Fermented Peach Hot Sauce 

I’m glad you enjoyed the video! It’s interesting how some of my ferments get the Kahm yeast and some don’t - I guess sometimes the conditions just line up for it to grow despite preventative measures, especially in fruity ferments like this. I didn’t know that grilled peaches were a thing, but after looking it up I am going to have to try making some! Sounds delicious. When recreating the sauce you could ferment the peppers and onions, but then add in grilled peaches as a fresh ingredient during the cooking process to get them to show through even more. Enjoy!

@@jackspepperpatch Kahm yeast is actually a product of an imbalance in your brine... or so the internet tells me. Little update to my original plans, I couldn't find any ripe peaches so I tried red plums, not sure if the flavor will hold up or not. Hope those grilled peaches turn out good for you, not sure if the recipe you found has it or not but I have found that drying the faces with a paper towel and dipping them in sugar really helps create that caramel like shell you see in glamor shots. One more thing to try, fermented garlic honey. Take a bunch of cloves of garlic, peel them, crush them to release the allicin, and toss them in a jar with honey. The honey will become thin and the garlic will tone down. It is one of my favorite things to put on grilled chicken, specifically while grilling, it creates a barrier sealing in the juices.

@@burtmacklin6443 First of all grilled peaches are AMAZING. I like to dip my peach halfs in whiskey, then dip in sugar, then grill, then fill the pit hole with some ice cream. Best grilled desert there is. As for the kahm yeast, I am not sure what an imbalance in your brine would even mean. The brine is typically just water and salt. I have done many ferments that have got the kahm yeast on top, each of them I made using a scale for exact brines. I personally like to use a 2% brine (by total weight [veggie weight+brine weight]) as I like to limit my salt intake. I have got kahm yeast on 3% brines as well. I don't think its an imbalance rather than just the presence of yeast at the surface. I also completely skip the pasteurization step. I just spent a couple weeks nurturing healthy lactobacillus so why would I want to kill it all off? I just use the fermented veggies, add vinegar (typically apple cider) which has healthy mother in it as well and a high acidity which creates an environment that yeast does not thrive in but lactobacillus can tolerate. That way my hot sauce is also a probiotic bomb.

@@carvedwood1953 mmm definitely gonna try that grilled peach recipe. Yeah, Kahm yeast is one of those fickle things, I have had it grow on some and not others. The end fermentation saw no difference. The internet told me it was a brine imbalance, so it could be utter nonsense, I am no organic biologist. I am right with you on pasteurization. Although if you did want to store it, without pasteurization you might be creating little glass bombs. Lactobacillus can still create enough pressure to run the risk. Kombucha is a lactobacillus fermentation among other things and if you have ever made it know it will create quite the pop if left to its own devices.

@@burtmacklin6443 oh absolutely haha. If you are going to try to store long term in glass bottles you have to make sure the ferment is very well done and then store in the fridge anyway to slow or almost stop the bacteria anyway. I am sure there are fancy bottles that can allow the right amount of pressure release like when you buy kimchi at the store. I just store it in the fridge in normal bottles. Never personally had an issue doing that as long as the ferment is pretty complete when its done. and I normally use it frequent enough that it gets burped and shouldnt have issues. I dont even use air locks or anything when doing the ferment. just plastic mason jar lids screwed on loosely. I have three ferments going right now. Only one has had the yeast problem. I believe my issue on that one was not cutting my vegetables small enough so the lacto started slow and gave the kahm time to grow before the brine was acidic enough to stop it. No mold though so I'm golden. Now I just have to hope it tastes good and not like shit because its experimental haha. I had some orange habaneros and wanted to go with a fall theme and stay orange as well. Instead of peaches or mango or something I added carrots and sweet potato for sweetness. If that fails I plan to add in some peach or maybe apricot to try to save it. Something tells me the sweet potato contributed to the kahm yeast factor too but I have no hard evidence on that.

Thank you!! Definitely planning to crank out a lot more videos soon

Wow, thank you so much!! That’s a huge compliment, and one can hope haha. I’m glad you enjoyed the video! This is my first one to really take off, so fingers crossed!

I can't stand ragusea especially after his seed oil videos

Thank you!! Check out my other hot sauce videos as well if you haven’t!

Thank you! Glad you enjoyed it

Thank you! Sounds delicious, I love some heat with my eggs

Thank you!! Have much more in the works, stay tuned!

I usually use freezer bags and haven’t had one leak before, but that is a good idea! Cheap insurance in case it does happen. At some point I will invest in some real glass or ceramic weights too

Red onion pineapple sounds like a great combination! I did another video on here with fermented mangos and strawberries and it came out really good. Boiling is definitely optional I just did it to be extra safe. If you know the PH is low enough, you can not boil it and still get away with not going through it fast!

Thank you! It tasted great too!

Thanks! Glad you enjoyed it!

Thank you! I have a Louisiana style sauce fermenting currently and am definitely going to save some of the pulp to put in chili this fall, sounds amazing. The CO2 barrier is pretty genius… science!

how do you do that? you drop the block on the peppers and then it gases?

You should make sure that the bag is filled with brine, rather than water, in case it leaks, which could otherwise dilute the brine (:

Thanks for the dry ice tip, that's brilliant.

Thank you! It was delicious. Check out my mango strawberry ferment video too that one tasted just as good!

I agree it’s a shame to waste! I’m going to make a video on dehydrating it soon because that’s definitely the best option for preservation IMO. Hadn’t thought about adding salt to it, but pink salt would add a nice flavor!

@@jackspepperpatch ~ I’ll look forward to your video on dehydrating food items. I don’t think people think dehydrating when do food prep. I save everything! I keep a plastic bucket in my freezer for all of my veggie scraps. I throw them in to the pot when I make bone broth. I keep another for leftovers and use it to make a big pot of soup. I live way up north so food security is a challenge but nothing beats a nice pot of soup on a cold day! Thanks for the effort and time to do videos for us! Cheers! 🇨🇦

Thank you! Be sure to check out my other sauce videos as well.

Thank you! Be sure to check out my other recipe videos as well!

Sounds amazing! I will have to try that. Could be good on some baked brie in the same way too

Go for it! It sounds intimidating, but isn’t that hard once you get down to it. Let me know how it goes for you!

Nice! Comment back with how it goes once you do

@@jackspepperpatch couldnt fine ufo peppers so i omitted them, but the process has begun! ill check back in a month or so let you know how it went

No problem, glad you enjoyed!

Thanks! Trying to, I’ve got a few more videos in the works!

That sounds really good, the garlic would add a nice touch to the flavor!

Thank you! This sauce was great. I actually make an unfermented pineapple habanero sauce that’s a hit; I need to make a video on it! I really need to get a range hood lol but until then cooking outside it is!

@@jackspepperpatch I started a new garden in my backyard and I’m planning on planting a variety of different hot peppers for next year. I will keep my eye on your channel for hot sauce ideas.

Thank! Let me know how it goes if you try it. Always open to advice, and I like your suggestions! Still getting the hang of this whole thing, so I wish more people would constructively give advice like you have. Thanks again!

That would be good! Cream would be a necessity to tame some of the heat but could be a great flavor. Maybe add some tomato too for a spicy tomato soup profile

Thank you! I will do a pulp dehydrating video soon I think it is a great way to preserve all the great flavors from it. I think for long term preservation I would trust a traditional canning method like you mention over my method. I have kept these for over a year now, but they have been in the fridge since opening. You do have PH on your side as a result of the fermenting process (this batch was about 3-3.5), so it would be a good food for long term preservation when combined with a canning method.

Thank you!

Nice!! That sounds like it'd look pretty cool, how did it taste?

@@jackspepperpatch Great, will definitely try again! Between using white peaches and the red onion the actual sauce blended into a really vibrant pink color.

Honored that my recipe might be re-created all the way in India!

That sounds really, really good! Another commenter suggested freezing it in an ice cube tray until I’m ready to use it. I may do that next time I have pulp and then pop a cube or two of it into chili whenever I make a pot

They should still ferment if they’re in there with the peppers! If you were to try to just ferment them it probably wouldn’t unless you introduced some bacteria, but with the uncooked peppers as well there should still be enough native bacteria to still kick things off. You also can add them in before the blend - I did this in a green hot sauce recipe on my page because I wanted the contrast of fermented peppers with the crisp fresh onion and garlic. If you do introduce fresh ingredients after the ferment be sure to cook everything well though

Thanks! You should try it; it sounds intimidating but isn’t that hard. Ferment time depends on a lot of things, I’d say the biggest factor other than portion size is the sugar content. This one had the peaches in it, so it took the bacteria a while longer to process all of those peaches than to do say a ferment of the same size containing just peppers. Pretty interesting science behind it all!

Interesting combo! I bet that will be good though, and super hot. Are you fermenting it?

@@jackspepperpatch Yep. I'm taking it to my work's Halloween lunch. It will be a three week ferment at that point. As you said, it will be interesting if nothing else. But I like trying new things.

@@Sktzo Yeah the novelty alone of a pumpkin sauce on Halloween makes it cool but I’m sure it will taste great too!

@@jackspepperpatch Thanks! I'll let you know how it turns out.

@@jackspepperpatch So it wasn't bad at all. After it set overnight, the pumpkin really came through and it had a good heat. The only thing is I think I let it ferment for a couple days too long and has a touch too much fermented flavor. Not bad, just....there. Would definitely recommend it for interesting hot sauce lovers.

Lol I had to look that up. Hope it didn’t osmosis through the bag! I’ll have to invest in some glass weights eventually

I’ll do that! I have some fruit leather trays for my dehydrator, and I think they’ll work perfect for this pulp too.

@@jackspepperpatch Oh heck yes, will sub an watch when i notice it then. Been experimenting with salting & smoking meats recently. The old school cooking methods and what not are always the best

Sure thing! Link below. They are 3 ounce bottles. I switched from standard 5 ounce hot sauce bottles to these 3 ounce ones last year so that I could get more bottles to share per batch. amzn.to/3CY5ZOy

Not absolutely necessary if you're sure that fermentation is complete! You could do that by checking the PH of the brine. On this one I was happy with the flavor where it was at but wasn't sure if the ferment was done or not. I boiled just to be safe because if fermentation does continue once the sauce it bottled it could cause your bottles to explode. I'll make a video on dehydrating the pulp soon!

Smart idea! It does always smell so good.

@@jackspepperpatch I would use all that leftover for a marinate just mix with olive oil and whatever met youd like

The leftover paste is pretty stable as is, so I bet you could sub it for gochujang in some recipes! Traditional gochujang is fermented with some additional grains too I think so if you did want to ferment the grains too I bet this pulp would make an excellent starter.

Sure! I got them here: amzn.to/3CY5ZOy

@@moniqueanders563 nice peppers to start with! It will easily last several months in the fridge. I’ve kept some up to a year even, just use your best judgement and trust your eyes and nose for if anything funky develops

@@jackspepperpatch Thank you 😊

Good idea! I bet that’d taste great

I think there is potential for some trace amount of alcohol to be produced. The bacteria doing most of the lifting in these ferments though is lactobacillus and it’s main by products from consuming the sugar are CO2 and lactic acid. If there is any alcohol it would be a tiny amount and I’m sure it would have evaporated when I boiled the sauce to stop the ferment!

Thanks! Sounds delicious. How long did it take to dehydrate and at what temp?

@@jackspepperpatch 20 hours on 46 degrees Celsius =114.8 degrees Fahrenheit

Good question! They come as loose sleeves that just slide right over the tops. So I slide them on then hit them with a heat gun and it shrinks the plastic up for a tight fit.

@@jackspepperpatch thanks 🙏🏻

@@ZinSammZan No problem! They came with the bottles I use. Here is a link: amzn.to/3CY5ZOy

Watching videos is a great way to learn!

oooooo nice idea

That is a great idea! I bet that’d taste fantastic on a flank steak for some tacos

@@jackspepperpatch I had lot's of things in mind but that flank steak tacos sounds great!💯😁👍

Simple, but I’m sure it works! I’m going to have to keep my eyes open for some good rocks lol

Thank you!! I’m glad that you enjoyed the video

Thanks for the feedback! I had never thought about how packing would affect the flavor - I will have to try that. Stay safe! ✊

That's a really cool technique, but it's a different style of fermentation. ))

The big fermentation jar does not while it is fermenting. After you make the sauce if you follow safe bottling methods it does not need to be before it’s opened. After it is opened it’s personal preference but will probably last a little longer if you do.

@@jackspepperpatch thank you! Incredible content, just bought 6 pepper plants today!

@@tardxcore Thank you! And nice! What varieties did you go for? I’m hoping to post many more pepper recipes this summer, so stay tuned.

@@jackspepperpatch keeping it simple to start with jalapeños, habanero, and Tabasco, 2 of each. Awesome I can’t wait!

@@tardxcore Great choices! I’ve gone heavy on the Tabasco peppers this year because I want to make my Louisiana style sauce with just them - check out that recipe on my page if you end up getting a bunch of them. And you can’t go wrong with the classic jalapeños and habaneros. Happy growing!

That’s a great idea! I will have to try that. Glad you enjoyed the video!

Is that because he cooked it? I was kind of thinking the same thing but don't know too much about fermenting yet. And I'm wondering how to preserve the sauce long-term... water-bath or pressure canning?

At least I still got the funky flavor from the ferment going for me! It is delicious. Not too worried about shelf stability as I kept these in the fridge and between friends and family used it up pretty quick.

Unless you are dousing your food in the stuff, I doubt your probiotic hot sauce is doing anything beneficial for your gut 🙄

Simone, I bet you’re the kind of person who complains that your neighbors are wasting water because they don’t wear their clothes for a solid week before washing them. Or you’re one of those people that insist upon calling a dedicated municipal outdoor recreation space with sports fields “a Conservancy” instead of a park.

I don’t have a super accurate PH testing method yet, but you’re right it would’ve probably been fine. Also, I didn’t want it to build pressure in my bottles if fermentation hadn’t finished completely, so cooking made sure of that.

"Stove work" LOL

Lol! I’m just an amateur. Glad you enjoyed the recipe otherwise.

Haha you’re correct that it’s not bacteria and also correct that you’re not the first to comment that 😂

I haven’t had that! Is it any good?

@@jackspepperpatch extra spicy 🥵

Good call! I just recently learned the difference since posting these videos

Haha yeah you got me there I slipped up. Was really just trying to drive the aerobic vs. anaerobic point!

That sounds amazing. Would make great gifts too!

I misspoke there, mold is a fungus not a bacteria! However it is an aerobe, meaning it needs air to grow.

Definitely a slip up on my part. And you’re only the 12th person to comment letting me know 😆

Careful, it’s addictive! But yeah you should definitely try it. It’s really fun to experiment with different batches

It’s a true classic! Nothing fancy, but gets the job done lol

Good catch. I was really just trying to make the aerobic vs. anaerobic point there and got caught slipping.

Peaches are delicious! They gave this sauce a great fruity flavor

@@jackspepperpatch interesting

You absolutely can! The main reason I cooked it was because I was going to bottle it I didn’t want it to build pressure in the bottles. Fermenting preserves it so if you just put it in a jar or something with a loose lid it should be fine. The flavor might continue to develop if additional fermentation occurs storing it that way as well

That’s a great idea! Do you have a recipe that you recommend?

You’re right! Was trying to drive the aerobic vs. anaerobic point and slipped up.

I really do, this one is a cheapo Walmart special. Got one that you recommend? Ultimate goal is to have a nice blender and then a juicer as well to really get every last drop.

@@jackspepperpatch My new one is a ninja blender. I am very satisfied with this.

Wow that sounds really good. I may have to try that!

Lol yeah definitely a slip up on my part. It’s a fungus it is aerobic though which is what I was trying to say

@@jackspepperpatch no worries, the recipe looks tasty either way

Yeppp was trying to drive that aerobic vs anaerobic point and slipped up! Glad you enjoyed the video though!

Yeah, it’s actually an aerobic fungus! Not bacteria

So, mold is mold? You learn something new every day.

Got ‘em!! Glad you enjoyed it other than those discrepancies

Haha! That’s a fitting descriptor! They are purple UFO’s I have another video on my page showing the plant if you’re interested!

@@jackspepperpatch Thank you! I had no idea. They look amazing....I love growing chillies, so hope to find something similiar in the UK.

@@mollybradshaw9336 I decided to grow only because they looked cool but then loved the taste once I got some peppers! Definitely a staple for my garden. I hope you can find some locally - Maybe check Reddit to see if anyone has some and are willing to trade seeds.

It’s called the hot fill, flip, hold method for filling sauce bottles. It’s a pretty standard practice for filling bottles with hot sauce or other acidic foods. I don’t know how to reply to the rest of your comment, so I will just say thank you for posting a comment. The engagement really helps drive analytics that contribute to the success of the video! 😎

Good eye 👀

You’re totally right I just slipped up

I wouldn’t say I ruined it, but yes the purpose of boiling was to stop the fermentation process. I was happy with the flavor of the sauce and I didn’t want any pressure to build in my bottles from further fermentation. I did test the PH of this sauce and it was sitting at about 3-3.5 before bottling, so as far as shelf stable I think it would be fine however I do refrigerate these to make them last longer!

It didnt ruin it, just isnt shelf stable anymore. More importantly, this kills off all the good microorganisms that were created by the fermentation process. Which kinda sucks, but i guess you still get the flavour profile from the ferment. To each their own.

@@shaunkirk6450 you dont get the same flavour profile because cooking anything changes flavour.

@@abdul-hadidadkhah1459 correct but you do still get a different flavour profile than a cooked unfermented sauce. I do it the odd time.

Lol looks like we have another fermentation snob. It’s is perfectly fine to ferment just for the flavor and stop the process by heating it up. Doing this stuff at home is really hard to guarantee a perfectly stable environment and cooling the sauce kills any unwanted harmful bacteria.

Caught me slipping! Glad you still enjoyed the recipe though

Interesting idea! I may have to try adding that to a sauce

RIP

You don’t have to! That’s one of the benefits of fermentation. I just did for good measure.

Good call. I’ve since learned and corrected my ways!

Fermentation is for the taste not bacteria

Not all the benefits, I still got the great taste from it! My main concern is bottling something that could still potentially ferment and build pressure.

Good eye 👀 I’ve made this recipe with both interchangeably just depending on what I can get fresh. Did you like the recipe other than that discrepancy? Also I can’t tell if you meant SALT as a pun or not, but it works (cause of the brine)

Hope you enjoyed the recipe up to that point!

Eagle eye lol. 99% Genetically similar to a peach though ;) I use whatever I can get fresh at the moment when peppers are ripe.