oak barrels, similar to wine or liquor. Tabasco for example ages in oak barrels for 3 years before using the mash to make their sauce.

[@ghiblinerd6196]

Can I use potassium chloride instead of sodium chloride?

[@AGuThing]

Sorry bud, couldn’t tell ya. I’ve never fermented either anything but salt.

[@swordfishscorpio8520]

Can I use frozen peppers?

[@AGuThing]

Yes, but you’ll also need to add some fresh peppers, fruit, or vegetable for the lactobacillus. Most that would have been on the peppers would have been killed when frozen.

[@swordfishscorpio8520]

@@AGuThing I added onion.I’m three weeks in and it’s puffed up looking great with no yeast or mold.straight reapers and onion.I wish I could show you a picture

[@swordfishscorpio8520]

@@AGuThing I learned so much from this video alone.you’re great bro

[@AGuThing]

@@swordfishscorpio8520 Thanks for the feedback bro! This really is such an easy and clean way to ferment.

[@littlehills]

waiting on me 1st bag hopeing my 1.7kg + 500ml apricot nectar + vinegar turn out to last 1 year volume wise

[@AGuThing]

Wow! Big batch. Are you also doing a ferment?

[@littlehills]

@@AGuThing yep 1.7kg then rest in while trying save $ this year on hotsauce so far its $35 for the peppers

[@FeChefUSA]

3 day or 3 week? You said 3 week. But you said april 25th, and your bag is labeled april 21st. I can't believe 3 days at 71F being enough time to ferment. Ive done fermented pickles at 70F for 8 weeks and they still were not fermented enough for my taste.

[@AGuThing]

This one was 3 weeks. The bag is labeled 4/4/21. I have some that are over 18 months old. Depends on the sugar content of whatever you are fermenting, for these types of peppers I’ve found that after about 5 weeks, the pH stops dropping so it’s technically fully fermented but the flavor does continue to evolve past that.

[@FeChefUSA]

@@AGuThing Thanks for the quick reply. And thanks for clearing that up.

[@AGuThing]

@@FeChefUSA my pleasure!

[@sweetcaronia]

I am so sick of kahm. It's just not an agreeable flavor to me and I get it with more than half my ferments. I'm gonna give this a go. Thank you. ❤️

[@AGuThing]

Same here. Hate the taste of it. Haven’t gotten it a single time with this method!

[@erikaboyer4125]

Same, super discouraging.. I don’t know why I get it so often

[@GardenDocSC]

Great video, sauce looks great....but a tad longwinded. Just my 2 cents. Thank you!

[@AGuThing]

Thanks bud. Appreciate the feedback!

[@rogerpackham15]

Where's the video on how to make the sauce?

[@AGuThing]

Here ya go bud. kzbin.info/www/bejne/h6bQqYyYZdtpaZI

[@mr.beatnskeet6876]

My preferred method as well. Pretty much dummy proof, and a great way to do longer fermentations without some kind of fermentation station. Big thing I'll say is dude's not exaggerating when he says go in with fresh peppers. I've ruined a couple batches throwing in some soft ones I thought were okay. Not sure what it is, but the vacuum bagging for me is less forgiving than jars if you get a pepper with some mold or other bacteria in there. Seems like the lactobacillus gets outcompeted easily.

[@AGuThing]

Yup! To your point on long ferments, just found a bag I forgot about, it fell behind the sliding shelf in my cupboard. 13 month ferment… not only were there no issues with yeast, mold, rot etc., the depth of flavor was amazing.