Let's Ferment Peppers! The Perfect Base for Delicious Hot Sauce - Pepper Geek

[@francesvandenbergh3118]

A while back I made hot sauce..same as you have done....strained the pulp..bottled the liquid...kept the pulp and seeds in a warm area in my kitchen on a tray....when pulp and seeds were dried out I put them into my food processor (my coffee grinder was broken) and made Dry Spice/Dry Rub.. Nothing went to waste... Regards from Sunny South Africa

[@jackstrubbe7608]

I do this also with my tomato skins when I make sauces. The powder can be reconstituted to make an amazing paste. Same thing with pepper seeds when a recipe recommends deseeding.

[@Junzar56]

Minor point.. use a wooden spoon or rubber/ silicon spatula instead of a metal utensil when putting things in a canning jar. If you ever used the jar to heat can something metal can score the glass and cause the jar to break. Now I am going to ferment my pepper!

[@johnbrzenksforearm8295]

Get some kombucha PH strips and make sure your PH is below 4 to be safe. When I began fermenting on a budget I used to put a couple of rubber bands over the sealing lid and down around the bottom of the jar and left the thread ring off while it fermented. That way if the jar builds up pressure it burps itself. Thanks for sharing!

[@zellodine4708]

Clever tip. Thanks!

[@joesallustio5748]

I did 30 batches this year, most a mishmash of what was ripe but whole peppers in brine, I use 2.5% and do at least a month too. I shoot for 3.9 pH or lower too. This year I took everything green and did a mash like this but i did them in vacuum bags with space for the gas. Time will tell on those. I blend mine after a month or so and strain in a fine strainer for sauce then dehydrate the pulp and grind that to powder. Tthat was shockingly good given the amount of seeds, thought it would bitter but weirdly its not. I pasteurized the sauce and do hot fill and flip because I had so much. Will grow less next year. We live in the same climate zone so your videos always hit at the right time. :)

[@chascodelviso]

This is one of the best fermented salsa recipes I have seen... And clearest and easiest to follow 👍

[@PepperGeek]

Appreciate the feedback, thanks for watching!

[@DonPandemoniac]

I've started making ferments since early this year and I wish I had begun years ago, the results are fantastic. And its a lot of fun experimenting with different peppers, vegetables and spices. Really gets one to know ingredients even better.

[@munyamubaiwa4313]

Awesome. I did 20 liters and sealed it up for 6 months. The result is so mellow and more flavorful than fresh made sauce. For extra heat I blend birds eyes and then mix with my ferment. For garlic herb I just blend the stuff and add to a portion of the ferment. And real chilli heads dont remove the seeds!!!

[@karenandriancontainergardening]

This was so simple! I wish I had seen this video back in October when I harvested the last of my peppers. I froze and gave away my hot peppers because I was unsure about fermentation. I saved this video for next year. Thank you.

[@PepperGeek]

Ah, sorry! Had to wait for the process to complete - glad you plan to try it next year :)

[@Mike_B_724]

I made a sauce last year using jalapenos, serranos, and granny smith apples. Fermented in brine. It tastes amazing. Sweet with a nice hit of heat that sneaks up on you.

[@munyamubaiwa4313]

I did with mangoes then went also with cabbage and this weekend I grated beetroot (beet)and added some ferment sauce. Its amazing.

[@bigrich6750]

That sounds great. Would you share the recipe? I’m new to fermenting. I have a garden and have an abundance of jalapeños, poblanos, and Serranos that I’d like to turn into hot sauce.

[@Mike_B_724]

@@bigrich6750 unfortunately, I didn't write that one down in my book, but if I remember correctly, it was 2 parts jalapeno to 1 part Serrano and 1 part apples, and a 2% salt brine to ferment.

[@bigrich6750]

@@Mike_B_724 thank you!

[@pheflin526]

My favorite I’ve done so far is: scotch bonnets, ghost peppers (optional), sautéed pineapple (to bring out the natural sugars), whole lime rind and all, charred yellow onion, garlic cloves, 2% salt, tablespoon of palm sugar or brown if out (not sure if it helps kick start the ferment but I assume it does). When one happy with the ferment, I strain it, bottle the liquid, but save the pulp! I put that in a dehydrator, then blend it up to make a spicy-flavorful seasoning.

[@zhippidydoodah]

Do you find the dehydrating process causing eye burn throughout the house?

[@cheechong5969]

​@zhippidydoodah it's possible. Bring all that outside. Besides, your dehydrator only needs to stay out there for a maximum of 12 hours before everything's ready to go. And if they are not you can easily bring them back inside to finish...Hopefully by that point you won't turn your house into a gas chamber! Lol

[@Shartmouth-Mcpoo]

Do you put all the ingredients into the mash that is to be fermented? Or do you mix that stuff in after fermenting the peppers?

[@joefization]

Here's my ultimate recipe: Scotch bonnets, a few lemon drops and aji pineapples, a couple cloves of garlic, a dash of ground mustard seed, a few scallions, fresh thyme leaves and a shallot onion. And of course brine and time!

[@PepperGeek]

Sounds delicious! Scotch bonnets are amazing

[@almog3875]

This sounds really good.

[@marcusb754]

Nice I will have to look at trying that combo. I totally agree brine is the way. I like to use the brine and strain to make some dried spices.

[@Black-Knight]

Details on the recipe, please ser

[@joefization]

@@Black-Knight I use 64 ounce jars, a fairly strong brine, and jump start the fermentation with a tablespoon or two of active brine from fermented pickles I get at the local natural food market. I pour the jump start brine over the chopped up peppers and scallions ect stuffed in the jar first before pouring the fresh brine over it so it mixes together properly and fill to the bottom of the jar's neck. On top of the chilies and brine, I put a clean ziploc bag over it and pour a much stronger bine into the bag to weigh the chilies down below the brine's surface. I ferment this until the brine clarifies and it stops bubbling, about two weeks in my dark, warm space. The brine can bubble over so watch for that. You can top it off with more brine to keep the peppers submerged. In terms of ingredients, it's about 90% bonnets, about a cup of aji pineapples, a quarter to a half cup of scallions, around five cloves of garlic and a one or two tablespoons of fresh thyme leaves (no stems). I've used only about about a half teaspoon of ground mustard seed but I will try using up to a full teaspoon this year. I remove the pepper seeds first, chop them and the other veg into pretty small bits, this helps the fermentation and also dosen't build up bubbles as much which causes the peppers to float above the surface of the brine which we want to avoid. The last tip I can think of is add all the mustard seed and thyme intermixed with the peppers and scallions placed in the bottom half of the jar. This will prevent them from floating to the surface which they are prone to do. Look up how to make brine. I think I used about 24 grams per 1000 millilitres of Redmond real salt to good filtered mountain water but you should do your own research to figure out what's right for you.👍🌶🌶🌶

[@wtxohnthao2612]

I use Thai Chili peppers. I always use lemon, lemongrass, garlic, cilantro, green onion, dill, and fish sauce. Never use the dried or bottled stuff because it takes away the flavor over time.

[@midwesturbanfarmstead]

Lactobacillus tip... Just got done processing my fresnos and jalapenos. As you mentioned there are lactobacillus bacteria on most garden produce, but there are also bad bacteria and yeast too. Even though salt inhibits growth of some (not all) bad bacteria, the important thing I have learned is to get the pH to drop as fast as possible. Lower pH = higher acidity. Regardless of whether I am pickling fresh or frozen produce, I add a tablespoon of Kefir and a tablespoon of sugar per quart. Kefir is loaded with a dozen strains of Lactobacillus and the sugar provides a quick food source for rapid Lactobacillus growth with the sweetness fermented out when transformed into lactic acid). I only mash previously fermented 'sliced rounds' as I am concerned about bad bacteria and yeast growth prior to the pH drop. I suppose you could add the Kefir and sugar to the mash if it is mixed well. Using my method I never have had the pH take longer than 12-18 hours to drop into the safe range.

[@andruloni]

Another safety measure is dropping the ph before fermentation with a bit of vinegar or other acid

[@mjodr]

@@andruloni When I was getting super wild with my fermentations (mostly beer related) I had to drop the pH with acids at hour 0 because if I didn't there was always a chance I got some nasty thing that took off too fast and outcompeted everything else. Felt like cheating, but I only dropped the pH just enough to prevent nasty stuff like Butyric Acid from forming by the bad guys. I think my goal was right around pH 4.0.

[@bluestarrbeauty]

Great video. I'm becoming more of a pepper geek these days. This year was the first year I fermented pepper mash. I used a mixture of sweet and spicy to control the heat. I added a TON of garlic and lots of herbs. Parsley, chives and rosemary. Because I ferment other things for the health benefits like cucumbers and cabbage, my reasons for fermenting peppers were strictly to preserve the garden harvest. Which is why I went with more salt than 2% by weight. I went with more like 4 - 5% by weight. I let it ferment for about a week stirring twice a day. I literally just used a bowl and Saran wrap. Then I put it in the fridge in a mason jar. The idea behind my recipe was to throw a spoonful of this goodness in soups and stews, slather meat for roasting, just kind of using it as a flavour base.

[@PepperGeek]

Sounds delicious!

[@susank6267]

Great idea! Thanks for sharing. I never know what to do with all my peppers. I love pepper in my cooking so I'm doing this!

[@susanjj]

"You can use an existing ferment that you have in the fridge and use some of that to the dried or frozen peppers to kick off the process." That sounds like keeping a sourdough starter to make bread! I'm going to try that, I had a lot of peppers this year so I froze them. Nice problem to have:) And nicer solution, thanks for this video!

[@MegaPompoen]

Well yea, in both cases you use an already established colony of microorganisms to start your proses instead of waiting for a few bacteria/yeast to start growing

[@Craxin01]

Term of art, using an older ferment to inoculate a new batch is called backslopping. I ferment for a year, usually to finish one ferment from my garden and start a new one. My latest batch, I smoked my fully ripe jalapenos and grilled both garlic cloves and onion slices to get a chipotle type sauce. Can't wait to see how it came out. Should be soon.

[@rickyfinn2763]

How did it turn out??

[@Craxin01]

@@rickyfinn2763 Really well. Unfortunately, my latest batches kept getting mold intrusion. My latest batch was a total wash and my previous batch only one out of three jars survived.

[@rickyfinn2763]

@Craxin01 ah man sorry to hear that, I'm trying my first ferment very soon, so been doing some research. I prefer to grow and make my own but in the UK it's been a couple difficult seasons

[@Craxin01]

@ Thanks. I really need to scrub my kitchen top to bottom before making my next batch, clear out every source of mold I can. Since I won’t have a source of knowably safe bacteria, I’ll probably be utilizing a pilot fermentation next time. Seal a chili mash in a vacuum seal bag until it fills with gas from the bacteria and then mix that into the smoked Jalapeños. I had limited success with that last time.

[@rbid]

Thanks for the video. Another way to store the mash is in vacuum sou vide bags.. work very nice, just need to have room for the gas.. maximum you puncture and seal again Greetings from the Galilee.

[@weqrfawe1336]

Half a pineapple, three habaneros, 3% brine, leave for a month, blend Best easiest hot sauce

[@aaronflohre6734]

Awesome educational video. I like all the comments surrounding the process and how to make it your own. Thank you! This is the fifth or sixth video I've watched trying to wrap my head around fermenting peppers, and this is the best one that gave me that "AHA!" moment. You explained things succinctly.

[@PepperGeek]

Thank you! Fermentation is definitely daunting, even after doing it for a while. Always learning new things (sometimes scary lessons 😅)

[@aaronflohre6734]

@@PepperGeek Yeah, I used to brew beer back in the day before the craft beer boom. It's an art and a science. True craft work. I think that's why I'm drawn to making a mash of peppers. It's a lot easier than doing a 10 gallon mash of barley.

[@rebel4466]

If you're into DIY, you can usually get airlocks with a water seal in places that sell home brewery items. They're cheap and they come with rubber plugs, so you just need a lid with a hole inside, press it in and you're good to go for auto burping fermentation. But I'm not sure what the price of the specialized equipment is. For me, they're kinda pricy if I can find them at all, so DIY is absolutely worth it. You can also use cleaned and sterilized pickle jars and DIY the lid. A little fun fact: seeds of peppers are NOT HOT. The white veins are the hot part and the seeds are hot because they're so close to the white stuff/have remnants of it on them. But they don't have any capsaicin of their own. Of course the practical difference is kinda small, but it's a fun little detail.

[@liamsmith4018]

I would put some alcohol in the airlock or some water with bleach (none of it will go down into the fermenter don't worry, the pressure is going the other way, there would have to be a vacuum inside the fermenter for it to pull anything down.) This just stops any bugs or bacteria from contaminating the fermentation.

[@LeighS02]

So during COVID lockdown, here in South Africa, alcohol was totally banned, so we made pineapple beer. It was so simple. Chopped up pineapples, skin on, put in a 5l bucket, poured in sugar, stirred, covered with water, added a sachet of dry yeast, a handful of raisins, put on a lid, but not airtight. Stirred every second day. Two weeks later - pineapple beer! Obviously, the longer it fermented, the more potent the alcohol 😂 It got us through a year of lockdown. I never tried the potato vodka. I have to say though, we ran out of yeast, and pineapples were exorbitantly expensive, after everyone started sharing the pineapple beer recipe 😂🤣

[@murraynelson696]

For my ferments I've started favoring a rough chop with a knife, and submerging in a brine. Let them ferment for your preferred time. Then I will drain and save the brine, taste the ferment and add anything it may need. Finally I will blend the ferment, strain and save the solids before bottling. Now The brine is amazing on its own in cooking, you can add some to the next ferment to speed up the process or I have been known to take straight shots of the brine. Finally I will dehydrate the strained solids and turn them into a powder, this can either be used on its own or added back to the strained sauce. This way everything gets used. The guys at work who can handle heat have raved about it when I bring it in.

[@PepperGeek]

Nice, add anything besides peppers? How long do you usually ferment to get your preferred flavor?

[@murraynelson696]

@@PepperGeek Garlic is a must, the habaneros I did this this year didn't need much more than the peppers and garlic. Fermented for at least a month. After fermentation I added a bit of smoked paprika for taste.

[@mra95662]

Why strain it of you're going to add it back in?

[@murraynelson696]

@@mra95662 to dehydrate and turn into a powder. I've never been able to get the solids as smooth just blending them. Powder doesn't have to be added back in but can be.

[@susank6267]

This video is so thorough with all the information I need to ferment peppers for hot sauce. This is just what I needed! I have made kimchi and sauerkraut but never fermented peppers. I do love hot sauce so I am eager to try this when my peppers are ready for harvest. Thank you so much for a great instructional video. Love your channel!

[@PepperGeek]

That is great, so glad to help! Hope your fermenting all goes well

[@BillyBones55]

Thank you that's helpful, Im starting my first attempt this weekend, already got my airlock jars

[@daddynunya9045]

I used to take a clear plastic squeeze bottle of mustard, chop up a small slim Jim as small as possible. Mix or shake it well. Leave it on the counter with the lid loose for a few days until bubbling well. Made a nice BBQ type sauce. I will have to try it with the peppers.

[@jeffreyschaefer4661]

I prepare a 25% solution of potassium sorbate, and use about 1/2 teaspoon per quart Mason jar to halt fermentation. This is available from beer and winemaking suppliers.

[@bradymcphail9690]

Man, I just found another passion… I think! I grow about 115 different peppers every year in my vegetable garden along with all my other stuff. Fermentation? Hmmm 🤔 sounds more than amazing!!!

[@PepperGeek]

Wow! Yeah, with that many plants you'll want to give it a shot

[@martinhuhn7813]

When I ferment stuff, I only cut the vegetables with a knife. Then I put it into a foodgrade-plastic bag and add the salt. I close the bag with a rubber band, then I work it with my hands until enough juice is released from the vegetables (which does not take long). Then I press out the air. If CO2 builds up it can escape the bag after inflating it. (Just make sure, the opening of the bag stays on top, otherwise the juicy part will be pressed out.) That is cheaper and easyer than using special jars and because there is no air left in there, moldproblems in the beginning cannot be an issue. And I can start eating as soon as I like to try it, because the further fermentation does not rely on a glass to stay filled.

[@szkoclaw]

Tangy taste of lactic acid beats vinegar because it isn't as volatile so it doesn't have the overwhelming smell and aroma of vinegar. My favourite is roughly chopped peppers, red onions, gherkins and garlic (1% salt per weight including brine). Ready to eat in a few days if you kick start it with some matured brine, keep in fridge once the taste suits you. Makes a ready to eat salad, straight out of jar with no additional preparation. The most surprising was cauliflower. Very unusual "buttery" flavour.

[@ahlerstb]

I do a similar process that uses salt and yogurt whey. Works well. In fact; I don't blend the bits I'm fermenting; I leave them cubed; diced. I use a sterilized mason jar and enough filtered water to keep everything submerged. Then salt by weight and a splash of yogurt whey. I didn't measure that; just poured it out of the yogurt container in the fridge.

[@jeffreyschaefer4661]

I haven’t made a mash ferment, but I ferment peppers I grow and deseed, then chop coarsely. I use 2% salt, generally by weighing 10 grams and adding to 500ml of water (about 1 bottle of springwater, not tapwater). My grocery store has a small canning section and they carry pickling salt and airlock canning jars. The jars have a stainless “spring” to keep the peppers submerged, and this also works well for my sauerkraut ferments. Using just enough added water to get rid of air spaces in the packed ferment and keep it submerged works well for me. With coarse chopped ingredients, I do use most of the 500ml of water. For a mash, I would weigh the entire ferment, and calculate my 2%, as shown, since the added water would be much less.

[@HayTatsuko]

Simple airlock lids like the one you showed are entirely worth the money. Forgetting to burp a jar for too long turns it into a fragmentation grenade whose fuse one cannot predict. It only took one time of my having to clean a room of hundreds of glass shards to convince me never to ferment without an airlock ever again. That, and the realization that I could have been _in said room_ when the bomb went off... fortunately I was elsewhere when the jar's integrity failed explosively.

[@Craxin01]

My first fermentation used nothing more than a ring lid and some cheese cloth, but the room I stored it in smelled like an old gym sock for weeks, plus it dried out. The Ball fermentation lids keeps the smell down and the ferment from drying out, and, like you said, keeps the jar from exploding!

[@sweethands4328]

Air lock containers are cheap on Amazon

[@charlesmaina2926]

😂

[@kayrose1117]

Love this video. It helped me step by step to make my first ever ferment to make my first hot sauce. I used habaneros, garlic, carrots, onion, and some brown sugar. I didn’t even think of mustard seed until after. I made it pretty basic since it’s my first time but I can’t wait to try other ingredients if this one even turns out well lol.

[@PepperGeek]

How'd it come out??

[@kayrose1117]

@@PepperGeek I think I added a little too much carrot but it turned out great overall. Lots of flavor and spice. Definitely enjoyed the process.

[@michealsowell9970]

I've learned so much about growing my peppers from you guys. Thank you.

[@PepperGeek]

It is a pleasure to help people learn to grow. Hope you keep growing for years to come!

[@mwright6395]

Great video to get people started on fermentation of peppers.

[@Katalinmason]

I made a fermented salsa last summer. It was my first time fermenting anything. It turned out amazing!

[@PepperGeek]

Sounds delicious, we’ll have to try a salsa this year.

[@oxxnarrdflame8865]

I always have fermented jalapeños on hand. In a quart jar, peppers sliced round 1/2 diced onion 1/2, sliced carrot 3 garlic cloves Brine (3 tbs sea salt to 1 qt water) . Add onion, garlic, and carrots to jar Too jar off with peppers Add brine to submerge. Ferment 7 days

[@Ranerio]

Oh I have done my first pepper recipe now going on to the second. I came back to the video to remind me the correct salt %. In August I put the peppers (dedo de moça) to pickle and now they are going very well with the food. Today I'll make with differente peppers and see how it goes.

[@da1otta]

So far I've only fermented whole veggies or chunks in brine, but now I'm definitely going to try with blended veggies like this.

[@StewartHaasNewman]

Thank you for this. I have a cayenne mash I started about a week ago, I usually do a brine ferment but wanted to try a mash this time. The mash did not sweat enough so I added some salt water brine, which then sank to the bottom. Been stirring every day to keep mold from growing. I will utilize the parchment paper technique now! Thanks

[@winnepeterson7740]

Just learning to ferment vegetables, including a good size batch of peppers. Thank you for all the good instructions!

[@nml5536]

Dude! This is one of the best videos yet! Great job!

[@entamoebahistolytica66]

Nice video, keep up the good content. Also, most channels post a lot of recipes (which tend to be repetitive) but not many post about actual facts, science and investigation related stuff about peppers. I really liked your initial videos where you talked about how to grow and care for peppers and those videos tend to be more engaging and attract a different and more diverse kind of audience. Just an opinion. I really like your channel and thanks to you I found the rare Sugar Rush Stripey Pepper that I'm so eager to germinate and that I couldn't find information anywhere other than your channel. Keep us posted for new rare varieties friends

[@PepperGeek]

Thanks! Yep, this time of year we’re switching gears a bit. In spring we will have more gardening related content returning. We also plan to have a few indoor growing videos this winter. Glad you got some SRS seeds!

[@thefutureofgardening5912]

Thank you so much for this. You broke it down so perfectly.

[@willsimcoe7784]

Awesome video; thank you! Just tried my first mash and it turned out amazing. Much appreciated

[@OldSchoolPrepper]

THANK YOU so much for telling us you were using a 2% salt ("brine") instead of saying x y z tablespoons per quart....I absolutely love being more exact with measurments. I'm a big time fermenter and am going to try the hot sauce this year... thanks again for the %. for your sub's...you can use grapeleaves (as PG says) or maple leaves, bay leave or horseradish ... i grow all of those for spice and fermets and I like them all.

[@OceanFrontVilla3]

Oak leaves too

[@JDsBBQnBourbon]

Glad I found your videos. I love making my own sauces with peppers, and have always just created Jams with the peppers and then used the Jams as the base for sauces. Going to check out your back catalog to start using this method for sauce building. Thanks

[@beehivealchemylab]

For the last couple years I have been fermenting my peppers by vacuum sealing them in vacuum bags. They are sterile and a closed system. It has been a game changer for me. I generally only use peppers garlic and salt. I like to keep each variety separate until its time to puree and mix after fermentation.

[@brennordgren9097]

What is your ration of garlic to peppers in your ferments? I have not done a mash yet, but expereminting with store bought peppers and would like to do a couple in jars and a couple in vacuum seal! Thanks in advance!

[@beehivealchemylab]

@@brennordgren9097 honestly I don't weigh the garlic separately. If I had to guess, maybe 1:4 or 1:6 garlic to peppers. Kind of depends on personal taste. The critical weight is the pepper/garlic weight, which determines the salt amount. I usually do 2-3% salt.

[@anitavelieves]

Love the simple explanation and the process thanks for sharing your tricks

[@PepperGeek]

Hope you have some success with your ferment!

[@kaisomasegaran737]

Cool, it's like an Indian pickle! Keep up the great work.

[@Dove96]

Thank you. Excellent video. I am going to try this.

[@Skreini]

Try it in a wooden barrel, i’ve got a ‘small’ one. The difference in taste is amazing

[@PepperGeek]

I tried to find one actually, but couldn’t find anything under like $100. Any recommended sources?

[@antosplit]

Just made this fermentation. I usually ferment other kind of veggie. But this one is now my preferred with lacto fermented oignons. Made it with a friend, my dad tasted it and had to do it right away after that.

[@Ottawa411]

Thanks. I was really hoping to find this information. Your videos are incredibly useful.

[@britishteapower]

Loved the video. Surprised you didn't mention sanitising the jar before use? unless i missed it!

[@MrPaddy924]

Interesting, thanks. I'm gonna try fermenting my peppers this year and will use this as a guide.

[@SuperPhysiker]

Great video! One thing too add is sweet and mild peppers are great to ferment also!!

[@PepperGeek]

Yes, agreed! We might do a big mash of various different peppers later in the year.

[@EricNowWatches]

I started doing fermentations this past summer. My two best ones have been in a 3% brine. One was only habanero/ghost/garlic/onion with vinegar and additional salt added after fermenting for a month The other was Fresno/bell peppers with garlic/onion in the fermentation, and I added coriander/mustard/additional salt/vinegar added after the fermentation

[@GeeKim-j9i]

This guy knows what he's talking about. 2% salt is extremely important.

[@tazz1226]

Dont get too excited on removing oxigen, after all chemistry dictates as following: A combustion ex glucose is Glucose + o2 -> co2 + water (and gives energy) This is most life as we know, lives because of this process, its what the mithocondris does, grabs your carbohidrates, burns it, with the oxigen u breath, generates co2, that u exprell thru breathing out, and water that u piss. Fermentation, is the same but, on an oxigen restricted envioroment, as follows Glucose + 1/2o2 (effectivlely o) -> alcohol (or a byproduct(most of the time dictates the name of the specific fermentstion) in this case lactic) co2, and water. As u can see, it needs oxygen, just less of it, this is what our muscles do when we consume too much glucose and we cannot breath enough, that hard excercise, and yes we do generate lactic acid aswell, its all related.

[@chevyblueangel]

Great video! Redmond's Real Salt is BEST!! Loaded with minerals. Mined in the USA!! Thx!!

[@cruzin7749]

80 ghost pepper in a quart jar 🤯🤯🤯 I can't wait for that video 👍

[@PepperGeek]

😬

[@AJsGreenThumbLLC]

Beautiful! Thanks for sharing...I learned so much!

[@privato9238]

Thank You for this awesome video! Can someone tell me how do i know that the fermentation is ready without this tool that measures the ph?

[@catalincioponea]

Great video. I didn't have much succes with my fermentations so far, but I will try your method and I'm optimistic. 😄

[@maskinmoller]

"Grams are a good unit" 💯👍

[@danielpedigo72]

I bet fermented peppers add amazing flavor to a soup base.

[@cantcoverGRILL]

Great video! I love making fermented hot sauces.

[@erikhartwig6366]

that "funk" you mention has always reminded me of the smell of a very sharp cheddar cheese

[@marilyn1228]

If you turn the canning lid upside down and don't screw the down really tight, you won't have to worry about the gas building up as much. The rubber on the lid will naturally stick and form a seal, esp. if you screw the lid down really tight.

[@pokejuice1495]

Like how you broke down fermentation. It is important for me to understand why I am doing what I am doing

[@robertmarsh8334]

I love Korean fermented peppers paste (gochujang) and I use it in a lot of recipes

[@angekfire]

You can also vacuum seal the mash, which will remove all the oxygen to create an anaerobic environment as well, just make sure you leave enough extra space for the gas to release without causing it to explode. If it does get full you can always just cut a bit, let out the air, and re-vacuum seal the same bag, if it's a super active ferment. You can also ferment the halves without creating a mash and blend them into a sauce later when you're done, I've done that a number of times and it works well. You can also get fermentation weights that help make sure the whole thing gets submerged below any salty brine the peppers will naturally release, instead of using the cartouche method. Or, the cheap way to create a weight is filling a ziplock bag with water and using that as a weight on top to prevent oxygen exposure. Lots of options, trial and error on the flavours to find what you like!

[@rbid]

yes, vacuum sou vide bags do the work..

[@MissJasmin7]

I ferment Aleppo peppers. They are very aromatic. Actually, fermentation reduces spiciness of the peppers. I add coriander seeds as well. They improve the taste.

[@armensargsyan9263]

Great!Thank you!

[@spicytropics]

This is a great fermentation video and if you like spicy food, and haven’t tried fermented pepper mash, you’re missing out. And I’m not kidding and this the best cut to the chase spicy pepper fermentation explanation I’ve seen to date. Try it with some fresh Trinidad Moruga scorpion pepper berries! -d

[@gunnarnizzler]

You are so awesome, I can’t wait to try this. Going to my local u-pick farm to get some chiles right now!

[@yanjijay6752]

I've made something like this before but I added onions & garlic

[@chrisitinabobinski3798]

I find using a moisture based Dove body soap gets the hot off your hands a lot better when washing your hands.

[@CandysGarden]

Looks like I need to invest in a scale & PH thing-a-ma-bob😁 thanks so much for sharing this!!

[@dougmorissette459]

What a fantastic informational video. I must try this.

[@JawnCoffee]

I buy this stuff called tallaricos hoagie spread. Im wondering if its not simply exactly what you just made. Cool video

[@privateportall]

Really helpful, thank you!

[@PepperGeek]

Glad it was helpful!

[@broccoli5408]

Great video. You are making good content. Thanks a lot.

[@mrdunngoofd]

He wore the same shirt 34 days later. Now thats dedication.

[@lpmoron6258]

Just made a quart of this. I hope it works! That's a lot of peppers!

[@tammygaul2788]

@joefization, my hubby and I will be trying this next! Thank you!

[@Quest4TruthUSA]

Great job! Making today.

[@traviss589]

I love my fermented salsa that I make every year, but this year my peppers are way ahead of my tomatoes. I think I will freeze my peppers and use them in my salsa ferment in a couple of months?

[@jackwaau]

Glad-wrap and a rubber band, is easier than lids, during fermentation

[@sn232]

Turn the canning lid upside down then put on the ring, it supposedly allows the buildup of pressure to escape.

[@brianharris1573]

I took a few lbs of Habanero peppers back in 2010 and threw them in a blender with apple juice, added 2-1/2 -3 cups of sugar i think and enough apple juice to refill the gallon apple juice jug. Added a pack of Redstar champagne yeast and put a #8-1/2 1 hole rubber stopper and an airlock on top and let it brew like I would with just the apple juice. It hit 14% alcohol in about 10 days and stopped fermenting. So I let it sit a few more weeks to clarify and once it was settled did the usual for my hard cider and siphoned the Habanero apple wine from the dregs. It had a great flavor for cooking but drinking it, well a little bit. Think I might have to do it again soon. Tomato wine BTW sucked! Rocoto peppers would be perfect.

[@conanme3992]

Great video! I like to put hot peppers in my sourkraut, gives a great spicy taste to it. :)

[@paulstrouth1306]

Thats called picklese a Haitian condiment, they eat it with everything

[@citycritteradventures7427]

wonderful, taking us through this process!

[@pascal2085]

5:25 I use metric tons in the kitchen. So I'd have to use 0.000009 metric tons.

[@chomiaquitox]

I tried the same 20 days ago and seem a bit of fermentation started from the mid to the bottom of the bottle but I taste it and the flavor and odor is fine but not acid. Maybe its better to use entire or sliced peppers instead, keeping them under water and salt.

[@andresamplonius315]

Ají Amarillo del Perú! Los pequeños se parecen al Ají Limo. El Ají Amarillo va muy bien en una Salsa con Sachatomate (Tamarillo).

[@Jardin-de-invierno]

Love the video

[@brunomckay1875]

I have just discovered your channel and love it, good content and a great knowledge. Well down, new sub.

[@GlacialRidgeHomestead]

Great video! I’m going to try this.

[@HATINTHEKAT]

You guys should do a kimchi video from start to finish! If you guys enjoy kimchi that is, just saw that little bowl of kimchi you showed in the video. But if you do I think it’d be a fun series! Growing Napa cabbage and Korean chili peppers in your garden, maybe even the garlic and onions and green onions too, then drying the ripened Chili’s and turning them into Korean pepper flakes and making the kimchi with it. Super tasty and good for you! And it’s always fun to customize your own kimchi to your tastes. Maybe you can even try adding different pepper variety’s as an experiment. There’s so many different kimchi’s and pickled things in Korean cuisine to explore

[@saraha6401]

How do you use peppers after they’re fermented? I haven’t preserved this way before and interested in trying it out.