Warning: Addictively Spicy Homemade Fermented Hot Sauce Recipe

  Рет қаралды 38,062

Tasty Gary bites

Tasty Gary bites

Күн бұрын

Пікірлер: 86
@daisymay4063
@daisymay4063 Жыл бұрын
The bell pepper tip was so helpful!! Makes it so much easier doing it your method
@Tastygarybites
@Tastygarybites Жыл бұрын
Thanks daisy , a head chef in London set me the task of cutting peppers with no wastage , that’s what I came up with 😁
@tylermiller6811
@tylermiller6811 Жыл бұрын
I just made mine using Thai Chili’s, Habanero, and Carolina Reaper I grew at home. Fermented for 3 weeks, and mixed with apple cider vinegar wile in the food processor. You only need a couple pea size drops. Extremely spicy.
@Tastygarybites
@Tastygarybites Жыл бұрын
Sounds spicy Tyler 😅 sounds delicious though , I bet the cider vinegar works well and good for you too Sounds like a teaspoon of your sauce would clear the sinuses 😅🥵🥵
@JoshxIZ
@JoshxIZ 3 ай бұрын
I cant wait to do this. I have seen multiple vids on this sauce and i LOVE the color. Fermentation is so intriguing i just want to create all the time
@Tastygarybites
@Tastygarybites 3 ай бұрын
Thanks so much for watching , this bottle went super fast , I have a fermented mushroom video coming up soon for autumn 😃
@heartshapedisle
@heartshapedisle 3 ай бұрын
Please don't discard your ferment if the white layer on top is fairly flat. Its called kahm yeast and is not dangerous. "When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast."
@Tastygarybites
@Tastygarybites 3 ай бұрын
Thanks for watching, and pointing that out to people , I always keep it and use it to kick start my next ferment 😃👍
@joeymorto
@joeymorto 10 ай бұрын
this is great! very well presented
@Tastygarybites
@Tastygarybites 10 ай бұрын
Ah thanks so much, I really appreciate that, and thanks for leaving a comment 😃
@ReapingTheHarvest
@ReapingTheHarvest 8 ай бұрын
That looks amazing! I've had some tabascos fermenting for a year now I might use this recipe.
@Tastygarybites
@Tastygarybites 8 ай бұрын
Amazing Thanks let me know how it goes
@Tastygarybites
@Tastygarybites 8 ай бұрын
Would love to see a picture of yours if you have time ping me a dm on insta 😃
@HayleyMoretonjones
@HayleyMoretonjones Жыл бұрын
That’s looks delicious. I’m going to give it a try 😊
@Tastygarybites
@Tastygarybites Жыл бұрын
Do it and it’s so tasty , make it as spicy as you like
@MD.MILON.MIAH_
@MD.MILON.MIAH_ Жыл бұрын
Really appreciate your content
@Tastygarybites
@Tastygarybites Жыл бұрын
Thank you , I really appreciate you taking the time to give it a watch and and commenting , thank you 🙏
@noob19087
@noob19087 7 ай бұрын
Looks good! Though I've never understood the point of pouring the water back and forth to make the brine. Is the point to accomodate for any water in the peppers? They're going to be releasing more as they ferment anyway, so why not just make the brine beforehand and then just pour that in? Or is it supposed to be 2% of the weight of the water + the weight of the peppers?
@Tastygarybites
@Tastygarybites 7 ай бұрын
If it’s simpler, you can weigh the water and a peppers together and give yourself a 2% Salt ratio. It still works that way. Learn to make it like this that’s why I’ve always done it. This way the salt can be between 2 to 4% so don’t worry too much.
@noob19087
@noob19087 7 ай бұрын
@@Tastygarybites Thanks dude!
@woIf
@woIf Жыл бұрын
As for working out salt. I weigh the chilis and add salt, then weigh a random cup of water and add salt. Way easier than pouring spicy chili water back and forth
@Tastygarybites
@Tastygarybites Жыл бұрын
Ah thanks mate great tip thank you , the older I get the more I like quicker methods , 😃👍 thank you
@megansmallwood3409
@megansmallwood3409 Жыл бұрын
Looks amazing and thank you for inspiring me to make my own hot sauce youre awsome for doing this video!❤
@Tastygarybites
@Tastygarybites Жыл бұрын
Megan thank you so much for watching and commenting, it means a lot thank you , happy cooking 😃
@fishdisco3107
@fishdisco3107 Жыл бұрын
Nice one Gary👊🏻 what a versatile product to have in the fridge, you could chuck a bit of that in all sorts from curries to dressings. Well done mate, another stunning edit too 👍😎
@Tastygarybites
@Tastygarybites Жыл бұрын
Thanks mate , it goes on everything in our house , that’s the green house rinsed of peppers now 😅 something new next week
@stefshady85
@stefshady85 Жыл бұрын
Hey, just stumbled across this vid and your channel cuz I got chilis fermenting right now for making a hot sauce.. sounds like a really tasty recipe 👍 ..and you are funny plus I find good knife skills very catching 😉 Is your bottle empty yet?
@Tastygarybites
@Tastygarybites Жыл бұрын
Thanks for watching 😃 yes the bottle is empty 🙌🏻 7 of us in the family and it went on everything , I think the best recipe we used it for was drenching it on chicken wings , very tasty Thanks again for watching 👍
@Nikboyle
@Nikboyle Жыл бұрын
Love it
@Tastygarybites
@Tastygarybites Жыл бұрын
Thanks mate super tasty , and clears the old cob webs
@johncogan8689
@johncogan8689 7 ай бұрын
Why not pasteurize it then its shelf stable for months (Also pH must be low, below 4 i think)?
@Tastygarybites
@Tastygarybites 7 ай бұрын
John how would you go about pasteurising it in a home environment , I’m interested, as I’m making kombucha and need pasteurised that for bottling Thanks
@RD16898
@RD16898 3 ай бұрын
Pasteurization kills the beneficial bacteria you get from fermentation.
@peterkavanagh8405
@peterkavanagh8405 5 ай бұрын
You can actually leave the seeds in the chilli peppers if you wanted to.This is because chilli seeds do not contain capsaicin, so they won't add any heat to the sauce.
@Tastygarybites
@Tastygarybites 5 ай бұрын
Really I did a bit of research and it said the heat is in the seeds and the membrane , only what I’ve read those , I’m always open to learning new info 😃
@peterkavanagh8405
@peterkavanagh8405 5 ай бұрын
From what I understand, the heat comes from capsaicin, which is in the placenta, the white spongey pith to which the seeds are attached.
@DA_MIAN_IS_HERE
@DA_MIAN_IS_HERE 10 ай бұрын
Thank you so much for such video Gary! I have been doing fermented sauces and kombucha, for the sauce I would like to ask you how do you know for how long the sauce will last, more because you have added non-fermeted ingredientes, such as oil, fried garlic and soy sauce? Another question I hope you can help me with is, I made mistake with portions and the jar is too big and wide, I dont have the proper weights and I think I should avoid ziplog to be in touch with the brine right? my problem is that the jar is wide, and the mouth is tight :) so I am thinking to use pieces of radish as weights, would that affect the flavor or steal it too much?
@Tastygarybites
@Tastygarybites 10 ай бұрын
Thanks for the questions , mine lasted a good few weeks in the fridge , but we were using it quiet fast , a plastic bag with water will weight it down ok with no effect , but cabbage leaves or radish will work to with out effecting the sauce just keep checking it and pushing it under the brine if needed to keep the air away , hope that helps
@DA_MIAN_IS_HERE
@DA_MIAN_IS_HERE 10 ай бұрын
Alright! thanks for your prompt reply, and for the useful insights@@Tastygarybites
@InTheSticksOfDenmark
@InTheSticksOfDenmark Ай бұрын
How long can this last in the fridge? (taken fam won't eat it)
@Tastygarybites
@Tastygarybites Ай бұрын
Think mine lasted about 3-4 weeks as long as it stayed cold , mine went down pretty fast though as it went on most meals
@InTheSticksOfDenmark
@InTheSticksOfDenmark Ай бұрын
@@Tastygarybites Thanks - guess we will have eaten it by then too. Just wondered, if it would be preserved to last many months - or something we should start eating right away and not save for winter in Denmark, where HOT is rare :)
@benson63free
@benson63free 5 ай бұрын
Superb video. Could tou add a bit of fish sauce to this formulation? Cheers
@Tastygarybites
@Tastygarybites 5 ай бұрын
Thanks for the comment , yes I can’t see why not , as long as it’s refrigerated once , correct fermentation level is reached
@wiseremix1382
@wiseremix1382 4 ай бұрын
Im having trouble getting my sauce smooth. I weighed my peppers and added about %25 of that weight in vinegar and some of the brine. I blended it for about 10 minutes in total, and it still came out chunky. It's a nice ninja blender, so im not sure what im doing wrong. Do you have any recommendations?
@Tastygarybites
@Tastygarybites 4 ай бұрын
Is it a wide blender , like a classic blender - a liquidiser or smoothie maker will get it nice and smooth because it designed to blend liquids rather than just chop random stuff up Or a stick blender in a narrow container 😃
@antsection27b3
@antsection27b3 11 ай бұрын
Forgot about this channel till flashed up today Whatever happened to the chip shop that all went quiet pretty quickly is it still going
@Tastygarybites
@Tastygarybites 11 ай бұрын
Thanks for finding me again , chip shop didn’t happen unfortunately, war in Russia caused cod prices and oil prices to go up dramatically as well as the cost of potato’s going up 😖 so the business. Plan was no longer viable , so I opened a street food business instead , which is doing well , the video for that journey is on my channel Happy new year
@Tastygarybites
@Tastygarybites 11 ай бұрын
Here’s the link to the new street food business kzbin.info/www/bejne/nIeYc35urberd8ksi=Zk6FNZKVMHdkyysT
@miloshpecheneg
@miloshpecheneg 9 ай бұрын
best regards from Russia!
@Tastygarybites
@Tastygarybites 9 ай бұрын
Thank you and thanks for watching 😃
@saniyawasim3011
@saniyawasim3011 Жыл бұрын
Usually people cook it after how come you didn’t can you please explain? I’ve been making hot sauce, but mine has been exploding.
@Tastygarybites
@Tastygarybites Жыл бұрын
I didn’t cook it because I wanted to keep the healthy bacteria alive for the health benefits , but this does mean it can explode , I refrigerate mine and use it everyday which burbs the bottle . If you are cooking it it shouldn’t explode , if yours is exploding after cooking it means there is some sort of bacteria in your bottle , I’d recommend a higher vinegar level or recipe and keep it in the fridge. I hope this helps. Let me know if not
@saniyawasim3011
@saniyawasim3011 Жыл бұрын
@@Tastygarybites mine is exploding without me cooking it. i was wondering if cooking it alters the taste? is cooking hot sauce necessary? how long will yours last if you don’t cook it? for mine i am trying to sell it
@nopers369
@nopers369 9 ай бұрын
@@saniyawasim3011 because you are fermenting it.
@sparkyh62
@sparkyh62 3 ай бұрын
Not shelf stable?
@Tastygarybites
@Tastygarybites 3 ай бұрын
It continues fermenting like kimchi so I put it in the fridge to slow down fermentation
@chugginbeers
@chugginbeers 4 ай бұрын
Pythium is the white fuzzy stuff i think
@Tastygarybites
@Tastygarybites 4 ай бұрын
I think you are right 😃
@heartshapedisle
@heartshapedisle 3 ай бұрын
​@Tastygarybites nope it's kahm yeast. When fermenting vegetables, it is common to notice a white layer forming on top of the liquid after a few days. Often this white film is mistaken for mold, and the entire ferment is discarded. However, the white film is usually a type of yeast known as kahm yeast.
@chugginbeers
@chugginbeers 3 ай бұрын
@@heartshapedisle thank you
@dgerson76
@dgerson76 Жыл бұрын
Why do some videos cook down the peppers then blend it? Here you just blend.
@Tastygarybites
@Tastygarybites Жыл бұрын
It changes the flavour , so it depends on taste , also I wanted to keep the good bacteria active from the fermentation but the shelf life on the sauce is shorter as it carries on fermenting , so I think cooking it will give you a longer shelf life and different taste , hope that helps and thanks for watching
@nrhurley117
@nrhurley117 4 ай бұрын
I’ve watched a dozen videos on hot sauce and nobody ever explains why they weigh anything.
@Tastygarybites
@Tastygarybites 4 ай бұрын
I hope this video explains it 😃 when fermenting you need to weigh it to get the 2% salt ration , thanks for the comment and thanks for watching
@SpooN12344321
@SpooN12344321 8 ай бұрын
you overcooked the garlic :O don't do that people, it will ruin your sauce
@Tastygarybites
@Tastygarybites 8 ай бұрын
The garlic 🧄 stayed white and didn’t even colour , if you watch again Any colour you can see is the soy sauce The garlic simmered in liquid for 20 seconds , you can over cook garlic by simmering it
@SpooN12344321
@SpooN12344321 7 ай бұрын
@@Tastygarybites oh its probably because of the soy sauce, my bad 😅
@Habiba_Islam06
@Habiba_Islam06 Жыл бұрын
I have been watching your channel's videos for a long time. Your content is very nice, and I really enjoy watching your videos. But I noticed one thing, your videos are not reaching the right audience. There are several reasons for not reaching the audience. 1. Video titles are very short, and not properly optimize 2. The video does not use attractive thumbnails. 3. The video is not completely SEO friendly. 4. No Ranked keywords are used in the video. 5. According to the video channel, 6. Subscribers are very few. 7. The About section of the channel is not fully set up.... I watch and research your videos. Do you know? Why aren't your video views increasing? And not reaching people? The reason is: that your videos have not been done SEO Properly. your video views are getting fewer and fewer. Later I researched your channel and I saw your video SEO score is (0%) Here are some other details: No SEO-friendly Title, Description is too short & no keywords in the description No video Tag is given End Screen, Thumbnail Design. is not added in the video. Need SEO-friendly Updating to get more Views and Subscriber for Monetization. I can recommend something good for you. You can talk to me in a Zoom meeting if you want.
@Tastygarybites
@Tastygarybites Жыл бұрын
Thank you so much for watching my videos , and you are so right !! I’ve had a few emails recently about my SEO score , so I downloaded vidIQ this week and tube buddy and was shocked about how much work behind the scenes my video needed 😅 And you are right some scored 0/100 , but I suppose being a content creator is a learning curve So I am currently going through all my videos to optimise tags , wording description etc , I’ve got my SEO score upto about 50/100 on the ones I’ve done any advice about getting them into the 90’s Thanks again for your comment 😃
@Habiba_Islam06
@Habiba_Islam06 Жыл бұрын
@@Tastygarybites You can let me know if you need any help in the future.
@g.r.4853
@g.r.4853 7 ай бұрын
If there is a recipe there I cant find it. All there seems to be is more ego posts, like donnie.
@Tastygarybites
@Tastygarybites 7 ай бұрын
This comment doesn’t seem to match the content ? Who is Donnie ?
@brettsquires7515
@brettsquires7515 Жыл бұрын
the seeds aren't spicy its the membrane. you should know things like that before making a tutorial video.
@Tastygarybites
@Tastygarybites Жыл бұрын
Thanks for the comment Ill look into that 😃 I’ve been hit with some spicy seeds in the past
@Tastygarybites
@Tastygarybites Жыл бұрын
I’ve done a bit of early morning research for you and good news it looks like we are both right 😅 I’m the video by adding the seeds I’m including the pith - and when I take the seeds out I’m removing the pith too , thank you for the comment really appreciate it , any extra details Benefit anyone that reads this , so thank you 🙏 He is the info I found - Yes, chili seeds can be spicy. The spiciness of chili peppers comes from a compound called capsaicin, which is found in the seeds, as well as the white pithy membranes inside the pepper. The level of spiciness can vary depending on the type and variety of chili pepper. Removing or reducing the number of seeds can help reduce the overall spiciness of a dish.
@uyenkim7431
@uyenkim7431 Жыл бұрын
seeds are spicy, how many chilli types have you tried ? You should eat more before comment
@fazilsadiq4868
@fazilsadiq4868 11 ай бұрын
Lol
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