Love how you deconstruct and simplify the lacto fermentations process. It took me several hours of RUclips videos and a failed attempt that cost me before I figured out what you telling your viewers
last year I watched, commented and loved the video...this year i'm looking at it with a new eye as I've been to several stores today looking for Sriracha (Rooster Sauce Hoy Fung) and can't find it! apparently there is a shortage. I've been making my own hot sauce for years but have pickled my peppers and then blended it up. Sriracha is fermented so it's time for me to stop buying and start making. I've got several types of peppers in the ground time to start fermenting. I aready ferment cukes, green beans, asparagus, sauerkraut etc...time for peppers~!...thanks for the reminder.
That was interesting John, can’t wait to see how it turns out for you. Sauerkraut is what I want to make next year. Take care and have a blessed weekend my friend.
I’m just starting to learn to ferment and my favorite tip was putting the glass weight in before adding your brine solution. Just curious, since you let your peppers ferment for such a long time, do you periodically need to add more brine solution to keep the peppers covered in the solution? Thanks so much for sharing!
Hey my north east Texas friend ! I just started playing around with fermentation last year , trying to get the perfect sauerkraut recipe. I’ve been meaning to give peppers a try . Your correct the last batch I made didn’t ferment because I forgot and used tap water.
thank for your visit i appreciate the support.. if you have not subscribed to the channel i would kindly ask you do..if you have any questions in the future please feel free to ask..once again thank you for stopping in..stay safe.
Thank for sharing. I got the set with the weights and burpers earlier this year after seeing this on another channel. But your way is much simpler. Also the amount of time to keep it on the shelf is more along the lines of the way Tabasco does there's. Great work brother! Gro Dat!!
@@WILLITGROW thanks! Jeff sent me like 10 varieties of mild to medium pepper seeds. I killed all the plants this year by mistake but I will be planting again next year
Hmmm..........recently since 2016, I've began fermenting cabbage with the brine solution, didn't know until now you can also DIY ferment peppers this way as well and totally worth trying your method out John, adding onions and basil....I heard some Mexicans add onion to their salsa but Momma just added garlic, which she'd ground up in her stone molcajete, while the tomatoes and the peppers were roasting on the comal(flat griddle), but loving my sauerkraut, I'm definitely trying your method of fermenting peppers, also using your Hoss link to get the weights and nipples, because my mason jars only have the metal lids, so yeah alot of maintenance, burping the jar to let the carbon dioxide out.Thanks IRIE Mon, liked and sending fraternal hugs for Miss Dani and you irmao! :D
I just massage my cabbage with salt, and use the water to store it, pressing it under. Ready in 5 -7 days, ensure to prevent molding by checking and pressing it down.
@@WILLITGROW thanks I bought some because of you, so thank you for showing them,,,,you know, and I’m the same way, is I get so good at something I over look my tools!lolol😁
How lovely your peppers grew Mr John..congratulations ..but Mr Charles' pepper looked bigger? YOU don't WEIGH or MEASURE your ingredients? You don't do all that fanshy smanshy stuff? Im confused..do you require, in shedwars,for everything to be weighed or measured to count for your team?
@@WILLITGROW im uploading my shedwars video its in there ;) Just finished weighing the rest in so far I will edit it in the description Still have more coming in :) 405lb total so far ;)
Nice guy, I’m sure. But I’m not taking the advice of someone who, on air, with the chance to have edited his content, thinks first that salt is pasteurized, and then, after some off camera prompting, corrects that to “idea-dized”. Now the worst could happen is that the peppers gomouldy, and you need to throw them out. Still, some self respect.
Love how you deconstruct and simplify the lacto fermentations process. It took me several hours of RUclips videos and a failed attempt that cost me before I figured out what you telling your viewers
Simple, straight forward, to the point. Gotta love it
Thanks for simplifying the brine. Some people make it way to complicated.
Love the simplicity of this video... ❤
Beautiful peppers 🤩 I like the idea of cutting them in pieces to save space, great idea. Super easy, no fuss recipe 👍
Great video i was looking for your follow up video on this but can't find it
Well done John. Excellent tutorial and that valve lid is awesome. Someone really got that figured out good. Beautiful jars.
last year I watched, commented and loved the video...this year i'm looking at it with a new eye as I've been to several stores today looking for Sriracha (Rooster Sauce Hoy Fung) and can't find it! apparently there is a shortage. I've been making my own hot sauce for years but have pickled my peppers and then blended it up. Sriracha is fermented so it's time for me to stop buying and start making. I've got several types of peppers in the ground time to start fermenting. I aready ferment cukes, green beans, asparagus, sauerkraut etc...time for peppers~!...thanks for the reminder.
Great job my friend much respect and God bless 👍
Great tutorial on fermentation John 🥰 Blessings Gerowyn
Most interesting! I'm going to grow a lot more peppers next year
Great video - learned to place weight before filling - Thanks!
I love to ferment! It’s so healthy for the gut. Yes! Save your seeds!
I'll have to try this John 👍
This is what I was looking for. Thanks so much!
That was interesting John, can’t wait to see how it turns out for you. Sauerkraut is what I want to make next year. Take care and have a blessed weekend my friend.
Thanks, you too tony.
I’m just starting to learn to ferment and my favorite tip was putting the glass weight in before adding your brine solution. Just curious, since you let your peppers ferment for such a long time, do you periodically need to add more brine solution to keep the peppers covered in the solution? Thanks so much for sharing!
thanks for the ? no i do not add more because the peppers start to wilt down.
@@WILLITGROW Good to know and thanks!
Hey my north east Texas friend ! I just started playing around with fermentation last year , trying to get the perfect sauerkraut recipe. I’ve been meaning to give peppers a try . Your correct the last batch I made didn’t ferment because I forgot and used tap water.
thank for your visit i appreciate the support.. if you have not subscribed to the channel i would kindly ask you do..if you have any questions in the future please feel free to ask..once again thank you for stopping in..stay safe.
Thank for sharing. I got the set with the weights and burpers earlier this year after seeing this on another channel. But your way is much simpler.
Also the amount of time to keep it on the shelf is more along the lines of the way Tabasco does there's.
Great work brother!
Gro Dat!!
yes sir doing it this way is so simple and they ferment for over 1 year if you want.and i still have hot sauce from 2018 that i have not used yet.
@@WILLITGROW were not that big on hit sauce. But thanks for the offer brother!
It's more that I just like to learn and want to be able to do it.
@@CajunHydroponics i'm sure you will do great with your hit sauce..if you don't want it to hot use a mild pepper.
@@WILLITGROW thanks!
Jeff sent me like 10 varieties of mild to medium pepper seeds. I killed all the plants this year by mistake but I will be planting again next year
very cool can you do this with sweet peppers as well?
Yes
Hmmm..........recently since 2016, I've began fermenting cabbage with the brine solution, didn't know until now you can also DIY ferment peppers this way as well and totally worth trying your method out John, adding onions and basil....I heard some Mexicans add onion to their salsa but Momma just added garlic, which she'd ground up in her stone molcajete, while the tomatoes and the peppers were roasting on the comal(flat griddle), but loving my sauerkraut, I'm definitely trying your method of fermenting peppers, also using your Hoss link to get the weights and nipples, because my mason jars only have the metal lids, so yeah alot of maintenance, burping the jar to let the carbon dioxide out.Thanks IRIE Mon, liked and sending fraternal hugs for Miss Dani and you irmao! :D
thank you joe give it a shout works great..must love..
I just massage my cabbage with salt, and use the water to store it, pressing it under. Ready in 5 -7 days, ensure to prevent molding by checking and pressing it down.
Weight in first will help keep things submerged too
Did you ever make a video on processing this fermentation? You mention in the video that it would be about 9 months. Thanks
i do have a video on how to make it..thanks for the visit please subscribe for more.
❤️ peppers
Great video
Hi will it! Where can I get those glass weights, what are they called? Thanks…..thx for making this so easy…
you can get them on amazon search for fermentation kits.hope this helps.
@@WILLITGROW thanks I bought some because of you, so thank you for showing them,,,,you know, and I’m the same way, is I get so good at something I over look my tools!lolol😁
chlorine evaporates
Nice Video!
I really need to make some sauerkraut
How lovely your peppers grew Mr John..congratulations ..but Mr Charles' pepper looked bigger? YOU don't WEIGH or MEASURE your ingredients? You don't do all that fanshy smanshy stuff? Im confused..do you require, in shedwars,for everything to be weighed or measured to count for your team?
How many liters is that jar. Sorry I may have missed it
I have long ones like that
Are they your seeds then?
I have one that is shorter too so im confused on what name to put on the seeds when i save them
the long ones are my hot portugal peppers they could be my seeds.. i would have to see your pepper plant to know for sure.
@@WILLITGROW im uploading my shedwars video its in there ;)
Just finished weighing the rest in so far
I will edit it in the description
Still have more coming in :)
405lb total so far ;)
no gloves? your hands (and eyes and skin) must be iron! I love some fermented hot peppers....you rock John. ☮
Nice! I need to start fermenting hot sauce.....need cave man to cut up some peppers lol
there you go get him off his butt.lol
@@WILLITGROW after he moves a few feed bags around and my 30lbs of tomatoes;)
More coming in lol i think its a good tomato year for us :)
Hot sauce ;)
Why does my ferment brine get slimey? I follow the same technique as you do. This started happening last year.
do you use chlorinated water?
@@WILLITGROW no. We have well water.
Link for the kit?
You forgot the link in the description
Not surprising Gerowyn! Lol 😂
I'm going to be using the hot sauce you made us, to make Dylan some wings. I'll have to record it to show everyone how beautiful it is.
for sure do it up..i dont recall giving you hot sauce?
@@WILLITGROW it is the orange one. I did not use it when you gave it to us. I like to let it age a bit. The flavor changes.
iodized
Nice guy, I’m sure. But I’m not taking the advice of someone who, on air, with the chance to have edited his content, thinks first that salt is pasteurized, and then, after some off camera prompting, corrects that to “idea-dized”. Now the worst could happen is that the peppers gomouldy, and you need to throw them out. Still, some self respect.
to be fair im glad you paid attention. thank you.
This guy definitely knows a guy…… thanks for the video
Fancy shmancy shenanigans
He don’t do dat