Fermenting with 2 bags of lemon drop and 1 tabasco, thanks for the tutorials !

You just giving me all kids of ideas for my peppers.

I have been making hot sauce for 15 years. Thank you for this video. I am going to local flea market this weekend to get peppers and try this fermenting.

Exactly all the info I was looking for. Thank you!

Good guide, thanks! Will use it for my next ferment.

Oh heck yes! I've got to do a salt ferment this year and now I know how. Thank ya kindly! Also gotta get those bottles. They look like the shrink wrap is much better than what I have.

@virginiagraceliving

Жыл бұрын

You will enjoy it!

Very good option, I have so much hot peppers. Thank you for sharing your ideas with us. Have a blessed weekend

@virginiagraceliving

Жыл бұрын

Thank you! God bless 🙌

Wicked video bro! Thx for all the good info. And all the best to you.

@virginiagraceliving

Жыл бұрын

Thank you!

Awesome job. Thanks for the education

thank you, especially for the shink caps illustration. I wanted to do my homemade sugar free ketchup and sugar free maple BBQ sauce samples and voilà here was your video.

@virginiagraceliving

Жыл бұрын

Yay! Glad to help.

Awesome, looks great!

@virginiagraceliving

Жыл бұрын

Thanks!

Thanks for sharing this recipe

Thank you! This was amazing.

@virginiagraceliving

Жыл бұрын

I'm glad it was helpful!

Bro, thanks a million. I've been looking up info as my first bottling nears, and it freaked me out not understanding what people meant by "hot fill and invert". Thanks to you, now I know.

@virginiagraceliving

6 ай бұрын

Glad to be helpful!

Thank you ... wonderfull ... first time i really enjoyed watching the video ... easy full hones information ... shall try your way

@virginiagraceliving

Жыл бұрын

Thank you!

Great instructions.

@virginiagraceliving

Жыл бұрын

Thank you!

Yes it answered my questions I had

@virginiagraceliving

Жыл бұрын

I'm glad to hear that!

You are amazing thank you for all your help

@virginiagraceliving

7 ай бұрын

Thank you for your support!!

Thank you. God Bless and stay safe.

great video.. love it

@virginiagraceliving

7 ай бұрын

Thanks!

This is dope bro thanks

@virginiagraceliving

Жыл бұрын

You got it!

Bought way too many dried mangos. Gonna try a mango & hot pepper salsa, a' la' Vac bag. Thank you for this idea.

@virginiagraceliving

Жыл бұрын

That will be good!

great vid. thanks

Nice!

Great video m8. How do you get the ph down if it's too high.? Last year, my chilli oil went off because I used fresh chillies so this year I've dried them all.

That’s really interesting. Have you had any issues with mold growth doing the fermentation in the bag? Removing the oxygen seems ideal.

@virginiagraceliving

Жыл бұрын

No issues so far.

I love a good hot sauce ! Thsnk you for this informative video!! God bless 🙏🌈

Love your Video I Subscribed! Im not fully understanding what the inversion does?

@virginiagraceliving

Ай бұрын

Here is a great article that explains it well! www.sen5es.co.uk/post/hot-fill-flip-and-hold-method-for-filling-hot-sauce-bottles

thank you

Great video, I subscribed. I am learning from your videos now I just need to buy some of the items to try a batch myself. Question, which is easier to ferment - liquid or sealed bags in your opinion?

@virginiagraceliving

8 ай бұрын

In my personal opinion, sealed bags are much easier. However You do have to keep a little bit closer Eye on them. Due to the fact that they expand you don't want one blowing up on you.

@EdwardNY8

8 ай бұрын

@@virginiagraceliving thank you

Thanks for showing this process! What if you don't have a shrink wrapper? I was also curious about what is the difference between fermentation the sauce and not, why is it better to ferment it? I guess if you don't ferment the pepper you just cook it down and grind it up? . Going to get this set up

@virginiagraceliving

Жыл бұрын

Ferment vs non Ferment is just a personal taste preference. I like both. If you aren't fermenting just cook your onions, garlic, peppers or whatever else you add in the water/vinager then blend. I have another video showing how I make non fermented sauce with recipes if interested! kzread.info/dash/bejne/onx6s5SfZdHMk9I.html

@JackGilbertJr

10 ай бұрын

You can ferment without bags. 1)Get a mason jar and put it in the scale and tare it. 2) add the peppers and other ingredients you want to ferment to the jar 3) fill the jar up with water up to 1” head space. Now you have the weight in grams of the water and the ingredients. Multiple that weight I. Grams by .02 or .03 and that is the amount of salt you need. 4) pour the water out and add the salt to the water. Stir to dissolve. Add the salt brine back to the jar. 5) you have to put something in it to keep everything under the brine, or else stir it daily. You can fill a small bag of water and place it in there or simply a little plastic wrap. Ball sells springs that push everything g down and that’s what I use. 6) cap the jar with a fermenting lock or a cap with a one way air valve. You could also just loosely cap so that CO2 can escape during the fermentation 6) ferment between 1 week and one month. Keep and eye on it and make sure things don’t float. When you like the flavor it’s ready to prepare. 7) pour out and reserve the brine. Blend the peppers and other stuff. Add cup of the brine and blend. It’s all how you like it from this point and you can see how he prepares and bottle his sauce in the video. This goes in the fridge unless it is 4.6 ph or below. You can add vinegar and honey if you like. I do.

When you leave it to ferment, you leave it out of the refrigerator correct? Sorry for the silly question, we have a huge harvest of hot peppers this year and want to make good use of them! Thank you for the informative video, super helpful!

@virginiagraceliving

8 ай бұрын

Not a silly question!.That is correct it needs to be in a somewhat neutral environment. Not too hot, but not cold.

@highbidder3952

6 ай бұрын

I leave my ferment at room temp at around 70 degrees. works well of me.

I got the hot sauce and it is delicious !!!

@virginiagraceliving

Жыл бұрын

Awesome! So glad you got it. Sorry it took a bit to get out.

@peweter2

Жыл бұрын

@@virginiagraceliving No worries my brother. Like your vids and we have a lot in common. I have a 60 acre farm in TX. Cows, chickens, gardening, canning.

@virginiagraceliving

Жыл бұрын

@@peweter2 living the dream!

What if I want to do a large batch of hot sauce? how would that look like. For example what would the portion be of each ingredient.

Great video! One question, do you know what ingredient can I use to have more sauce? (I use tomato but it's not enough for fill more bottles, so I have to repeat the process again) Thank you so much.

@virginiagraceliving

Жыл бұрын

Some people use carrots as well. I do add vinager and water at times to thin it out. It adds volume as well.

@pierrelombaard820

9 ай бұрын

Use more Pepper's and chilly

Did you try adding Ice in the vacuum bag to play as a liquid brine after it's done? I'm trying to do that now to avoid adding water and a lot of vinegar in the future.

@virginiagraceliving

Жыл бұрын

I have not. Let me know how it turns out!

When you say you "relieved the air," did you just cut the top off and then reseal further down?

@virginiagraceliving

11 ай бұрын

Yes

👍❤️

Can I blend my pickled peppers and bottle them? I'm not looking for 1+ years shelf life, I put very small batches into tiny bottles. Cheers!

@virginiagraceliving

8 ай бұрын

I think you could definitely

It's a good guide, but maybe explain why you want to ferment the sauce, or not and how that affects the flavor

So those bottles and caps will seal? Could you use them for like BBQ sauces and seal?

@virginiagraceliving

Жыл бұрын

Yes you could as long as the pH is below 4. Still need to sterilize bottles ect

What should the Ph be?

Can this be pasteurized once in a bottle ? Like pickles. What's your Hebrew tattoo? Got just a glimpse.

So I messed up and blended all my peppers up with the salt and can it still be fermented this way?

@virginiagraceliving

7 ай бұрын

Yes! All good. Some prefer to do it this way. It's called a mash.

Those tongs look helpful can you post a link or direct me to those ?

@virginiagraceliving

Жыл бұрын

They are canning tongs like these. www.amazon.com/dp/B08DHN4P92/ref=cm_sw_r_as_gl_apa_gl_i_59W7PXEA5JZY5MNMMSSR?linkCode=ml1&tag=virginiagrace-20

So do you have to use the calcium chloride salt or can you use regular ionized salt

@virginiagraceliving

Жыл бұрын

I use Kosher Salt or Pickling Salt by weight.

Isn't it just easier to use airlocks or fermenting lids instead of risking a huge mess? I do about the same as you but use a lil more salt with water creating a brine that I can use to make more thin. I add vinegar if I have to after testing for pH but I rarely have to. I then bottle the exact same way using what looks to be the same bottles with included wrap.

@virginiagraceliving

Жыл бұрын

If you have airlock, weights, and bottles I'm sure it works great as well. Not once have I ever had an explosion or mess though. Just can't forget about your ferments haha.

no need to sterlize the cap?

Can I only use fermented chillis for it to last longer or can I just go ahead cook and oil chillis to have the same shelf life ?

@virginiagraceliving

Жыл бұрын

You can skip the fermentation part if you desire. I would not recommend using oil anymore as it can become rancid overtime.

So can i put garlic onions etc i it and yes i pove this

@madbarr76

9 ай бұрын

garlic and onions will raise ph if not fermented. If you put them in ferment, it is fine. I use both all the time.

Hi do I need to dry up the bottle before fill in the chillie sauce?

@virginiagraceliving

24 күн бұрын

No need to dry them. Just dump as much water out as you can.

What’s a better method to ferment vacuum sealed bags or jars?

@virginiagraceliving

8 ай бұрын

Both have pros and cons. Jars have less capacity unless using a large jar. Also you must use liquid and keep everything submerged if using jars.

U have video on doing not by fermentation way? If so can u add link in reply to this. I’ve subscribed too

@virginiagraceliving

Жыл бұрын

Yes I have a few hot sauce videos! Scroll through my videos section.

Is it safe to seal hot sauce that is still hot/warm? Great video and thank you for the information!

@virginiagraceliving

7 ай бұрын

Yes. You want to bottle hot to ensure everything remains sterile.

@elcucuyspooks

7 ай бұрын

@@virginiagraceliving Thank you for replying. One more question. If hot sauce isn’t fermented, should you still check the pH levels?

@virginiagraceliving

7 ай бұрын

@elcucuyspooks yes this helps to ensure good shelf life.

@elcucuyspooks

7 ай бұрын

@@virginiagraceliving I appreciate your help brother, I’ve watched your video at least 6-7 times back to back lol. Super informative and beyond helpful. Hope all is well for you, and sending best wishes your way. Thank you and god bless!

@virginiagraceliving

7 ай бұрын

@@elcucuyspooks that means a lot! I appreciate the words of encouragement 🙏 God Bless!

Can the vacuum sealed ferment go longer than 30 days. I have one I forgot about and has been fermenting a month and a half 🙃 😳 its a mash ferment

@virginiagraceliving

6 ай бұрын

Absolutely it can go as long as you want it to as long as the bag doesn't blow up

What if I grill my peppers and other vegetables, can I still ferment them in the bag with no issues or do I have to ferment them in the bag fresh ?

@virginiagraceliving

8 ай бұрын

I'm not completely sure. You can always ferment part of them and add the grilled at the end also.

Do you put it in the fridge or on a shelf for a month?

@virginiagraceliving

7 ай бұрын

Shelf. Fridge would not allow it to ferment.

How did you print the labels/ design them?

@virginiagraceliving

8 ай бұрын

I use Canva and a Lazer Printer. The bottles I order come with labels.

how how long does the sauce last? with the cap on and after opening them

@virginiagraceliving

Ай бұрын

After opening 2-3 months refrigerated. Sealed and unopened 12 months on the shelf at least

For selling, did you have to get fda approved, or how did you go about that?

@virginiagraceliving

Жыл бұрын

It totally depends on your state. Our state's cottage laws allow hot sauce to be sold from non commercial kitchens.

How many ounces are those bottles and what would you charge for a full bottle so it's worth your while making them.?

@virginiagraceliving

10 ай бұрын

5oz $10

Is best to pour it hot into the bottle or first let it cool down? Before packing do you have to remove any air or just make sure that the acidity it at range 3-4 if the acidity is higher than 3-4 what’s best to drop the acidity?

@virginiagraceliving

11 ай бұрын

It's definitely best to pour in hot. This helps to ensure everything remains sterile. I use vinegar to help maintain ph.

@AbeC116

11 ай бұрын

Pour in hot then just cap it. Thanks for your reply and for taking your time in responding back to me

How long would these last on the shelf?

@virginiagraceliving

4 ай бұрын

About a year

Printing labels for bottles?? Which ones??

@virginiagraceliving

9 ай бұрын

The labels come with the bottle I order. Link in the video description!

Can you explain a bit more the reason for flipping the bottles upside down? How does that help seal it?

@virginiagraceliving

7 ай бұрын

I shouldn't have used the term seal, rather it helps to sanitize the inside portion of the lid and seals it from growing bacteria. More information here Choosing a Hot-Fill-Hold Process for Acidified Foods foodsafety.wisc.edu/assets/Choosing%20a%20Hot.pdf

@Ultrawide_Gameplays_Channel

7 ай бұрын

@@virginiagraceliving Thanks for the quick reply and clearing that up.

Did you sterilize the funnel and the caps?

@virginiagraceliving

4 ай бұрын

Not the same way as the bottles but I do clean with hot soapy water.

Why do you prefer vacuum seal vs. brine?

@virginiagraceliving

Жыл бұрын

Easier, No mold, and I already had everything needed.

How can stay for long time becase I want to do some small bisnes can u halp me

@virginiagraceliving

Жыл бұрын

Get a pH tester and make sure it's below 4pH it eill be shelf stable. I'd love to help you out shoot me an email at virginiagraceliving@gmail.com

How prominent is the salt after the ferment? is it salty like tabasco or a vinegar sauce like that? or is it still similar to a salsa

@virginiagraceliving

9 ай бұрын

It all depends on the percentage used. You can adjust to your preference

@HMuny55

9 ай бұрын

@@virginiagraceliving can you do a salt ferment with about 3-4% and not have it be super salty in the end?

@virginiagraceliving

9 ай бұрын

@@HMuny55 absolutely 💯

how do you decide what % of salt to use

@virginiagraceliving

Жыл бұрын

According to personal taste. I have found between 3-4 % to br optimal.

I tried your method, and in dove head first. Went and purchased a FoodSaver FM5200, and $50 of bag material. Mixed up four batches and could not get the bags to seal. Now I’ve got three batches I can’t ferment till I get my additional fermenting jars in the mail. Incredibly frustrating not being able to seal the bags.

@virginiagraceliving

10 ай бұрын

Why won't the bags seal? I'd send back the vacuum sealer

@RyanGunnells

10 ай бұрын

@@virginiagraceliving I don’t know. Never used one before. It seems that if any juices get sucked into the sealing area, it won’t get hot enough to seal the bag completely. I’m returning the sealer, and just going to use jars.

@madbarr76

9 ай бұрын

@@RyanGunnells make sure the correct side is up while sealing. i believe the ripple side has to be down or vice versa. I have to google it each year. Also, don't add salt to the peppers until right before sealing. It helps keep the juices from leaking from the peppers, creating the moisture that is helping keeping it from sealing. I vaccuum seal every year, and it is my favorite way to ferment. Leave a long enough bag for air. If you have fruit in the bag, it will go from flat to popped around day 7 ish (depending on temp). when you see it starting to inflate, you should cut a corner off and reseal.

@SilencedByYoutube

7 ай бұрын

Sounds like you need to watch a youtube video on how to use your vacuum sealer.

could you also seal in a water bath after for like 15 minutes?

@virginiagraceliving

10 ай бұрын

With canning jars yes, bottles no. Those caps are not meant to be pressurized and could become dangerous if subjected to high pressure.

@cardinhamkilligrew9712

10 ай бұрын

@@virginiagraceliving so I could use small jelly jars?

@virginiagraceliving

10 ай бұрын

@cardinhamkilligrew9712 absolutely! I have done it myself

I have a few questions so I’m not sure if I keep asking you on the comments or if there a way I can give you my personal information and we can talk over a few things.

@virginiagraceliving

7 ай бұрын

Shoot me an email virginiagraceliving@gmail.com or find me on Facebook and we can message back and forth.

THAT LOGO IS THE WOLF FROM JERRY GARCIAS GUITAR??

@virginiagraceliving

11 ай бұрын

It is! Good catch.

@zackdunn5315

11 ай бұрын

@@virginiagraceliving im a major deadhead haha thats my favorite logo from the band! Always wanted that tattoo!

@virginiagraceliving

11 ай бұрын

@zackdunn5315 I love GD too 💀🌹⚡️

Problems during fermentation can usually be solved by starting out with dehydrated chili's in your mash.

@t-rozbenouameur5304

5 ай бұрын

Not good advice. Dried chili's don't have the bacteria necessary to start a ferment unless you add a starter.

@BradleyBellwether-oy2qi

5 ай бұрын

You have absolutely no idea what you're talking about! I've been doing this for over 20 years and the ferment isn't started with "bacteria" noobie! It's started with yeast, which can be added, or you can let it sit open on the counter then the yeast and companion bacteria follow and the symbiotic relationship begins. Go back to school or go watch some videos about how to ferment chili's. I've made hundreds of bottles of hot sauce and chili vinegar and I've never used a "starter". 🤣

Do you have any idea what the risk of botulism is in this process? I'm thinking about making my own hot sauce, but the thought of botulism scares me.

@virginiagraceliving

14 күн бұрын

Extremely low

How do you know if the fermentation is good or bad?

@virginiagraceliving

9 ай бұрын

You can tell if it smells bad or the ph is off.

@rosenburgs

9 ай бұрын

@@virginiagraceliving Thanks. Will there be any visual component to it? My stuff doesn't smell terrible but it's changing color to he a bit darker.

@virginiagraceliving

9 ай бұрын

@rosenburgs darker is ok. Just make sure there is no mold. Sometimes it develops a yeast or kahm which is ok, but mold is bad

@rosenburgs

9 ай бұрын

@@virginiagraceliving Roger that. Thanks. I'll let ya know if we don't die...lol.

@virginiagraceliving

9 ай бұрын

@@rosenburgs please do haha

What’s the shelf life of this?

@otisdickerson2991

16 күн бұрын

He answered it in the video, lol…pay attention.

Dear brother, I enjoy your every video.Can we know Your main profession? -Nime❤️🙂

@virginiagraceliving

Жыл бұрын

Thanks! I'm a Government Contractor.

@limpin7

Жыл бұрын

What pH level need

@virginiagraceliving

Жыл бұрын

@@limpin7 I aim for below 4 around 3.5

Why do you ferment them?

@virginiagraceliving

8 күн бұрын

I don't ferment always. It's just a different flavor to try out. Some prefer it.

@WholeWorld100

8 күн бұрын

@@virginiagraceliving thank you

Seeds dont make the peppers hot... Its the pith you have to worry about.

@virginiagraceliving

6 ай бұрын

That's true!

Why upside down after filling?

@virginiagraceliving

Жыл бұрын

To seal the lid.

@ravingiron9356

Жыл бұрын

@@virginiagraceliving Seal the lid?? That cap a shaker? and does the heat seal it?

@virginiagraceliving

Жыл бұрын

@@ravingiron9356 I should have said to sanitize the inside of the lid and reducer. The sealing happens from the shrink wrap.

@ravingiron9356

Жыл бұрын

@@virginiagraceliving is that reducer a shaker? i ask because it looked a loose fitting.

@virginiagraceliving

Жыл бұрын

@ravingiron9356 not sure what a shaker is. It snaps on the bottle tightly.

Is it concerning that the caps aren’t sanitised?

@virginiagraceliving

Жыл бұрын

This is why I use the hot fill and flip method.

@JoyfulJester101

Жыл бұрын

So the flipping into the box kills the bacteria in the cap? Hmm. Interesting! I didn’t think of that.

@virginiagraceliving

Жыл бұрын

@solidusm88 yes the hot liquid and concentrated heat kills the bacteria.

Waste of bags whats wrong with you

@rsa420

6 күн бұрын

Just get a airlock system

@virginiagraceliving

6 күн бұрын

Different strokes for dfferent folks? More than one way to do things perhaps?

@rsa420

6 күн бұрын

@@virginiagraceliving yeah keep adding plastic to the world system

@rsa420

6 күн бұрын

@@virginiagraceliving wrong and the rest lol

Nice!