I'm an adventurous cook and love to experiment with new ideas in the kitchen. I cook a lot for my family, but I'm at my most adventurous when I'm just cooking for myself. As a result, my late night snacks have have become increasingly elaborate. I'm always looking for new shortcuts and ways to turn a basic bite to eat into something incredible.
I love the excitement of trying something new, and the feeling of satisfaction you get when you master a new ingredient or technique. I am passionate about simplifying seemingly complicated recipes and processes and demonstrating how achievable they can be for a regular home cook.
So come with me on a journey where we push the boundaries of what is achievable in the kitchen with only basic skills and equipment (and sometimes, while trying not to wake up the rest of the house)
Let's get adventurous!
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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.
Aboslutely THANKING God I'm not lactose intolerant
Lol, yes, that would be a problem 🤣
Looks so good 😊
It sure was tasty!😊
The egg ring comes in handy ! And unlike talentless I would pop my egg as well as I cant deal with hosing down my face
And I would definitely try this minus the pineapple
Good call. These can get messy 😊
Fair enough. The pineapple isn't for everyone. The pickled beets are worth a try, though 👍
You used the same ingredients I bought😂😂
Lol, nice. Can't beat a good tuna roll.
Same
I will have to try this out, grilled pineapple is really good! I don't pop my eggs, I just have to hose down my beard afterwards. 😂😅
Lol, whatever works for you, I guess 😅
Estaría bueno. Que el vídeo este subtitulado.
Lamentablemente no hablo español pero ¡gracias por mirar! 😊
Excellent tutorial ! I love korean food ill definitely be tryint this recipe
Thanks for watching! I love this recipe. So easy, but so delicious. I hope you enjoy!😊👍
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
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
Those tomatoes look amazing! I assume you’re in Australia… your produce there looks so much better than what we have here in the States
Thanks! Yes, I'm in Australia 😊. The tomatoes are homegrown. They're half ripe black Russians. Even here supermarket tomatoes don't look that good. 👍
@@AdventuresInSnacking Awesome channel. Subscribed!
Try Moxie!
Thanks for the suggestion👍 That sounds really interesting. Moxie isn't commonly available here, I'll have to track some down. I think I'd like it.
Isn't "unctuous" such a good word???😊
Is is indeed a wonderful word! 😃
How long does it keep? Thank you
It should be safe in the fridge for about 4 weeks. I have in the past kept it for a couple of months, with no spoilage, but I'd advise checking for signs of spoilage before use if keeping it longer than 4 weeks. In the freezer, it will keep for just about forever, but it might need a quick blend when it thaws to get it back to the original consistency.
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.
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.
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.
What i do as an extra step is to pass it through a fine mesh strainer before bottling and I dry out the pulp for fermented paprika powder.
Good call. 👍 I do this with some of my sauces, too! 😊.
I am always looking for new food channels to watch with the fam. You may have found a new subscriber. Just need to watch a few more to determine if it is appropriate content for us, but so far it is looking good!
That's great! I hope you find more content you enjoy😊. I try to keep things family-friendly for the most part. There might be the occasional joke aimed at grown-ups, but they're generally pretty mild. 👍
@@AdventuresInSnacking thanks! We really enjoyed this one and it was interesting to learn about different kinds of rice cakes🤓
I'm going to ferment a bunch of red cayennes and do this at the end. Sounds great!
Ooh, that sounds really good 👍 The fermentation will add some nice complexity. You might want to reduce the vinegar a bit as the ferment will add some acidity, but taste as you go, and it should be great.😊
Nice NOFX shirt!
Cheers! I've been a fan for many years. I'll miss seeing them live 😢
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 😀
Those rice cakes are so good, and I'm a huge fan of sesame, probably add too much for some people, but I love the flavor!
They're good, aren't they. So satisfyingly chewy. 😀
Nice work mate, I just stumbled onto your stream and like it, well done
Thanks for the feedback and support! 😀 Greatly appreciated! 👍
A couple of drops of green food colouring really helps. Don't judge me!
Lol, no judgement here 😃. Green is green no matter how you get there!
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 😊👍
Definitely making this when (if) my chilis ripen. Love the format, no rush, low key. Much love!
Thanks for the feedback! 😃 this is actually a great ricepi if your chillis don't ripen all the way. I hope it turns out great 👍
Great tutorial and great tips. Thanks.
Thanks for the feedback! 😊 I appreciate the support 👍 🙏 ❤️
Doesn’t cooking kill the microbe?
It does. You can keep the sauce raw if you want to keep the beneficial bacteria. I fermented this for flavour development, so I wasn't worried about killing off the microbes. Cooking further changes the flavour, too. You can adjust the recipe depending on what you want to get out of it. 😊
Rather than a sieve, consider a small press. Your yield increases and drying the pulp is quicker. Small 2 L presses are pretty inexpensive , if you use a nutmilk bag in the press you separate the liquids completely and increase the yield. Other than that, your process and mine are identical. Well done video, no fluff, all good info, thanks!
@joesallustio5748 That's a great tip. I might have to look into getting a press now 😊
Dr. Pepper is awesome. I would not mind a 4 course meal with Dr. Pepper a part of every dish.
That's a great idea. Might make a good video 🤔
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.😊👍
I think I might just have to try this. If I like it, I might try it a 2nd time...but maybe with Vernors, instead of Dr. Pepper. I might also try a malt vinegar, instead of the white vinegar. Thanks for the suggestion...and the recipe.
Malt vinegar would work great. I'm not familiar with Vernors, is that another soft drink?
@@AdventuresInSnackingVernors is a soft drink. The best way to try to describe it would be as an aged, slightly sweet type of Ginger Ale. It's very good...and not as tart, or acidic as regular Ginger Ale. Sort of like the "Dr. Pepper" of Ginger Ales...hehehe.
@@pappytron that sounds wonderful. Aged ginger in a hot sauce would taste great! 👍
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. 😊
Those multicolored tomatoes look amazing.
They're under-ripe black Russians. They look cool don't they? 😁
Are you the friend over on Reddit /drpepper that posted this ? :) this was amazing !!
Hello, yes, that is me! I've been checking out that reddit for a while and thought people there might get a kick out of this recipe. I'm glad you liked it 😊
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.
I declared you to be my spirit animal when I seen you balance the sieve with your stomach. Been there before 🤣
Lol, sometimes you've gotta improvise 😁. I'm glad I'm not the only one!
Imma def have to try this
Great! Let me know how it turns out 😃
HOLY SMOKES THIS WAS GREAT.
Thanks! 😊 I'm a big Dr. Pepper fan, but this is the first recipe I've developed using it as an ingredient. It turned out great. Glad you liked the video.
First of all, great thumbnail! I never thought of making hot sauce with any soda, but now that you got the idea in my head, I would probably keep it safe and go for sprite or 7up.
Thanks! 😊 Sprite or 7up are good choices. A nice hit of tangy citrus would lend itself well to a lot of different flavour combinations.
First?
First! 😁
Very accurate and detailed info 👌🏽
Thanks! I hope you give it a try. It's a really easy fermentation project with a really tasty result. 😋
@@AdventuresInSnacking thx , I already have made sauerkraut and have bottles of it filled and refrigerated😄
@@umanaik2667 Wonderful! I'm sure it's delicious 😊
great video my dude, love the light hearted nature of it. The spinach add was cheeky but seems like a great idea for keeping it super green without adding much additional flavour taking away from the ferment!
Thanks! I appreciate the feedback 😊. I wasn't too sure about the spinach the first time I tried it, but it works really well. It probably adds some nutritional value, too!