Thank you. It's not too sweet. The cherries help offset the sweetness since they're fermented. It is really good and worth the time! Thanks for watching
Thank you, it's pretty tasty. You can use iodized salt if that's all you can find. It's a personal preference. I have found that iodized salt has additives that sometimes hinder the fermentation process from my experience. Hope that helps!
Logan ... Do you have a specific Vacuum Sealer you recommend? Features to look for? Availability of replacement bags? Tips or tricks? I'm still up in the air about this vacuum trend. I don't think I trust it for any long-term ferment -- at least 'til I hear more success stories. On the other hand, my pepper inventory this year includes bunches of Birds Eye types ... small peppers that could easily work their way to the top of traditional glass jar fermentation. Seems like this is a natural solution. We've spoken about Mustard Seed in other threads. What a headache keeping those submerged! And, unlike peppers, Mustard Seed doesn't really seem to benefit much from long-term fermentation. A couple of weeks and it's pretty much as good as it's gonna get.
Hi Dave, I like the vacuum sealer I used in this video. It is V8111 vacuum sealer.(amzn.to/4anj7Lv )$60 on amazon I have food saver bags (amzn.to/3K6O0sT) that are $43. It comes with 5 rolls of bags, 2 different sizes. Two 8 inch X 20 ft and three 11 inch by 16 ft. For a sealer below $100, it works for what I need as I use it for freezing foods also. You can freeze some of those peppers too if you have a big harvest (save some to ferment of course). Sealing them in a vacuum bag is great. As for fermenting in a bag, I only go for 1-2 weeks in the bags. The bag will inflate and you need to release the gas, reseal and repeat as needed. A bit of a hassle for longer ferments in my opinion. The cherries I fermented in the video were awesome this way. I tested them using the brine method first and I found the cherry flavor was more pronounced fermenting them in the vacuum bag. I've been playing with fermented mustard seeds and found that the flavor is best around 1 week ferment, not that long. I'm still not happy with results yet, but getting close.
You can place the cherries in a mason jar instead of the vacuum bag. You'll have to lightly press them down and place a ziplock bag filled with water to help keep them pressed. This is so they release some liquid. I have a detailed blog post that I did this with blueberries. www.logansinnerchef.com/blog/easy-lacto-blueberries-you-can-make-at-home Hope that helps and you can always email me with any questions. My business email is on the about page on my channel.
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So incredibly delicious, absolutely amazing! I always love all the tips and tricks I learn. 💕🍽️💕
It is really tasty! I try to be helpful!
Delicious looking ribs and that BB Sauce looks Amazing !!😊
Thank you very much!
Looks absolutely delicious! Is the cherry BBQ too sweet or does it have the 'normal' BBQ sweetness level? Either way looks too good to not try!
Thank you. It's not too sweet. The cherries help offset the sweetness since they're fermented. It is really good and worth the time! Thanks for watching
Sounds like my next weekend 'kitchen elbow'. Now to hunt down some fresh cherries👍👍
Man that looks awesome. May I ask, why do you say not to use iodised salt? For some reason I'm having a hard time finding non iodised salt in my town.
Thank you, it's pretty tasty. You can use iodized salt if that's all you can find. It's a personal preference. I have found that iodized salt has additives that sometimes hinder the fermentation process from my experience. Hope that helps!
Looks like a winner!!!
It is sooo good!
Hot damn I'll be trying this one!!
It is really tasty. Those fermented cherries give the sauce a nice profile!
Logan ... Do you have a specific Vacuum Sealer you recommend? Features to look for? Availability of replacement bags? Tips or tricks?
I'm still up in the air about this vacuum trend. I don't think I trust it for any long-term ferment -- at least 'til I hear more success stories. On the other hand, my pepper inventory this year includes bunches of Birds Eye types ... small peppers that could easily work their way to the top of traditional glass jar fermentation. Seems like this is a natural solution.
We've spoken about Mustard Seed in other threads. What a headache keeping those submerged! And, unlike peppers, Mustard Seed doesn't really seem to benefit much from long-term fermentation. A couple of weeks and it's pretty much as good as it's gonna get.
Hi Dave, I like the vacuum sealer I used in this video. It is V8111 vacuum sealer.(amzn.to/4anj7Lv )$60 on amazon
I have food saver bags (amzn.to/3K6O0sT) that are $43. It comes with 5 rolls of bags, 2 different sizes. Two 8 inch X 20 ft and three 11 inch by 16 ft. For a sealer below $100, it works for what I need as I use it for freezing foods also.
You can freeze some of those peppers too if you have a big harvest (save some to ferment of course). Sealing them in a vacuum bag is great.
As for fermenting in a bag, I only go for 1-2 weeks in the bags. The bag will inflate and you need to release the gas, reseal and repeat as needed. A bit of a hassle for longer ferments in my opinion. The cherries I fermented in the video were awesome this way. I tested them using the brine method first and I found the cherry flavor was more pronounced fermenting them in the vacuum bag.
I've been playing with fermented mustard seeds and found that the flavor is best around 1 week ferment, not that long. I'm still not happy with results yet, but getting close.
what if I don't have a vacuum sealer, how can I ferment cherries ?
You can place the cherries in a mason jar instead of the vacuum bag. You'll have to lightly press them down and place a ziplock bag filled with water to help keep them pressed. This is so they release some liquid. I have a detailed blog post that I did this with blueberries. www.logansinnerchef.com/blog/easy-lacto-blueberries-you-can-make-at-home
Hope that helps and you can always email me with any questions. My business email is on the about page on my channel.
Got any more ideas for hot sauces. 😊
Always have ideas for some! I have at least one or two per month that I post.