For more fermented/preserved foods, visit here: theelliotthomestead.com/category/recipes/preserved-foods/ (ALSO, I not-so-secretly want to write a book on how I preserve EVERYTHING from herbs to chutney to jam to ferments. Would y'all be interested in a manual like this to have in your cottage kitchen?)
I literally watched this, then jumped out of bed and gathered all the poblanos, jalapeños and Thai Chili’s I didn’t know what to do with and stuffed them in a jar to ferment! Thanks Shaye for the beautiful video and recipe!!
A great tip my grandmother taught me was to squeeze lemon/lime juice into your hands and rub away to get any of the spice oils off your hands. I've always done this and helps. You can also do this when handling seafood as well and garlic to get the smells off your fingers and hands. Not sure about the science behind why it works. But it sure does!
The citric acid neutralizes the garlic on your hands... you could mix some salt in with the lemon as well, then use as a scrub...I have heard of rubbing your hands on stainless steel also works...but not sure why that would work...I'd rather have lemony hands!
I love this! I've been canning and freezing for 40 years. I make my own salsa and pepper rings, both hot and mild peppers. I've never thought to make my own hot sauce. I'm for sure gonna try it this year! Thank you for showing me how easy it is.
Perfect timing. I prepped 2 lb of red jalapeños and ghost peppers with garlic and onion today for fermentation. I use a vacuum bag and can leave it for months without worry of mold.
I made QUARTS and QUARTS of fermented hot sauces a year ago. I started them in the early fall when our harvest was at its peak. But because our house stayed cool most nights, the fermentation really took forever. So I ended up fermenting each batch for solidly three weeks. And even after blending we let the ferments sit in our pantry to continue the process. Some of them got an acetone fragrance like nail polish remover. And what I learned, a little too late, is that you shouldn’t throw them away! Just let them sit until they convert over to that familiar lactic acid umami flavor profile that we all love in hot sauce. I even brought the hot sauces with us when we moved across the country! It’s been 11 months, and the ferments continue to change very slowly over time in the fridge. They’re fascinating!
👋🏼 hi!!!! So my 4yo son who was born to live on a homestead or be a chef… or maybe a mechanic, accidentally pulled up my RUclips on my phone yesterday….and he was OBSESSED with your videos. We watched quite a few together and he was in AWE!! He loves cooking shows but this was magical to him So thank you!! I watch your videos all the time, and your lifestyle is a dream, so thank you for this bonding experience I got to have with my kiddo!! BTW , he was all about making spices and flavored oils today - something so refreshing after a week of us all being sick!
What a wonderful way to preserve peppers! I've actually made some fermented hot sauce a couple of weeks ago for the first time and my recipe called for pineapple (I also made a batch with nectarines) and it's delicious! In case you are still getting peppers from your beatiful garden, you might want to switch things up a bit. Once again, thank you the Elliott family for serving us another delicious video!
Amazing!!! Thank you so much for this recipe. I always look for some interesting recipes for hot peppers because I always end up with way too many in my garden. Last year I just fermented them with garlic and onion in a salt brine and we loved it.
If retaining colour is important to you (yellow and orange chilies are easily overwhelmed) you can get the same flavour using a couple of spoonfuls of under-ripe coriander berries instead of the large handful of fresh cilantro herb. The same for celery and caraway. I grind them to a paste before adding to the blender.
Beautiful! I am such a fan of your channel.... My husband is Jamaican and we grew scotch bonnets this year... My batch of hot sauce was not as large as yours but I used your method to a T... HOT HOT HOT!! Thanks for sharing your beautiful life with me.. 💙💙
I just finished my sauce and put it in the fridge. I love it!!! Thanks for the process Shaye! I will use this way more often than the store bought hot sauces in my fridge. I am so excited! Thanks for all of your videos!
Please please do write that..I just purchased for myself and my daughter, who by the way is going to be starting her own homestead, your book "Welcome to the Farm".. I am so enjoying reading it. As for this recipe...I think of my husband who would have so enjoyed it! Thank you for the joy you always put into everything.. a wonderful start to my day!!💕💕
I dehydrate my cayennes and then pulverize them in my spice grinder to make chili powder. One of our fav homemade meals is chili with cornbread. XO from Olympia!
I LOVE this page! her voice is so soothing, when she speaks it's always something that is needed and not just words filling in the silence and the aesthetics and music she uses is my cup of tea. 😁♥️ For a quart jar do I use 2 tablespoons instead of 4?
I tried both pickled peppers and hot sauce last Fall. For the pickled poblanos, I used your recipe for pickling and just left them to serve right out of the pickling jar-great as a condiment. For the hot sauce, I blended my hot chilis in 2.5% salt water and then fermented the blend (it took about 3 weeks in my kitchen, but was well worth it. ) Both came out great. Just what I need in the dead of winter.
This looks very interesting and I would be interested to try this the next go around. What I usually do is grated 1 clove of garlic and an equal amount of fresh ginger and add that to my favorite hot sauce and let it sit overnight before using. I love it on pierogies with sour cream and grilled cheese sandwiches with butter sauteed onions.
My peppers didn't come out this year, but someone's did because the grocery store has spades of them. I think I might try a tester jelly jar first, but the idea of fermented hot sauce intrigues me.
Ugh I've been seeing so many peppers at the farmers market go back home with the farmer. I think im buying a bunch this weekend cause this looks gooood.
Easy breezy recipe, I’m perhaps doing the same things other enthusiast, I’m up and about on my way to my neibor hood produce store to get the chilies . Thanks for sharing
Thank you, Thank you for This video! I just started learning about the fermenting process using my Peppers . I’ve watch so many videos. Yours is the best! I can’t find my blender lid either!
I need to make some. We don’t use much hot sauce but once in a while. A quart jar would be way more than enough for us. I love to try this one. Thanks for sharing.
Your peppers are beautiful. I was able to get an abundance of red cayennes a few years ago and dehydrated and ground them. I am still using them for anything I want spicy. I tried making a similar fermented hot sauce last year with our green cayennes (they didn't turn red before the end of the Season) and we didn't care for it. I hope we can get a harvest like these in years to come so I can give this a try!
Have you tried dehydrating cucumbers then making a powder from it…great flavor in sauces, Mayo, etc on tuna, chicken and pasta salads in the winter and I use it in smoothies. Squashes, sweet potatoes and carrots dehydrated make a great what I call orange powder for adding to casseroles, soups and smoothies… My husband isn’t a veggie eater but what happens in the kitchen stays in the kitchen….he’s getting them and can’t tell they’re there. I’ve made some great dehydrated pepper combos for the pantry……adding them on top of meats, flavoring homemade mustards and vinegars and oils…… I couldn’t afford the high priced dehydrator but my Garden Master has done a great job for me and only cost $100. If only there was a lower priced freeze drier…..😏
I've got a pint jar of hot peppers and garlic fermenting for hot sauce as we speak and a quart and a half of banana pepper rings! Can't wait til they're done and we can start eating them :)
Hi Shaye, Drooling over your pepper harvest? Next year, I’m grinding our grass fed beef bones after making broth and grinding them for the peppers. 🌶 All the best, Julie 🌷
Shay, when are you planting your cilantro to have it on hand when the peppers and tomatoes are ready? Mine has always bolted by early July. So frustrating!
I’m new at learning fermentation and currently working with pineapple, any helpful hints or good recipes? Love your RUclips videos, sweet family. God Bless
I just find you !! Looking for hot sauces recipes I saw a video of sustainable vegan and she name you, i absolutely grateful (im in brazil and have continue havest) thank you again!! Now i gonna see all your channel videos 🤣
😅 I got nervous to rub even my own eye watching you handle all those hot peppers 😅 You have strong/tough farm-girl hands rock it Shaye, love you lady ❤️ You're such a HUGE inspiration to me ❤️
Awesome video! Love the music, made it really fun. Question: when you fermented the peppers, you used a lid, with no ventilation to let the gases out. Did you burp it everyday or just leave it as is?
Those plastic mason jar lids aren't really airtight so you typically don't have to burp the jars when using them (at least I haven't). I do usually loosen the lid a little anyway once I've moved the jar to where it will ferment and she may have too.
Shaye I absolutely love your videos! You made me laugh this morning. I'm definitely going to try this. I'm in France and we didn't have a great summer this year, so I'm still waiting on my chillies. This is the method I'm going to use this year to preserve them though, along with chilli jam. Thanks for the great idea.
Une autre technique de conserve, ce que les Turcs appellent yağlı turşu: on fait bouillir une petite dizaine de minutes les piments coupés en petits morceaux (pour adoucir un peu on peut d'abord enlever les graines) avec de l'ail émincé, de l'origan, dans un mélange moitié moitié vinaigre et huile, un petit peu de sel et de sucre. On met en pot le mélange encore chaud, comme une confiture. Ça donne une jardinière de piments super sympa. Une fois ouvert on recouvre toujours d'huile et ça se conserve super bien.
@@panuntukan C'est très intéressant comme recette ! Je vais absolument l'essayer aussi. Je vous remercie sincèrement pour le suggestion. Très bonne journée à vous
I still have a half gallon jar of fermented jalapeños from last year and two bottles of what’s essentially fermented hot pepper purée. It’s so thick and hot we can’t eat much of it at once 😂 Wimps.
It looks Yummy 😍. I blew my stomach out years ago canning Hungarian Yellows, into what I called cocktail Peppers. A slice of Pepper on a nice Sharp Cheddar with a drink made the day complete. Unfortunately we started having Garden competitions to see who was the hottest Pepper 😰. I am healed now but scared myself 😝. A little dribble on a Taco on occasion is enough for me 😊. JO JO IN VT 💕😄
Thanks for the tips! We are growing Red Hot Chili Peppers this year. I will have to give this a try! Also wondering, what do you call that hair do you have in this video? I have seen it in a few other videos and think it’s so classy and feminine. What is that hair so called, or how do you do it?
My grandkids always are showing off that they can eat hot stuff while I look on in half horror and admiration. Usually whatever I get that's too hot I usually pawn it off to my son I law because he likes hot sauce and my grandsons want to be just like him and m grand daughters won't be outdone so their right in there too. The Chinese fix a chicken and jalapeno dish that is awesome and has no heat. I don't know how they do it by it's absolutely delish.
You should use an air lock in your jar lid or open the lid a few times each day while fermentation. You need to let the gasses escape while preventing oxygen from getting in the jar which is why an airlock device is best option. You didn't mention any of this which is very important
It's probably just me, there is nothing more attractive than a real woman in an apron. Mrs.Elliot you are stunning beyond the measure of any ingredient.
Do you need to alter the amount of salt if you’re making a smaller batch? I want to do a test run with a small batch but want to ensure I don’t mess up the fermentation process. This is 2 cups of peppers, what if I wanted to ferment half a cup?
I bet y'all never have Shnoz problems. A little spice is good for sinus health too. How wonderful to be able to tolerate Spice. I may try more spices because I have sinus problems. I read that if you do probiotics, we need to feed the probiotics with prebiotics. I love your produce in clear jars. So pretty. Shalom.
You’re so right about wearing gloves, as I learned the hard way! I haven’t been able to get as smooth a texture as I’m after, so I’ll try your suggestion of adding brine next time. Thanks 🙏🏻
You really are missing a lot of information here. 1. If everyone did exactly how you described and didn't burp those jars, bad things can happen. I've seen it. Burping the jars, or having burpers is for a reason. Burpers only exist for convenience, as someone could forget about the gases that build up. 2. (And this is more less to each their own) mixing the salt with the water before hand and then pouring it in sort of makes it easier when it comes to mixing if you're going to stuff the jars to the max. 3. Fermenting causes bubbles (hence the gas I just mentioned), by placing the garlic, and onions on the bottom it allows the peppers to receive the taste of the garlic and onions (and whatever else you decide to place in the jar) via those bubbles that carry it to the top. Imo, it's better to place the peppers in last. Looks great though. 🍻
Love this! Couple questions, for Shaye or anyone who would known! Do you add more water as the peppers ferment? You always want to make sure the peppers are covered with water, right? And also, how long would this be good for in the fridge? Thanks! ☺️
Veggies in ferments will typically release some of their water as they ferment so you shouldn't need to add any more; I think the only time I've had to add any was when something bubbled out of the jar (a very happy ferment). If you do need to add any more liquid you want to use a brine to keep the salinity at the proper level. The rule of thumb for a brine is 3 Tbsp salt per quart of water. As for how long it will keep in the fridge, the rule of thumb for ferments is: it's good as long as it tastes and smells good to you. I've had krauts that got way too sour for me that my fiance adores so it's all a matter of preference. Also, be aware of molds. If I see green or black mold it's out! White mold or a Kham yeast gets scooped off and the ferment is tested and switched to another jar if it still seems good (or consumed quickly). I've heard some people say that they just push back the mold on top and the ferment is still fine underneath, I guess it's a matter of your own comfort level so use your best judgement. The Art of Fermentation by Sandor Katz is a really great book to learn more. Wardee Harmon (also spelled Wardeh) is another good resource. I don't have either of her fermentation books yet but her website (Traditional Cooking School) has loads of info. Hope this helps!
I tried out both pickled and fermented recipes last year. My adult son asked me to make more of the hot sauce this year but even he found the pickled whole chilli peppers too hot to cope with!
Making mixed pepper jelly, but would love to make the hot sauce. I have never done fermenting; and thought you had to put the special lid while its doing its thing, to release the gases? Noticed you just used a regular screw top.
I'm a lil confused. First you said put it in a cool, dark place and then you said a warm place and sat it on your shelf next to a window. I would love to try this but I just want to make sure I do it right. :)
Hi! Sorry to be picky, but near the end of the video you say to leave the jar in a warm place to ferment, but nearer the beginning you said a cool place? I've got a warm kitchen or a cool cellar, which one please? tks!
I'm harvesting peppers today too! I'm just getting into fermented foods, although I've been canning and pickling for years, I just made my first sauerkraut. To be sure, did you say to ferment in a cool dark spot, or at room temperature? I thought I heard both, but this is so cool qndi want to get it right😁😁😁
For more fermented/preserved foods, visit here: theelliotthomestead.com/category/recipes/preserved-foods/ (ALSO, I not-so-secretly want to write a book on how I preserve EVERYTHING from herbs to chutney to jam to ferments. Would y'all be interested in a manual like this to have in your cottage kitchen?)
Yes i would very much so!
But you don’t even know how to preserve properly and post dangerous recipes? Who would publish your cookbook…
Yes!
Yes! That is exactly the kind of book I'm looking for.
Absolutely!!! Here’s my credit card and first born.
I literally watched this, then jumped out of bed and gathered all the poblanos, jalapeños and Thai Chili’s I didn’t know what to do with and stuffed them in a jar to ferment! Thanks Shaye for the beautiful video and recipe!!
How was your hot sauce?! ❤️
Pro tip: if you filter your hotsauce to get a smoother substance, you can dry the remaining peppers and grind them into a dry rub.
A great tip my grandmother taught me was to squeeze lemon/lime juice into your hands and rub away to get any of the spice oils off your hands. I've always done this and helps. You can also do this when handling seafood as well and garlic to get the smells off your fingers and hands. Not sure about the science behind why it works. But it sure does!
The citric acid neutralizes the garlic on your hands... you could mix some salt in with the lemon as well, then use as a scrub...I have heard of rubbing your hands on stainless steel also works...but not sure why that would work...I'd rather have lemony hands!
I confirm
@@DH-qz2so The stainless steel trick works incredibly well for oniony or garlicky hands. No idea how or why that works but it does!
White vinegar works as well.
@@DH-qz2so stainless steel works great for garlic fingers.
I always get happy when i see you post a new video. One of my favorite youtube families for sure.
I love this! I've been canning and freezing for 40 years. I make my own salsa and pepper rings, both hot and mild peppers. I've never thought to make my own hot sauce. I'm for sure gonna try it this year! Thank you for showing me how easy it is.
Perfect timing. I prepped 2 lb of red jalapeños and ghost peppers with garlic and onion today for fermentation. I use a vacuum bag and can leave it for months without worry of mold.
I made QUARTS and QUARTS of fermented hot sauces a year ago. I started them in the early fall when our harvest was at its peak. But because our house stayed cool most nights, the fermentation really took forever. So I ended up fermenting each batch for solidly three weeks. And even after blending we let the ferments sit in our pantry to continue the process. Some of them got an acetone fragrance like nail polish remover. And what I learned, a little too late, is that you shouldn’t throw them away! Just let them sit until they convert over to that familiar lactic acid umami flavor profile that we all love in hot sauce. I even brought the hot sauces with us when we moved across the country! It’s been 11 months, and the ferments continue to change very slowly over time in the fridge. They’re fascinating!
👋🏼 hi!!!!
So my 4yo son who was born to live on a homestead or be a chef… or maybe a mechanic, accidentally pulled up my RUclips on my phone yesterday….and he was OBSESSED with your videos. We watched quite a few together and he was in AWE!! He loves cooking shows but this was magical to him
So thank you!! I watch your videos all the time, and your lifestyle is a dream, so thank you for this bonding experience I got to have with my kiddo!!
BTW , he was all about making spices and flavored oils today - something so refreshing after a week of us all being sick!
What a wonderful way to preserve peppers!
I've actually made some fermented hot sauce a couple of weeks ago for the first time and my recipe called for pineapple (I also made a batch with nectarines) and it's delicious!
In case you are still getting peppers from your beatiful garden, you might want to switch things up a bit.
Once again, thank you the Elliott family for serving us another delicious video!
I do love your knowledge, creativity, and enjoyment of life. It looks good on you!
Amazing!!! Thank you so much for this recipe. I always look for some interesting recipes for hot peppers because I always end up with way too many in my garden. Last year I just fermented them with garlic and onion in a salt brine and we loved it.
If retaining colour is important to you (yellow and orange chilies are easily overwhelmed) you can get the same flavour using a couple of spoonfuls of under-ripe coriander berries instead of the large handful of fresh cilantro herb. The same for celery and caraway. I grind them to a paste before adding to the blender.
Beautiful! I am such a fan of your channel.... My husband is Jamaican and we grew scotch bonnets this year... My batch of hot sauce was not as large as yours but I used your method to a T... HOT HOT HOT!! Thanks for sharing your beautiful life with me.. 💙💙
I just finished my sauce and put it in the fridge. I love it!!! Thanks for the process Shaye! I will use this way more often than the store bought hot sauces in my fridge. I am so excited! Thanks for all of your videos!
Please please do write that..I just purchased for myself and my daughter, who by the way is going to be starting her own homestead, your book "Welcome to the Farm".. I am so enjoying reading it.
As for this recipe...I think of my husband who would have so enjoyed it! Thank you for the joy you always put into everything.. a wonderful start to my day!!💕💕
I like your Cafe Du Monde apron. A nice shout out given what they just went through.
I dehydrate my cayennes and then pulverize them in my spice grinder to make chili powder. One of our fav homemade meals is chili with cornbread. XO from Olympia!
I smoke my cayenne with pecan wood chips before I completely dehydrate then grind. So good
@@Camper-ob8nm
Sounds amazing!
I LOVE this page! her voice is so soothing, when she speaks it's always something that is needed and not just words filling in the silence and the aesthetics and music she uses is my cup of tea. 😁♥️ For a quart jar do I use 2 tablespoons instead of 4?
haha your expression when u tasted it was priceless. thnx for sharing. yum yum. I like hot sauce
I tried both pickled peppers and hot sauce last Fall. For the pickled poblanos, I used your recipe for pickling and just left them to serve right out of the pickling jar-great as a condiment. For the hot sauce, I blended my hot chilis in 2.5% salt water and then fermented the blend (it took about 3 weeks in my kitchen, but was well worth it. ) Both came out great. Just what I need in the dead of winter.
I thoroughly enjoyed this video! I collect all the hot peppers from my garden and followed your instructions. Now I have to wait 7-10 days. ⏳
This looks very interesting and I would be interested to try this the next go around. What I usually do is grated 1 clove of garlic and an equal amount of fresh ginger and add that to my favorite hot sauce and let it sit overnight before using. I love it on pierogies with sour cream and grilled cheese sandwiches with butter sauteed onions.
I too watched your plans for 2022 to the end I wish you lots of luck Shaye Happy new year to you all..
I now have another use for my fliptop bottles! Many thanks!!
My peppers didn't come out this year, but someone's did because the grocery store has spades of them. I think I might try a tester jelly jar first, but the idea of fermented hot sauce intrigues me.
Ugh I've been seeing so many peppers at the farmers market go back home with the farmer. I think im buying a bunch this weekend cause this looks gooood.
It’s late night now, but I know what I am going to do with my hot peppers tomorrow!!! Thank you so much for sharing!!!
Easy breezy recipe, I’m perhaps doing the same things other enthusiast, I’m up and about on my way to my neibor hood produce store to get the chilies . Thanks for sharing
Thank you, Thank you for This video! I just started learning about the fermenting process using my
Peppers . I’ve watch so many videos. Yours is the best!
I can’t find my blender lid either!
Try candying hot peppers. Can use in Caribbean cooking, stir fry, bbq, in cream cheese, even mix in mayonnaise for roasted pork sandwiches!
I need to make some. We don’t use much hot sauce but once in a while. A quart jar would be way more than enough for us. I love to try this one. Thanks for sharing.
Your peppers are beautiful. I was able to get an abundance of red cayennes a few years ago and dehydrated and ground them. I am still using them for anything I want spicy. I tried making a similar fermented hot sauce last year with our green cayennes (they didn't turn red before the end of the Season) and we didn't care for it. I hope we can get a harvest like these in years to come so I can give this a try!
Have you tried dehydrating cucumbers then making a powder from it…great flavor in sauces, Mayo, etc on tuna, chicken and pasta salads in the winter and I use it in smoothies.
Squashes, sweet potatoes and carrots dehydrated make a great what I call orange powder for adding to casseroles, soups and smoothies…
My husband isn’t a veggie eater but what happens in the kitchen stays in the kitchen….he’s getting them and can’t tell they’re there.
I’ve made some great dehydrated pepper combos for the pantry……adding them on top of meats, flavoring homemade mustards and vinegars and oils……
I couldn’t afford the high priced dehydrator but my Garden Master has done a great job for me and only cost $100. If only there was a lower priced freeze drier…..😏
This video came at THE perfect time! Can't wait to sample my batch. Thank you!
Thank you so much for this one! I have peppers coming out of my ears and I’m running out of ides! I’m doing this one today 😀
I've got a pint jar of hot peppers and garlic fermenting for hot sauce as we speak and a quart and a half of banana pepper rings! Can't wait til they're done and we can start eating them :)
Such a Lovely and beautiful place 😊🏡 and I really love the recipe of the Hot Sauce 😋👍
Hi Shaye, Drooling over your pepper harvest? Next year, I’m grinding our grass fed beef bones after making broth and grinding them for the peppers. 🌶 All the best, Julie 🌷
Still have hot peppers out there(in my garden)definitely going to make the hot sauce!!
Shay, when are you planting your cilantro to have it on hand when the peppers and tomatoes are ready? Mine has always bolted by early July. So frustrating!
I’m new at learning fermentation and currently working with pineapple, any helpful hints or good recipes? Love your RUclips videos, sweet family. God Bless
Not yet! I don't have a ton of pineapple laying around, unfortunately!
Can hardly wait to try this! Thank you!!
Love, love, love your videos!
I just find you !! Looking for hot sauces recipes I saw a video of sustainable vegan and she name you, i absolutely grateful (im in brazil and have continue havest) thank you again!! Now i gonna see all your channel videos 🤣
😅 I got nervous to rub even my own eye watching you handle all those hot peppers 😅
You have strong/tough farm-girl hands rock it Shaye, love you lady ❤️ You're such a HUGE inspiration to me ❤️
We are getting a whole bunch of hot peppers in our CSA next week and I am STOKED to make some hot sauce!
Awesome video! Love the music, made it really fun.
Question: when you fermented the peppers, you used a lid, with no ventilation to let the gases out. Did you burp it everyday or just leave it as is?
Good question, I was wondering the same thing. Oh, and I didn't see her put anything in to keep the peppers under the water.
Those plastic mason jar lids aren't really airtight so you typically don't have to burp the jars when using them (at least I haven't). I do usually loosen the lid a little anyway once I've moved the jar to where it will ferment and she may have too.
Shaye I absolutely love your videos! You made me laugh this morning. I'm definitely going to try this. I'm in France and we didn't have a great summer this year, so I'm still waiting on my chillies. This is the method I'm going to use this year to preserve them though, along with chilli jam. Thanks for the great idea.
Une autre technique de conserve, ce que les Turcs appellent yağlı turşu: on fait bouillir une petite dizaine de minutes les piments coupés en petits morceaux (pour adoucir un peu on peut d'abord enlever les graines) avec de l'ail émincé, de l'origan, dans un mélange moitié moitié vinaigre et huile, un petit peu de sel et de sucre. On met en pot le mélange encore chaud, comme une confiture. Ça donne une jardinière de piments super sympa. Une fois ouvert on recouvre toujours d'huile et ça se conserve super bien.
@@panuntukan C'est très intéressant comme recette ! Je vais absolument l'essayer aussi. Je vous remercie sincèrement pour le suggestion. Très bonne journée à vous
A wonderful video ❤️❤️❤️👌 . Will definitely use your recipe once I'm done harvesting peppers .
Absolutely! I already have your other book! :)
I am SO making this hot sauce. I have tons of cayenne ripening now!
I still have a half gallon jar of fermented jalapeños from last year and two bottles of what’s essentially fermented hot pepper purée. It’s so thick and hot we can’t eat much of it at once 😂 Wimps.
I was just wondering what I would do with the ridiculous amount of cayenne and banana peppers I grew this year!! This is it 🔥🌶
Thank you for addressing that blender lid 🤣🤣🤣
I can’t wait to try this! I wonder if jalapeños might make a good hot sauce? That’s the only pepper we grew this year.
This is so cool! Going to try a half batch.
What a lovely peaceful place 💚🏡
Another beautiful & educational video. You’re the best Shaye!
It looks Yummy 😍.
I blew my stomach out years ago canning Hungarian Yellows, into what I called cocktail Peppers. A slice of Pepper on a nice Sharp Cheddar with a drink made the day complete. Unfortunately we started having Garden competitions to see who was the hottest Pepper 😰.
I am healed now but scared myself 😝.
A little dribble on a Taco on occasion is enough for me 😊.
JO JO IN VT 💕😄
Miss Oregon hands down!
Just seeing all those hot peppers gave me the sweats O.O Love this recipe though, thanks for sharing!
Side note we have a cat that is identical to yours! She just showed up here one day. We named her Zero 🖤💛🧡
Thank you, Shaye! Starting this today.🥰
I am so excited for this!
Thanks for the recipe! Loved watching the process. Off topic… your boots look very comfortable. Can I ask what type they are please :)
Lovely! Could one mix the water and salt together first....then add to the jar for an easier to mix all together method?
Thanks for the tips! We are growing Red Hot Chili Peppers this year. I will have to give this a try! Also wondering, what do you call that hair do you have in this video? I have seen it in a few other videos and think it’s so classy and feminine. What is that hair so called, or how do you do it?
I’m going to try this tomorrow!
can you use the extra brine as a weed killer?! i remember seeing someone use jalapeño water as a weed killer, that would be so cool.
Keep it in a jar in the fridge and add a splash of it to homemade salad dressing!
Thanks for your content!
My grandkids always are showing off that they can eat hot stuff while I look on in half horror and admiration. Usually whatever I get that's too hot I usually pawn it off to my son I law because he likes hot sauce and my grandsons want to be just like him and m grand daughters won't be outdone so their right in there too. The Chinese fix a chicken and jalapeno dish that is awesome and has no heat. I don't know how they do it by it's absolutely delish.
What did you do with the fermented brine?
You should use an air lock in your jar lid or open the lid a few times each day while fermentation. You need to let the gasses escape while preventing oxygen from getting in the jar which is why an airlock device is best option. You didn't mention any of this which is very important
T use an oversized seal a meal bag that you need for the gasses to expand
It's probably just me, there is nothing more attractive than a real woman in an apron. Mrs.Elliot you are stunning beyond the measure of any ingredient.
Thats huge garden for a family(assuming) what do ya do with the access vegies?
If I am only doing a quart jar how much salt? 1 Tablespoon?
Do you need to alter the amount of salt if you’re making a smaller batch? I want to do a test run with a small batch but want to ensure I don’t mess up the fermentation process. This is 2 cups of peppers, what if I wanted to ferment half a cup?
I’m from Yakima have you ever been there? Enjoyed the video :)
What did you say you put in the hole when planting the peppers?
Thank you for this tutorial!!
I bet y'all never have Shnoz problems. A little spice is good for sinus health too. How wonderful to be able to tolerate Spice. I may try more spices because I have sinus problems. I read that if you do probiotics, we need to feed the probiotics with prebiotics. I love your produce in clear jars. So pretty. Shalom.
That looks amazing. Do you wash the peppers first? I grow organically so I’m wondering.
Thank you. Excellent work
You’re so right about wearing gloves, as I learned the hard way! I haven’t been able to get as smooth a texture as I’m after, so I’ll try your suggestion of adding brine next time. Thanks 🙏🏻
Yes, wear gloves...but also, be careful not to touch your face or your eyes after handling hot peppers.
@@ja-uh9gz yes indeed!
Do you screw the lid on all the way when fermenting?
No. Leaving the lid loose lets the gases escape so they don't build up.
You really are missing a lot of information here. 1. If everyone did exactly how you described and didn't burp those jars, bad things can happen. I've seen it. Burping the jars, or having burpers is for a reason. Burpers only exist for convenience, as someone could forget about the gases that build up. 2. (And this is more less to each their own) mixing the salt with the water before hand and then pouring it in sort of makes it easier when it comes to mixing if you're going to stuff the jars to the max. 3. Fermenting causes bubbles (hence the gas I just mentioned), by placing the garlic, and onions on the bottom it allows the peppers to receive the taste of the garlic and onions (and whatever else you decide to place in the jar) via those bubbles that carry it to the top. Imo, it's better to place the peppers in last.
Looks great though. 🍻
Thank you! Can you share apple vinegar recipe?
Love this! Couple questions, for Shaye or anyone who would known! Do you add more water as the peppers ferment? You always want to make sure the peppers are covered with water, right? And also, how long would this be good for in the fridge? Thanks! ☺️
Veggies in ferments will typically release some of their water as they ferment so you shouldn't need to add any more; I think the only time I've had to add any was when something bubbled out of the jar (a very happy ferment). If you do need to add any more liquid you want to use a brine to keep the salinity at the proper level. The rule of thumb for a brine is 3 Tbsp salt per quart of water.
As for how long it will keep in the fridge, the rule of thumb for ferments is: it's good as long as it tastes and smells good to you. I've had krauts that got way too sour for me that my fiance adores so it's all a matter of preference. Also, be aware of molds. If I see green or black mold it's out! White mold or a Kham yeast gets scooped off and the ferment is tested and switched to another jar if it still seems good (or consumed quickly). I've heard some people say that they just push back the mold on top and the ferment is still fine underneath, I guess it's a matter of your own comfort level so use your best judgement.
The Art of Fermentation by Sandor Katz is a really great book to learn more. Wardee Harmon (also spelled Wardeh) is another good resource. I don't have either of her fermentation books yet but her website (Traditional Cooking School) has loads of info. Hope this helps!
I tried out both pickled and fermented recipes last year. My adult son asked me to make more of the hot sauce this year but even he found the pickled whole chilli peppers too hot to cope with!
Making mixed pepper jelly, but would love to make the hot sauce. I have never done fermenting; and thought you had to put the special lid while its doing its thing, to release the gases? Noticed you just used a regular screw top.
Nah as long as the peppers submerged they’ll ferment just fine :)
Can I do this with the hot peppers I've been freezing through the summer?
It doesn't do well with frozen peppers!
I'm a lil confused. First you said put it in a cool, dark place and then you said a warm place and sat it on your shelf next to a window. I would love to try this but I just want to make sure I do it right. :)
It needs to be in a semi-warm place for the first 7-10 days to ferment. After it's blended and bottled, it should be stored in a cool, dark place.
Do you have to burb the jar so gasses don't build up and make it break?
Hi! Sorry to be picky, but near the end of the video you say to leave the jar in a warm place to ferment, but nearer the beginning you said a cool place? I've got a warm kitchen or a cool cellar, which one please? tks!
This is beautiful!!!
What a great idea!
I'm harvesting peppers today too! I'm just getting into fermented foods, although I've been canning and pickling for years, I just made my first sauerkraut. To be sure, did you say to ferment in a cool dark spot, or at room temperature? I thought I heard both, but this is so cool qndi want to get it right😁😁😁
Hello Leigh
How are you doing today?
Wonderful video!
how did u get buy w/o using a weight those first days while it fermented???
Can you do this with previously frozen peppers?