How To START The FERMENT: kzread.info/dash/bejne/jKGWl8RpXdWnpLA.html SUNGLIFE Dehydrator: amzn.to/3dhMi7I BALL Fermenting Kit: amzn.to/3Eos4VD Hot Sauce Bottles: amzn.to/2ZRZT2q

@religionisapoison2413

2 жыл бұрын

Use the word canning instead of bottling please... Misleading title

You don't have to acidify the sauce if it was fermented satisfactorily. Generally when my batches are done the ph is in the range of 3.2 to 3.9 or so on average without any vinegar added. That is more than shelf stable but still is recommended to refrigerate after opened. In fact if you're not measuring your ph before you pasteurized and bottled, the addition of vinegar could actually be raising your ph. Also need to mention that we pasteurize to stop fermentation to get prepped for storage, if you dont bring to 145f or so for 20 min, you risk bottles exploding once someone opens it, it will cover them in hot sauce if pressure has built up. You need to have a ph meter if you're planning on selling or giving away any, if you don't, then I would recommend you refrigerate all your bottles because you're just guessing if it's shelf stable or not. You keep mentioning how important it is to make shelf stable but you don't know if it is or not. The rub you made is in fact shelf stable do to the fact you have gotten all the moisture out regardless of the ph. Harmful bacteria as well as beneficial can not survive without water so I agree with that part. But please get a quality ph meter for your sauces. Especially since you're trying to teach others how to do this. Without one, you're teaching people wrong. Sorry, not trying to be confrontational at all. It's just a safety concern for you as well as others watching

@jammygrl08

Жыл бұрын

thank you, taking notes :)

@abbshurz

10 ай бұрын

I have had lacto garlic open in the fridge for over 2 years, and carrots for almost 3. They are quite sour, garlic is soft, but they aren’t off at all.

@ATXHotSauce

9 ай бұрын

fermentation adds acidity

@HVACRTECH-83

9 ай бұрын

@ATXHotSauce the fermentation process results in a lowered ph do to bacteria consuming sugars and leaving behind lactic acid, that's the short explanation I would give to someone wanting to learn more about the process.

@hybrid4984

9 ай бұрын

Does 3.9 ph is good? No more exploded bottle? I have pasteurized it 97°C and still exploded after. Never check the ph before.

I like your “use everything” philosophy. I’m doing this next summer. Thanks!

@Wilderstead

2 жыл бұрын

Wonderful!

I picked up a tip somewhere to do when grinding things to make powder....it's so simple and clever I can't believe I never thought of it before. When you put the product into the grinder, cover the top with a piece of saran wrap before you put the lid on. It keeps the powder from clogging up the lid and in the end, you waste less.

@robingirven4570

10 ай бұрын

Works great on blenders but not so much on a coffee grinder 🤷‍♀️

I just love how you guys use EVERYTHING! Awesome recipes as usual guys!

@Wilderstead

2 жыл бұрын

Thanks so much!

This sounds so good. We need to make this!

We have several flavors of our home made Sriracha style fermented hot sauce that we make, sell, and eat, and we also usually dehydrate the leftover mash and make hot sauce powder out of it (but sometimes, we add the mash to vinegar and use that for various things...like marinade). However, I have always just used a regular old fine mesh strainer and spatula to separate the sauce from the mash...until I watched your video, I never thought to use my electric tomato strainer/mill for that purpose...that will get a LOT more of the sauce out of the mash! So thank you! Also, not to be negative at all, but just a tip, like Bryan Swanson said, you really don't need all that vinegar (unless you like your sauce real vinegary, Louisiana style) to make it shelf stable. Since it's fermented, we add VERY LITTLE vinegar (for a 2/3 full half gallon mason jar of fermented pepper mash, we only use about 1/3 cup vinegar), and the ph of ours usually comes out to around 3.3 to 3.9 or so, which is shelf stable. We just like our sauce less vinegary. Thanks again for the great idea of the tomato mill! Edit to add: We actually usually use a food processor and make a mash out of all the ingredients and ferment the mash instead of fermenting big chunks. I have done it the other way, it's just that I learned to do it by fermenting the mash. haha

You clever folks, using all the pepper solids to make hot powder! It all looks terrific! Another storage idea that I use for our fermented pepper & garlic sauce is to freeze small portions in little containers which I pull out during the year as needed. It works perfectly!

@Wilderstead

2 жыл бұрын

Gotta use everything as much as possible before the leftovers go to the compost. In this case, nothing goes to the compost. Cheers!

This is fantastic. I've just started into the process and been researching to ensure I do it right. Thanks for your wonderful tutorials

That was a hoot. Glad I came across it, looking for a refresher, as I am about to bottle my second year's batch. I haven't seen any of your other vids, but your production is top notch, good sound (seems to be the hardest to master) and four stars for editing as well. The bloopers at the end are a nice touch as well.

Great video and very timely just now when we're all getting our peppers in! Just found your channel in my feed and immediately subscribed! Can't wait to watch more of your videos!

Love that you let nothing go to waste - thanks for the tips!

@Wilderstead

Жыл бұрын

You bet!

Love the juicer we have four. One year ago we did 300 lbs of tomatoes. We make pasta sauce, chili sauce, juice, we do grapes, apple sauce, cherry sauce too make jelly. Thanks for your video’s.

@Wilderstead

2 жыл бұрын

That is awesome!

@bradsmith1632

10 ай бұрын

Could I use my slow /cold juicer to get rid of the extras instead of having a manual juicer?

Great video! It's so fun and tasty to ferment hot sauce! Looks great! I love dehydrating my mash for seasonings. Love your lil shop of treats that you make.

@Wilderstead

2 жыл бұрын

Thanks so much! 😊

Learned more here than I did in the last five videos in my fermentation research ;-)

Wow, looks amazing. Lots of work put into this!

@Wilderstead

2 жыл бұрын

It really is!

There’s always more than one way…. Love your ‘no waste’ philosophy. 🤔 I most definitely need a dehydrator 👍🏼

@Wilderstead

2 жыл бұрын

We try to use everything possible in many instances, before the waste hits the compost pile. Thanks for watching!

@The-Ancestral-Cucina

2 жыл бұрын

@@Wilderstead have you ever tried dehydrating the skins to grind into a powder to add to soups, stews, etc..? I will be trying this myself at the end of our next tomato season🤞🏻

@Wilderstead

2 жыл бұрын

@@The-Ancestral-Cucina we've tried that, we were'nt a fan, though. We have a tomato paste recipe that uses the skins, seeds and cores from other canned tomato recipes. If you haven't seen that one yet, you might enjoy it.

@francesvandenbergh3118

2 жыл бұрын

I do not have a dehydrator....I just left the pulp on a tray..indoors to dry out...I then put the dry pulp and seeds into my food processor and made the spice powder...Regards from Sunny South Africa

Thanks for the video. I let a mixture of different hot peppers ferment for a little over 3 weeks. Opened it up an the smell was amazing! Blended it up with a mix of garlic powder, abit of extra salt and a little bit of honey. Even my 10 year old son loved it! I plan to grow alot more hot peppers next year.

Thanks for sharing this recipe

@Wilderstead

8 ай бұрын

My pleasure 😊

I'm feeling inspired ✨️

Nice Team Work! Learn few things and this video was instructive on dehydrated remaining pulp/mash. Great Jobs! Thank You ! From a fellow in Quebec, Canada.

@Wilderstead

Жыл бұрын

Glad it was helpful!

Love what you do! Greetings from NL, Canada!

@Wilderstead

2 жыл бұрын

Welcome to the wilderstead!

Amanda I was waiting to see the results of you drinking that sauce. !! No wonder you put it in glass jars . I expect it could melt thru plastic. 😊. Great recipe 🇨🇦

@Wilderstead

2 жыл бұрын

Next time! Hahaha! Cheers Paul!

Great days getting more outfitted and provisioned up !

@Wilderstead

2 жыл бұрын

You got that right!

Good job guys

Awesome video

I bet that little splash of maple really adds a nice taste! Great video you two. Was always curious how to make our ferments shelf stable. Easy enough!

@Wilderstead

2 жыл бұрын

And now ya know! The maple and extra garlic definitely kicks it up a notch. Cheers buddy!

@HVACRTECH-83

Жыл бұрын

Then don't do it this way, read my above comment please. You only typically use vinegar in a fermented sauce to add flavor, or thin out if you run out of brine and still want it thinner. The vinegar is not needed to make shelf stable. Please use a ph meter people. A quality one like a blue labs, milwaukee,ect. Don't cheap out on an inaccurate one off Amazon. I'll say it again, if you're not checking ph, you don't know what's going on with your sauce. If fermented properly, your ph is already perfectly shelf stable.

Pantry must be looking pretty good right now.

@Wilderstead

2 жыл бұрын

Mouth watering!

i'll bet the powdered stuff goes great on popcorn

Trying this next year

@Wilderstead

2 жыл бұрын

Highly recommend!

Thanks guys another flaming recipe for the not faint of heart or is that heat. lol Don't worry about the other comment all is good.

@Wilderstead

2 жыл бұрын

Thanks buddy. It’s really upsetting what KZread is doing to comments on our videos. We appreciate everyone who swings by to watch and comment. Especially our long time friends who have been hanging out with us for years. Cheers!

frkn awesome. i wish i was your neighbor.

Do you guys put that stuff on everything? 😄very educational. Thank you ❤

@Wilderstead

2 жыл бұрын

Yes we do! Everything! Hahahaha!

Not exactly Amish, but not far from it. Thanks, great video.

Great video AND channel so far, just got into it today. Just wondering if that would be a double pasteurization(the heating and mixing in of the vinegar/along with the water bath?) Also, do you prefer the mash or brining method? Thank you.

Just found you guy's..fell in love with your channel..NEW SUBSCRIBER HERE..

@Wilderstead

2 жыл бұрын

Thanks Carolyn! Welcome to the Wilderstead!

good video

@Wilderstead

8 ай бұрын

Thanks for the visit

I put my pulp ans brine in ice cube trays and froze them to add to future recipes

nice

@Wilderstead

2 жыл бұрын

Thanks Namashivath!

Very nice and like 32

I love you guy's white turning machine, apart from the separation process it does for hot sauce what other uses does it have and what is it called? ❤

@Wilderstead

Жыл бұрын

It’s a food/vegetable mill typically used to remove skins and seeds from tomatoes.

Very cool thanks! What brand is that pulp extractor / sauce maker.

@Wilderstead

6 ай бұрын

Not sure. It was purchased at Home Hardware many years ago.

How long will the hot sauce without vinegar in the fridge last?

The white grinder/separator you have, what is it called and were did you get it. take care and stay safe

@Wilderstead

2 жыл бұрын

It’s a food mill that was originally purchased at Home Hardware many years ago. I’m sure they still sell them.

Hi. Ive been bottling my own hot sauce and ive pasteurised the sauce to kill the fermentation but it still builds up air in the bottle and when i open the bottle it pops. How can i stop that?

Can you tell me where you purchased your sauce maker please?

If you end up using the fancy hot sauce bottles you showed it would no longer be shelf stable correct? You just have to keep it in the fridge? Curious about how to make and give as gifts.

@Wilderstead

2 жыл бұрын

You could use special hot sauce jars and open kettle can them. I wouldn’t recommend doing that with the particular ‘fancy’ jar you see in this video. The jars you will want to use have a screw on cap, a foam seal and a heat shrink band.

Nice video :) If you add acid you kill all the lacto fermentation goodness.

@Wilderstead

2 жыл бұрын

Yup, thats true.

Should you be able to smell your ferment as they are fermenting? I can smell it when I open my cupboard. I ordered a fermentation kit off Amazon and I don't think the kit fits the jar I used. I don't think it's an airtight seal and I can smell the ferment and somethings forming around the rubber seal on top too 😢

@Wilderstead

Жыл бұрын

The kits are for wide mouth mason jars. If the lids don’t fit you need different jars. Your ferments will rot otherwise.

great video watched 3 times bought tomato pressed and made the hot sauce and left overs in dehydrator ill grind ,in dehydrator as im writing this comment sent pics to u on face book message

@Wilderstead

2 жыл бұрын

Awesome!

Never had fermented hot sauce. I thought that fermenting was for probiotics, so why do you heat it? Is the taste different from regular homemade hot sauce. Just curious. Looks amazing!!! I will definitely try this!!!

@Wilderstead

2 жыл бұрын

The taste is delicious! Very tangy, hot, slightly sweet. Things are fermented for many reasons. We don't have room in our fridge for a half gallon of hot sauce, so we that is why we can it for a shelf stable product that we can have on hand all year. We keep a bit of the un heated sauce to use at first.

@steveomiami

2 жыл бұрын

tobasco is fermented, franks is fermented.....many common hot sauces are fermented.

@brt5273

8 ай бұрын

Transforms the flavors

Can I go straight from the juicer to the bath or do I have to add the vinegar

@Wilderstead

8 ай бұрын

You'd want to test the acidity with a ph meter to be sure

Hello Amanda. I'm curious about that hand crank juicer you have. It looks like a handy unit. Would you tell me what you think of it and the brand name. Thanks 😊

@Wilderstead

2 жыл бұрын

I'll have to dig it out again to double check the make. We've had it for quite a while. Still in the original box! Pretty sure it was from Home Hardware from back about 20 or possibly more years ago!

@lostcreekcabin2021

2 жыл бұрын

@@Wilderstead about a year and a half ago I purchased a hand crank grain mill . It's a vkp. By Roots & Branches . I'm trying to remember if I saw that typesauce maker then. I know the grain mill is good quality . I ll try and hunt it up also. Thanks my friends. 😊

@Wilderstead

2 жыл бұрын

About to send you a pic of the box over on IG buddy! We have been looking for a grain mill and will have a look at the one you mention.

Does that sauce turn out really salty with all that brine liquid added in there? When I fermented chilies for my first time I thought they were rather salty.

@Wilderstead

Жыл бұрын

This is a standard fermenting brine.

Instead of cooking the hot sauce to add the vinegar, why not use at least part vinegar when you blend the peppers? Then you would still have a shelf stable product without destroying the probiotics?

@Wilderstead

6 ай бұрын

You might be able to do that. This is the way we do it though and it's guaranteed to last us a year or more on the shelf. I think we'll just stick to this method as it work great for us.

I wonder if you could rehydrate the powder to make “Emergency” hot sauce?

@Wilderstead

4 ай бұрын

I suppose in an emergency situation, yeah. It would be pretty grainy though. We just use it as a seasoning in various dishes

@balthizarlucienclan

4 ай бұрын

@@Wilderstead I love your content. I love the way you waste very little from your harvest. Did you find a use for the fermenting brine? Capsaicin is probably diluted into it. I wonder if you could use it to make spicy pickles…

Didn't see other video..fermented in what? Salt and water? ACV water half half?

@Wilderstead

11 ай бұрын

Salt and water. Full details are in the starting the ferment video.

@chadvollrath1760

11 ай бұрын

@Wilderstead . I saw it after 2tbsp to 4 cups?

Why i something like sriracha shelf stable even without all that vinegar?

@Wilderstead

8 ай бұрын

Sriracha has distilled white vinegar in it….

@MisterFuturtastic

8 ай бұрын

@@WildersteadIt seemed like you have a lot more vinegar in this recipe - higher ratio. Is that necessary or just the flavor you are going for?

@Wilderstead

8 ай бұрын

@@MisterFuturtastic yes, this is our hot sauce recipe. There are a million ways one might choose to make it.

Who is wilderstead

@Wilderstead

Жыл бұрын

We are?

I will not be using the amount of peppers that you are. Can you give me an estimate of vinegar in order to water bath? Say I use 2lbs of peppers. Thank you!

interesting method,,,but many steps and many dirty pans, bottles, jars, etc

Maple syrup??? Noooooooo!

@Wilderstead

Жыл бұрын

Ummm yeah. Maple syrup…..

Never seen a chamber pot used for cooking. But whatever works.

@Wilderstead

6 ай бұрын

I’m sure there are a lot of things you’ve never seen before, Jimbo. Glad you learned something today. Are you sure that hat fits? 😊

@jimhatfit7909

6 ай бұрын

Seriously though, nice operation and very clear and informative

I just make a mash to begin with. Lots of salt and time make a great sauce. You are making it way to complicated in my opinion.

I don't understand why you are cooking your fermented hot sauce to make it shelf stable. Why would you even bother fermenting? Now you are taking all the good stuff and killing it anyway? I was watching this to try and figure out how to get my hot sauces acidic enough on their own, so they would be shelf stable. Nice video, but defeats the whole purpose IMO.

@Wilderstead

10 ай бұрын

Because it tastes good? If you think you’re going to get some great probiotics from your fermented hot sauce, you’ll need to be drinking a bottle a day of it. We have no space here to store gallons of fermented hot sauce in a refrigerated environment. And we take great care in ensuring the produce we grow and the products we make are safe and shelf stable for year round use.