You don’t heat these before bottling? Don’t they continue to ferment in the bottle, creating pressure? I’ve heard of people essentially being maced when opening bottles of fermented sauce that didn’t get cooked at the end, stopping the fermentation process! And thank you for the info!
Good question. These only fermented for 7 days, so not a lot of pressure build up. But yes, if it ferments long enough and you don’t “burp the jars” then it can technically explode.
@@Lefthandchef I transfer into 5oz woozy bottles and usually don’t ferment, but actually had someone mention the burning facial they had received from a fermented sauce they had received from an inexperienced ferment sauce maker! lol I’ve had one fermenting for 3 months now and watched your video for tips! I will be the new follower you get notification for today! (I do super hot pepper and sauce reviews, on my channel)
Yeah no kidding, fermentation is no joke, especially if you are dealing with really hot peppers. The fresnos I used are not too spicy, but I wanted to make sure that for those who try it to make sure they use proper protection. Thank you for sharing your comments! I will definitely check out your channel for some inspiration.
Great, simple, easy to follow video!!
and Fresno's are my favorite!!
Thank you! Appreciate the kind comments. And yes, fresnos are awesome!
How long can it last ?
Sounds good, I'll try with habaneros
Should be quite hotter. Glad you’re trying this recipe.
You don’t heat these before bottling? Don’t they continue to ferment in the bottle, creating pressure? I’ve heard of people essentially being maced when opening bottles of fermented sauce that didn’t get cooked at the end, stopping the fermentation process!
And thank you for the info!
Good question. These only fermented for 7 days, so not a lot of pressure build up. But yes, if it ferments long enough and you don’t “burp the jars” then it can technically explode.
@@Lefthandchef I transfer into 5oz woozy bottles and usually don’t ferment, but actually had someone mention the burning facial they had received from a fermented sauce they had received from an inexperienced ferment sauce maker! lol
I’ve had one fermenting for 3 months now and watched your video for tips! I will be the new follower you get notification for today! (I do super hot pepper and sauce reviews, on my channel)
Yeah no kidding, fermentation is no joke, especially if you are dealing with really hot peppers. The fresnos I used are not too spicy, but I wanted to make sure that for those who try it to make sure they use proper protection. Thank you for sharing your comments! I will definitely check out your channel for some inspiration.
If you freeze it post fermentation you will kill all activity. I’ve found it works better than heated cause it has zero manipulation of flavor
No vinegar?
I forgot to include the vinegar. I did use some for acidity.
Aren’t all hot sauces fermented?
Some are and some aren’t! During fermentation some of the heat is lost in the process.
@@Lefthandchef ahhh I gotcha. Good stuff. Looked tasty !
Morton salt for brine? 👎
Feel free to use any brand of salt you have!