Hi Sweet Friends, Today I am sharing How to Make FERMENTED Hot Sauce with a special ingredient which really gives it a great taste. I share the special ingredient at the 3:27 mark. I’ve made two varieties - one with Fresno Peppers and one with Jalapeño Peppers. For more fermented condiments, head over to here: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj Enjoy! Also for more great fermented hot sauce recipes be sure to check out How To Ferment And Make Your Own Hot Sauce, Easily by Joshua Weissman here: ruclips.net/video/uL8UJPQ_zoU/видео.html and Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit here: ruclips.net/video/UGjCeAbWKPo/видео.html Love, Mary
My husband and I have decided to start canning and such this year and I have discovered that you are a go to for all things homemade! Your knowledge, your smile, and the way you explain things make watching your videos a delight! Thank you for what you do!
Hi Lori, Thank you so much for visiting and for the kind words! If you are new to canning I have a playlist of my waterbath canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Waterbath canning is a great place for beginners to start if you are new to canning. And - you may have already seen some of these videos but just in case... If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! Plus, here is my playlist of fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. In addition to that playlist, I have an extensive playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos. And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating! And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you for this fermented hot sauce recipe! I've been watching your videos and I LOVE the pickling spice recipe you teach! Grew my own peppers this year for the first time in 20yrs (maybe longer). Working with red jalapeno, red chipotle and Chilpene?peppers. Today is day 6 and tasting day! Thank you for the step by step instructions-great video!
I came for more opinions on fermenting hot sauce. I left with saving some brine for sauerkraut. Brilliant idea, can't believe I never thought of that. Thanks.
I just made two quart sized jars of all the hot peppers I’ve grown in my garden using this guide. I did a red hot sauce of cayenne and red Tabasco peppers and a green hot sauce of poblano peppers and green Tabasco peppers! Thank you for the video, this is my first time fermenting anything!
Hi Lexi, Thank you so much for visiting!! I am so happy that you are beginning your journey of fermenting! I have a playlist all about ferments - fermented foods and beverages, if you would like to take a look through it: ruclips.net/p/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO BTW - Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You are such a wonderful teacher! Someone may have mentioned this already... or perhaps I've missed it... when i printed the recipe from your website I did not see the step where you add the second pour of water to fill the jar. (Steps 4 and 5?) I rewatched this video and there it is! As a newer fermenting student of yours i wondered, "hmmm, is this like sauerkraut that makes itsown brine?" 🤔🤦🏼♀️ (Just thought you should know) Thank you Mary, for your invaluable and caring mentorship! 🤗🙏
Yummy! I made something similar last summer using our red jalapeños. I didn't use any pickling spices, but it still had a WONDERFUL smell and tasted great.
Hi Laurel, Thank you SO much for visiting!! Wow - your version sounds wonderful!! I love the taste of red jalapeños!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you so much. I have lots more coming. 🤗 So far I have over 300 videos! You may have already seen many of these but if not....If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6 ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): youtube/marysnest/join if you are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much... I come across your videos when I look for home remedies for covid related videos... Really like how you explain in details.... Since then, been watching your videos and very happy. Keep it up... More blessings to you, watching from the Philippines...
Thanks Mary! I can't wait to try this. I just made a couple of batches of unfermented hot sauce and was going to look around for a recipe for one that's fermented (it's been a very good year for peppers). I love the addition of the pickling spices!
Alison BP Farm - Hi Alison, you are going to love it with the pickling spice. It gives such a great taste. Yes, hasn’t it been an amazing summer for peppers! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
With everything going on in this world atm I can always rely on you to put a smile on my face and forget about everything! You chilli looks amazing,can this be turned into sweet chilli? Thanks again sweet Mary! 🤗☺️🥰😘😚
Thank you for the kind words!! I am so happy to be able to offer a bit of a respite from the affairs of the world! Yes, you can definitely make this a sweet chili sauce - just sweeten it after the fermentation process. Love, Mary
Thank you, Mary. I just printed a copy from your website. I am making my hot sauce tomorrow. I like your set-up and website. I will be back for the pickles. Take care.
Great minds think alike Mary! LOL We are going to try fermenting hot sauce now too. And this video is the perfect guide. Thank you and have a blessed week, Rob
@Essayons Family Garden I originally found this, Mary's Nest channel from a comment on Dr. Berg's Channel (which is really good, you should check it out if you haven't already) I checked the comments on this channel and then I seen your comment. I like the Filipino and American flags, it intrigued me, being Filipino American myself so I checked out your channel and now I'm subbing to you. I totally understand your description in the "about" section of your channel. I'm also a military veteran brat and can relate. I just feel at home when I checked out your channel.
Wow, what a wonderful video. 😃 I just subscribed. You are charming, cheerful and delightful to listen to and watch, and you make things look so easy. I’m very inspired to make some fermented hot sauce now. I’ve been making sauerkraut for the past week with freshly harvested cabbages but now I’ve got all this waiting time, lol, and wondered what to do next. Now I know...HOT SAUCE! 🌶🌶🌶 Thank you so much for this fantastic video. Your way of doing things, is just what I was looking for. 😊 P.S. Your kitchen is adorable. 🥰
Thank you for your wonderful videos. I always have so many peppers left at the end of the season. I do have one question about reusing brines. How often can you reuse a brine? Like if you've used a previous brine from say sauerkraut then used that brine to start a new batch. Can you just keep the cycle going? Thanks again!
@Mary's Nest - I made it and it is DEEE-LISH! My vegan hubby will be in HEAVEN when he see's this addition to our ferments collection! I will post it on social media with a shout-out, too! xoxo
mid night - Thanks for visiting. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hello Mary, What a treat for me to have wifi and the opportunity to visit your kitchen today!❤️ We love hot sauce and will certainly have to try this recipe/method. I usually have whey in my tiny kitchen. By the "whey", I made fermented ketchup the other day and we love it!! Ketchup, a health food! 😃😃 Thanks for sharing today, Love, katie PS. Thank-you for your kind and generous email from a couple of weeks ago. I responded a few days ago. Bless you❤️
Heritage Ways - Hi Katie!! You are so sweet!! I am so happy to be on this traditional food journey with you! Love, Mary PS… Thank you for your email… I’ll respond soon!!❤️😘❤️
Hi Karen, This is really delicious - with either of the peppers. You see it when I taste them! They were both so good. We have really enjoyed them! Love, Mary
I grow my own hot peppers and dry them. Any suggestions for what weight of dried peppers are equal to a lb of fresh? Would greatly appreciate your wisdom on this. Thanks.
Mary can I add some sweetener to this mix after fermenting and liquidising? I wanted to consider making one ad per your recipe and one sweeter version . Will the addition of a sweetener i.e maple syrup affect the fermentation and cause it to mould?
Just brought in a bunch of jalapeños from the garden this morning! I definitely trying this! Question though- do you not need to use a weight to keep the peppers below the brine?
Many, many thanks for your fantastic videos, Mary. Keep them coming!!! I have two jars of peppers fermenting, but a thin white coating formed on the surface. It is not fuzzy and does not look like mold but almost like fat particles. I removed most of it yesterday (day 4), but it was back today. One of the peppers was above the cloudy water and when I tried to push it back in, I noticed the liquid is somewhat slimy, like okra--at least the liquid around the pepper. Is this normal or should I be concerned?
Nora Alvarado - Hi Nora, Thanks so much for visiting and for the kind words!! It sounds like your peppers have developed Kahm Yeast. It is not harmful. Scoop it off. However, that said...it is very important that your peppers stay submerged in the liquid and air kept out of the jar. Remove as much of the kahm as you can and the infected pepper. As the fermentation progresses, it should overtake the kahm and cause it to dissipate. Keep me posted. We’ll work through this together. 🤗 BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
hi mary made your fermented hot sauce for my son in law and he loves its thank you,he said it just needs some lemon or lime what does he know hes hispanic hahahhaha thank you for your great recipes
A lot of recipes call for a little vinegar, you might give that a try! It'll add that extra little tanginess without throwing the flavor profile off too much.
Thank you Mary, for giving me a PUSH! LOL I do make hot sauce, but I make it w/ vinegar... which is self stable. But this would be over the top, IMO. I usually wait for my Jalapeño to turn red. "Brain-storming" now- LOL Will definitely give it a try. Thanks so much Mary..
Thanks for visiting! Wonderful. Keep me posted on how it turns out! Here is my playlist for other types of fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you so very much for being such a phenomenal person and so carefully inspiring so very many of us. Just a couple of concerns. Don't know whether or not I am being too paranoid: I know someone who is so dangerously allergic to latex, that I wear nitrile and other non-latex gloves. I believe that all green parts of peppers, tomatoes, eggplants, any nightshades, are potentially quite poisonous, and would never use any of their tops with stems or bud unions attached, fresh, frozen, or dry, for bone broth or any other purpose.
Hi Mary, I am loving your videos. I make brown sugar syrup and I like my hot sauces with a little sweetness could this be added and at what point in the process.
Thank you so much for visiting and glad to hear that you like this idea. Yes, you can certainly add sweetness. Just add it after you strain it so that it does not interfere with the fermentation process. Keep me posted on how it turns out. I also have a playlist about How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj You might like some of these as well. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary! Just watched this again... I’m making your hot sauce tomorrow, though using a mixture of three different chilli peppers and so,e bell peppers, we like our sauce flavourful but not throat burning! 😁 I have also today started some cucumbers to ferment. I’m loving you ur recipes! Oh! PS. Can I not store the sauce in my kitchen or pantry? I’m in England and we are headed into a cold winter! My pantry is not warm by any means! X
Hi Lynne, Thanks so much for visiting!! Glad you are enjoying the videos. You have asked an excellent question. But first I will say...hope you stay warm this winter...and the hot sauce should do the trick! LOL!! In any event...Pioneers here in the US, often stored their various ferments in a "root cellar" or similar cool place that would have averaged in temperature around 40 degrees Fahrenheit (I think that might be about 4 or 5 degrees Celsius). So if your pantry is warmer than that you might risk the chance of mold developing. So to be on the safe side, you might want to refrigerate it. You may have already seen these but if not, I have a playlist about making all different types of fermented vegetables including one video where I discuss diagnosing and fixing ferment problems. You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr And...BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest thanks Mary. No, my kitchen isn’t that cold! 🤣I’ll take your advice then. It made a half gallon jar but I don’t know how much actual sauce that might make, we’ll see! I’ll be sure and let you know!
When there is a lesser % of salt and higher pH the sauce will not be shelf stable. You'll need to refrigerate it. There are some hot sauces that can be shelf stable, pH must be under 4 (around 3.5 but don't quote me!). See FB groups on fermentation- there are some very knowledgeable folks who focus solely on ferments. Most use a 2% brine and high acid final pH. When in doubt, just pop it in the fridge. If you alter the recipe, of course, it is important to understand this alters the % of salt and acid. There are also folks in the FB fermentation groups who have various images showing examp of molds and yeasts. They can help you determine if what you are growing in your home lab / kitchen is edible or destined for the bin. Good luck.
@@MarysNest and you didn't spew fire after tasting LOL I will eat jalapenos cut up over top of food - yes, never wear a glove for cutting just one of those suckers and everytime at some point rub an eye ; I think I am used to it now the burn is less!
@@kleineroteHex OH NO!! Yes, I have done that too!! Ugh!! Yes, these hot sauces are really great. Just very tasty. They have a kick but not overly spicy. I can't stand when things are so spicy you have not taste other than the spice! Love, Mary
@@lylymongeon - Hi Lyly, Thanks so much for visiting! That is a great idea! Please keep me posted on how it turns out!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Fadia, Thanks so much for visiting. Generally... here in the US, it is recommended that fermented foods need to be stored at around 40F or lower to be safe. But certainly do your research and see what you are comfortable with. Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos. BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary! I love your videos! I want to purchase some Celtic Sea Salt. I see some of it, especially the course ground, is light grey. Is this ok for fermenting and cooking? Thanks Mary!
Donna Lee - Hi Donna, Thanks so much for visiting! Yes, it should be gray. That’s perfect! And yes, you can use it for fermenting and cooking. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Shelly - Hi Shelly, thanks so much for visiting! That’s a great question. I have never fermented foods that I had already dehydrated but I think it’s worth a try because I would think that if you dehydrated them at a low enough temperature, all the yeast and good bacteria should still be present. I would give it a try. Let me know how it all works out! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Reviving an old thread.... You should be able to use dehydrated foods, as raisins are commonly used to grow yeast starters for breads and drinks. Did you ever try it with your peppers?
Hello thank you for giving this wonderful recipe. I do have a question. How to make this without using the whey because we have a few people that have Dairy Allergies. It would be wonderful to make because we love hot sauce. Thank you for sharing, God bless stay safe and have a wonderful day
I have kosher salt and pink Himalayan salt. Could these be used? I used to use pickling salt, but I haven't fermented in a long time. So I don't have the "canning salt" and I don't have Celtic sea salt, like you are using.
Glass is best but I believe some folks use food safe plastic. I am not sure about fermenting in metal. Possibly stainless steel might work but other metals may deteriorate under the acidic conditions of the ferment. Hope this helps.❤️🤗❤️
Hi Mary I’ve been watching your channel a lot and before that, the only fermented thing I knew about was Kiefer and when I tried it I found it so sour. Anyway I love hot sauce and you have me quite intrigued. I think I’m going to give this a go. Does the vinegar taste come from the fermentation? I have to admit I’m a little afraid 😬
Hi Mich, Thanks so much for visiting. Yes, you get a bit of a tangy flavor from the fermentation. Don't be afraid. Give it a try and experiment. I think you will like it! BTW - Would you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Also, Today I am sharing 5 Ways to Use Bone Broth. You can watch it here: ruclips.net/video/G-lF1ayQ85k/видео.html Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Amy, Thank you for visiting. So glad you like this recipe. Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them. Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
iPad my hot peppers fermenting for six days and there are no bubbles and when I release the lids I don’t hear anything. Are they still OK? How much longer should they go? Thanks, Pat
Haahaa.. I did that too! I think I had 5 or so sweet pepper seed/membrane heads in my vegetable scrap bag lol.. and maybe some leftover seranos... the resultingg fb veg stock that I used in my Thai curry coconut chicken soup was 🔥!! Altho it mellowed after a few days, 😳🤣
Great question. Yes, you can if you can get one that will stay in place in a large jar. If not, just periodically shake the jar (after you release the CO2). So glad you’re here!! If you enjoy making these traditional foods I hope you’ll consider subscribing if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos?view=0&sort=dd&shelf_id=2 Please let me know if you have any questions! Love, Mary
Thanks for visiting and all great questions! Ferments are best kept at a temperature of 40F. I, personally, would not leave them at room temperature even with adding more salt and/or vinegar. However, that said, research this topic to see what others might recommend. Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX  ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Becky, Thanks for visiting. Definitely! That is a great idea!! I have more videos about making fermented condiments here: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj I think you will enjoy some of these videos. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Jalapeño update--After six days of fermenting, I blitzed the peppers in the vitamix and got two quart jars. Very spicy. The pepper blend is a gray-green color like an olive. In this batch, I had deseeded and de-veined (white rib) half of the peppers and left the other half with all of the goodie inside. The batch was seasoned with a couple smashed cloves of garlic and a couple of tablespoons of commercial pickling spice (Emporium brand). Dave
Could tomatoes, or other flavorings like onion, be added to the ferment? I like making my hot sauce with certain flavor profiles, but I've never tried making it through fermenting.
Hi Kelly, Thank you so much for visiting! Definitely - and I think your combination would be delicious!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Actually, the whey from making cheese is “sweet” whey and does not contain any living organisms because it has been heated. It’s a wonderful high protein drink and/or you can dehydrate it and make your own whey protein powder. But it does not work for lacto fermentation. For lacto fermentation you need whey that is drained from a fermented product such as yogurt or kefir. Hope this helps! BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Great question. Ferments aren’t really shelf stable. Ferments like to be kept at 40°F once stored. That can be in the top shelf of the refrigerator or in the door of the refrigerator or in a root cellar or other type of basement if it maintains approximately 40°F. But if you want to check the pH of a ferment, you will need pH strips. They’re available at most pharmacies or online. Hope this helps. If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6 ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! …And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
D Hoosier - Hi “D”, Yes...Anaheims work great!! I have fermented Hatch peppers which are basically the same thing. Makes a great flavorful sauce!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Robert, No it's not necessary. Here's a link to my playlist for making other fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj You might like some of these videos. Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary, how do we know when the peppers are ready to be turned into hot sauce? Is there a minimum or maximum amount of time, or is it just a matter of personal preference?
Nora Alvarado - Hi Nora, It’s really a matter of personal preference. Once I see a lot of bubbling in the water I usually let it go a few more days and then I turn them into hot sauce. Because even after you turn them into hot sauce they are a fermented food and will continue to ferment… although slowly… Once the sauce is refrigerated. I usually don’t go more than a week or two weeks. However, I know some people who will let them ferment on their counter for a month. It’s just very hot here in Central Texas so I’m not comfortable fermenting for any long period of time at room temperature… Which here in my kitchen can be 80°F. Hope this helps. Love, Mary❤️😘❤️
Ok I respect your fermenting experience but did I miss something Im used to this baby with the addition of vinegar maybe im too used to the tabasco influence in my life ;-)
Hi Sweet Friends, Today I am sharing How to Make FERMENTED Hot Sauce with a special ingredient which really gives it a great taste. I share the special ingredient at the 3:27 mark. I’ve made two varieties - one with Fresno Peppers and one with Jalapeño Peppers. For more fermented condiments, head over to here: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj Enjoy! Also for more great fermented hot sauce recipes be sure to check out How To Ferment And Make Your Own Hot Sauce, Easily by Joshua Weissman here: ruclips.net/video/uL8UJPQ_zoU/видео.html and Brad Makes Fermented Hot Sauce | It's Alive | Bon Appétit here: ruclips.net/video/UGjCeAbWKPo/видео.html Love, Mary
Thanks Mary!!!
@@marilyn1228 - You are SO welcome!! Love, Mary
My husband and I have decided to start canning and such this year and I have discovered that you are a go to for all things homemade! Your knowledge, your smile, and the way you explain things make watching your videos a delight! Thank you for what you do!
Hi Lori, Thank you so much for visiting and for the kind words! If you are new to canning I have a playlist of my waterbath canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U Waterbath canning is a great place for beginners to start if you are new to canning.
And - you may have already seen some of these videos but just in case... If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
Plus, here is my playlist of fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
In addition to that playlist, I have an extensive playlist about making all kinds of different bone broth in different appliances? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
And if by chance you are especially interested in learning about sourdough, be sure to check out my Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof I think you will enjoy some of these videos.
And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through it here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes, especially at this time of year after all the heavy holiday eating!
And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos.
Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
How is it that whenever I search the internet for recipes involving fermentation, Mary always has the best?
Thank you for this fermented hot sauce recipe! I've been watching your videos and I LOVE the pickling spice recipe you teach! Grew my own peppers this year for the first time in 20yrs (maybe longer). Working with red jalapeno, red chipotle and Chilpene?peppers. Today is day 6 and tasting day! Thank you for the step by step instructions-great video!
Wow! thank you! ❤️🤗❤️
I came for more opinions on fermenting hot sauce. I left with saving some brine for sauerkraut. Brilliant idea, can't believe I never thought of that. Thanks.
Mary, thank you so much for creating your videos and sharing your talent. I'm truly learning a lot from you. God bless you!
I am going to try this AND your fermented Salsa!! I have to make them both!! I can’t get enough of your recipes 🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻
I just made two quart sized jars of all the hot peppers I’ve grown in my garden using this guide. I did a red hot sauce of cayenne and red Tabasco peppers and a green hot sauce of poblano peppers and green Tabasco peppers! Thank you for the video, this is my first time fermenting anything!
Hi Lexi, Thank you so much for visiting!! I am so happy that you are beginning your journey of fermenting! I have a playlist all about ferments - fermented foods and beverages, if you would like to take a look through it: ruclips.net/p/PLkRuW3pBo2U2U2yksiRxOUH5GwJDebtMO
BTW - Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
You are such a wonderful teacher! Someone may have mentioned this already... or perhaps I've missed it... when i printed the recipe from your website I did not see the step where you add the second pour of water to fill the jar. (Steps 4 and 5?) I rewatched this video and there it is! As a newer fermenting student of yours i wondered, "hmmm, is this like sauerkraut that makes itsown brine?" 🤔🤦🏼♀️ (Just thought you should know) Thank you Mary, for your invaluable and caring mentorship! 🤗🙏
Yummy! I made something similar last summer using our red jalapeños. I didn't use any pickling spices, but it still had a WONDERFUL smell and tasted great.
Hi Laurel, Thank you SO much for visiting!! Wow - your version sounds wonderful!! I love the taste of red jalapeños!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Jaaaayyyy just what I want 👏 👏 👏 👏 👏 👏 Thank you!!!
I'm so happy that I stumbled across your channel! Is it possible to use half mild peppers, such as Anaheim, and half Jalapenos? Love your channel!
You are a very good teacher Mary😁👍👍❤️
Mary you’re so inspiring. Thank you for sharing your recipes and passion. I’m excited to try this
Thank u for adding your pickling spice recipe!!😃😊
It's so delightful to watch Mary. Outstanding information.
Thank you so much!
Really enjoyed all your videos...
Thank you so much. I have lots more coming. 🤗 So far I have over 300 videos! You may have already seen many of these but if not....If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
…And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): youtube/marysnest/join if you are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail.
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest thank you so much... I come across your videos when I look for home remedies for covid related videos... Really like how you explain in details.... Since then, been watching your videos and very happy. Keep it up... More blessings to you, watching from the Philippines...
Hi Mary you have no idea how happy I am to have found your video. ❤❤❤❤❤❤👍👍👍👍👍👍👍
Noor Jorge - I’m so happy you’re here!!🤗🤗🤗
Thanks Mary! I can't wait to try this. I just made a couple of batches of unfermented hot sauce and was going to look around for a recipe for one that's fermented (it's been a very good year for peppers). I love the addition of the pickling spices!
Alison BP Farm - Hi Alison, you are going to love it with the pickling spice. It gives such a great taste. Yes, hasn’t it been an amazing summer for peppers! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Just made. Love your channel 😍🌶😘
Cannot wait to try.
I love those burping lids! So worth the investment. Than you for this video!
With everything going on in this world atm I can always rely on you to put a smile on my face and forget about everything! You chilli looks amazing,can this be turned into sweet chilli? Thanks again sweet Mary! 🤗☺️🥰😘😚
Thank you for the kind words!! I am so happy to be able to offer a bit of a respite from the affairs of the world! Yes, you can definitely make this a sweet chili sauce - just sweeten it after the fermentation process. Love, Mary
Thank you, Mary. I just printed a copy from your website. I am making my hot sauce tomorrow. I like your set-up and website. I will be back for the pickles. Take care.
Great minds think alike Mary! LOL We are going to try fermenting hot sauce now too. And this video is the perfect guide.
Thank you and have a blessed week,
Rob
Essayons Family Garden - Yes, great minds indeed!! LOL!! You have a blessed week too!!🤗
@Essayons Family Garden
I originally found this, Mary's Nest channel from a comment on Dr. Berg's Channel (which is really good, you should check it out if you haven't already)
I checked the comments on this channel and then I seen your comment. I like the Filipino and American flags, it intrigued me, being Filipino American myself so I checked out your channel and now I'm subbing to you. I totally understand your description in the "about" section of your channel. I'm also a military veteran brat and can relate.
I just feel at home when I checked out your channel.
Wow, what a wonderful video. 😃 I just subscribed.
You are charming, cheerful and delightful to listen to and watch, and you make things look so easy. I’m very inspired to make some fermented hot sauce now. I’ve been making sauerkraut for the past week with freshly harvested cabbages but now I’ve got all this waiting time, lol, and wondered what to do next. Now I know...HOT SAUCE! 🌶🌶🌶
Thank you so much for this fantastic video. Your way of doing things, is just what I was looking for. 😊
P.S. Your kitchen is adorable. 🥰
Campden tablet or potassium metabisuphate, will take chlorine out of tap water as well (home brew and wine making supply) happy fermenting!
Thank you for your wonderful videos. I always have so many peppers left at the end of the season. I do have one question about reusing brines. How often can you reuse a brine? Like if you've used a previous brine from say sauerkraut then used that brine to start a new batch. Can you just keep the cycle going? Thanks again!
@Mary's Nest - I made it and it is DEEE-LISH! My vegan hubby will be in HEAVEN when he see's this addition to our ferments collection! I will post it on social media with a shout-out, too! xoxo
So glad you liked this!! Love, Mary
@@MarysNest - my hubby absolutely went NUTS over that fermented hot sauce!!! He is obsessed!!!!! xoxo
much love for you from Egypt
mid night - Thanks for visiting. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hello Mary, What a treat for me to have wifi and the opportunity to visit your kitchen today!❤️ We love hot sauce and will certainly have to try this recipe/method. I usually have whey in my tiny kitchen. By the "whey", I made fermented ketchup the other day and we love it!! Ketchup, a health food! 😃😃 Thanks for sharing today, Love, katie PS. Thank-you for your kind and generous email from a couple of weeks ago. I responded a few days ago. Bless you❤️
Heritage Ways - Hi Katie!! You are so sweet!! I am so happy to be on this traditional food journey with you! Love, Mary PS… Thank you for your email… I’ll respond soon!!❤️😘❤️
Hi Mary, I just see your video, I love it. Want to ask you can I use the same brine for the second bitch of peppers?
Oooo! I gotta try this! Thanks for the video!
Hi Karen, This is really delicious - with either of the peppers. You see it when I taste them! They were both so good. We have really enjoyed them! Love, Mary
GREAT VIDEO MARY,
THANKS 👏🧙♂️🧙♀️
SO NICE TO HEAR
GOD BLESS, GOD BLESS YOU. 🧙♀️🧙♂️👏🍞👍
I grow my own hot peppers and dry them. Any suggestions for what weight of dried peppers are equal to a lb of fresh? Would greatly appreciate your wisdom on this.
Thanks.
MS. Mary...Can you roast your pepper before fermenting....Maybe make Chipotle Hot Sauce?
Definitely 🤗
Thank you sweet Mary I 'll be trying it God Bless ✝️♥️
Im soo making these tomorrow maryyy thk u
Jh On - So happy to hear that!!🤗🤗🤗
Mary can I add some sweetener to this mix after fermenting and liquidising? I wanted to consider making one ad per your recipe and one sweeter version . Will the addition of a sweetener i.e maple syrup affect the fermentation and cause it to mould?
I'm getting an abundance of my lemon drop p er peppers....now I know what I'll do with them! Thank you, these look so yummy 😁
Beulah Land Homestead Farm - Yay!! Let me know how it all turns out!! Love, Mary❤️😘❤️
Just brought in a bunch of jalapeños from the garden this morning! I definitely trying this! Question though- do you not need to use a weight to keep the peppers below the brine?
I like habanero with oregano, onions and garlic. I haven't tried fermenting yet.
Many, many thanks for your fantastic videos, Mary. Keep them coming!!! I have two jars of peppers fermenting, but a thin white coating formed on the surface. It is not fuzzy and does not look like mold but almost like fat particles. I removed most of it yesterday (day 4), but it was back today. One of the peppers was above the cloudy water and when I tried to push it back in, I noticed the liquid is somewhat slimy, like okra--at least the liquid around the pepper. Is this normal or should I be concerned?
Nora Alvarado - Hi Nora, Thanks so much for visiting and for the kind words!! It sounds like your peppers have developed Kahm Yeast. It is not harmful. Scoop it off. However, that said...it is very important that your peppers stay submerged in the liquid and air kept out of the jar. Remove as much of the kahm as you can and the infected pepper. As the fermentation progresses, it should overtake the kahm and cause it to dissipate. Keep me posted. We’ll work through this together. 🤗 BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
hi mary made your fermented hot sauce for my son in law and he loves its thank you,he said it just needs some lemon or lime what does he know hes hispanic hahahhaha thank you for your great recipes
deborah martinez - So happy it worked out! And I’ll never object to some lemon and lime!...I’ve got the tangy gene! LOL! Love, Mary❤️😘❤️
A lot of recipes call for a little vinegar, you might give that a try! It'll add that extra little tanginess without throwing the flavor profile off too much.
Thank you Mary, for giving me a PUSH! LOL I do make hot sauce, but I make it w/ vinegar... which is self stable. But this would be over the top, IMO. I usually wait for my Jalapeño to turn red. "Brain-storming" now- LOL Will definitely give it a try. Thanks so much Mary..
Green Rage - So glad you like this!! Oh yes...red jalapeños!! The taste is amazing!!😋😋😋
Thank you. I just add garlic but now I want to add spices
Thanks for visiting! Wonderful. Keep me posted on how it turns out! Here is my playlist for other types of fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Garlic and ginger would be amazing
Thank you so very much for being such a phenomenal person and so carefully inspiring so very many of us. Just a couple of concerns. Don't know whether or not I am being too paranoid: I know someone who is so dangerously allergic to latex, that I wear nitrile and other non-latex gloves. I believe that all green parts of peppers, tomatoes, eggplants, any nightshades, are potentially quite poisonous, and would never use any of their tops with stems or bud unions attached, fresh, frozen, or dry, for bone broth or any other purpose.
I fermented peper The top pepper have mold can I throw away the top and still use it thank you very much
Hi Tammy, Mold makes me nervous, so I would probably discard it. Love, Mary
Hello Mary Can I do this using dehydrated peppers?
I did!
Hi Mary, I am loving your videos. I make brown sugar syrup and I like my hot sauces with a little sweetness could this be added and at what point in the process.
Thank you so much for visiting and glad to hear that you like this idea. Yes, you can certainly add sweetness. Just add it after you strain it so that it does not interfere with the fermentation process. Keep me posted on how it turns out.
I also have a playlist about How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj You might like some of these as well.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@@MarysNest Thank you.
Hi Mary! Just watched this again... I’m making your hot sauce tomorrow, though using a mixture of three different chilli peppers and so,e bell peppers, we like our sauce flavourful but not throat burning! 😁 I have also today started some cucumbers to ferment. I’m loving you ur recipes! Oh! PS. Can I not store the sauce in my kitchen or pantry? I’m in England and we are headed into a cold winter! My pantry is not warm by any means! X
Hi Lynne, Thanks so much for visiting!! Glad you are enjoying the videos. You have asked an excellent question. But first I will say...hope you stay warm this winter...and the hot sauce should do the trick! LOL!! In any event...Pioneers here in the US, often stored their various ferments in a "root cellar" or similar cool place that would have averaged in temperature around 40 degrees Fahrenheit (I think that might be about 4 or 5 degrees Celsius). So if your pantry is warmer than that you might risk the chance of mold developing. So to be on the safe side, you might want to refrigerate it.
You may have already seen these but if not, I have a playlist about making all different types of fermented vegetables including one video where I discuss diagnosing and fixing ferment problems. You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
And...BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest thanks Mary. No, my kitchen isn’t that cold! 🤣I’ll take your advice then. It made a half gallon jar but I don’t know how much actual sauce that might make, we’ll see! I’ll be sure and let you know!
@@lynneceegee8726 - Great! Look forward to hearing all about it! Love, Mary
When there is a lesser % of salt and higher pH the sauce will not be shelf stable. You'll need to refrigerate it.
There are some hot sauces that can be shelf stable, pH must be under 4 (around 3.5 but don't quote me!). See FB groups on fermentation- there are some very knowledgeable folks who focus solely on ferments. Most use a 2% brine and high acid final pH. When in doubt, just pop it in the fridge. If you alter the recipe, of course, it is important to understand this alters the % of salt and acid.
There are also folks in the FB fermentation groups who have various images showing examp of molds and yeasts. They can help you determine if what you are growing in your home lab / kitchen is edible or destined for the bin.
Good luck.
My hubby doesn't eat hot stuff😐 but my one daughter has lots of jalapeños, I might try this!
This came out so delicious! I was really happy with both of them! Love, Mary
@@MarysNest and you didn't spew fire after tasting LOL I will eat jalapenos cut up over top of food - yes, never wear a glove for cutting just one of those suckers and everytime at some point rub an eye ; I think I am used to it now the burn is less!
@@kleineroteHex OH NO!! Yes, I have done that too!! Ugh!! Yes, these hot sauces are really great. Just very tasty. They have a kick but not overly spicy. I can't stand when things are so spicy you have not taste other than the spice! Love, Mary
I would think the same could be done with sweet bell peppers, therefore no heat, just yummy pepper taste. :)
@@lylymongeon - Hi Lyly, Thanks so much for visiting! That is a great idea! Please keep me posted on how it turns out!! Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi thanks for your recipes but can i serve it out fridge plz
Hi Fadia, Thanks so much for visiting. Generally... here in the US, it is recommended that fermented foods need to be stored at around 40F or lower to be safe. But certainly do your research and see what you are comfortable with. Have you seen my playlist all about making different fermented vegetables? You can look through it here: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr I think you will enjoy these videos.
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Would you need to burp the regular screw top lids after they are bottled?
Hi sweet Mary! How long can you keep each fermented condiments? Oh & how to you store them
Where do you buy bulk spices? Thank you.
Cool!
Hi Mary! I love your videos! I want to purchase some Celtic Sea Salt. I see some of it, especially the course ground, is light grey. Is this ok for fermenting and cooking? Thanks Mary!
Donna Lee - Hi Donna, Thanks so much for visiting! Yes, it should be gray. That’s perfect! And yes, you can use it for fermenting and cooking. BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Will it work equally well with a flavored vinegar?
why refrigerate? louisianna and Chululla do not say on label to do that, and what kinda blender is that? THX
Mary do you have a video on making Mayonaise with yogurt
Hi Diana, I don't but what a great idea!! I'll add it to the list. Love, Mary
Perfect timing, Ms. Mary. My jalapenos are rocking in my garden. Can you rehydrate dried peppers and make this ferment?
Shelly - Hi Shelly, thanks so much for visiting! That’s a great question. I have never fermented foods that I had already dehydrated but I think it’s worth a try because I would think that if you dehydrated them at a low enough temperature, all the yeast and good bacteria should still be present. I would give it a try. Let me know how it all works out! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Reviving an old thread....
You should be able to use dehydrated foods, as raisins are commonly used to grow yeast starters for breads and drinks.
Did you ever try it with your peppers?
Hello thank you for giving this wonderful recipe. I do have a question. How to make this without using the whey because we have a few people that have Dairy Allergies. It would be wonderful to make because we love hot sauce. Thank you for sharing, God bless stay safe and have a wonderful day
I understand completely. You can leave out the whey. Love, Mary
@@MarysNest Hello thank you so much for the information. I will definitely be trying this out. 💖🌹🌺😁👍
Can we do the same process with habenaro peppers
Definitely 🤗
Does adding vinegar to the final product to make the sauce shelf stable neutralize the prebiotic benefits?
I have kosher salt and pink Himalayan salt. Could these be used? I used to use pickling salt, but I haven't fermented in a long time. So I don't have the "canning salt" and I don't have Celtic sea salt, like you are using.
Hi Mrs. Mary,,,Can I use peppers from my freezer for this?? I grew so many & didn't know what to do with them so I panicked & froze them.
Hi Sweet Mary you're the best
Is there any other material instead of glass in which we can ferment? Thanks 😘
Glass is best but I believe some folks use food safe plastic. I am not sure about fermenting in metal. Possibly stainless steel might work but other metals may deteriorate under the acidic conditions of the ferment. Hope this helps.❤️🤗❤️
This helps a lot 😊 thanks for the reply 😊
Hi Mary
I’ve been watching your channel a lot and before that, the only fermented thing I knew about was Kiefer and when I tried it I found it so sour. Anyway I love hot sauce and you have me quite intrigued. I think I’m going to give this a go. Does the vinegar taste come from the fermentation? I have to admit I’m a little afraid 😬
Mich. Konarski no vinegar taste if no vinegar. Just possibly a sourish taste as whey is a milk base product.
Hi Mich, Thanks so much for visiting. Yes, you get a bit of a tangy flavor from the fermentation. Don't be afraid. Give it a try and experiment. I think you will like it!
BTW - Would you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Also, Today I am sharing 5 Ways to Use Bone Broth. You can watch it here: ruclips.net/video/G-lF1ayQ85k/видео.html
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love and God Bless, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I can't wait to try this!
Hi Amy, Thank you for visiting. So glad you like this recipe. Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I'm so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary❤️😘❤️ PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@Mary's Nest do you blend the spices (Berries) or just leave them whole?
How much fine ground salt to use for a pint with out whey??
Are these shelf stable?
Mary, i could not get the fresno peppers so i grabbed some poblanos and Serranos. How do you think the poblanos will work ?
Jh On - I think that will be a nice mix. It should taste great!! Love, Mary❤️😘❤️
iPad my hot peppers fermenting for six days and there are no bubbles and when I release the lids I don’t hear anything. Are they still OK? How much longer should they go? Thanks, Pat
What can I use instead of whey please?
I added some hot pepper parts to my veggie stock once withou thinking ...lol...wew!
Beulah Land Homestead Farm - LOL!! Yes, it gives it quite the kick!! 🤗🤗🤗
Haahaa.. I did that too! I think I had 5 or so sweet pepper seed/membrane heads in my vegetable scrap bag lol.. and maybe some leftover seranos... the resultingg fb veg stock that I used in my Thai curry coconut chicken soup was 🔥!! Altho it mellowed after a few days, 😳🤣
Should one use a weight to keep the peppers under the liquid as well?
Great question. Yes, you can if you can get one that will stay in place in a large jar. If not, just periodically shake the jar (after you release the CO2). So glad you’re here!! If you enjoy making these traditional foods I hope you’ll consider subscribing if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest
Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest
And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos?view=0&sort=dd&shelf_id=2
Please let me know if you have any questions! Love, Mary
Mary I love how you blew on the “hot” hot sauce before tasting 😂
Wonderful
I put my salt in jalepeno jar, onion jar, and scotch bonnets jar, but my ph is 5-6. Is it ok at first?
How do you label your bottles and jars when you’ve made a product?
Can Kosher salt be used instead of sea salt?
Can u also leave the bottles on a shelf. and burp them periodically? Would i need moresalt or vinegar in recipe for longer storage?
Thanks for visiting and all great questions! Ferments are best kept at a temperature of 40F. I, personally, would not leave them at room temperature even with adding more salt and/or vinegar. However, that said, research this topic to see what others might recommend.
Do you enjoy learning about making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX

➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Could you use the leftover fermented juice like a vinegar in a salad dressing or a marinade?
Hi Becky, Thanks for visiting. Definitely! That is a great idea!! I have more videos about making fermented condiments here: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj I think you will enjoy some of these videos.
BTW - Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Also…If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar, 10 Flavored Extracts including Vanilla Extract, Homemade 1-Minute Mayo, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Jalapeño update--After six days of fermenting, I blitzed the peppers in the vitamix and got two quart jars. Very spicy. The pepper blend is a gray-green color like an olive. In this batch, I had deseeded and de-veined (white rib) half of the peppers and left the other half with all of the goodie inside. The batch was seasoned with a couple smashed cloves of garlic and a couple of tablespoons of commercial pickling spice (Emporium brand). Dave
Hi Dave, Thanks for the update! Love, Mary
Could tomatoes, or other flavorings like onion, be added to the ferment? I like making my hot sauce with certain flavor profiles, but I've never tried making it through fermenting.
Can you combine a small amount of cayenne, habanaro, and tabasco peppers with a larger amount of jalapanos to make hot sauce?
Hi Kelly, Thank you so much for visiting! Definitely - and I think your combination would be delicious!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Thanks for the reply. I am subscribed to your channel and love your videos and information you provide!
@@kellynorris995 -Thank you so much! I am so happy to hear that you enjoy my videos! Love, Mary
I like making mozzarella, so this would be a great use of the whey.
Actually, the whey from making cheese is “sweet” whey and does not contain any living organisms because it has been heated. It’s a wonderful high protein drink and/or you can dehydrate it and make your own whey protein powder. But it does not work for lacto fermentation. For lacto fermentation you need whey that is drained from a fermented product such as yogurt or kefir. Hope this helps!
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
question do you check the PH to make sure its shelf stable
Great question. Ferments aren’t really shelf stable. Ferments like to be kept at 40°F once stored. That can be in the top shelf of the refrigerator or in the door of the refrigerator or in a root cellar or other type of basement if it maintains approximately 40°F. But if you want to check the pH of a ferment, you will need pH strips. They’re available at most pharmacies or online. Hope this helps. If you enjoy making Traditional Foods, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️And to learn how to turn any of your bone broths or vegetable broths into BOUILLON POWDERS that are SHELF STABLE, be sure to check out this playlist: ruclips.net/p/PLkRuW3pBo2U2j_-YEyQCtg807HLb4ulY6
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
…And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️FOR MY VIDEOS WITH A PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description.
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Chilli Chump here on YT has some great info about pH
Looks delicious. I can't wait to try this. :-)
Hi Andrea, Both of them came out great! I think you'll be pleased with how delicious they are!! Love, Mary
Now with that spicy brine can you just reuse the whole thing using other veggies?
Mary, an important question to me. Is it important to have ferments when you eat canned and dried foods?
My body can't handle hot anything. Wondering if Anaheim peppers would be a good alternative??
🌶🌶🌶🌶🌶🌶🌶🌶
D Hoosier try it.
D Hoosier - Hi “D”, Yes...Anaheims work great!! I have fermented Hatch peppers which are basically the same thing. Makes a great flavorful sauce!! BTW - Do you enjoy making other traditional foods in addition to ferments? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Do you need to agitate or shake the jar to move the pickling spice?
Hi Robert, No it's not necessary. Here's a link to my playlist for making other fermented condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj You might like some of these videos.
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary, how do we know when the peppers are ready to be turned into hot sauce? Is there a minimum or maximum amount of time, or is it just a matter of personal preference?
Nora Alvarado - Hi Nora, It’s really a matter of personal preference. Once I see a lot of bubbling in the water I usually let it go a few more days and then I turn them into hot sauce. Because even after you turn them into hot sauce they are a fermented food and will continue to ferment… although slowly… Once the sauce is refrigerated. I usually don’t go more than a week or two weeks. However, I know some people who will let them ferment on their counter for a month. It’s just very hot here in Central Texas so I’m not comfortable fermenting for any long period of time at room temperature… Which here in my kitchen can be 80°F. Hope this helps. Love, Mary❤️😘❤️
You don't need to weigh down the peppers so that they are under the water line? Like pickles?
Could you dehydrate the left over paste and turn into a powder
Hi Shawna, that’s a great question. I think it would work. Give it a try and keep me posted. Love, Mary❤️🤗❤️
I'm pretty sure you can
Ok I respect your fermenting experience but did I miss something Im used to this baby with the addition of vinegar maybe im too used to the tabasco influence in my life ;-)