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Lacto-Fermented Black Pepper & Blueberry Hot Sauce. | Easy home made fermented hot sauce recipe.
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- čas přidán 18. 05. 2024
- Delicious, but simple, lacto-fermented hot sauce, with punchy chili heat, floral black pepper and fruity sweet blueberries. Goes great on just about anything!
Written Recipe down below↓
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Blueberry and Black Pepper Hot Sauce Recipe
Ingredients:
170 grams (approximately 53) fresh medium-heat chilies (e.g., Thai chilies)
2 tablespoons whole black peppercorns
500 grams frozen blueberries (divided)
Filtered Water (enough to fill a 1-liter jar)
43 grams sea salt
1/3 cup white vinegar
1 tablespoon sugar
Optional: 1/8 teaspoon xanthan gum
Instructions:
Wash the chilies and remove the green caps from most, leaving a few on to help with fermentation.
Cut the chilies in half lengthwise to maximize contact with the brine.
Add 2 tablespoons of whole black peppercorns to the jar.
Add the chilies to the jar, compacting them gently with a wooden spoon.
Pour in as many frozen blueberries as you can fit, about half of the total amount.
Fill the jar with water, ensuring all contents are submerged, and leave some headspace at the top.
Weigh the contents and subtract the jar's weight to find the total weight. Calculate 3% of this weight to determine the amount of salt needed. For example, 1438 grams of total weight needs 43 grams of salt.
Pour the water from the jar into a jug, add the salt, and stir until dissolved.
Pour the salted water back into the jar, straining it to catch any loose seeds.
Add a weight to keep everything submerged below the brine. You can use a clean glass weight, stiff cabbage leaf, or bell pepper cheek.
Cover the jar with cling film and a rubber band, or use an airlock lid to allow CO2 to escape while keeping oxygen out.
Store the jar in a dark place at room temperature for 5-7 days.
Check the fermentation after 7 days. It should smell clean and fruity without any hint of contamination.
After fermentation, remove the cling film and inspect the mixture.
Add the remaining blueberries, 1/3 cup of white vinegar, and 1 tablespoon of sugar to the fermented mixture.
Transfer everything to a saucepan and bring to a boil over medium heat, stirring periodically to mix in the fruit solids.
Cook for 15-20 minutes until the blueberry skins soften and release their pectin, thickening the sauce.
Blend the mixture with a stick blender until smooth. Optionally, add 1/8 teaspoon of xanthan gum during blending for extra thickness and to prevent separation.
Pass the blended mixture through a sieve to remove any remaining solids.
Check the pH if desired. If below 4, the sauce should be shelf-stable.
Pour the sauce into sterilized bottles. Store in the fridge for freshness.
Tips:
Ensure all ingredients remain submerged during fermentation to prevent spoilage.
Adjust the salt content if the sauce tastes too salty by adding more unfermented blueberries.
Store in the fridge for the best shelf life.
Straight, simple, and to the point. I have some habaneros growing so maybe I’ll try this at harvest. Subscribed and am excited for more!
Welcome aboard! It's coming to the end of harvest season here, but I've still got another 2 hot sauce videos in the works. This would work great with habareros. I made it with scotch bonnets last year, and it was good. Let me know how it turns out. 😊
We are just coming into fresh blueberries , raspberries & blackberries where i live , im gona give this a go
Nice! 😊👍. A blend of berries would probably be great, too. Let me know how it turns out.
Great content and production value. Didn't know how bad I wanted to try a blueberry hot sauce until now lol
Thanks for the feedback! 😀 . I do put a fair bit of effort into the production, so it's nice when people notice.
Just love love love this. Very cool idea, well executed. I would love to try your sauce. Also your "cheap as dirt" method of sealing the top using cling wrap was awesome
Thanks! I was very happy with the sauce. I've been using the cling film method for a while now for short-term ferments and never had an issue.😊👍
Growing some lemon aji's this year, I reckon they'll go perfectly with this recipe. Love the videos!
Lemon Ali's would work great! And thanks for the feedback 😀
Nice work mate, I just stumbled onto your stream and like it, well done
Thanks for the feedback and support! 😀 Greatly appreciated! 👍
You would cook a fermentation so that things don’t go boom in the middle of the night and also pasteurizing helps ability to be able to pass it onto friends, knowing that they are perfectly safe to consume what you’ve created as for the bacteria being good for your gut let’s face it it’s hot sauce you’re having a couple of drops not a glass full
Absolutely. 👍 The fermentation in this recipe is for flavour. No one wants midnight hot sauce explosions.
Great tutorial and great tips. Thanks.
Thanks for the feedback! 😊 I appreciate the support 👍 🙏 ❤️
Hey ! New to the channel and to hot sauce making ! I've read that cooking the fermented sauce can make it lose some good bacteria you created from fermentation, what do you think about that? Also, how does cooking the sauce change its flavor (if it does)? Thanks in advance! Nice video!
Hi! Great questions. Yes, cooking the sauce will kill off the good bacteria. Lowering the ph by adding vinegar may also kill off some. If keeping the bacteria is important to you, you can skip these steps. The sauce will still be tasty. Fermentation develops more complex flavours. That's my main reason for fermenting hot sauces. I get my good bacteria from other ferments, like saurkraut and kimchi. Cooking the sauce rounds out and blends the flavours, and melows the acidity a little. The raw sauce would taste fresher and a bit sharper. Cooking also changes the texture. The raw sauce would be a bit chunkier (if you don't strain it) or a bit watery (if you do strain it). It might also separate in the bottle, but that just means you might need to give it a shake before using. None of these are bad things, just different. You could always split the batch, cook half, and see which you like best 😊👍
You put your percentage of salt according to the weight of your liquid being applied to it,
I like to base it on the total weight of the ferment. This gives me more consistency as otherwise loosely packed ferments will have much more than tightly packed ferments, where there is less room for brine. If you're adapting from a recipe that only factors in the brine, you will likely need to adjust the amount, though.
I bet this sauce will stain anything it touches. Lol. I was going to try blueberries in my spicy aged ketchup, because I don't use sugar the pectin will thicken it nicely. Did it turn to jelly after being in the fridge?
Yes, there is definitely a potential for stainage. The pectin seemed to balance well with the ratios of other ingredients. Thick but pourable. No immovable jelly.
Question. Lacto fermentation creates probiotics. Heating the sauce kills the probiotic bacteria. Personally, I've always avoided heating sauce for this reason. Does it matter?
The main reason I've fermented this is for the additional flavours that are created. Cooking will kill the probiotics, but also mellow the flavours and improve the texture. You can totally leave it raw if the probiotics are important to you. The sauce will just taste a little sharper and chunkier. You might want to leave out the vinegar, too. Further lowering the ph might not be good for the bacteria either.
I wasn't going to comment on this because it would just been repeating what had already been said. However cooking will indeed kill the prebiotic. I use a ton of hot sauce but that's not enough prebiotic to help much. There are many other ways to get the prebiotic you need.
Noooooo. U cant leave them raw cause they will continue on fermenting. We dont care about probiotics here in fermenting. We ferment it cause this is thecway to get a flavour
Gday mate,
Trying this at the moment. Got a bit of white fluffy stuff on top of ferment... just scrape it of and soldier on ya reakon?
Hi, it kind of depends on how much, how fluffy and how confident you are that the rest isn't contaminated. It could be kahm yeast, which isn't too bad. You can google image search to see what kahm looks like. If it's mold, it will continue to grow and spoil the whole thing. If it's mold, and there's only a small amount, you might be OK to remove it, and maybe anything near it, as long as your brine has sufficient salt. If this is the case, I'd stop the ferment as it will likely return. This article has some great info on when it is OK or not ok to use a ferment that has started to mould: www.fermentingforfoodies.com/kahm-yeast-mold/
@@AdventuresInSnacking thanks
U made a mistake. 3 percent of the weight of water not of the weight of ingredients.
It's just a different approach. I prefer to base the salt percent on all ingredients, including water. This way, I get a consistent idea of what works well across different fermentations, including those without added water. This way, I can also be sure of the total salt level in the ferment, regardless of how tight or loose the ingredients are packed.
Why in the heck would you cook a lactose-fermented anything ? It will kill off all of the goodness.
This was fermented for flavour. Cooking further blends and mellows the flavours and improves the texture. You can totally keep it raw if the microbes are important to you. It'll just taste a bit different and might be a bit chunkier.