I fermented red jalapeños by using your hot sauce recipe and it was delicious. I made the hot sauce but found that I loved the taste of the mashed red jalapeño mixture that I made more and I use the mash on eggs, chicken, etc. No doubt the taste of ferments adds so much flavor, not to mention great benefits for our gut health. 👍🏼✨
Fermenting in lower temp also cause ferment to be more sour. I think about one good tip that i almost never see on those videos, if you already have something fermented, you can use one spoon of that fermented product to start fermentation faster; it's like using yeast. Also, don't worry too much about disinfection, in Poland several localities have a tradition of throwing barrels of cucumbers into the lake to ferment, and it's a far cry from the boiled water that most youtubers recommend, and these cucumbers are known as a traditional delicacy. Its natural procces, if you use salt, nothing bad will happen
I’ve got a jar of pepperoncini (can’t spell it this morning 😆.. ) fermenting and I’ve got a bunch of banana peppers ready to harvest and ferment. I absolutely agree with using a scale and weighting.
Speaking of temperature - don't use the silicone lids if your ferment will be in a room that has significant temperature swings. I had a mash in a room that got down to about 50F and the chilled gas in the jar pulled a vacuum on the lid and actually pulled it out of the sealing ring. I didn't find it until a couple days later and the mold had taken over and the silicon lid was dangling inside the jar. To be fair, about half of the jar was head space.
Had that very thing happen to me, in a kitchen cabinet. I was using an air lock, or “bubbler”, and it sucked the water back into the jar, ruining it. I use one of those medical supplies coolers now, thick styrofoam, and it makes a big difference as far as keeping the temp stable.
For an easy and affordable airlock, use a produce bag or freezer bag and elastic. Place the bag upside down over the jar, leave space for air to fill the bag. Put the elastic tightly over the jar, squeeze the air out of the bag. As the bag fills up with CO2 it will let any excess air out past the rubber band. When pressure slows down, the elastic will stop oxygen from coming back into the bag.
The temp thing makes sense because it is definitely a flavor issue for alcohol fermentations - wine, beer, etc. Also, bread with a fridge rise gets better flavor than a hot/fast rise on the counter, etc.
For mashes, you can add an additional layer of salt that doesn't impact your overall mash salinity (well except on the very top). it becomes like a cartouche without all the stress. This is how traditional Tabasco was fermented before blending into the sauce, I think.
I love fermenting peppers! My favorite is fresno chilis with a little coriander. I use a dry mash with 4% salt, by weight, and ferment for two weeks at room temperature. It tastes great, but after a few weeks in the fridge, my mash starts tasting like acetone. Any idea what could be causing that and how to fix/prevent it?
I prefer a mash ferment then i'll add a fermentation weight and top with brine. By the time the mash starts floating it has soaked up enough of the salt and good bugs that i'm not as concerned about it. This seems to get the ferment started faster as well.
I just started my first batch of red jalapeno hot sauce and I really wish I'd watched your video first! Quick question: I started it 3 days ago. I realized I forgot to add an item (tomato). Is it okay to add ingredients at this stage?
I live in Arizona and there is no way I can maintain the temps you recommend - would it work to freeze peppers now and ferment later when it isn't 80+ degrees in my house? I have a bumper crop of peppers this year, your videos deserve some of the credit for my success! Thanks!
I’ve read where ppl used frozen peppers, but only about half of the batch. They said you still need fresh peppers for the ferment to work. Don’t quote me on that, just something I read.
Yes, you can do that. The issue with frozen peppers is that they may not still have much live lactobacillus bacteria remaining on them, so the ferment will start very slowly, or not at all. If you use frozen peppers, add some unwashed cabbage leaves to the top of the container to hold the ferment below the brine. The unwashed cabbage leaves have the lactobacillus on them that is needed for fermentation. You can also use a spoonful of fermentation brine from an existing ferment to seed your new ferment. This works great if you are fermenting routinely, because you are using a starter of known (to you) effect and quality..
I’m in Houston TX and have the same issue. I bought a small fridge and keep it on its warmest setting during summers. I’ve been doing that for my kimchi for years and it’s worked well. I give it 1-3 days at room temp to get it started then move to the fridge for a couple weeks or more.
Which fruits in your opinion are going to make best fermented hot sauce with habaneros? i've already tested pineapple and mango and now im looking for something that would go very well with habaneros.
Tip for seasonings in brine ferments: put them in a loose leaf tea bag and put it on the bottom before adding veggies. Don't forget to calculate the weight of seasonings too, as small as it may be.
Any advice on where to ferment for temperature control. Apparently the fridge is too cold (37F) and the rest of the house is too hot (76-78F). Where can you find a place that is 60-70? Or can you only ferment in the winter?
I’ve tried experimenting with this too, as 60-70 is simply not feasible for us. I have played around with a digital thermometer to find the coolest place. It’s usually closest to where an air vent is in a central, dark place of the house. There’s a cupboard that stays around 73-74 and I’ve found this temperature to be great. 60-70 just isn’t going to happen for us unless it’s in the fall.
If you store your fermentation jar or bucket on a tile floor, then you'll see a difference in the temperature, we use 5 gal buckets and 1 gallon jars, but don't have storage room on a shelf so I store them on the tile floor of the kitchen in a corner. Lower temperatures down there.
First, are you sure it’s mold? Kahm yeast will often grow on top and it’s harmless. Take a good sniff- if it smells like dirt then it’s mold. Second, are you sanitizing your tools beforehand? Mold floats in the air, so even clean jars, weights, and lids can have mold spores on them. Disinfect immediately before use. Third, are you covering the jar well? Air should be able to get out but not in. Last, try reducing headspace in the jar. I get as close to zero headspace as possible. A bit of overflow is preferable to me. The more air trapped in the jar, the more risk of mold or just kahm yeast which is harmless but still annoying to remove.
Maybe I misunderstood but for the brine you only add salt based on the weight of the water, correct? So a 2.5% brine for 1000g of water would be 25g of salt. You DON’T include the weight of the vegetables in the water with that solution, correct? That would be far too salty.
@@PepperGeek I am really stuck on this. If I have 250 g of peppers, +100 g of water, that would be 350 total grams of product. 2.5% of 350 is 8.75 g of salt. That means the actual brine solution is 8.75% rather than 2.5% because you’re basing super it on the total weight. I’m not trying to be disrespectful or rude at all… Just want to make sure I am doing this right because I’ve been fermenting for a long time and have never done it your way.
You only have to weigh the water you’re gonna be putting inside the jar if you’re putting in a brine. An other note. Save some of your salt for the end of your mash. And sprinkle it on top to inhibit bad growth
Not true, the water and veggies should be added together before calculating salt. They’re part of the overall ferment and add water content. But if you’ve been doing it your way with success obviously keep doing your thing. The salt on top of the mash is a good call - Tabasco covers their barrels with a thick layer of salt
I don’t even weigh it. Just a certain amount of salt per cup of water. Makes sense to weigh the produce, if only to be able to more closely replicate it the next year.
@@thagingerninjer5391 I use canning salt, and I’ve never weighed it. Has worked for me for years. Imo, there’s no need to get so technical with something that has been done worked for centuries.
Because Americans (and ONLY Americans) have no idea what a gram or kg is. They prefer to work in pounds, ounces, yards, inches, feet and miles, each of which use a non-decimal arbitrary conversion factor. Even inches are not divided decimaly..they are broken down into powers of 1/2....quarter inches, 1/8th, 1/32 inches etc. So if I had to divide 9 yards, 1 foot, 6 and 3/8 inches by seven, what would you get?? You cant even use a standard calculator to do this.
@rontoolsie That was quite a jab on Americans. I, as an American, use both systems of measurement. I find that the unit of measurement I use depends on the application. Yes, we use metric as well, all mighty and superior one.
@rontoolsie 5/8, 5 divided by 8, 5/8 = .625. Theres you’re decimal. Its so simple my 7year old does it. Ill set u two up on a zoom call and she can teach u
Right, that's where a cartouche can help, especially with mashes. If you're fermenting in a brine, it's usually best to keep the ingredients larger (cut in half or quarters, etc. instead of chopping or mincing
No, you should be weighing the veggies and the water before calculating. Peppers and other veggies are mostly made up of water, and after the peppers sit in the brine for some time, they take in the brine and become one with the overall salinity of the ferment. So for the most accurate % of salt in the ferment, weight both veggies and water, add them together, then calculate the percentage of salt.
@@PepperGeek the purpose of the brine is to coat the outside of the ingredients to protect them from pathogens. By the time any water has been released from the ingredients, it's job is already done and the lactobacillus is the active and dominant culture.
@@davidflebThe brine does that too, but it is primarily the culture for the distribution of the lactobacillus bacteria throughout the ferment...and to carry flavors...and to enter the flesh of the product and add salt to it as a preservative and seasoning. It doesn't just sit outside the product and fend off bad bacteria. In a mash ferment, a brine is created from the juices of the fruits, and so that is when you don't need to weigh the liquid, but only the fruit. If you don't weigh and salt water used for the brine and also the fruit, your resulting liquid will be diluted below the desired range, and could lead to bacterial growth problems with putrifying bacteria.
How do you stop the “fermented flavor” to me, it’s really really nasty. It’s a very small hint at the end of the sauce……but my brain knows what’s going on so it’s “nasty” to me lol
I just started my first batch of red jalapeno hot sauce and I really wish I'd watched your video first! Quick question: I started it 3 days ago. I realized I forgot to add an item (tomato). Is it okay to add ingredients at this stage?
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I fermented red jalapeños by using your hot sauce recipe and it was delicious. I made the hot sauce but found that I loved the taste of the mashed red jalapeño mixture that I made more and I use the mash on eggs, chicken, etc. No doubt the taste of ferments adds so much flavor, not to mention great benefits for our gut health. 👍🏼✨
I'm doing a blackberry and Thai chili ferment now, excited to see the results
Oooo sounds unique and tasty
I'm doing thai chili with apple, black currant and blueberry. Let me know how yours turned out!
@@botanicaljones Turned out good. Very pretty color from the blackberries (purple). Spicy but not excessive. Strong "pickled" flavor.
Thanks again for another productive growing season and sauce inspiration!
Love the little community youve grown here in the comments
Fermenting in lower temp also cause ferment to be more sour. I think about one good tip that i almost never see on those videos, if you already have something fermented, you can use one spoon of that fermented product to start fermentation faster; it's like using yeast. Also, don't worry too much about disinfection, in Poland several localities have a tradition of throwing barrels of cucumbers into the lake to ferment, and it's a far cry from the boiled water that most youtubers recommend, and these cucumbers are known as a traditional delicacy. Its natural procces, if you use salt, nothing bad will happen
Yeah anyone with a brain cell will ignore that advice.
Glad you mentioned the tip of using a previous ferment as a “starter.” It speeds up the initial ferment drastically!
@MichaelRei99 you must not ferment anything ever.
Got to love a good ferment so fun!
I’ve got a jar of pepperoncini (can’t spell it this morning 😆.. ) fermenting and I’ve got a bunch of banana peppers ready to harvest and ferment. I absolutely agree with using a scale and weighting.
Did yours turn out unusually hot this year? No italian would eat what I’ve harvested.
Excellent video!! Love how you explained everything in such detail.
Thank you!!!
You’re welcome! Glad you enjoyed it 🙂
Thanks for the tips. Just starting out on the journey. Good to see you're a fellow Canadian. From the Hammer here.
Speaking of temperature - don't use the silicone lids if your ferment will be in a room that has significant temperature swings. I had a mash in a room that got down to about 50F and the chilled gas in the jar pulled a vacuum on the lid and actually pulled it out of the sealing ring. I didn't find it until a couple days later and the mold had taken over and the silicon lid was dangling inside the jar. To be fair, about half of the jar was head space.
Had that very thing happen to me, in a kitchen cabinet. I was using an air lock, or “bubbler”, and it sucked the water back into the jar, ruining it.
I use one of those medical supplies coolers now, thick styrofoam, and it makes a big difference as far as keeping the temp stable.
For an easy and affordable airlock, use a produce bag or freezer bag and elastic. Place the bag upside down over the jar, leave space for air to fill the bag. Put the elastic tightly over the jar, squeeze the air out of the bag. As the bag fills up with CO2 it will let any excess air out past the rubber band. When pressure slows down, the elastic will stop oxygen from coming back into the bag.
The temp thing makes sense because it is definitely a flavor issue for alcohol fermentations - wine, beer, etc. Also, bread with a fridge rise gets better flavor than a hot/fast rise on the counter, etc.
Perfect timing! I'm about start 3 ferments. Helpful as always.
Good luck!
For mashes, you can add an additional layer of salt that doesn't impact your overall mash salinity (well except on the very top). it becomes like a cartouche without all the stress. This is how traditional Tabasco was fermented before blending into the sauce, I think.
Easy way to prevent floaters is to push in a few cabbage leaves on top.
An onion slice can work as well, I’ve lost a few ferments to floaters that ended up molding on top.
If only my peppers were thriving!! LOL Next year! Looking forward to making a mash! Thanks!
Ahh that’s too bad, better luck next season!
Mash fermentation is easiest, in my opinion, in a large freezer bag. Some strategically placed rubber bands can keep the solids under the brine.
I love fermenting peppers! My favorite is fresno chilis with a little coriander. I use a dry mash with 4% salt, by weight, and ferment for two weeks at room temperature. It tastes great, but after a few weeks in the fridge, my mash starts tasting like acetone. Any idea what could be causing that and how to fix/prevent it?
Great video! Love you guys! Question: what are the largest sweet peppers? Looking toward next year as I was disappointed this year
I prefer a mash ferment then i'll add a fermentation weight and top with brine. By the time the mash starts floating it has soaked up enough of the salt and good bugs that i'm not as concerned about it. This seems to get the ferment started faster as well.
vacuum bags are another great way of fermenting but you do need to release the gas at least once.
Great video! Thank you.
Another excellent video. Btw what were those gorgeous sunshine yellow peppers that I saw at the beginning of the video?
Khang Starr Lemon StarrBurst also known as KS Lemon Starburst and KSLS.
Thanks! Those are Khang Starr lemon starrbursts
@@PepperGeek you're most welcome and wow! I've never seen those gorgeous yellow peppers before!
I just started my first batch of red jalapeno hot sauce and I really wish I'd watched your video first! Quick question: I started it 3 days ago. I realized I forgot to add an item (tomato). Is it okay to add ingredients at this stage?
You made it perfect
I live in Arizona and there is no way I can maintain the temps you recommend - would it work to freeze peppers now and ferment later when it isn't 80+ degrees in my house?
I have a bumper crop of peppers this year, your videos deserve some of the credit for my success! Thanks!
I’ve read where ppl used frozen peppers, but only about half of the batch. They said you still need fresh peppers for the ferment to work.
Don’t quote me on that, just something I read.
Yes, you can do that. The issue with frozen peppers is that they may not still have much live lactobacillus bacteria remaining on them, so the ferment will start very slowly, or not at all.
If you use frozen peppers, add some unwashed cabbage leaves to the top of the container to hold the ferment below the brine. The unwashed cabbage leaves have the lactobacillus on them that is needed for fermentation.
You can also use a spoonful of fermentation brine from an existing ferment to seed your new ferment. This works great if you are fermenting routinely, because you are using a starter of known (to you) effect and quality..
I’m in Houston TX and have the same issue. I bought a small fridge and keep it on its warmest setting during summers. I’ve been doing that for my kimchi for years and it’s worked well. I give it 1-3 days at room temp to get it started then move to the fridge for a couple weeks or more.
Vacuum seal bags are your best solution
Which fruits in your opinion are going to make best fermented hot sauce with habaneros? i've already tested pineapple and mango and now im looking for something that would go very well with habaneros.
Anything that has high sugar content is great. I did one with banana recently that turned out delicious. Apples and peaches are nice as well
Consider apricot.
@@PepperGeek I just made habanero ferment with carrots and peaches, and now its worst part in every recipe, waiting
60F = 15C
70F = 21C
I want to try using a french press to keep everything submerged. Has anyone here ever tried this? If so how did it go?
Tip for seasonings in brine ferments: put them in a loose leaf tea bag and put it on the bottom before adding veggies. Don't forget to calculate the weight of seasonings too, as small as it may be.
Do you have a link for the Ball fermentation lids?
Wow, what a cool Google search term, "Ball fermentation lids for sale."
Couldn't you just pour a little oil on top of the mash, to seclude it from air?
Any advice on where to ferment for temperature control. Apparently the fridge is too cold (37F) and the rest of the house is too hot (76-78F). Where can you find a place that is 60-70? Or can you only ferment in the winter?
Turn your AC down to 70
@@PacificGardening not happening. #1 that’s too cold for inside a house. #2 that’s super expensive. There must be another way.
I’ve tried experimenting with this too, as 60-70 is simply not feasible for us. I have played around with a digital thermometer to find the coolest place. It’s usually closest to where an air vent is in a central, dark place of the house. There’s a cupboard that stays around 73-74 and I’ve found this temperature to be great. 60-70 just isn’t going to happen for us unless it’s in the fall.
@@HollerHunter Thank you for actual helpful advice. It might just have to wait until winter, but I can try a cabinet or cupboard like you suggested!
If you store your fermentation jar or bucket on a tile floor, then you'll see a difference in the temperature, we use 5 gal buckets and 1 gallon jars, but don't have storage room on a shelf so I store them on the tile floor of the kitchen in a corner. Lower temperatures down there.
I don't see Ball selling those fermenting lids anymore. Its a shame, i really liked them. I think true leaf market sells something similar.
The regular metal-containing Ball lids are a fungus magnet. And they ALWAYS corrode.
I like Sophico lids. Those are my favorite.
Can somebody help me? I live in a very hoy climate, very hot, can i still ferment?
I literally always have mold form on top of my brine.😢
First, are you sure it’s mold? Kahm yeast will often grow on top and it’s harmless. Take a good sniff- if it smells like dirt then it’s mold.
Second, are you sanitizing your tools beforehand? Mold floats in the air, so even clean jars, weights, and lids can have mold spores on them. Disinfect immediately before use.
Third, are you covering the jar well? Air should be able to get out but not in.
Last, try reducing headspace in the jar. I get as close to zero headspace as possible. A bit of overflow is preferable to me. The more air trapped in the jar, the more risk of mold or just kahm yeast which is harmless but still annoying to remove.
Maybe I misunderstood but for the brine you only add salt based on the weight of the water, correct? So a 2.5% brine for 1000g of water would be 25g of salt. You DON’T include the weight of the vegetables in the water with that solution, correct? That would be far too salty.
I think you are correct.
You _do_ include the weight of vegetables, so water weight plus food weight to measure for salt.
@@PepperGeek I am really stuck on this. If I have 250 g of peppers, +100 g of water, that would be 350 total grams of product. 2.5% of 350 is 8.75 g of salt. That means the actual brine solution is 8.75% rather than 2.5% because you’re basing super it on the total weight. I’m not trying to be disrespectful or rude at all… Just want to make sure I am doing this right because I’ve been fermenting for a long time and have never done it your way.
@@PepperGeek nevermind; you’re right. I’ll use this method moving forward.
You only have to weigh the water you’re gonna be putting inside the jar if you’re putting in a brine. An other note. Save some of your salt for the end of your mash. And sprinkle it on top to inhibit bad growth
Not true, the water and veggies should be added together before calculating salt. They’re part of the overall ferment and add water content. But if you’ve been doing it your way with success obviously keep doing your thing. The salt on top of the mash is a good call - Tabasco covers their barrels with a thick layer of salt
When using a brine, you only have to weigh the brine. You don’t have to add the weight of the produce going in.
I don’t even weigh it. Just a certain amount of salt per cup of water.
Makes sense to weigh the produce, if only to be able to more closely replicate it the next year.
@@choccolocco different salt has different density. Weighing it is the only way to get consistency.
@@thagingerninjer5391
I use canning salt, and I’ve never weighed it. Has worked for me for years.
Imo, there’s no need to get so technical with something that has been done worked for centuries.
if metric is more fine why use the imperial system anyways ?
It is not always more fine. Think temperature.
Because Americans (and ONLY Americans) have no idea what a gram or kg is. They prefer to work in pounds, ounces, yards, inches, feet and miles, each of which use a non-decimal arbitrary conversion factor. Even inches are not divided decimaly..they are broken down into powers of 1/2....quarter inches, 1/8th, 1/32 inches etc.
So if I had to divide 9 yards, 1 foot, 6 and 3/8 inches by seven, what would you get?? You cant even use a standard calculator to do this.
@rontoolsie That was quite a jab on Americans. I, as an American, use both systems of measurement. I find that the unit of measurement I use depends on the application. Yes, we use metric as well, all mighty and superior one.
@rontoolsie 5/8, 5 divided by 8, 5/8 = .625. Theres you’re decimal. Its so simple my 7year old does it. Ill set u two up on a zoom call and she can teach u
The idea that metric is somehow "more fine" is bogus, either way. Accuracy is determined by the method of measurement (i.e. your scale).
I am unreasonably angry at the lack of a reliable invention for holding down floaters. Small things buoyed by bubbles easily dodge around weights.
Right, that's where a cartouche can help, especially with mashes. If you're fermenting in a brine, it's usually best to keep the ingredients larger (cut in half or quarters, etc. instead of chopping or mincing
In a brine ferment the salt is calculated as a % of water alone. Excluding the weight of the peppers
That’s how I do mine. Add my salt to my water, then cover the peppers with said brine.
No, you should be weighing the veggies and the water before calculating. Peppers and other veggies are mostly made up of water, and after the peppers sit in the brine for some time, they take in the brine and become one with the overall salinity of the ferment. So for the most accurate % of salt in the ferment, weight both veggies and water, add them together, then calculate the percentage of salt.
@@PepperGeek the purpose of the brine is to coat the outside of the ingredients to protect them from pathogens. By the time any water has been released from the ingredients, it's job is already done and the lactobacillus is the active and dominant culture.
I always prepare 42g of sea salt in 1 Litre of spring water and pour over peppers / veggies. Works 100% of the time - never weigh the veg.
@@davidflebThe brine does that too, but it is primarily the culture for the distribution of the lactobacillus bacteria throughout the ferment...and to carry flavors...and to enter the flesh of the product and add salt to it as a preservative and seasoning. It doesn't just sit outside the product and fend off bad bacteria.
In a mash ferment, a brine is created from the juices of the fruits, and so that is when you don't need to weigh the liquid, but only the fruit. If you don't weigh and salt water used for the brine and also the fruit, your resulting liquid will be diluted below the desired range, and could lead to bacterial growth problems with putrifying bacteria.
You only have to weigh the water you’re gonna be putting inside the jar if you’re putting in a brine
I never weigh mine, I just add a certain amount of salt to every cup of water used.
If you like pickle juice, realize there are 20,000 milligrams of salt in that brine.
That is too much work no thank you you need to put a recipe down no one wants to go to another site for a recipe
Just because you’re lazy, doesn’t mean everyone is.
Hey Tim put the a in because you are a ignorant person
How do you stop the “fermented flavor” to me, it’s really really nasty. It’s a very small hint at the end of the sauce……but my brain knows what’s going on so it’s “nasty” to me lol
I just started my first batch of red jalapeno hot sauce and I really wish I'd watched your video first! Quick question: I started it 3 days ago. I realized I forgot to add an item (tomato). Is it okay to add ingredients at this stage?