For a spicy sauerkraut that is awesome and good for you: kzread.info/dash/bejne/n3WXwcuvg8i6cZc.html Fantastic sauce that is easy to make relatively. The hardest part is waiting for the ingredients to ferment. Enjoy and subscribe for more killer recipes...cheers Logan

Great video Logan! You keep adding to my wish list of recipes to try. Thanks for sharing your expertise.

@LogansInnerChef

6 ай бұрын

Much appreciated! It's a good one.

What an amazing recipe! I have never fermented honey and am so curious now to try it.

@LogansInnerChef

9 күн бұрын

@@gregorytomasulo4313 This is a good one!

Looking killer brother if you ever sell your hot sauce I’ll be your first customer. Cheers 🍻

@EmeryIAm

6 ай бұрын

I will be his second!!

@LogansInnerChef

6 ай бұрын

Thanks brother, I'm working on selling them. It's a process! Once I get some more hot sauce bottles, I'll send you a sample to try, cheers!

@LogansInnerChef

6 ай бұрын

@@EmeryIAm I'm working on it!

Amazing .. I have a bottle of honey garlic and chillies lacto fermented .. going to make that sauce tonight 😍

@LogansInnerChef

2 ай бұрын

It's a good one, hope you like it.

My favorite habanero hot sauce blend. My last batch fermented for 3 months. I am going to try fermenting it all in the honey soon.

@LogansInnerChef

6 ай бұрын

Nice, what's the longest you've fermented for? I have some ghost peppers fermenting for about 2 months now and almost ready for sauce making.

@johnmatherne6823

6 ай бұрын

@@LogansInnerChef that was my longest. I had too much sauce already made and didn’t need another batch.

Awesome video. Love these sauces you have been making!

@LogansInnerChef

6 ай бұрын

Thank you very much!

This looks so incredibly easy and delicious! 💕🔥🌶️🔥💕

@LogansInnerChef

6 ай бұрын

It's a good one, my favorite!

Sounds like an excellent sauce for a small volume one question about the honey is it really honey or is it corn syrup?

@LogansInnerChef

6 ай бұрын

Thank you. Definitely a good one and a little goes a long way. It's actual raw honey.

This looks really awesome, but anything spicier than sriracha is too much for me. How spicy does it get and do you think I should be fine if I remove the seed and white parts of the habanero?

@LogansInnerChef

6 ай бұрын

Thank you. This is still pretty hot, even if the placenta were to get removed. Any pepper can be substituted if habanerosare to much. Some Jalapeños are close to the Scoville of Sriracha, especially with the added honey and garlic when made into a sauce. Poblanos will work too, which are slightly lower than that of Jalapeños on the scoville scale.

When you made the recipe with fermented blueberries, did the blueberries, not turn into alcohol?

@LogansInnerChef

6 ай бұрын

If you let them go for too long, they will. I taste the berries after 5 days of fermentation and go from there. I found that fermented berries and corn can't be fermented for too long for that reason. Cooking that sauce will of course halt fermentation and help with any alcohol development.

that thing in your window is tight, whered you get it? lol

@LogansInnerChef

6 ай бұрын

Thank you, it's my wife's, not sure where she got it!

is this recipe possible with dried habaneros? would for example the texture of the final blend still be pleasant?

@LogansInnerChef

3 ай бұрын

You can probably use dried habaneros if you want to. Just won't be able to ferment them. I have a hot sauce recipe on the channel made from dried chili's if you need if for reference. The texture would be good if you strained it.

@NLuukow

3 ай бұрын

@LogansInnerChef thank you for the reply, ill try and mix n match the recipies in that case. thanks again

What’s the recipe for this mage?

@LogansInnerChef

26 күн бұрын

@@adamellistutorials I usually put the recipe in the description. Otherwise it's on my website. www.logansinnerchef.com/blog/fermented-habanero-honey-garlic

Looks like a hot spicy ratio in this batch. Wondering if the way you strain it tempers it down some.

@LogansInnerChef

6 ай бұрын

I don't think it does much. I tasted it before and after straining with no noticeable difference. I squeezed the life out of the pulp as much as I could.