How To Ferment And Make Your Own Hot Sauce, Easily

[@gradientforce761]

not gonna lie I really miss these kinds of videos. No pageantry, no excessive chastising for comedy, a recipe that's easily recreateable and a nice voice over to tie it all together. I'm fine with the niche you've carved out, but this is a video i keep coming back to, cause the hot sauce is REALLY good and the video is chill

[@lthachthao]

Agree. His videos these days are way too much to watch/re watch

[@sam17simba]

@@lthachthao theyre like skits

[@alexs5394]

He's a good cook, but IMO he's gone from kind of funny, to not too annoying, to unbearable. His newer videos are unwatchable to me.

[@HamerBoogie]

I agree. I think it's to keep people who are mildly interested in cooking engaged. I keep coming back to this video every year to make more hot sauce and it is a really nice change of pace.

[@AlexAnder-yj1qs]

Was coming down to post this. I miss humble,genuine “on the upswing” Josh. Good for him for his success, he’s earned it but the whole jump cut YOU WONT BELIEVE INGREDIENT flex video stuff makes me miss these vids

[@TheLuckySpades]

Nice voice Sense of humor Stuff you can recreate Metric units Lofi background music Hot sauce B-Roll This is perfection, wish I had found you earlier

[@naruclarke]

Everyone puts their best foot forward in production..... His best foot is quite saintly however, his worst foot has got to be quite decent too :)

[@jamesrichard9782]

Doesn’t matter what foot you put forward if your terrible with both

[@DanBlabbers]

You’re creepy.

[@cartier8062]

TheLuckySpades wow this guy is 3 in 1

[@Edwardin1989]

Yes. Metric units!

[@emilianomiron5426]

I wish fermentation Fridays made a comeback.

[@somedudewholikestocook9802]

Seriously, we need a comeback

[@RongSpelingz]

Been asking for the return of fermentation fridays for about a year now. Tis a tragedy we don’t have it anymore :(

[@GreatwhiteShark88]

He doesn’t care about his fans. He hates us with all his heart. I just wonder why???

[@bilalMnaqvi]

​@@GreatwhiteShark88 bro thats Indian parent level emotional blackmailing 😂

[@ChiefPO10490]

Miss this style of video. Its just not the same channel anymore.

[@narwall7289]

i know right? like it's great to see that he's found so much success but I really miss his old "that one stoner friend who makes a mean pan of brownies" vibe

[@jimdandy4329]

The dumb edits with digital efffects are corny as hell.

[@Adoyleonon]

Every good KZbinr eventually turns into a bad Hollywood filmmaker.

[@bluppprint]

True, he went full KZbin, 50 way to do this, 50 ways to do that....

[@williamjp2537]

Binging his old videos because I hate his new style

[@VisslarenFrank]

Hi! I love your videos. I'm swedish so i REALLY appreciate that you also measures in grams, kilos and ml. Thanks! 😃

[@kare0257]

VisslarenFrank tjenare, det tycker jag också!

[@MariMirjam]

Same here! Love it 🍗

[@BigBoiTurboslav]

I'm not Swedish but I also appreciate it

[@hijodelsoldeoriente]

I agree. It's a very underestimated fact.

[@MartinTenghagen]

Håller med

[@OverJam52]

Joshua Weissman I have been cooking for as long as I can remember (and I'm almost 40), I watch a lot of cooking youtube channels (because cooking is life, and because I'm French, so you know...), I just came across your channel a few weeks ago, but you are officially my new favourite cooking channel. Your videos are very enjoyable to watch, they are straight to the point, I love that you use both imperial and metric system (because I hate having to convert all the time Fahrenheit, cups, and tablespoons to metric system), and you seem like a genuinely nice guy. So thank you for that and please keep up what you're doing!

[@nestorloyola8654]

you should check out binging with babbish. they collabed once i forgot for what video but it is still vey great

[@OverJam52]

Nestor Loyola just did. Seems pretty cool too. Thanks.

[@strawberrycow6614]

I'd reccomend Alex.I think he used to be called alex french guy cooking.

[@OverJam52]

Apache Helecopter know him. Actually we lived in the same neighbourhood and shared the same butcher! His videos are cool but I feel like he’s overdoing it sometimes... but I guess that’s how the KZbin game works.

[@SoupBoyInMario]

Boi guess what! Look at his subs

[@evana2511]

I tried your method and it worked great. Now I have a bottle of homemade hot pepper sauce in my fridge, brimming with flavor, and the peppers came from my garden. Fermented to perfection. Thank you so much for this video.

[@YasseRahmo]

have you figured how long can it stay in the fridge?

[@doktorblutwurst3051]

First time making fermented sauce today, fermentation took 12 days, I chose your recipe and it was good decision. 9/10 sauce. Tomorrow I am starting new bottle. Thanks for recipe.

[@MadameTeqi]

My brother is picky with his Christmas presents and his hot sauces, and I'm a broke-ass cook. You've just made my holiday shopping at least 84% easier. THANK YOU!

[@dualitylmd5188]

How did it go? What did you use? I might be addicted now, I made one batch and it was delicious so now I need to try again lol

[@Dad-lu1oi]

@@dualitylmd5188 it was shit he never even replied 😂

[@sheesh1706]

I wonder how it turned out

[@MadameTeqi]

Turns out you need a very powerful blender, which I had not had at the time. Mine was more of a smooth salsa, but he loved the flavor!

[@sheesh1706]

@@MadameTeqi that's great

[@guser436]

I can't believe you "only" have 130k subs as of now. Your production quality is insane, and content is unique and your style god damn. Hands down my favourite food channel on KZbin.

[@JB-ve6ev]

Wow, an extra 100k in a month

[@kay4912]

Just reading this comment now and it’s crazy how he more than tripled his amount of subscribers in 6 months. As I’m typing, he has currently 427k subscribers

[@sa1936]

And now he has 508k

[@myyster5801]

Safa Bishara 605 now

[@sa1936]

myyster Jesus fucking Christ . He is a beast.

[@waxi11iam34]

I just came here cause I wanted to make hot sauce but found an inspiring, well scripted and edited video. That's a sub and a thank you sir.

[@s.peters2866]

What they don't teach you in culinary school is how hard working in a kitchen is. You have to love it to make a career out of it.

[@16xthedetail76]

I mean it should be a given really. Its not hard to think how insane a busy kitchen would be. I love cooking but i would never be a chef.

[@MasterGhostf]

@@16xthedetail76 Same here.

[@YanuYanu]

"Its hot to me because I'm white" I watch you for your content but you got jokes too 10/10 from me

[@DevrinBradford]

lol

[@gavindillon1486]

My sister says that I'm so white that I think white bread is spicy. Thats not quite true, but my tongue is delicate to spiciness.

[@jrvegeeta]

Iol I won’t say that to white folks living in the south, especially Louisiana

[@monsterpoo]

racial stereotypes are racist..... I'm indian and i dont like spicy and i know plenty of white people eat crazy spicy stuff like ghost peppers and carolina reapers stop making everything about race, it's not good for multi-racial societies

[@gavindillon1486]

@@monsterpoo stereotypes are sterotypes. They're meant to be exaggerated. Anybody that takes them seriously is an idiot.

[@xxDJBudGExx]

After straining every last drop of liquid gold from the pulp, I then stirred the pulp with the remaining garlic infused oil which turned out to be an incredible, garlickly mix of chilli paste awesomeness. Do reccommend.

[@Brandon-jw5cv]

Dang, thanks for this. I was wondering what to do with it, I didn't want to throw away that goodness!

[@Ramen7810]

Did this so fire thank you for recommending that awesomeness

[@skidave74]

Yep - I blended the pulp with more brine and vinegar and bottled that too. And bottled the brine. I will never waste any part of a fermented sauce.

[@kristinlanders1481]

That's such a great idea! 🤯

[@reneebarrand9846]

Hell yeah!!! 👍

[@aaronsmith2054]

Man I just did this. Fermented for two weeks and made the sauce last night. It was so damn good. Thanks for the help. Kept my sauce traditional with just 1 cup of white vinegar and teaspoon of salt. That's it. Amazing.

[@pjmayra]

What type of chili’s did you use?

[@aaronsmith2054]

At this point I've done it with a bunch of different types. Scotch Bonnets, Ghosts, Scorpions, and a bunch of others. It's good for any kind.

[@liltd87]

Do you need to burp the jar, to release gas in those two weeks?

[@YHWHskept]

I just made tried this after fermenting for a little over 2 weeks and this was FIRE! thank you so much from a person who moved out of the US to a place where there is no hot sauce.

[@wyattnw8184]

This guy is a mix of Binging with Babish, Michael Reeves, and Brad Leone.

[@knb9342]

Holy fucking shit we watch the same exact things

[@michaelward4256]

Why... Is that so accurate? 😂 😂

[@unintentionallydramatic]

@@knb9342 ... The Reeves comparison is way too on point. Mind = Blown

[@jupiter8879]

This comment and the reply about Cody's Lab is exactly what I was thinking as I watched this.

[@kallemertens]

Yeah

[@_vnfr]

Me: *puts my third fermented ghost pepper chili sauce on my shelf* _camera zoom out_ *_Reveals entire room filled with hot sauce_*

[@dfbess]

Love my bhut jalokia..

[@rickobrien1583]

If I make hot sauce it's frikkin HOT..I use ghost peppers.

[@JeanMarceaux]

Not bottles, either; the room is literally flooded to the waist with hot sauce.

[@zacharyshort384]

Jay's Peach Ghost Scorpions, Yellow Brain Strains, and 7 Pot Congo Chocolates were the main heroes in this years oil and vinegar infusions, hot sauce, and powder.

[@samgould8567]

I am making my first lacto-fermented hot sauce thanks to this video. My recipe includes habaneros, orange and yellow bell peppers, and mangos. In the fermenter right now and should be ready by Christmas. I might boil some homegrown hops in the leftover brine and include that in a few bottles (big batch) to see if it’s any good. Total hipster move, I admit, but I think it could work if balanced correctly. EDIT: Turned out to be very good, but not something to splash on anything and everything. First bottle shared among family was gone in a day. It’s gotten way better with age, too.

[@TheOfficalAndI]

I just finished making this today and wow! Just the scent of it is amazing. I've never tasted a better hotsauce. Was a bit wary of the garlic at first, even after only applying low heat it tasted a little weird/bitter by itself (it wasn't brown). But i'm glad that i used a bunch of it, especially the oil. I feel like the garlic oil emulsion really takes the flavor up a notch. Though i made one crucial mistake.... I didn't make enough of it xD Thanks for the recipe!

[@Johnny76624]

I made it and I have to say, that tegular hot sauce is a lot better, than this fermented garbage juice. I you want a good fermented food, make kimchi.

[@______7224]

@@Johnny76624 I made it (love to your mom) and I concur it is very overrated.

[@LordofGrilling]

You, good sir, are an absolute legend! Thanks for all your hard work and dedication to the channel and your subscribers/fans.

[@normangalimski]

"You just do it" is EXACTLY what all good professional cooks say in one way or another. My personal motto was "figure it out". Keep up the great vids mate!

[@JoshuaWeissman]

Norman Galimski real recognize real. 💯❤️

[@DineseBeckert]

Agreed, from my own personal experience learning at a very young age from my mom and Grandmere at their restaurant in Manhattan, paying to go to school is not necessary. Put your heart into what you do, start small and work your way up. Learn daily and never stop experimenting! I was Sous Chef for too many years and today I am happy to manage a confection shop, yeah...I know how to retire SWEET! And my hubby gets the fruits of my years experience and constant need to create. Love your stuff Joshua!👏🤗😘

[@JoshuaWeissman]

Exactly! Passion and hustle!

[@danielgould-werth4553]

Props on staying humble with the chef title. A lot of the “chefs” I know are self proclaimed at best. I agree that culinary school isn’t for everyone, let alone kitchens in general, it taught me a lot more than just cooking. People skills leadership, and ethics. Went to my community college which has an impressive culinary school. Some of the high end schools can be astronomical in cost, I felt this particular program was reasonable for what you get from it.

[@christophermac6679]

Q&A was spot on. I’ve learned more in my 20years in restaurants than anyone will ever learn in culinary school, however I have been blessed to worked with some of the most amazing chefs in America. Thank you Joshua Weissman for your channel keep up the great content.

[@ldr408]

You’re the chef of this channel PERIOD

[@thanielxj11]

That is super true.

[@bobasbountytv1572]

Well duh he owns it

[@quackadoo3101]

Really. Who would’ve thought?

[@samholden1339]

WOAHHH I NEVER WOULD’VE GUESSED, THATS CRAZY.

[@pastrycrafter]

I love how humble you are. I worked in a restaurant doing pastry for a year. I have so much respect and appreciate for all the line cooks, Soux Chef, and Executive Chef. I witnessed the hard work and stress you endure everyday. It’s so much harder than people think. I feel TV glamorizes the profession and do not show how intense the profession can be. I am opposed to celebrity (actors/actress) having their own shows and calling themselves “Chef”. It’s not fair for the true Chefs that worked their behinds off and do not get the opportunity and recognition they deserve. Just my two cents. Thank you for another great video!

[@NilesBlackX]

People a year ago; "This channel is going to blow up" People now; "2.2mil? FINALLY!!!" But for real man congrats, your channel so obviously deserves to be more popular.

[@Mason_Malakai_Leroux]

4.2ml now

[@jordanmercier3616]

@@Mason_Malakai_Lerouxgod damn, 4.63 now. 400k subs in 60 days.

[@503appie]

We were here 3 years ago, and still at 8.83 subs

[@pastorivanyoder]

I have made this recipe 4 times now, each time fermenting a little longer. The last batch was fermented for 44 days and it was the best so far! This is a great, great recipe - so good

[@hziebicki]

44 days?! Wow... I've just put mine in the brine so we'll see how long my patience lasts 😂 Also how tightly do I need to close the jar? Right now it's just loosely covered with the lid..

[@pastorivanyoder]

@@hziebicki I did it that way for a while and the only problem is that sometimes you will see some mold - I got some of those "burp lids" from Amazon and then you can tighten them all the way down and it is better. After a month there will still be some mold but carefully remove it and you will be fine as long as the peppers were under the waterline

[@snapgab]

@@pastorivanyoder Uhhh that's not how mold works, there's far more mold than just what you can see.

[@greggygregwav]

I’ve never really had much interest in cooking but this genuinely inspires me. Having the ability to make my favorite fast foods or hot sauces and the amount of work that goes into is not only rewarding but good tasting. The best part is you know what’s in it

[@zp944]

I mean to be fair you know what's in any food. Sure, you might have to read, but it's not like we're all walking around eating mystery foods

[@TheAfterglowProject]

Fried is better. Bring grease up to 350. Drop your wings in. 12 minutes for a perfect done. (As long as you keep it up to temp). 20 for extra crispy. Which is way better.

[@rishiprem3235]

"Formula to be GOOD = Repetition + Forcing yourself to learn everything you can".... Best quote i have come across in recent time. Nice and keep up your good work. ~a fan from India

[@ronabacardi5477]

Thank you for sharing this recipe! I made my own fermented hot sauce and it’s super spicy, love it so much. More power to your channel!

[@plantedad3659]

I just made a bottle of this using peppers from my garden. Really good👍👍

[@rituales]

*23????* JUST A YEAR OLDER THAN ME?? and a chief cook in a restaurant???!!!! ```*sobs in my bed*```

[@stratocactus]

Don't compare yourself to others. Cause you'll always find someone better than you in anything you do.

[@stratocactus]

@Ross Sadler What I meant is : life is not a competition, the only person you have to compare to is yourself. Try to elevate yourself and become better than the person you were yesterday. I did this yesterday and it was not good. OK this guy does it like that (not better, not worse, but different). I'll try it this way tomorrow and see how it turns out. So, IMO find inspiration in others, but don't judge yourself based on how others are doing things.

[@Yakikitsu]

first of all I'm saying that as a Hotel Commis Cook, everyone in the Kitchen is EQUAL.. he is a Line Cook in his Restaurant which is the hardest of all position, Chef or not, shit has to get done and u have to feed the Costumer, so just get up and start working in a Kitchen too if u want, not every Hotel or Restaurant requires Culinray School diploma so get up and work instead of sobbing in your bed

[@rituales]

a thread roasting me nice

[@Yakikitsu]

@@rituales nah giving some motivation my dude

[@O.C.765]

holy shit, you're 23. Dude you'll be huge in the future, that's for sure. Keep it up sir! you're one of my youtube favs atm ^^

[@MultiDayaan]

you predicted the future man

[@Mason_Malakai_Leroux]

@@MultiDayaan lol

[@josemelendez5998]

whatttttttttttttttttttttttttt

[@pizzabeerd]

Dude, right! Josh is going nowhere but up with his craft. He's amazing!

[@floho7384]

You have this power of making me feel like I have been a lazy pos all my life and making me run to the store to do this right now (i love you for that)

[@1976DannyG]

I couldn’t resist. I am a former certified executive chef,having worked and run four and five star clubs and restaurants. At one point I had 110 employees working in four restaurants plus banquets. TV has glamorized the business and its not what it seems. Entry level jobs have low wages super hard work and zero holidays off. That’s with a culinary degree. I was also a member of a team of chefs who represented USA in the culinary Olympics . I competed and won several iron chef type competitions and invitationals. My education was an apprenticeship not formal training and cost virtually nothing but sweat equity. That said I would never encourage anyone to become a chef. Sorry if I burst anyones bubble. IMO not a good choice if you want a life. Left the field and was best decision ever after 20 years.

[@Stryke_Gently]

Bro, we get it, you can’t cook. Relax.

[@ruthcorson4904]

Josh, I’m living for this series and the Brad has goin’ on Bon Appetit! Thanks for all the wonderful content and thoughtful responses :) hope to see you on Hot Ones one day!

[@chadlaroche320]

This might be the one thing pushing me towards starting lacto-fermentation! Thanks again for another great Fermentation Friday!

[@arsulaksono881]

you are 23 and i'm double your age but I'm learning croissant etc from you.. thank you Josh

[@reaperlord0]

Sir I must say your teaching will be for all people and generations to come!

[@revivedmango6276]

Wow I've never jumped on a video this quick 3 minutes I'm impressed

[@jahezi2077]

I really enjoy your videos. Keep it up man. Best regards from Germany

[@simonem.3092]

You probably won’t see this but I thank you so much for your comment about using the title CHEF. My husband was a chef and for 30 years I saw him work so hard never missing a day of work. He worked 18 hour days, blood, sweat and tears, and was loved by his cooks. The term chef is used too loosely and the title should be reserved for those who have earned it. Thank you for pointing that out and showing such respect for the profession. Clearly, you know what it takes to get there.

[@pagedeveloper]

I agree with you, I am totally self taught for cooking. Have been cooking for about 40+ years now. Still only doing it at home, but I have working on getting it more out of the house. Started a youtube channel showing people how to cook, some of the cooking is really basic. How to make pasta, and the like. Thank you again for what you do.

[@doraima29]

I like how you do the metric system, so easy to calculate the yields of a particular formula.

[@Runstyr]

One more fermented food I want to try! You're turning some of us into fermentation addicts! Not that that's a bad thing. Congrats on the Vita-Mix 👏

[@Arekkussou]

This video is how I found you and I've gotta say, I've been looking for quality hot sauce and failed to find something I really like, until I learned from you how to make it myself. Big thanks!

[@DEPRETION.]

I am glad you made this because there is no sugar in this. so I am glad you did.

[@Terrencify]

Ya know Josh, I've been following you since 2016 I just subscribed on a whim back then. I was in culinary school learning on and off but youtube provides me with so much more. It feels like I am ahead of my class when it comes to culinary knowledge. I appreciate the videos you put out. I try to atleast learn or dabble with something out my comfort zone such as bread making lol I will not try that yet even though I've seen many videos about them (pretty much you and brothers green mike). But this hot sauce making is damn interesting I always wanted to mess with fermentation cause of you and ofc my boy brad! I appreciate everything you do Josh keep it coming. I'm on the 1 mill subscriber train!

[@AirSnipers96]

I share you’re excitement about your vitamix, those blenders are fantastic. Congratulations Josh.

[@jyack275]

I love the aroma of lightly fried garlic.

[@RoyMach1ne]

I finally did it. I used your recipe and tweaked it to make a sauce of my own and it tastes fantastic! Kindest regards from myself and my Tabascouille sauce. R.M. Quebec, Canada

[@jamesaroeuett1567]

I think the wings are crispier if you do a two-stage baking process. Bake at 250 F for 25 minutes to render some of the fat, then bake at 425 F until they're done, another 25-40 minutes depending on wing size and your oven.

[@Dad-lu1oi]

Is this a proven method ?

[@TheAfterglowProject]

Fried is better. Bring your oil up to 350. Keep it there. 12 minutes for a perfect cook. 20 minutes for extra crispy. Set them there and walk away. When 20 minutes is up you’ll have some bomb ass crispy skinned wings with a tender interior.

[@TheAfterglowProject]

Used to work in a bar as a work to order cook. Baking takes too much time unless you’re making them in bulk.

[@ilanwajsfeld1565]

Dude, I love your videos. I made this recipe once 2 years ago It was so good. Now I did it again though this time I used garlic confit and the olive oil of it and after I strained that luxious Hell Jucie I took the leftover pulp and dried it. It became the freaking BEST chilli powder I have ever tasted. I sprinkled it on top of frijoles refritos, nacho cheese, eggs, even make mayo with it or pasta sauces, risottos and it pairs really well with eastern foods as well. DUUUUDE....TRY IT ! Also I use the brine on salads when I don't wanna use oil.

[@SpooN12344321]

can you tell me how you dried the leftover pulp please. thank you in advance

[@CrosswindApproach]

I recently found out that you can just snap the stem off the pepper. It's faster than cutting and no waste. Just grab it and "bend" it to the side. Worked on every pepper so far!

[@benjaminalexander1014]

Coming from a chef that has earned the title "the hard way," you have also earned it, Chef. You craft, you create, you teach and you mentor with this channel. Don't ever doubt yourself again, for you've more than earned the distinguishment and the honor.

[@rickydona919]

I legit thought I was watching CodysLab for a second lol

[@alantonix213]

It is, but it's called CodysKitchen.

[@hugoa.c.1566]

Everyone watches the same channels

[@alexischavez6137]

Isn't he Mormon

[@graphene1487]

Best comment^^^

[@dwwieb]

ricky dona I’ve been watching his videos for a week trying to figure out who he looks like and this is FINALLY the answer I was looking for 😂

[@aaronbrown8836]

I'm obsessed with your channel

[@jessi5288]

I watched a Music Video called Hot Sauce about 90 times and now KZbin is recommending me this video now.

[@BTS-or7kg]

nct dream?????

[@Silo1776]

Love ya, Josh. Gifted chef and you’re unabashed with showing your personality in your videos.

[@Nattidaddy]

I feel a lot more comfortable with the fermentation process now

[@colebenefield2533]

If i wanted to add the taste of mango should i age it with it?

[@gabrielp1306]

Are you wanting the "slight taste" of mango, or do you want a "medium-to-strong taste" of mango? For option one, yes, maybe (and I mean maybe) add a slice in the blender as well. May have a bit too much mango flavor if you add the slice though? If you want a strong taste, I would add two slices in the blender, along with some juice (to your preference; will weaken spiciness a bit).

[@gabrielp1306]

Please let me know if this works well for you ^^^

[@colebenefield2533]

@@gabrielp1306 i already stated fermenting the peppers so ill try it in the blender ill let you know if it works

[@ikes7414]

@@colebenefield2533 how was it?

[@kaylacollins8432]

I was already in love with this man, and then I realized he uploaded a video on hot sauce...PLEASE NEVER STOP

[@chiliiyy]

Slowly but surely Josh became my favorit cooking channel on youtube. Coming from a cook to cook 😉 Keep up the good work

[@xHalalBoi]

Whaaat!? You’re 23!!!??? Proud of you man for where you are right now !

[@bensmith7536]

I watch A LOT of food channels, serious eats, chefsteps, eater etc but I look forward to this channel most of all. Bravo.

[@JoshuaWeissman]

Hey man, I really appreciate that! Thank you from the bottom of my heart! :)

[@PLRPlanners]

Just finished making this after 6 days of fermentation. My son loves it. Thank you.

[@SPatrickF1970]

As a fellow culinary professional I appreciate all you say concerning the title and agree with your opinions on Gordon Ramsey. I have mixed feelings on the Culinary School. I worked for years as a Kitchen Manager/Chef and what I learned was limited to my region measured by work experience. But that is neither here nor there. Great job and good luck!!

[@pass1word23]

When I realized it was Friday I was so excited for Fermentation Friday

[@JoshuaWeissman]

Mikayla Arntz yesss fermentation Friday is IN :)

[@garrettstrobel7051]

Hey man love your channel! This is the first thing I've actually tried making on my own from your videos...and the sauce is amazing! Great content. Keep it up!

[@midorinchan]

My first introduction to Joshy way back when! So proud to see how much you've grown 😊😊

[@thomascornell9203]

I have never watched a more satisfying how to video in my life bro your explanation was pure gold .. bravo sir bravo 👏👏😂😂

[@heatheryoung9254]

Fill the plastic bag with brine so if springs a leak it won’t ruin the brine! 😀

[@JoshuaWeissman]

great idea :)

[@scbastve69]

I like to add Garlic and Onion to the Chilis when I ferment them. Takes the sauce to a completely different level IMO. I literally just finished making a batch today with 2 types of Habanero, 2 types of Jalapeno, Trinidad Scorpions, Peach Bhut Jolokias and Carolina Reapers. I plan on fermenting it for at least 6 weeks. All the batches I made last year lasted the entire year refrigerated without any added preservatives except the salt. Lastly Don't forget to burp your hot sauce daily. If you don't it can build up pressure and bust the jar or can spray out when you do open it and when dealing with hot sauce not a good idea. Especially if you store it on a shelf at eye level and just burp them in place like I do.

[@laneeacannon1450]

Yes, that's what I said when I saw him frying the garlic. I'm trying to grow chilis this year. Can't wait to harvest, ferment and make hot sauce.

[@NonusGra]

You mean to open container with hot sauce when stored in the fridge? For non english speakers its not that clear :D

[@scbastve69]

@@NonusGra Open the Hot Sauce while fermenting to release gas. After fermenting is done just refrigerate and use.

[@NonusGra]

@@scbastve69 Thanks! Do you think i can use metal covers for bottles like on alcohol? Or they have to be plastic?

[@scbastve69]

@@NonusGra I use the "Wide Mouth" canning jars while fermenting. After I blend the ingredients and will transfer into an "alcohol" like bottle after. You can use the metal rings/discs that come with canning jars or use the plastic ones. It won't matter. Key is to have a lid that holds the pressure in and can be released while fermenting. After it can be stored in any container you like.

[@suzannehousden1779]

I'm a Vitamix lover even though I've never owned one. Stood next to the display for almost 4 years and how to make everything. So glad you got one! You can make hot food and cold food

[@wimpiepieterse1228]

Thank you good sir. Made my first sauce from the peppadews in my garden using your recipe. Came out a masterpiece. Thank you for your videos, they change lives. Watching you all the way out from South Africa.

[@atherj]

Your comment about the traffic made me think of the Blues Brothers. "How often does the train come by"? "So often you don't hear it".

[@dserpa4348]

The premature flexing of the blender had me weak for some reason 😂

[@Rockflyer158]

OMG, I grew tobasco peppers last year, fermented them for two months and made hot sauce with this recipe this evening. ....Amazing! Thanks!

[@johndoeswork]

My neighbor gives me a ton of fresh jalapeños from his garden every year, I’m about to make a ton of sauce this year with them and surprise him with his own bottle of it. Thanks for the info!!

[@muttr0n]

Loving the metric, thanks! Definitely trying this sauce when my chilies have grown. Nice.

[@jpcampbell]

I’ve watched this video like 5 times. Finally pulling the triggers. Going into day 4 of ferment

[@jpcampbell]

It turned out great!

[@PeterLundblad_life]

nice! Mine turned out good too. Did you have issues with it separating after a day in the fridge?

[@thatellen]

Thank you for exact measurements!!! I always play it by ear, and 95% of the time, I am successful- I'm going for 100% now!

[@danielalmario3619]

Love your vids man. I’m also a “professional lead cook” and also don’t like to reference me as a Chef cook. To help answering even further to the question of “should we go to a culinary school to be successful” well it helps to understand and learn the basics of cooking and preparing to cook like mise en place. It gives you a foundation. There are also schools that gives you the learnings in partials meaning full basics for about 1 year and half and you can go further going down to mastering certain crafts of cooking to managing a team or a restaurant etc. I took a 3 year course and gave me the basics of cutting, butchery, baking, how to work clean and efficiently also learned international and national recipes and a glimpse of managing a team and the basics of being a chef. But a lot a things that I’ve learned through the years that mostly using more often are things that I’ve learned when I started to work. like you said repetition and just doing. And of course in my case always seeking the knowledge be actively curious to learn stuff about your craft and find ways to get that info by reading books asking a friend watching videos such as Joshua Weissman see who are the top chefs of the world such like he said Rene Redzepi or Grant Achatz or Paul Bocuse and ultimately practicing what you’ve learned. I know a lot of my friends they make a 6 month apprenticeship at top hotels and restaurants just to learn more and improve their CV giving them more chances to be successful. To be successful is to always doing your craft and seeking more knowledge and what can you take out of it to create your own success

[@shmuggz773]

I don't think I've ever clicked so fast... GIMME THE HEAT 🔥😍

[@hopelessx_]

I tired this recipe but my sauce started to separate within hours. I think it’s because my blender isn’t that powerful, so I’m running to get some xanthan gum asap. Update: Xanthan gum rescued my first ever sauce!

[@PLAYAWORLDRecords]

kzbin.info/www/bejne/ZoDXl4Ccq5WopNE

[@3chrizzl]

you can also just shake it up before using--no biggie!

[@s10dem]

Hi! Could you please share the proportion of xanthan gum you used to fix it?

[@nateman79]

Good video. Simple and great for people that are just starting. Overtime you can mess with the amounts of ingredients and eventually you’ll find a taste that is perfection. But the Fermentation is the most important part

[@jayz0_13obosin]

I ❤️ this guy now , you bringing me back chef 👩‍🍳 👌🏻👏👏 it’s true you can learn in the kitchen and not all in culinary school will teach you ,and thousands or more repitition to make you a good chef and forcing you to learn something in that field 👏👏👏👏

[@jakubkrumpoch70]

Peter McKinnon, huh? That would explain the B-roll affection.

[@urealnewman308]

Jakub Krumpoch that’s what I was thinking, it was either Peter McKinnon or casey neistat

[@wxb200]

I'm a senior cook (lead cook) at a university & I like your view on being called a chef. I'd always say, "no, I am not a Chef. I am a cook, I hadn't earned that title. There's a difference between the two..."

[@ernestsmith1076]

I totally agree with your take on culinary school... In my experience though as executive chef, lead whatever.. I wish I would have had the degree under my belt not because it teaches you something new but it is a negotiation tool in the hiring process and getting a better spot and a better career and a higher pay. I love your channel

[@krato890]

im glad i found this, cause im getting a bunch of peppers growing

[@nyan2317]

I came from the coffee videos, stayed for the jokes and metric system lmao. And the fact that your content are mostly doable as a weekend project for me is very interesting.

[@oneswtl8y]

I just finished my first batch. Omg. Its 🔥🔥 literally and figuratively. I missed the part about using "half" the garlic oil. Only used 2 tablespoons. Still super good tho! Thx for the video. I cant wait to do it again

[@brianchadwell2]

Idk if Josh will see this, but I grew a pretty awesome garden this year, and part of that garden was chili peppers. I used this recipe, but with those chili's. It came out awesome. The one thing I will say is I should have used more peppers/other varieties because I didn't have enough to make a good full jar of the stuff.

[@axelmont]

Thanks bro. Just finished making it with 2 weeks of fermentation. Best Sriracha I've ever made. This is crazy good, thanks!

[@friedoompa-loompa2876]

Really miss these kind of laid back and real videos. Not the "I am an influencer" type of videos of recent

[@Juvodotorg]

so charismatic! Hope your channel blows up like it should!

[@jonathanwhistler4417]

Been watching for years and bought your book and somehow Google still brings me back to you so thank you daddy

[@oldshovelhead]

Joshua this is just what I've been looking for to up my pepper sauce game! I followed this one to the letter - fermented Red Fresno's for 12 days and made the sauce today. Outstanding! I wanted to make it exactly like your recipe so when I tweak it I'll know if I'm too far off the path. Good comparison for me as I had made hot sauce using Red Fresno last month. I can clearly taste the difference with the "aged" peppers. Thanks for this one!!