Make Your Own Lacto-Fermented Hot Sauce | What's Eating Dan?
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- Опубликовано: 13 июн 2024
- We all have our hot sauce loyalties, but it's time to try making your own. Not only does this recipe pack a lot of spice, but interesting flavor as well, thanks to lacto-fermentation.
Get the recipe for Fresno Chile-Carrot Hot Sauce: cooks.io/2mnAqKi
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this is great!... but I have a couple comments for those serious about trying fermenting!
- avoid using tap-water if you can, distilled water is best! (chlorine and other chemicals in tap-water can kill the lacto-bacteria)
- avoid regular table salt as well as they typically contain anti caking agents that could also make fermentation harder. the more natural salt the better!
- for fermenting peppers, you want approximately a 3% brine IMO. Take a liter of water and mix in 30 grams of salt.
- the plastic bag/parchment paper combo is a great method for submerging your peppers. make sure none of the veg is touching the surface!! very important!
- if you make your ferment in a closed container like a mason jar, make sure to open the seal daily to release the pressure created during fermentation.
- You want to ferment no less then 5 days, the longer you ferment the better the flavors develop. if you can maintain stable conditions it can ferment for a couple months safely!
- trust your senses! the brine might look murky and taste a bit sour, but that's normal. if it has a foul odor or tastes like yeast/beer it might be toast.
- When you think you are done fermenting, refrigerate the mix for a day or two to slow down the fermentation.
- when blending, first strain the peppers from the brine and keep the brine aside in another jar. (its a miraculous ingredient on its own!)
- blend the peppers as much as possible, adding brine as needed to reach your desired consistency. there is no need to strain the solids!! the solids are the sauce if you blend it enough!!!!
- Unless you prefer the flavor, do not add additional vinegar, salt or sugar. it kills all the happy microbes and bacteria you have just cultured!
- if you use the solids as the base for the sauce there is no xanthan gum debate! it will not need additional thickening.
Thank you for coming to my ted talk, this is the only passion in my life. Also Secret Aardvark is the best store bought sauce money can buy.
This comment is criminally underappreciated.
But at least, a huge thanks from me :)
Good to see others recognizing Secret Aardvark
Just one more thing: in case your weight leaks use extra brine instead of plain water.
I’m literally eating secret aardvark as I read your comment! Crazy coincidence
Totally agree, leave out the vinegar, the sauce should be acid enough by itself. Otherwise you get the hot sauces they sell in stores, which are really hot pepper flavored vinegars, not a true hot sauce.
This is like “Its Alive with Brad” but for people who prefer cats to dogs.
Damn, that description is too damn perfect!
I tried to find a flaw in your statement, but I DO prefer cats and I like Dan much more than Brad. You win this round.
Good description but Dan here actually owns a dog. He had it on the butter episode.
@@BanilyaGorilya that was my favourite episode! that dog was the cutest thing ever. I admit I like both Dan and Brad, and I love both cats and dogs.
Dogs rule; Dan rules. Brad is cool, but just okay. Cats suck.
A Brad leone/Dan collab would be like matter and anti matter coming together
I'm sure Vinny would agree.
I still want to see it. BA and America's Test Kitchen, BRING IT ON!
Wait, that wasn't Dan he went noodling with?
@@tbabubba32682 that would have been hilarious.
I really don't like Brad.
Note: He used a brine weight vs. a water weight in case of popping. If the bag pops, it doesn't mess up your brine's ratio.
My favorite is Valentina. My daughter bought me a bottle when I was visiting her in El Paso about seven years ago, and it's become my go-to ever since.
Brilliant vid, love the pacing and narration - it's an onslaught of delightfully digestible information.
666 comments
Thanks Dan for all you do.
Had a bunch of chilles sitting in my fridge when I came across this video. Just started fermenting my first ever batch of hot sauce thanks to you Dan! Also this series is fantastic, keep up the great work.
My favorite? Tapatio!! It works on everything! Of course, I use others as well.
Crystal Louisiana Hot Sauce is my 'go-to' hot sauce for decades. It seems to have a good balance among spiciness, vinegar, salt and pepper flavors. It was just this year that I could buy and have delivered Crystal Hot Sauce from Amazon to Paris where I live. In the past I had to import it in a suitcase or beg visitors to bring me a couple bottles. Recently I have added local harissa sauce (north African) to my selection. I can buy it in bulk in tubs at the local fresh market. Harissa is along the lines of Sriracha but thicker. It is quite salty.
My late wife used to carry a little bottle of Crystal in her purse, so that she always had it available when we went out to eat.
I like hot sauce, like Frank’s, but I LOVE mustards. How about a video on that?
For years I ate Tobasco. Three years ago a friend introduced me to Tapatio, and never went back.
Dan: Love your videos! Very humorous and very educational. Perfect!
I was worried my new best friend Dan abandoned us! D:
Same here! This series has quickly become my favorite on RUclips
I was keeping him preoccupied 😉😊
@@Phoenix85006 You lucky bastard ;-)
Dan, your teaching makes me so happy. I love learning about food science. I always imagine there could be a Khan Academy for food with you and Hannah at the helm.
Wow! Great reviews and fun to watch. I really enjoyed the overall vibe. Thank you!
Lemon drop peppers, aka aji limon. Fairly hot with a mild lemony citrusness. Fermented flavors come together well. I made a fermented hot sauce from these earlier this year. The peppers are bright yellow, making a beautiful finished product.
Fanks's Hot Sauce is one of my favorites. Flavor with just enough heat to scratch that itch.
Secret Aardvark sauce is definitely my #1, but I’ll eat any hot sauce in front of me.
Great episode, Dan!
Secret Aardvark habanero hot sauce is so flavorful and not that spicy. Incredible on eggs.
GREAT video. Super informative!
Welcome Back! Would you recommend adding mustard seeds or whole peppercorns during the fermentation process or at the end when you blend? What about fruit/fruit juices like pineapple? Thanks for the hot sauce information. This is definitely something I would like to make at home, but didn't feel I had the right background knowledge for.
Such amazing videos!
Dan, your face when you said 'That'll do". Perfect comedic timing.
Love all of your videos. I’m an avid consumer of foottubers and always enjoy the pace and thoroughness of your vids.
Most used is Chipotle Tabasco. Favorite is what I use for breakfast tacos/burritos: BLiS Blast hot pepper sauce.
It's aged in for a year in barrel that's held bourbon, then Founder's KBS beer, then maple syrup, then finally the hot sauce.
That slight maple sweetness with breakfast tacos is the best
Dan's way of explaining things reminds me of listening to some of my favorite teachers, with how they would make it seem as they were talking to me individually, even though they were teaching a whole classroom of students.
I've been making my own hot sauce with fresno peppers I started growing. Just with the peppers, pearl onions, salt, and vinegar, this has become my favorite hot sauce. Looking forward to trying this recipe!
Another pepper that has a great taste is datil, kind of a sweet flavor.
👍 understandable technique & humeur; great recipe
My current favorite is D.L. Jardines Texas Champagne. My brother told me about it and I will forever be grateful. He just so happens to live about 5 miles from Puckerbutt Pepper Company where they grow the Carolina Reaper.
For anyone attempting to make this, the recipe states 3TBSP Kosher salt : 1Qt of water; this translates to a 5% Brine.
5% brine is what I use for pickles. Use chlorine-free water for best fermenting results (Brita filter plus brief boil) and salt free of added iodine and anti-clumping agents (sea salt or kosher salt). Best measured by weight, not volume. I'm gonna make some hot sauce!
@@happysalesguy you know whats up buddy!
Thanks! Gonna try it!
Thanks for granting my request and making this video!
My favorite store-bought sauces are Huy Fong's Sriracha and Frank's Red Hot.
I like to make a fermented sauce with ripe jalepeńos and a fresh sauce with sweet peppers and Thai hot peppers.
My favorite is my own blend. Living in Trinidad and Tobago, I have access to the Scotch Bonnets, Moruga Scorpions anda host of other mild chilies. So my sauce is usually flavorfully spicy. 😊
The green Yucateco is my favorite hot sauce, perfect blend of spice and fruity flavor
co-signed x100,000. right behind that is their light-grey-ish smoked xxxtra hot sauce. really unique flavor on that one. those yucatan folks know what they're doing.
I love this one. And cooks illustrated fans and cooks country fans love Dan.
Love the shooting the peppers part
My favorite hot sauce brand is Cholula. Right now, I have a bottle of the green stuff in the cabinet.
Chipotle version of Cholula is the FUCKING BEST.
The garlic and the sweet habanero flavors are amazing.
Best brand of Mexican hot sauce is Tapatío. Cheaper, brighter, less bitter, and slightly hotter than Cholula and less earthy than Valentina. For Tex-Mex hot sauce: Green Tabasco. Middle Eastern: whatever brand you can get for sambal oelek. Sambal oelek goes great on a "sandwich" of hummus, chicken, shepherd's salad, and spinach chiffonade wrapped in a toasty, warm naan. Sriracha works great with any of our "Asian Fusion" dishes or to liven up one of our "what's in the fridge" dinners like "Asian" tacos.
I agree
@@Boogers32150 I gotta try that love me some Cholula and chipotle flavored everything 👍
this channel inspired me to make my ferment my own sauce. for now, scotch bonnet + cayenne from PC.
I DO like this as well as ALL Your posts...so great and keep it up plz.
Us Trinis love spicy food. All we do is add peppers in vinegar and blend pure homemade pepper sauce after we may add pieces of unripe fruit.
Made my own hot sauce last year, not so much heat but LOTS of flavor, was similar to what you made, but didn't ferment my veggies. I will absolutely try that , thanks! And may I say friends and family LOVE getting a bottle of homemade hot sauce ♡
Keep bringing the food science, Dr. Daniel. It’s what we need and it’s what we want.
You should have mentioned that the longer you let ferment there is a change in flavor. Hot Ones Los Calientes is a great sauce comes in at 30-50K and has great flavor.
Dan Sheldon how many days do you think the fermentation should go ? Like the longer the better?
@@timagomedova 7 to 10 days is the fastest, I started a batch of peppers 2 weeks ago and plan to let them ferment for 8 to 15 weeks
Dan Sheldon thank you!
@@DanSheldon48 I heard from a author of fermentation that about 2 weeks is enough for most vegetables. Since after that time the pH is to low for more fermentation and the sugary vegetables juice is mostly gone.
@@DanSheldon48
I'm not even sure it would be safe at room temperature for 8-15 weeks.
Once the sugar is used up the lacto fermentation will stop, and once the pH drops other, less helpful organisms start to move in.
Maybe adding a bit of sugar every now and then would help, but don't know.
I do know that it's a pretty small jump to get from delicious to lethal when fermenting.
I like to use a blend of red poblanos, red jalapenos, and red cayenne peppers. I roast them on the grill until slightly charred, add some roasted onion and garlic, pulse them in the processor, and then I let it all ferment in a valved glass jar for 4-6 weeks.
This is the best video i have ever seen
all of my favorite salsa are homemade. Salsa macha is my favorite. Peanuts, oil and chile chipotle. Fabulous.
My favorite brand overall would be Secret Aardvark out of Portland Oregon.
Have banana pepper, garlic, carrot, and onion fermenting right now. Last batch was cherry bombs, jalapeño, garlic and onion..thanks Dan!
I was exposed to Huichol hot sauce when I visited Mexico. It has the perfect amount of heat and the flavor was unlike other hot sauces I've had. My favorite peppers to make my own sauce with are the tabasco and the habanero. Thanks for the video!
I've been making my own hot sauce for about 6 months, and I'll never go back. Being able to play around with the peppers in the mix, the spices we add, and the level of heat, has been life changing. I can't believe I ever bought boring versions of this at the store.
Tapatio is my family's favorite sauce. I prefer a sweet and floral hot sauce, like a scotch bonnet or ghost chili sauce.
Stephanie Morgan try matouks!
Tapatio is my go to everyday sauce. If you're looking for some more heat, try (in no particular order) Mezzetas habanero, Adobolocos smoked ghost pepper and their Trinidad moruga, Hard Times' High Foot (goes amazingly well with breakfast foods), Hot Ones' The Last Dab Dedux (the scoville rating is really high but the heat actually isn't insane and it tastes reaaaally good).
Tabasco. Old school and delicious on just about everything!
There are so many hot sauces to chose from. I never thought of making my own. Interesting concept. I am going to consider doing it.
YellowBird Serrano Condiment is my favorite. Just right heat, and great flavor.
I love Poto Rojo from Benito's in VT. It's no-joke hot, but packed with flavor. Excellent on tacos.
Thai pepper is my favorite. The spice is just right
Any of the Marie Sharp's Hot Sauce are my favorite, but it also depends on what I'm cooking. My condiment section holds many., e.g. Reds, Jersey Death, 357 & Cholula to name a few.
Great video Dan! Not a heat guy. Much prefer spicy and flavor. Favs are Garlic Tabasco and Garlic Chilula: Zesty! Someday, I'll make my own.
My absolute favorite will have to go to Marie Sharp's habanero hot sauce.
For me, flavour first, heat second...... too many "sauces" are hotter than Hades but taste pretty darn awful, I would assume these are the ones frat boys dare each other to drink at parties because I have no idea what edible substance would match their flavour profile. Nice vid, thanks Dan.
I love the abundance of facts, especially the honesty using the scientific term “snotty” 😁
Aardvark Hot Sauce has a nice complex flavor. I could eat it on anything.
On Ice-cream?
Sure, ice cream with a creme fraiche base, and a bitter sweet chocolate sauce. It would be fantastic. I now have plans for dessert this weekend.
Hey Dan! great vid.. As for my favorite ''off the shelf'' hot sauce would have to be Cholula. It has the most dimension with the carrots, onions etc...
I went down a rabbit hole of hot sauces during the pandemic, ordered many bottles of hot sauces with different flavor profiles and spice levels to try. Marie Sharp’s Hot Habanero pepper sauce with its few simple natural ingredients is by far the best tasting and my favorite of all the ones I’ve tried, and I hope they never stop making it. Of the supermarket hot sauces, Sriracha (the one in the wide mouth bottle with no sugar added) is my favorite.
Aardvarks!!! Portland Oregon. Delicious
He is so freaking adorable!!! 😍😍
I live in Fresno and I have never seen a Fresno Chili for sale here, yet I see them all the time on cooking videos...
For store-bought hot sauces, you cannot go wrong with El Yucateco. Their lineup is fantastic. Having said that, I would love to create my own someday.
Dan you are my hero
Yummy! We love Tapatio and Sriracha! But are limited to what we have in our tiny town😁
Texas Pete...it is great on a salad with ranch. I like the taste; love the consistency. When I make my hot sauce from the peppers I grow it may be hotter or milder by I want the consistency.
Grace from Jamaica!
My favorite hot sauce is whatever I had last! BUT I recently had habanada peppers for the first time - as the name suggests kinda, they’re habaneros without all the heat. They’re delicious and would be perfect for a super floral habanero-ey hot sauce without all the heat!
Dan my favorite Hot Sauce is Melinda's Hot Sauce. They make all kinds of sauce and it's so good.
Melinda's habenero is the best
Omap totally agree!!!! Best well balanced hot sauce on the market in my opinion. Especially on pizza 🍕😉
@@Omapk Stolen recipe from marie sharp, but the original.
Melinda’s has been my go-to for years. I’ve dabbled with others, but always come back to her
Pico Pica, the most underrated Mexican-style hot sauce!
No clue what it's called, but the home-made sauce my local taco truck has with their carne asada burritos is FANTASTIC.
wow.. i will use this technique. My favorite is a salsa Mexicana from my grocery produce department.
ahhhh, funny intro. Awesome vid
Tapatio! Great on everything
Secret Aardvark is one of my current favorite hot sauces
...
I love the flavor of Good old fashioned Tabasco sauce! And found out by accident you can completely kill - neutralize- the heat by merely cooking it. Sprinkle it over your eggs or BBQ wings before cooking; the broiling/ cooking process will eliminate the heat yet leave all the Tabasco flavor in. If you want the "hot" sprinkle on after cooking.
Adoboloco is my favorite!
WONDERFUL.........
I’m a classic man I like Tabasco. There’s two 3 hot sauce camps the sweet/heat, sour/heat and heat/heat. I like the sour heat of Tabasco over sweet heat of shiracha.
Homemade is my fave! Typically skip the vinegar and sugar unless trying out recipes. Boil some tomato, Serrano, garlic, onion, and habaneros to soften then blend them up with salt and pepper. Try that on that perfect egg Dan!
My favorite commercial sauce is Cholula.
I just started a ferment of half Fresno and half dried Ancho. In another week I should be able to process into a sauce. Looking forward to seeing how it turns out.
Turned out great. Not buying any more commercial hot sauce.
I am a huge fan of Heartbeat Hot Sauce and Pirates Bay hot sauce, very different and each is perfect for its job.
Tapatio for me but it does depend on what I’m eating. Chicken wings I mix Franks, Tapatio, and Valentina extra hot.
Great video.
Thank you for the video. Could you do a follow up on making hot sauce without vinegar? I have a friend who has developed an intolerance for it but he loves hot sauce.
Frank's is perfect for everything as always. Thicken with ground white pepper for a bit extra flavor! My favorite wing sauce!
What's Eating Dan! Needs go on HOT ONES
Although I like some hotter sauces, my actual favorite is Trappys Louisiana hot sauce. I love when the viniger compliments the hot in a sauce
still love this channel. well on my way to fermented hot sauces. doesn't adding sugar post ferment start the fermentation again? i'm guessing yes so how to you stop that from happening again? does the vinegar neutralize added sugar?
Cholula!!! Good video.
El Yucateco. It's made with habanero from Mexico. I use the XXXtra hot one on tacos, quesadilla, etc with a little sour cream. I use the regular one that has tomatoes in it to spice up other foods, like Kung Pao chicken while it's cooking. It does not have a vinegar aftertaste like Louisianna hot sauces do so it doesn't fight with whatever flavors the dish has. I found out about El Yucateco when I was at a local Mexican restaurant and requested something hotter to put on my food - the waiter came back with their chef's favorite that he put on his own food, El Yucateco. Not every market has it, but I know that Kroger markets do.
For Louisianna hot sauce I use Crystal as it seems to have the best flavor for Buffalo sauces.
I also use Tabasco, a few drops in eggs and a few other things.
A bottle of Texas Pete sets on my table at all times. Flavor + heat. The hottest sauce I ever got near was my ex-husband's 80 year old Panamanian aunt's home brew. Whew! Just a whiff of it would literally snap your head back! You could use it to bring back an unconscious person! LOL
Acid Rain from Calgary, Canada. Spicy and flavorful. And The California Pepper Plant sauce. A bit too salty but very delicious.
Good job
Yellowbird Hot Sauce out of Texas has recently become my new favorite hot sauce. Their Serrano variety is amazingly delicious!