Been a plumber for many years and been canning about the same time. I will recommend anything you want to consider "sanitized" or somewhat clean DO NOT let it touch the sink strainer. The water you had your peppers soaking in was likely contaminated. A clay is used to seal the strainer to the sink and it harbors and encourages bacteria growth like moraxellaceae and campylobacter.. Bleach is not affective unfortunately as there is no way to soak the strainer and the p-trap underneath.
Greetings from the South of Russia! We make the same product. We use a slightly different technology, but the meaning is very close. Moreover, I remember how my dad made it since I went to kindergarten and we lived in the city center in an apartment. We bought peppers at the farmers market. Now I’m 47 and my dad and I are still making this product. But we moved to live outside the city a long time ago, we have a big house and a big garden. I grow my own peppers. There are mountains around, a lot of sun, clean air and water from the forest! I really liked your video and subscribed to your channel!
Thank you for the great and very informative tutorial. And hats off to you for your patience and grace in responding to those commenters who are less than deserving of it.
We make a 3% salt brine "jump starter" with ripe red bells about 2 weeks ahead, and use the liquid off that to kick off the hotter stuff. Let it go about 3 weeks. Just slice em up. You can use this for green jalapenos too. Talk about some GOOD greensauce?😍😂
I made my first Louisiana sauce a couple of weeks ago. Fermented 3 weeks via 2% brine. pH ended up about 3.9, so pretty happy. 1.2kg of chillies became nine 150ml bottles of hot sauce. I added white vinegar to bring the pH lower to about 3.3 ish. What I did do was dry the solids and then mix with an identical amount of pink salt and then finely grind, to make a nice chilli salt. (surprised you don't do that!) cheers-Chris
I just have SO MANY CHILIES that when I do chili salts I tend to use the whole dried chili. (Same for drying tomato skins after making sauce - I just don't bother). It helps that I have poultry that scarf up the left overs, so I feel like it never goes to waste. :-).
Thank you for sharing! That said, I prefer my sauces (including fermented ones) less watery. They just look and perform better. I see no point in using xantane gum or cornstarch in a homemade preparation. Just less water does the trick
Recommended that you wear gloves when chopping hot peppers. Especially if you're male, the 'hot' from your fingers can transfer to eyes or private areas.
You should put the plup in a dehydration and turn it into a chili powder. P.S. your plup was in your strainer, the sauce is what is in your mixing bowl that you added the apple cider vinegar too.
Next time, use a vacuum sealed bag with a bit of extra space for the expansion of the fermentation. It is a lot cleaner a lot simpler and more effective.
That's if you're using you call a chinois is what we used to use to make applesauce way back in the fifties they were just one accessory to the wherever brand of pots and pans back then
6:00 it's curious when americans switch immediately to SI when they need precission, yet refuse to convert in their day to day to this system. I find it ironic. Thanks for the video though was entertaining and informative, I just wantedt to point out the detail as someone from the EU this is so weird to me.
@@jordanhavins Yes, Mister Jordan, but you are a minority, I've been seen far more to defend how "convenient" is using barley kernels, footsies and inches. I can eyeball a swimmingpool and by multiplying length, widht and height in meters I know much water it takes to fill that pool up and how much will it cost me roughly in an intuitive manner. And this can be scaled to anything you can think of. Try to do that in imperal. Maybe some day the US industry will join the rest of the world.
Well done recipe! I'll be making this when my peppers are ready. (Looks like I'll have way too many this year, but you never know 😉). I subbed, wondering if you have a pickle video? Thanks!
I do. This one (there's also one on pickled shishito peppers). Note: this is an early video for me and while it contains a ton of really great information, it's REALLY long. I'm learning as I go, and were I to make this video now, it would be about 1/3 shorter. Thanks for watching! ruclips.net/video/GBjpEwoegb8/видео.html
Vacuum bag sealing cuts out all the airlocks...mason jars....pickle packers, lol.....etc. It's a no brainer to me. Eliminates all the bad bacteria thriving in any food above the water line. Just make the bag 3 x larger that the chilli content so it has room for the CO2 to expand.
I have a GoPro and one of the mounts is indeed on my head, lol. They call it POV for Point of View. I got the idea from watching Kenji Lopez Alt's home cooking on RUclips.
sriracha sauce is actually thai chilis...not jalapeno. It contains 61% thai chili peppers with the remaining 39% consisting of simple sugar syrup, salt and garlic.
The Huy Fong sriracha that is made in the U.S. (the iconic red bottle with the green top) is made from ripe jalapenos. Sriracha actually refers to a "type" of hot sauce, so very likely you are right for sauces made in Asian countries. Perhaps ripe jalapenos were the only thing available in quantity in the US when the Huy Fong brand was started? But it's widely known that for this company, the one most people in the U.S. think of when you say sriracha, it is in fact made from ripe jalapenos. en.wikipedia.org/wiki/Sriracha_sauce_(Huy_Fong_Foods)
Yup, acid for preservation (I used vinegar for the same purpose), xanthan gum for thickening. Pretty simple recipe to duplicate (or at least get in the ball park).
Hey, I am looking for a similar chinois on amazon but can't find one. I don't know if this is because I am from germany and looking in germany amazon, I also tried to search in english. Would be really happy if you could send me a link. Thanks!
I picked mine up at an estate sale used. But this is the one recommended by America's Test Kitchen on Amazon. If you have access to a restaurant supply store in your area, I'd also check there (no idea of those are open to the public in Germany). Good luck! www.amazon.com/dp/B001L68ARC?tag=akotrx02878-20
Thank you for this informative video! I do not have a TON of peppers. I right now have about 300 grams, can I go ahead and get started? What size jar would you suggest? If I’m calculating correctly, I’d ferment with 3% of that or 9 grams of salt water. How much water should the brine be made with? Also someone commented below using a zip lock bag instead of using a jar. Im trying to envision that. Thoughts? Thanks!
So 300 g is about 10 oz, so if you start with a pint jar you'll probably be OK, or use a quart jar to be safe. I make a brine (start with 100 g of water and 3 g of salt) and then just pour over the peppers until there is liquid on top. That's the easiest way (salt is cheap, just toss or make more as needed). OR, you can just add 3 g of salt (less than a teaspoon) to your ground peppers and see if you have enough liquid naturally released after you smoosh them down to cover. Up to you. Either way works.
@@cookingtheharvest great. I’ll get started right away. Some videos I noticed ferment chopped peppers, not blending. I hate to lose a bunch of peppers to my blender. Oh! Also, can I add garlic cloves to the ferment too?
@@jenniferwalters579 You can definitely add garlic. Note that sometimes it will turn a blue tinge from the pH change. Don't be alarmed if you see this. Pretty normal.
If you had deseeded prior to fermentation you wouldn't have to worry about the seeds afterwards, also if you would just cut them up instead of grinding you wouldn't have the problem of "little floaties" getting around your weight.
Both true. But given the volume, the idea of cutting out seeds on that many small peppers is just a hard no for me. This was the first time I've blended a hot sauce where the seeds were actually broken up. The stick blender was too powerful. Normally its really easy to use a food mill to remove them. Running the peppers through the slicer on the food processor rather than pulping them would have been better for sure!
That was really interesting! Thanks! May i suggest you dont use the tap every 5 seconds to rinse of every little flake of chili on you hand or something :) save some water and use a towel. 😊
We're on a well, and have plenty of water. It's a personal thing. I'd rather rinse my hand than try to get chili peppers washed out of a kitchen towel, lol. I mostly edit this out on my newer videos. Thanks for hanging in there. I know how watching stuff like that can make you nuts if you hate it. I have similar issues with certain stuff where I'm talking back to the video making suggestions, lol.
You could have put the mash in a vacuum seal bags. Che cc k it daily and release the CO2 when it's tight and reseal it. By adding the 3% brine to salted mash, the salinity of your brine was way above 3%.
Interesting idea. To be clear, the mash was at 3% (ie weight of mash + 3% salt) and then an additional 3% brine was added. So everything remained at 3%. I do have a vacuum sealer, but I don't relish dragging it out (it's a Weston and pretty large), opening a bag to release gas and then resealing the wet contents (the liquid tends to make its way toward the seal and sometimes prevent sealing and/or make a mess. With an active ferment, you'd likely need to do this repeatedly. Have you had success with this?
@@jenniferkleffner8110 I am doing this, it works really well for smaller batches if you have large bags. That way you have plenty of room for the bag to expand and sometimes you don't even need to let any gas out. also I found that if you manage to keep the bag in an upright position then it's getting easier to release gas and reseal without making a mess as the mash will be at the bottom. I just snipe of a corner and release the gas, then I reseal that corner (usually 2 or 3 seals just to make sure)
For the way I make fermented hot sauce, yes, these steps are really necessary. But I promise you, the fermentation police won't come to your door if you do it differently. Your mileage may vary. Feel free to play around.
Here's what I would do. After adding the vinegar, simmer to over 180 degrees F, pour into bottles, cap and invert for 3 minutes. This is called "hot fill and hold" in the commercial canning industry. The heat kills anything that may be on the neck/lid. That should ensure its shelf stable.
@@cookingtheharvest Ordered glass weights and silicone vented lids from More Beer. Scheduled to arrive today. I’ll start with sauerkraut then a mild green chili hot sauce. Meanwhile I’m on the riverbank waiting for a catfish to take the bait. I appreciate your channel.
I can’t stand working with any wooden in utensils. I always use either silicone or stainless steel. I don’t get the desired effect using wooden. Turning food in a skillet is not good. The wooden just move the food around. Maybe I’m just impatient 😊
The iodine can retard the fermentation process and can change the flavor slightly. If that's all I had, that's what I would use. But its generally recommended to use non iodized salt in all ferments.
All that work to create good bacteria in the sauce and you just killed it by adding vinegar. What's the point of fermenting if you add vinegar in the end?
Totally up to you. I find that I still get some "kahm yeast" if I don't add the vinegar. I'm often giving my sauce as gifts, and kahm yeast floating at the top freaks people out. You do you. :-).
Nice video. I really love the bare feet :-) that’s the way I cook too. I think that you could edit a little bit more because seeing one thing done for a minute is too long for me. Such as cutting the peppers once you cut a handful I understand the concept :-).❤
Personally I need all the details since this is my first go. You blended it all first while others just chopped. I often consider several videos from others and it helps give more parts to the elephant and the commentary allows more tidbits whilst chopping, like two gals working together in the kitchen, so thanks from a newbie gardener who didn’t want all her hot peppers to go to waste!
Hi. 2% is standard for most ferments. But 3% or higher is pretty standard for produce that tends to mold easily while fermenting. That includes cucumbers and pepper mash. The Probiotic Jar has a really great chart of this, if you google "Probiotic Jar salt percentage chart" you'll find it.
Been a plumber for many years and been canning about the same time. I will recommend anything you want to consider "sanitized" or somewhat clean DO NOT let it touch the sink strainer. The water you had your peppers soaking in was likely contaminated. A clay is used to seal the strainer to the sink and it harbors and encourages bacteria growth like moraxellaceae and campylobacter.. Bleach is not affective unfortunately as there is no way to soak the strainer and the p-trap underneath.
Interesting. Thanks for the input. I'll take that into consideration. Thankfully, I've never had an issue with the ferment going "off".
Thank you so much. Hi from Texas USA
Greetings from the South of Russia! We make the same product. We use a slightly different technology, but the meaning is very close. Moreover, I remember how my dad made it since I went to kindergarten and we lived in the city center in an apartment. We bought peppers at the farmers market. Now I’m 47 and my dad and I are still making this product. But we moved to live outside the city a long time ago, we have a big house and a big garden. I grow my own peppers. There are mountains around, a lot of sun, clean air and water from the forest! I really liked your video and subscribed to your channel!
Thank you so much for your note. Fantastic to know that you are watching me all the way from Russia!
I have my grandmother's Chinois from around 1910. I use it 23-4 times a year.
Like your channel a lot! Good explanation, so I’m looking forward to make some of your recipes.
Thanks!
Thank you for the great and very informative tutorial. And hats off to you for your patience and grace in responding to those commenters who are less than deserving of it.
You are very sweet. I welcome feedback, but also know that it's not always about me, sometimes it's about them, and that's OK too.
We make a 3% salt brine "jump starter" with ripe red bells about 2 weeks ahead, and use the liquid off that to kick off the hotter stuff. Let it go about 3 weeks. Just slice em up. You can use this for green jalapenos too. Talk about some GOOD greensauce?😍😂
Loved your narration! Clear, succinct and to the point. Looks delicious!
Very nicely done.😋 This is an excellent recipe. Thank you so much for sharing 👍 L
I work in industrial fermentation and clean stainless steel will be fine for your conditions.
Thank you. That's always been my suspicion. Nice to have it confirmed.
Hi, it is great to meet you. 🌶
I made my first Louisiana sauce a couple of weeks ago.
Fermented 3 weeks via 2% brine.
pH ended up about 3.9, so pretty happy.
1.2kg of chillies became nine 150ml bottles of hot sauce.
I added white vinegar to bring the pH lower to about 3.3 ish.
What I did do was dry the solids and then mix with an identical amount of pink salt and then finely grind, to make a nice chilli salt.
(surprised you don't do that!)
cheers-Chris
I just have SO MANY CHILIES that when I do chili salts I tend to use the whole dried chili. (Same for drying tomato skins after making sauce - I just don't bother). It helps that I have poultry that scarf up the left overs, so I feel like it never goes to waste. :-).
Thank you for sharing! That said, I prefer my sauces (including fermented ones) less watery. They just look and perform better. I see no point in using xantane gum or cornstarch in a homemade preparation. Just less water does the trick
Sure. Absolutely. Whatever works for you. As long as you can keep the peppers under the liquid so they don't mold before they ferment, it all works.
@@cookingtheharvest there are glass/ceramic weights for that :)
Recommended that you wear gloves when chopping hot peppers. Especially if you're male, the 'hot' from your fingers can transfer to eyes or private areas.
😆
Don't women have eyes and private parts?
Love too handle my junk during food prep
@@bluesteelworx Yeah, but girls don't have to hold their parts with fingers to aim when they pee. That's when the 'hot' gets transferred.
🤣🤣🤣 facts!
That's a good stick blender 👍
Braun MultiQuick MQ505.
Oh THANKS, you answered a question I long wondered whether I can feed the chickens hotbpeppers...
A woman at the effort of her work. Jesus Christ bless you and your hands work.
Love greetings
Excellent video. Thank you!
Just subbed to you, on the strength of this vid. Cheers from Australia. :)
Many thanks.
Same. I went scrolling through the other videos and they look very good
"Grams' are good! Thank You.
You are truly a amazing lady at this !
You should put the plup in a dehydration and turn it into a chili powder.
P.S. your plup was in your strainer, the sauce is what is in your mixing bowl that you added the apple cider vinegar too.
Excellent! Thank you!
Love it! Gooooo girl!!
Next time, use a vacuum sealed bag with a bit of extra space for the expansion of the fermentation. It is a lot cleaner a lot simpler and more effective.
Great recipes . Thank you. Wish it was shortened. ❤
Thank you for the feedback.
Play it at 1.5 speed then, that will shorten it
Great video. You're a pro at this.
Thank you for the kind words
That's if you're using you call a chinois is what we used to use to make applesauce way back in the fifties they were just one accessory to the wherever brand of pots and pans back then
I hold the stem to cut the Jalapeño then throw the remaining stem away😊
6:00 it's curious when americans switch immediately to SI when they need precission, yet refuse to convert in their day to day to this system. I find it ironic. Thanks for the video though was entertaining and informative, I just wantedt to point out the detail as someone from the EU this is so weird to me.
Oh, its not up to us. Many of us would rather switch. Especially those of us who do a lot of measuring.
@@jordanhavins Yes, Mister Jordan, but you are a minority, I've been seen far more to defend how "convenient" is using barley kernels, footsies and inches. I can eyeball a swimmingpool and by multiplying length, widht and height in meters I know much water it takes to fill that pool up and how much will it cost me roughly in an intuitive manner. And this can be scaled to anything you can think of. Try to do that in imperal. Maybe some day the US industry will join the rest of the world.
Exactly my thoughts 😂
Need to keep it in refrigerator ))))
No, actually you don't. It's got enough vinegar in it to be stabilized and safe. I've had it on the shelf for several years with no issues.
Well done recipe! I'll be making this when my peppers are ready. (Looks like I'll have way too many this year, but you never know 😉). I subbed, wondering if you have a pickle video? Thanks!
I do. This one (there's also one on pickled shishito peppers). Note: this is an early video for me and while it contains a ton of really great information, it's REALLY long. I'm learning as I go, and were I to make this video now, it would be about 1/3 shorter. Thanks for watching! ruclips.net/video/GBjpEwoegb8/видео.html
@Cooking The Harvest No worries, we all are learning. Thx for the link, I'll watch.
look up a pickling episode of Simple Living Alaska
Vacuum bag sealing cuts out all the airlocks...mason jars....pickle packers, lol.....etc. It's a no brainer to me.
Eliminates all the bad bacteria thriving in any food above the water line.
Just make the bag 3 x larger that the chilli content so it has room for the CO2 to expand.
Hi, where do you place the camera and how? Looks like you fixed the camera on your forehead. Very curious, please tell ❤😊
I have a GoPro and one of the mounts is indeed on my head, lol. They call it POV for Point of View. I got the idea from watching Kenji Lopez Alt's home cooking on RUclips.
sriracha sauce is actually thai chilis...not jalapeno. It contains 61% thai chili peppers with the remaining 39% consisting of simple sugar syrup, salt and garlic.
The Huy Fong sriracha that is made in the U.S. (the iconic red bottle with the green top) is made from ripe jalapenos. Sriracha actually refers to a "type" of hot sauce, so very likely you are right for sauces made in Asian countries. Perhaps ripe jalapenos were the only thing available in quantity in the US when the Huy Fong brand was started? But it's widely known that for this company, the one most people in the U.S. think of when you say sriracha, it is in fact made from ripe jalapenos. en.wikipedia.org/wiki/Sriracha_sauce_(Huy_Fong_Foods)
Have you tried to dehydrate them and powder up? That's what I do.
I dehydrate a TON of peppers every year!
Just made some the other day
Actually Sirachas ingredients are chilies, sugar, salt, garlic, various acid and xanthan gum.
Yup, acid for preservation (I used vinegar for the same purpose), xanthan gum for thickening. Pretty simple recipe to duplicate (or at least get in the ball park).
But the only peppers are jalapeños
@@cookingtheharvest
Xanthum gum not sure what it is but it upsets my stomach . I avoid it!!!
Hey, I am looking for a similar chinois on amazon but can't find one. I don't know if this is because I am from germany and looking in germany amazon, I also tried to search in english. Would be really happy if you could send me a link. Thanks!
I picked mine up at an estate sale used. But this is the one recommended by America's Test Kitchen on Amazon. If you have access to a restaurant supply store in your area, I'd also check there (no idea of those are open to the public in Germany). Good luck! www.amazon.com/dp/B001L68ARC?tag=akotrx02878-20
What camera are you using to film??? Beautiful
Can you elaborate what exactly is beautiful about the filming? It's a freaking GoPro on her forehead 😂
hi! great video! what is "brine" ? What does it consist of?
Brine is simply liquid (water or the juice from the vegetables you are fermenting) and salt.
Thank you for this informative video! I do not have a TON of peppers. I right now have about 300 grams, can I go ahead and get started? What size jar would you suggest? If I’m calculating correctly, I’d ferment with 3% of that or 9 grams of salt water. How much water should the brine be made with? Also someone commented below using a zip lock bag instead of using a jar. Im trying to envision that. Thoughts? Thanks!
So 300 g is about 10 oz, so if you start with a pint jar you'll probably be OK, or use a quart jar to be safe. I make a brine (start with 100 g of water and 3 g of salt) and then just pour over the peppers until there is liquid on top. That's the easiest way (salt is cheap, just toss or make more as needed). OR, you can just add 3 g of salt (less than a teaspoon) to your ground peppers and see if you have enough liquid naturally released after you smoosh them down to cover. Up to you. Either way works.
@@cookingtheharvest great. I’ll get started right away. Some videos I noticed ferment chopped peppers, not blending. I hate to lose a bunch of peppers to my blender. Oh! Also, can I add garlic cloves to the ferment too?
@@jenniferwalters579 You can definitely add garlic. Note that sometimes it will turn a blue tinge from the pH change. Don't be alarmed if you see this. Pretty normal.
If you had deseeded prior to fermentation you wouldn't have to worry about the seeds afterwards, also if you would just cut them up instead of grinding you wouldn't have the problem of "little floaties" getting around your weight.
Both true. But given the volume, the idea of cutting out seeds on that many small peppers is just a hard no for me. This was the first time I've blended a hot sauce where the seeds were actually broken up. The stick blender was too powerful. Normally its really easy to use a food mill to remove them. Running the peppers through the slicer on the food processor rather than pulping them would have been better for sure!
You said you were adding 222 oz of vinegar Oz I thought you were working in grams
I miss spoke. It was 222 grams, not ounces. Good catch.
That was really interesting! Thanks! May i suggest you dont use the tap every 5 seconds to rinse of every little flake of chili on you hand or something :) save some water and use a towel. 😊
We're on a well, and have plenty of water. It's a personal thing. I'd rather rinse my hand than try to get chili peppers washed out of a kitchen towel, lol. I mostly edit this out on my newer videos. Thanks for hanging in there. I know how watching stuff like that can make you nuts if you hate it. I have similar issues with certain stuff where I'm talking back to the video making suggestions, lol.
@@cookingtheharvest ☺️☺️ appreciate the reply. All the best! 👍
I use the airlock making wine.I don’t understand why the plastic bag is inside of the jar.
The plastic bag is a WEIGHT to hold the pieces of pepper under the brine so they don't mold.
You could have put the mash in a vacuum seal bags. Che cc k it daily and release the CO2 when it's tight and reseal it. By adding the 3% brine to salted mash, the salinity of your brine was way above 3%.
Interesting idea. To be clear, the mash was at 3% (ie weight of mash + 3% salt) and then an additional 3% brine was added. So everything remained at 3%. I do have a vacuum sealer, but I don't relish dragging it out (it's a Weston and pretty large), opening a bag to release gas and then resealing the wet contents (the liquid tends to make its way toward the seal and sometimes prevent sealing and/or make a mess. With an active ferment, you'd likely need to do this repeatedly. Have you had success with this?
@@jenniferkleffner8110 I am doing this, it works really well for smaller batches if you have large bags.
That way you have plenty of room for the bag to expand and sometimes you don't even need to let any gas out. also I found that if you manage to keep the bag in an upright position then it's getting easier to release gas and reseal without making a mess as the mash will be at the bottom. I just snipe of a corner and release the gas, then I reseal that corner (usually 2 or 3 seals just to make sure)
I’m sorry. Bags? Instead of jars? This would solve my issue as I have 300 grams of peppers.
I don’t think I’ve learned anything from here , I’m more confused
Recipe is also in the description of the post. Sorry it didn't clear things up for you.
Are those steps really necessary?
For the way I make fermented hot sauce, yes, these steps are really necessary. But I promise you, the fermentation police won't come to your door if you do it differently. Your mileage may vary. Feel free to play around.
I plan on storing this on the shelf, non-refrigerated, for up to a year, in woozy bottles. Is a water bath the best way to do that?
Here's what I would do. After adding the vinegar, simmer to over 180 degrees F, pour into bottles, cap and invert for 3 minutes. This is called "hot fill and hold" in the commercial canning industry. The heat kills anything that may be on the neck/lid. That should ensure its shelf stable.
@@cookingtheharvestI always wonder why one flips the cans on the head. If I cook off the lids separately, would I need to flip?
Probably not. But without a 10 minutes boiling water bath, there's always a chance that a stray mold spore will get in there.
I ordered that tamper. It was listed as a Pickle Packer.
Yup. That's the one. I love mine.
@@cookingtheharvest Ordered glass weights and silicone vented lids from More Beer. Scheduled to arrive today. I’ll start with sauerkraut then a mild green chili hot sauce. Meanwhile I’m on the riverbank waiting for a catfish to take the bait. I appreciate your channel.
@@EASTSIDERIDER707 That's awesome. Have fun! I wish I was sitting on a riverbank waiting for catfish. :-).
@@cookingtheharvest Mostly waiting. Still have some in the freezer.
@@EASTSIDERIDER707won't ferment
I can’t stand working with any wooden in utensils. I always use either silicone or stainless steel. I don’t get the desired effect using wooden. Turning food in a skillet is not good. The wooden just move the food around. Maybe I’m just impatient 😊
Is this hot sauce taste salty?
No. No more than a commercial hot sauce. But remember, you are using it in small amounts, not drinking it like a soup. ;-).
Why you can't use salt that has iodine
The iodine can retard the fermentation process and can change the flavor slightly. If that's all I had, that's what I would use. But its generally recommended to use non iodized salt in all ferments.
@@cookingtheharvest thanks
283. Lk 💖 Bahçenize bayıldım . 🤗 . ürünler muhteşem gelişmiş.😍🤩 ve siz çok becerikli bir hanımsınız. 👌🌟👍🌟👏👏👏sizide kanalıma beklerim 💐💖
Your doing it the hard way? Ferment the whole pepper then chop
Much better pulp to liquid ratio my way, but I hear you. To each their own.
I bet your chickens lay some quality eggs
Indeed they do!
Do you guys have room for a tent in your yard? 😏
All that work to create good bacteria in the sauce and you just killed it by adding vinegar. What's the point of fermenting if you add vinegar in the end?
Totally up to you. I find that I still get some "kahm yeast" if I don't add the vinegar. I'm often giving my sauce as gifts, and kahm yeast floating at the top freaks people out. You do you. :-).
When it showed her spending all that time cleaning the blender blade I almost clicked out of here.
Awww Jim, you poor wittle baby. Is it bottle time 🍼?
@@ReapingTheHarvest ~ Yeah, as a matter of fact, it is bottle time. A bottle of Dos Equis Amber. Thank you for reminding me. :O)
@@ReapingTheHarvest😂😂😂😂😂😂😂😂😂😂😂😂😂
This video could have been condensed into just a few minutes
Thanks for the feedback. That's why the recipe is ALWAYS in the description, for those who just want to cut to the chase. :-).
Nice video. I really love the bare feet :-) that’s the way I cook too. I think that you could edit a little bit more because seeing one thing done for a minute is too long for me. Such as cutting the peppers once you cut a handful I understand the concept :-).❤
100%. I'm learning as I go, and have definitely learned how to make things shorter in the last few months. Thanks for the feedback!
Personally I need all the details since this is my first go. You blended it all first while others just chopped. I often consider several videos from others and it helps give more parts to the elephant and the commentary allows more tidbits whilst chopping, like two gals working together in the kitchen, so thanks from a newbie gardener who didn’t want all her hot peppers to go to waste!
Is 3% salt standard? I was thinking it was 2%?
Hi. 2% is standard for most ferments. But 3% or higher is pretty standard for produce that tends to mold easily while fermenting. That includes cucumbers and pepper mash. The Probiotic Jar has a really great chart of this, if you google "Probiotic Jar salt percentage chart" you'll find it.
@@cookingtheharvest thank you!