How to Make Pineapple Habanero Hot Sauce, Making the fermentation

[@amvespinosa]

Legend has it, he's still sanitizing

[@ATXHotSauce]

yes I am! :-)

[@TheMorganMonroeShow]

🤙🏼🍻🫡🏴‍☠️🫵🏽

[@stevenanderson4515]

​@@ATXHotSaucewhy sanitize the jar if none of the ingredients are sanitized?

[@Aloysious0013]

@@stevenanderson4515well at around 7 minutes 10 seconds he wipes his face with a side towel, don’t expect a groundbreaking answer. 😮

[@dakotakoll-is3rg]

You just gotta wash your ingredients. Also, using a designated sweat towel is totally normal in the kitchen, just gotta be careful

[@donnastormer9652]

For those who don’t know those peppers are SO easy to grow and are VERY prolific! They are a beautiful plant in a pot on your deck.

[@CARLOSRFLORES]

True!

[@akiblue]

Just a tip for the pineapple, 1: keep the skin on, it hides great fermenting yeasts, 2: cut core out, it actually leaves a bitter taste.

[@dannymonroe4642]

Great advice! Also when they’re out of season, I love to use canned ones! Drink the juice

[@vandal4380]

Thanks buddy

[@microsoft-pox]

The fermented skins have a completely different taste. Less pleasant IMO. Absolutely correct about the core.

[@sparkyh62]

The recipe I used the guy used a lot more pineapple. It's still fermenting, hope I didn't ruin it!

[@microsoft-pox]

@@sparkyh62 as long as your vessel is air tight, and the salt is above 2%, you should be fine. Taste is a better indicator than time. There’s too many variables to rely on time alone. Gases continue to be released after fermentation is complete as well.

[@timo57890]

You cook like a genius. Everything is so well thought out and you articulated the important details also really good. I loved watching this!

[@ATXHotSauce]

thanks so much!

[@AwokenMinds]

Hey We both hit big hands lol What I love about your company is the fact your hot sauce is great and your open with the diy projects I am excited to bottle my hot sauce up I have haberno ghost proof n reepers with onions and some other ingredients you mention on the ghost pepper video Much gratitude

[@HVACRTECH-83]

Good video my friend,love the chef coat where can I get some of those. Thx for the videos

[@gregcima9941]

This is my third season of pepper growing . I love your tutorial. It taught me everything I need to know.. In case you forgot... every mL of water has a mass of one gram. I also add serrano peppers to add density to sauce

[@robertturtle]

I am adding black cardamom and Russian Caravan tea leaves to add a smoky flavor to my fermented peppers. Amazing.

[@MrSando75]

Can't believe how much I learnt from this video, and I've been a chilli enthusiast for quite a while now. Great video.

[@ATXHotSauce]

Glad you enjoyed it!

[@heathersantrock8680]

Thank you plan to try and copy this method for my first

[@ATXHotSauce]

Good luck!

[@raellewis9906]

Very professional, thanks :)

[@keithshergold9257]

I’m very excited about this. The reason is, I love Tabasco’s habanero sauce. But I live in Canada. You can get the habanero sauce in England; presumably you can get it in America, but I have never seen it in Canada. I am tired of having to stock up in England. Now hopefully I can just make it myself!

[@WhiteThunderBBQ]

I am going to have to try this - ive never fermented my hab/pineapple sauce. Cheers!

[@ATXHotSauce]

how did it go!!!

[@WhiteThunderBBQ]

@@ATXHotSauce i have to wait for my peppers to start growing for this season

[@bal20]

Awesome video!!

[@Imjaredaja]

This looks amazing! Cant wait to try some ATX HOT SAUCE!!!!

[@ATXHotSauce]

You should!

[@SS-pi2yi]

@@ATXHotSauce btw, when you use star san to sanitize your glass jar, do you need to dry your bottle completely (remove star San suds)? Thx for the great video!

[@dannyherrera1598]

@@SS-pi2yi I always wonder that too! I feel like it adds chemicals to my hot sauce😑 In another video he said its perfectly food and human safe

[@Sheenasalesthriftytreasures]

New friend I’m new to peppers especially super hots looking forward to watching thank you 😊

[@ATXHotSauce]

Hope you enjoy

[@pricklypear7934]

Hey neighbor! Save those pineapple bit in the freezer. When you get about a gallon bags worth put them in a gallon jar and cover with water; add a tablespoon of sugar; cover the top of mix with coffee filters; wrap a cotton tea towel on top and use a rubber band to secure it on top. Set on top of the frig for a month and bam you have pineapple vinegar!

[@alexanderforrester6508]

Or for 4 days and you have Tepache! Mix with beer or rum for some delicious summer drinks!

[@albertmejia4483]

Mother-in-law did it and it turn into a mushroom on the pineapple vinegar

[@pricklypear7934]

@@albertmejia4483 you're only supposed to ferment at room temp for at max 3 days.

[@Ultra54able]

I'm new to this and grew 5 plants this summer so I have ton of them. I wish for the newbie like me that it would show more of the fermentation process. For instance, how do yo know when its done and you don't add anything?

[@Sjameshurley]

Very good video. Thanks! Can't wait to see how my ferment turns out.

[@bray7197]

Making mine today I love pineapple & habanero stuff. salsa is really good

[@ATXHotSauce]

let me know how it turns out!

[@emmadekemp1759]

Should you be able to smell your ferment as they are fermenting? I can smell it when I open my cupboard. I ordered a fermentation kit off Amazon and I don't think the kit fits the jar I used. I don't think it's an airtight seal and I can smell the ferment and somethings forming around the rubber seal on top too 😢

[@tomtommyl805]

Just from my experience: Cut the habaneros into quarters lengthwise so there is no air inside them when you add the water. Air = bad. I also have a special jar cap (I use only one quart batches) that allows me to suck the air out using a machine (the "food saver" ) or a vacuum plunger (which leaves a small vacuum inside the jar). The cap has a one way valve on it that will hold a small vacuum. But the important thing is: MUCH less air inside your ferment jar. I don't use bubblers anymore because I don't seem to get a good seal with the bubbler. This is jmo, and is worth what you just paid for it.

[@ATXHotSauce]

great tips! FYI>> your are correct! AIR IS BAD>>> chop them peppers!

[@STV-H4H]

Shake the jar a bit to release any trapped air pockets?

[@richardcorsillo9819]

Alex Jones, baby! Wooo. Good video. Perfect really

[@ATXHotSauce]

Glad you liked it!

[@richarddodde4137]

Hi there!, love You’re Chanel. How big is the big fermentation pot that you are using. (Liters) Thanks for Charing

[@ATXHotSauce]

1 gallon

[@besatriesthings]

i love your videos, just getting into making fermented hot sauces as i have a plethora of trinidad scorpion peppers from my garden this year. my question- how to you prep the veggies and jars before hand? when you say sterilize is there a specific way to do this?

[@ATXHotSauce]

www.amazon.com/Five-Star-Sanitizer-Foaming-Anionic/dp/B0064O7Y64/ref=sr_1_1_sns_sspa?keywords=starsan&qid=1664469159&qu=eyJxc2MiOiIzLjIzIiwicXNhIjoiMi42NCIsInFzcCI6IjIuNTYifQ%3D%3D&sr=8-1-spons&psc=1

[@bigrich6750]

What was the spray you were using to sanitize? Great video! Just getting into making hot sauce from my garden peppers.

[@4score]

Starsan

[@mouhimali5452]

Ur sanitizer spray bottle what did u mix in it

[@gmtegirl]

Love the idea about recording the ingredients in a book. I'll do it on a google sheets but same idea!

[@ATXHotSauce]

whatever works best!

[@MatthewEbrey]

Could I substitute the habaneros with other peppers?

[@johannavanwinkle815]

wow! This looks amazing! I'm going to whip up a batch!

[@ATXHotSauce]

NICE

[@alexperepech1023]

So great video! THX A LOT 😜

[@ATXHotSauce]

You're welcome!

[@richardrhoden7445]

Greetings John. What is your professional opinion on firmentation done in plastic jars

[@ATXHotSauce]

we use plastic buckets when we do the 7 gallon fermentations

[@salsalogie]

This might be slighty off topic, but I really need a muddler that size. Where did you get it? love from Germany

[@chrisranniger3138]

Hello, thanks for all of the awesome uploads!! I was going to order some star san and noticed that there are a variety such as acid, high foam et cetera.. what do you recommend specifically?

[@MartinFoCo94]

Use five star brand star San- white and purple logo bottle has two caps. I use it for brewing and cider making and that needs cleaner conditions than lacto-fermentation. In all honesty PBW and StarSan are your best bets for cleaning and sanitizing, respectively. All you need is hot and room temp tap water to make it work. StarSan foams a lot and remember, foam is good and will not hurt, it is a no rinse sanitizer at the recommended dilution levels so after you dump it out of your jar just add your ingredients, seal it and let it go! Let me know if you have any other questions I’d love to share!:)

[@stevefrommes6712]

Thank you. This video will help out many new fermenters. It may be nice to do a day / week / month followup videos. A video that says " I have done the brine ferment.. what do I do next.. what should I expect" :)

[@ATXHotSauce]

agreed.. new video, after the Ferment, coming out in a few days

[@stevefrommes6712]

@@ATXHotSauce I assumed as much :) This is a great video. I look forward to the upcoming videos as well.

[@ivanjfk68]

Hi John! Love your well explained videos. Any plans on making a video on your technique doing mashes?

[@ATXHotSauce]

I have started using my Vitamix blender to pasteurize the sauce (165F for about 1 min ) then i hot bottle.

[@ivanjfk68]

@@ATXHotSauce So no plans on making any videos teaching your technique for doing mashes?

[@ATXHotSauce]

@@ivanjfk68 they are in the works now 🥸

[@MrTgrasshopper]

Where did you buy the jar ,lid and bubler? Look like a very cool product

[@ATXHotSauce]

where everyone buys everything! AMazon

[@MrTgrasshopper]

@@ATXHotSauce thanks. I'v been trying to avoid amazon... but look predy imposible.

[@Bigdoggy5329]

Mad scientist style!😄👍🏾 looks awesome!

[@robdumond2634]

Does TDH make you point out sanitization like that?

[@davidbromfield1432]

Hey guys--so no sugar outside of the fruits hey? Is there a way to reduce the heat but keep the volume? I have 100's of these orange habaneros and I want to make 2 batches--one hot and the other just not as hot! :) Thanks for any inputs

[@wallewarrior14]

what are you using for the sanitizer spray? is that a product you can get?

[@ATXHotSauce]

Star San - look on google.

[@ATXHotSauce]

Or amazon .. that is where I get mine

[@wallewarrior14]

@@ATXHotSauce perfect, thank you!

[@DJVibreen]

thanks for the video! Don't you have to calculate the total weight and then add 2-3% salt of the total weight? not just the weight of the water.

[@k.chriscaldwell4141]

Awesome, man! Thanks.

[@zubaidasmith4551]

You can make fermented pineapple drink with the skin if you like. I like adding ginger to mine as well. So good.... Or just leave it on like the post below says.

[@svolcom303]

Love the video, have a question though. I just received my fermentation jars and I do not have enough harvested peppers to make a full batch. Is it fine to leave room in fermentation jar as long as all the peppers and such are submerged in brine and weighed down?

[@ATXHotSauce]

you can but it is not preferable. a lot of space between the brine and the lid can lead to mold growth. how much space is there and how big is the jar?

[@svolcom303]

@@ATXHotSauce I have gallon jars so with the habaneros that I have currently harvested the most likely would be around 4 inches at least of empty space, might just go find a smaller jar that will fit my lids because I'm a little impatient and don't want to wait till I have more ripe peppers lol. I'm very eager to make sauce so I might just wait for fermenting and make a smaller fresh batch of sauce. Thanks for the reply!

[@ATXHotSauce]

@@svolcom303 try adding an onion as a cap.. just cut the onion into circles and it will weight down the peppers and allow for more brine. They seem to work as a mold retardant too.. but that might be my imagination. Throw away the onion caps if you don't want to have in the sauce. (when making the sauce)

[@3CornerAcre]

Enjoyed the video. Thanks. Can I substitute ground/dried tumeric for the fresh tumeric?

[@ATXHotSauce]

Yes sir!!

[@greatjuankenobi217]

I used a lil bit of table salt but mainly sea salt in my brine. Will that mess up my fermentation?

[@ATXHotSauce]

you should be just fine. Next time use kosher or sea salt :-)

[@chrislloyd4503]

Can I use pickling salt?

[@ATXHotSauce]

Yes you can!

[@jefffevens8783]

How big is this jar that you used and how much peppers did you used?

[@ATXHotSauce]

1 gallon jar .. basically just stuffed the jar.

[@LAVAHOTSAUCECOM]

Awesome!!

[@ATXHotSauce]

Thank you! Cheers!

[@Diemetic]

This is honesty such a fantastic video! Thanks

[@ATXHotSauce]

Glad you enjoyed it!

[@apriljoypoyongan7100]

How long is its shelf life?

[@RealMacGyver]

Hi John, I recently discovered your channel. Thanks for producing such great videos and giving insight and inspiration to us home hot sauce makers. Have you ever found that fermented pineapple brings a funky taste from all the fermented sugars and flavor compounds? I've only tried it once with a batch of African fatali peppers which are similar in heat and thickness to habaneros. I also added onion and bell pepper. Nothing went bad with the ferment, but I found the flavor of the final sauce to be a little too funky and not what I was expecting. I think it was the product of fermented pineapple that I wasn't used to tasting and it was a little overpowering to the rest of the ingredients. I expected more of the sweetness to come through. I'm now hesitant to add fruits to my ferments. Any advise on how you like to balance ingredients in your sauces?

[@ashkansadri93]

Hey! Have you experimented with this since? I have a batch of fermented chilis ready for sauce tomorrow and I wanted to blend a fresh pineapple in with the already fermented peppers... but I was thinking the same thing. That Day 1 pineapple taste will be great, but if I'm making a gallon worth... I'm not sure how it'll taste after let's say 4 months... If you have any advice or tips please let me know. I'm doing this in like 12 HOURS.

[@RealMacGyver]

@@ashkansadri93 Yes! While I haven't again tried fermenting many fruits along with chilies to create new hot sauces, I have blended both fresh and dried fruits with fermented peppers, garlic, onions, and spices to craft some delicious sauces. Because you're introducing live cultures into fresh ingredients, especially ones with lots of sugar, you will want to stop the fermentation process. What I recommend doing is adding your new ingredients such as fruits (pineapple, apricot, etc) and any additional vinegar you plan to add to the final sauce to a pot large enough to fit all the ingredients. Slowly bring the temperature up and simmer until the ingredients are cooked, softened, and you can puree them smoothly. Then allow the temperature the drop to about 160 F, and add in your fermented ingredients and any of the brine you plan to use for the sauce. Combine in the pot, and heat until it reaches about 165 F and hold there for 2 minutes. This will pasteurize the ingredients and stop the fermentation, while also using a gentle heat that won't alter the fermented flavor and aroma compounds too much. Then, finally use an immersion blender or put everything into a large blender and puree until smooth. Strain if you desire. Check the PH and make sure it's 4.0 or below (or store in the fridge only, just make sure it' tastes acidic), and season with salt or anything else you think your hot sauce needs :) I've done this with dried pineapple and dried apricot, and fresh fruits as well. The fruit flavor is much more what I desired in those specific sauces, plus still brings in the amazing fermented flavors from the chilies.

[@the_persononyoutube108]

Nice one! I may not like hot sauce personally but I sure know Texans do!!! -from lyla: )

[@ATXHotSauce]

It's so good!

[@chrisleearies484]

Looks fun and worth trying

[@cherylhunter3739]

I have all my ingredients (I think) to start fermenting. If you guys have a printed version, I’m the type of person that needs to look at a recipe as I’m working. The website says “coming soon” on all the sauces I want to make. I’d buy a cookbook if y’all ever came out with one!

[@ATXHotSauce]

Great idea!

[@francescadalessandro1088]

Hi recently discovered you ,please can you tell me way in my last Bach of chilli pepper sauce just after one day got transparent slimy jelly like pouring out my jar ,is this safe do I need to discard thank you

[@ATXHotSauce]

mm.. that sounds strange. when in doubt .. throw it out. is my motto... does it smell bad?

[@francescadalessandro1088]

@@ATXHotSauce I feel so stupid I just released I made the brine with sugar that explains the problem thanks for your help

[@ATXHotSauce]

@@francescadalessandro1088 yes- that will do it

[@francescadalessandro1088]

@@ATXHotSauce the veg where in this for the night in the morning I have rinsed with fresh water ,and did brine with salt this time I will see in 14 day if is ok thank you for your help

[@hell-a-fiedbarbecue1216]

What type of cap liner material do you use to permanently seal your bottles.

[@ATXHotSauce]

the caps we use have a plastic inner liner

[@hell-a-fiedbarbecue1216]

I purchase some bottles for SKS Bottles that had liners in cap but didnt seal with hot liquids inside and turned upside down. Does the cap have specific name for liner material.

[@bellpep]

Is a bubbler necessary? Or would it be ok to use a regular mason jar and open it up once a day

[@ATXHotSauce]

either works fine.. i like the bubbler because I don't have to keep checking the fermentation

[@charliepenny2011]

Just FYI volume =/= mass, so marking the 1000g(ml) point on your jar isn't going to be as accurate as weighing unless your water is exactly the same temperature every time you do it. You'd be surprised how much expansion you get from a small temperature increase. Good tip with the vodka in the airlock tho. Starsan works too if you wanna save money. Keep up the good work chap!

[@WorldvsTruth]

Great stuff. Just got a fermentation started today with a mix of tabasco, sriracha and black Hungarian hot peppers. Separately I did a brine with just fatali peppers. I'm going to give your great looking fermentation a shot, using Trinidadian scorpion peppers - I could make some bear spray with the leftover - just kidding. I've also got a lot of habanero and scotch bonnet to make use of too. I can hardly wait to put together some seriously tasty firepower🔥Have a blessed day John. 🙏🏽😊

[@ATXHotSauce]

awesome! hope you day is going well!

[@chugginbeers]

How long does it take? How do you know when it's done?

[@kane4013]

Great tip with the vodka. I now use it to solve all my problems 🤪

[@ATXHotSauce]

i agree!!

[@freeskierjay1233]

Could you do it with mango and expect similar results?

[@ATXHotSauce]

For sure!

[@sylvainmartineau1943]

Could you please send me the link for the ceramic fermentation weight. Thanks John for those wonderful tips

[@ATXHotSauce]

www.amazon.com/s?k=ceramic+fermentation+weights&i=garden&crid=2HYNAXK3KFMD7&sprefix=ceramic+fer%2Caps%2C177&ref=nb_sb_ss_c_2_11_ts-doa-p

[@dieseljunkie9951]

Ca you use frozen peppers to ferment???

[@ATXHotSauce]

you can BUT.. you also need other fruits and veggies ( Fresh) to start the fermentation

[@drpepper1132]

Did you ever make the follow up video? I can't seem to find it on your channel.

[@ATXHotSauce]

not sure if i did.. but i will!

[@MSUSpartanFootball]

Hi John (or anyone else that cares to respond), I am almost to month three on my first ferment (habanero, jalapeno, mango, pineapple, onion, garlic). I'll be ready to bottle in the next couple weeks. Once I blend to the consistency I like, I MUST heat to stop fermentation in every batch, correct? Since you got your Vitamix I wasnt sure if you still heat/boil in pot prior to bottling?

[@ATXHotSauce]

the blender (VitaMix) will bring the sauce up to around 170f. This will pasteurize and stop the fermentation process. Make sure you do this step at bottling. Use the highest setting.

[@matthewkramer6215]

Great Video. I made some of my own. During the fermentations some of the vegetables floated past the fermentation weights. Should my batch still be okay as long as no mold has formed?

[@ATXHotSauce]

you should be just fine.. just watch out for mold..

[@supracurious]

What’s that stuff he’s sanitizing with besides soap and water?

[@thatretiredguy8907]

is there a limit to how long it can be fermented. I have some that has been in my pantry since 12/21. Will it kill me. does not really stink or have any weird mold on it either.

[@ATXHotSauce]

i have done a ferment for 3 years and as long as it checks out (smell test and PH level) you should be good to go

[@thatretiredguy8907]

@@ATXHotSauce I have found a better and simpler way to pasteurize the hot sauce. after blending I put it into a vacuum chamber bag and seal it. you need a vacuum chamber to vacuum pack a liquid. Then I just pop it into a soue vide tank and set it for 175f and heat it for whatever time I want. I then let it cool and I have it in airtight storage for freezing if I want.

[@jhangfk]

Hi What's sanitizer are you using, can I have link to buy?

[@danielmacpherson9181]

I think it's called Star San. Amazon is best spot I could find.

[@davewuest]

Star San, available at most homebrew shops

[@sylvainmartineau1943]

I just noticed that you are not using glass weights on this fermentation. Is there a reason?? I go through all those awesome videos that you make. Sometimes you are using glass weights. Witch one fits the gallon jar? Thank you so much and carry on the good work

[@ATXHotSauce]

i have started using onions as the cap. they seem to be more mold resistant (not sure if true) on our big 5-6 gallon fermenations we use dinner plates to hold down the fruits and vegs

[@jerrybarnett4702]

Any issue with putting garlic in?

[@ATXHotSauce]

@@jerrybarnett4702 add what you want to get that perfect flavor

[@ramonaharris5255]

I have a question for you sir I am fermenting pineapple habanero jalapeno peppers for hot sauce, they have been fermenting for 3 weeks my jar is very cloudy and I have a white scum on top could you help me with this please appreciate it . Everything is staying under the brine.

[@ATXHotSauce]

most likely it is Kahm Yeast ( fermentools.com/what-is-kahm-yeast-is-it-safe/ ) happens all the time.. did you wash the container well and do you have it sealed with an airlock? Kahm yeast is safe but just looks bad. .Make sure it is white NOT black.. black is mold

[@ramonaharris5255]

@@ATXHotSauce I did everything was very clean I sanitized very well, I did see on another video where they just scrape it out with a spoon so that's what I did everything looks good smells fine, thank you!

[@petermakau2152]

where did you put it away, in the fridge or in the pantry?

[@ATXHotSauce]

the fermentation goes in the pantry ..

[@prophetkevin]

I have this fermenting now 2 weeks. how long do i go before making hot sauce. read somewhere 21 days. also infusing garlic in honey as you did. it is already good after two weeks but i believe you said leave for a few months. gonna be hard but i will

[@ATXHotSauce]

i would go 3-4 weeks.. test the PH and make sure it is in the 3.5-3.9 reading. Honey takes longer to ferment (IMO) i would go at least 6 weeks

[@maxturner1667]

It would be really neat if you put the link to Part II to this video pinned in the comments or in the video description. I'm looking through your channel and not seeing a part II to this particular video.

[@ATXHotSauce]

I will review that

[@carson0myers]

Have you ever added cooked veg to the fermenter? Like for example if you grilled the pineapple first? I wonder if it the end result would taste a little bit grilled or if weird things would happen to the flavour.

[@ATXHotSauce]

I do it all the time! I do roasted poblanos.. Grilled pineapple! Just make sure you have fresh stuff too!

[@marilyn1228]

Just a tip....put a wring out wash cloth or dish cloth under your cutting board and it won't wiggle around when you use it.

[@flukesalot]

After fermenting hot peppers can you add fresh pineapple or other fruits or honey when making the hot sauce.

[@ATXHotSauce]

you sure can.. make sure that you product has enough acidity for safe storage. PH of 3.2-38 would be safe. you can find PH meters on Amazon. Also don't forget to pasteurize.. check out my new video on the channel

[@cporz3784]

Hey John I have another quick question about the bubblers. So my ferments are now about 4 days in an everyday so far they’ve overflowed (assuming that’s from to much brine). They seem to be at a steady level now but for some reason I’m still getting some brine pushed up into it? So with that being said do I have to constantly pull them out and clean them and put fresh water back in?

[@ATXHotSauce]

I would just drain some of the brine off, or you can just give it another day or two of overflow

[@cporz3784]

@@ATXHotSauce right on. So after it becomes less reactive should I clean and put fresh water in the bubblers?

[@ATXHotSauce]

@@cporz3784 I don’t put water in my air locks, I used vodka.. if you do add water make sure it’s a brown with 4% salt

[@cporz3784]

Ok so I have not been using either of those so far just water. You think it’s to late to switch? Fresh water compromise the ferment ya think?

[@timo57890]

Dont mess with a man who wears extra large gloves 😁😁. Loving this video

[@1d1hamby]

Thanks for the video footage 👣. Where's the garlic, did I miss it? I like to do one tablespoon of salt to a quart or liter of good water for my brine. I'm not as precise as you are. I also like to use some old brine from another batch to jump start things. Ground bay leaf can really do amazing things to poultry.

[@ATXHotSauce]

Sounds great!

[@ATXHotSauce]

for your salt.. if you are doing one liter i would do the salt by weight.. 35 grams of salt to a liter is a 3.5% brine

[@1d1hamby]

Basically you're doing natural fermentation. My hope is that more people will do it on their own because it's so easy. Just using a tablespoon per quart or liter just goes to show how we don't need to be so precise. It's just a starting point and you can go much heavier with the salt, but don't go too light on the salt because you may not get good results with preserving the food. The problem with the health of many Americans and Europeans is the lack of proper gut biome brought on by the indigestible ingredients added to today's food to make it "taste" good. If more people ate naturally fermented foods many people would have healthier lives. Big pharma is warping many peoples idea of healthy food. They want you to think you can eat what you want and just take a pill to be healthy. The truth is healthy nutritious food is the true medicine.

[@freshfloorstulsa]

What's the santizer that you use?

[@ATXHotSauce]

star San

[@LPS-mh8kx]

Do you have to ferment the carrots?

[@ATXHotSauce]

I ferment them along side of the peppers

[@jacoserios]

hi john, just asking, if you ferment the peppers with pineapples just like in the video, once bottled it will not explode?

[@ashkansadri93]

Good question.. did you find out? Is low pH and fridge temp good enough to prevent bottle exploding?

[@TheIrishEnigma]

I tried my hand at making hot sauce a few weeks ago, I smoked a ton of habaneros and jalapenos and it made a super delicious hot sauce, if I were to try fermenting my next batch as well, should I do this before or after smoking, or do you think it would make a difference?

[@ATXHotSauce]

I would do after smoking ..but make sure you add some NON smoked peppers because the smoking will kill the bacteria you need for fermentation. When i use dried or smoked peppers i do half fresh and half smoked

[@charlesnewman2322]

How long do Ferment them in the jar ?

[@ATXHotSauce]

About 30 days

[@stevedemers6088]

Hi John, I'm new to making hot sauces and am thinking of starting to ferment peppers. I was just curious, what solution are you using to sanitize your plastic and food contact surfaces? I wasn't sure if there was a rule of thumb on stuff you can use or if you had a recommendation.

[@ATXHotSauce]

Look up Star San.. food safe sanitizer

[@jappiechuloo]

Where do you store it while vermenting?

[@ATXHotSauce]

in a cabinet - dark and room temp

[@RamirezVB]

I am pickling whole habaneros but since they are hollow the air inside is causing them to float and not be covered in brine. Is there a way to keep them pushed down under the brine? Thanks!

[@ATXHotSauce]

you need to cut them up. If you don't they can rot from the inside as the brine does not get in there.. AIr is the enemy

[@drpepper1132]

If you don't want to cut them all the way you can make small slits or poke holes in them!

[@GypsyBrokenwings]

Hmmm do you have one using watermelon?

[@bonecrawl7184]

Where did you find such huge jars with bubblers? can only find 1 litre jars.

[@ATXHotSauce]

i got mine from amazon

[@ShyneflowLC]

Did you have to make sure the knife and cutting board etc was sanitized with star San too?

[@ATXHotSauce]

i clean and sanitize everything.

[@ShyneflowLC]

@@ATXHotSauce thanks. Fantastic job btw. I'll be ordering some from you. Can really tell that you love your craft, that's special!!

[@gangofgreenhorns2672]

A quick way to get the brine in is to just puncture the smaller peppers. So I just destem and then make a hole with a thin knife real quick. Less handling of super hots is always convenient imo lol.

[@samanthasullivan4251]

Use those skins and make Tapachi! Its a fermented pineapple drink, yummy!

[@ATXHotSauce]

Sounds great!

[@gsalad2525]

Used idolized salt came out great 😊.

[@ATXHotSauce]

nice

[@larterretral]

Where can you get those big jars in Austin?

[@ATXHotSauce]

amazon

[@tinasetran915]

How long do you have to boil the sauce and how do you store it does it have to be refrigerated?

[@ATXHotSauce]

I no longer boil my sauce. I use a vitamix blender to blend and heat the sauce to 165F - once the sauce reaches 165f you can bottle it. first thing you want to do is to make sure you PH levels are below 3.9 - this will help with shelf stability - Make sure you wash and then boil your bottles and finally before you bottle them i would spray with some Star San to sanitize them. When you fill the bottles make sure you heat the sauce to at least 165 F ..this will pasteurized and stop the fermentation process (important if you don't want your bottle to explode)- make sure you fill the bottles while the liquid is still hot and place them cap side down for at least 30 mins to create a seal. Hope that helps.