Hi, I'm Logan! Professional Chef showing you how to simple yet tasty food. Cooking meats, vegetables, fermented foods and sauces (hot sauces and bbq sauces). Join our community with other other food/hot sauce loving individuals.
Check out my recipes on my blog www.logansinnerchef.com
I like the process. But what if we don't have a previous ferment and we don't want to use sauerkraut? Can this be done building the ferment from scratch?
@@Grayald You almost need a starter to get it to work. I've tried a few times without one with no luck. You can try using a few fresh peppers for more lactobacillus if you don't have any previous brine to see if it'll take. The sauerkraut is just the juice and you only need about 1/4 c to get this to ferment.
@@LogansInnerChef hmm thanks. Guess I'll try it with the sauerkraut. Or maybe I can squeeze the juice out of my homemade kimchi. Fresh peppers are out for me due to lack of variety.
This concept is basically my absolute favorite ferment to make on a regular basis but I do it a bit differently. It was even a core element to my most successful popup yet: I use dried gochu, tien tsin, er jing tiao, and Kashmiri together which creates the most vibrant, intense and well rounded flavor and color. First toast the dried peppers in a dry pan until every one has a little bit of scorching. (Now's ideal to de-seed if you need to control the heat). Then I simmer the them until soft in as little water as I can manage, probably a tablespoon or so in a small pot. Then I vac bag them with smashed whole garlic cloves (scorching optional), sliced shallots and 2% of the weight in salt. 14 days later, its funky and its amazing on its own and blended up; But if you want to lean into the Asian influence you can fry the paste in peanut/sunflower oil with thai fermented shrimp paste (Tra Chang), minced dried shrimp and palm sugar. This gives funkier more savory and complex Thai fermented (Nam Prik Pao) than you could ever buy in most store. It's even better than what most thai restaurants have. If you want to up the subtle lacto flavors reserve some of the paste before cooking and mix it into the paste at the end (1 part uncooked chili paste to 5 parts nam prik pao is a good starter ratio).
I usually use the left over brine as a starter for my next hot sauce, or whatever else I’m fermenting if a little heat is not uncalled for. Even in small quantities it makes the product bubble alot faster and, if my gut is right, creates a safe environment quicker reducing the risk of mold and such. Additionally I somehow find it satisfying to have a continuum of lactic cultures. Thank you for the video!
I`ve been cooking this kind of dish since 1995 but in the early days, I once put red wine in with cream to create a pink sauce LOL. Looked horrible but tasted great .... lovely video. Regards
I'm looking at the sausages going in with hardly any frying and I thought, that's not gonna work. Then you grilled them after braising and my mouth started watering straight away.
What kinda beer is is Samuel Adams? With bratwurst I would probably go with dark beer, but that might be a bit funky with jalopenos... is basic lager better in this case?
@@Wyltsi I used the Octoberfest beer I still had from last year. The flavor profile in it go nicely with the jalapeños and is just dark enough to pair with the bratwurst. I've made it with the Boston lager before that was a nice pairing too. Another good beer to use is the Sierra Nevada pale ale. Hope that helps.
@@johnmatherne6823 I have not, I normally remove the seeds and placenta when I'm doing things like this. Not required though. Some of your homegrown habaneros or peach ghost peppers would do the trick!
