This was a fun one! You should definitely give it a go! 400g red chillies 8-10 garlic cloves 1ltr water 50g salt 50-75g WWV 50g olive oil salt & pepper
Got some habaneros and pablanos growing now. The habanero plants have produced a lot more. Already made some mango and peach habanero hot sauce. Pretty good but could use some refining
While fermenting, do you ’burp’ your peppers? That’s what I do with all my fermenting veggies every day until done. Then they can go without more burping. I don’t have fermenting lids, so... Some veggies seem to produce more gas than others. (Like some humans I know😂)
It will separate if you don't put oil in there.The oil acts as an emulsifier. You can refrigerate but it's not necessary as the brine and vinegar preserves it 👍
How much white wine vinegar? Working on my own… been fermenting for 5days now. Plenty of garlic, habanero, Thai chilies and scotch bonnets. I’m a huge hot sauce fanatic so I’m looking for a big bang :-)
This was a fun one! You should definitely give it a go!
400g red chillies
8-10 garlic cloves
1ltr water
50g salt
50-75g WWV
50g olive oil
salt & pepper
Have a bunch of hot peppers growing now. Gonna try this in a few weeks thanks !!
Let me know how you get on dude! 🤘
Same here! Man, when they start producing, these plants go *nuts!*
Got some habaneros and pablanos growing now. The habanero plants have produced a lot more. Already made some mango and peach habanero hot sauce. Pretty good but could use some refining
My man I need an update
How'd it go
The garlic seems to be the secret sauce
You're leaving so many interesting flavors on the table if you only make this recipe. There's so much more out there to experiment with.
While fermenting, do you ’burp’ your peppers?
That’s what I do with all my fermenting veggies every day until done. Then they can go without more burping. I don’t have fermenting lids, so...
Some veggies seem to produce more gas than others. (Like some humans I know😂)
Looks yummy! How much does this make? Wanna make some for friends and family :)
What did you top the peppers with in the jar for fermentation?
Right I didn't catch it ether
Probably a coffee filter just something that covers the pepers and keeps it moist
Grease proof paper
Can you please provide the full recipe i have bonnie peppers and would to make a sauce. 😊
How long does this last and on the video you mentioned white vinegar but the ingredients you mention only water, which one is it?
Great vid, thanks!
Subbed...
Cheers dude!
What is the salt content in the sauce?
How long can you keep the finished hotsauce before it expires?
Probably a long time, since it's fermented and has vinegar
Many many years
Try adding xanthan gum!
Dont try it, it's not baned for no reason in Europe 😂
@@deratikin3110 yes try it😂
What did you use to top it? That sheet?
Just grease proof paper!
does it separate after sitting? does it need refrigerated? Thanks!
Following
It will separate if you don't put oil in there.The oil acts as an emulsifier. You can refrigerate but it's not necessary as the brine and vinegar preserves it 👍
Whats the paper you put on top of the content of the jar?
Grease proof
Um wow thank you
What was the paper you put on top? I had a hard time hearing what you said.
it's greaseproof paper, otherwise known as baking parchment
What do you mix them with? A 5 percent of what and water? What? I can't understand what you are saying?
Grime?
@@DGNG-dd3toBrine, it's just water and salt. You measure the water in ml and take 5% of that number and that's the amount of salt you add in mg.
About to make some Carolina reaper sauce. This will be the process I use.
Sounds like it's gonna be a hot one! Enjoy dude! 🤘
How was it ??
So fast what? Haha
My ghost peppers are finally starting to turn red, probably mix them with some chilis and jalapenos so it's not too crazy.
Oh yeah! I don't think I'm tough enough for a solid Ghost Pepper one! 🥵
And what about the liquid?
How much white wine vinegar?
Working on my own… been fermenting for 5days now.
Plenty of garlic, habanero, Thai chilies and scotch bonnets.
I’m a huge hot sauce fanatic so I’m looking for a big bang :-)
You been watching Johnathan Weissman. Your video is like a shorter copy of his chilli sauce
Just speak slower. I have to watch the video 74 times just to get ingredients.
Why not just chilli and garlic ?
I think that is personal taste. I’ve read recipes where the person adds onion, tomato ... to it. So, feel free to experiment.
cover with a what?
You heard!
Actually it's probably grease proof. Like a disc to keep them submerged!
can Americans even tolerate spice?
Yeah because America is renowned for it's bland and mild food! 🤔
This video is sped up
Nah I just move reeeeeaaaaally quickly!
Subscried thank you! Quick question.. can i leave them in the jars for a long time?
Yeah but I'd do it jn the fridge. The fermenting might still occur at room temperature. Then 💥
Also thanks for the sub dude!
@@Al.Brady. anytime brotha thanks for the advice! This video was awesome ive got my peppers all jar’d up now!
IT TURNED OUT FANTASTIC THANKS SO MUCH!!
Great to hear! 🤘
How can I make the process faster like have it in a day
I've got a quick hot sauce recipe here dude! czcams.com/video/vt7G_P4fSVk/video.html
@@Al.Brady. thx man i really appreciate it. You saved my party 😁🤝
No worries dude!