Want more videos on lacto fermentation, like fermented carrots, pickled watermelon rinds and sauerkraut? Check it out here: ru-vid.com/group/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys
Every video you blow my mind! I don't have the glass weights so I wasn't going to make this yet. Now you show me how to use a jelly jar as a weight! Thank you so much for teaching me everything I need to know in just a couple of days unbelievable! I have kavass and tepache on my table now. Tomorrow is the ginger bug! Woohoo
Aww, thanks so much for the sweet comment! You rock! We're so happy to help you along your own fermentation journey! We'd love to hear about which recipes you love and if you've tried any other great flavor combinations! 😄🥰
OMG! I’m so glad you’re back! I drove from Iowa to DC several years ago & you kept me company the entire way. Surprised and pleased to see you back at it.
I watched your cashew vegan cheese recipe. Of course one of the key ingredients was the fermented spicy (I use the word spicy instead of hot for it is a temperature word) sauce, and ended up here. Your explanations make both recipes easy to follow and make. I already started the cashew soaking process. I will use an existing cucumber (baby dill) pickle water. And but I will also start fermenting some Jalapeno, habanero and some other spicy peppers as soon as possible. I really like your fermenting method a lot. I subscribed, liked your videos, and opened the alarms. (Notification setting). Thanks a lot, regards from Canada.
Made this two weeks ago with jalapeno peppers from my garden. It is amazing, it's almost all gone. I am starting a new batch with some different peppers add to this batch. I love watching this channel because I can make things in small batches. This is great me and my spouse. I have learned a lot from y'all. Thank you. P.S. I made my own SCOBY and am now brewing my first batch of kombucha tea.
Wow Kathleen! That's so amazing to be able to make this from your homegrown peppers! We're so happy you're enjoying our videos and glad you're getting some tasty ferments. That's so awesome!! 💓
I'm new to your channel. I was looking for ginger soda recipe and came across your channel. I just have to say how much I appreciated how y'all not only show the recipe but explain things of what as viewers would ask. I'm going to watch every video so I can catch up. I'm really excited to see the rest of your videos. Thank you. 💃🥳🎉
Hey-would you make a video right away about pickled green beans I follow your ginger bug recipe and just made amazing ginger soda🥳-I LOVE YOUR CHANNEL!!!
Thank you so much for watching! We'll add it to the list of future videos! Although for now, you could pretty much use the same recipe as our dill pickles and just replace with green beans, and maybe without the dill. Here's the video: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-RP5yUd54Arc.html Happy fermenting!
The hot sauce turned out delicious!! 😋 My husband wants to add it to everything he eats 🤣 Thank you guys! My next one will be pineapple habanero 😜 Do you guys have a lacto fermented salsa recipe ?
That's awesome! Same here, we end up putting our hot sauce on everything! I hope you like the pineapple habanero version. We actually just made fresh salsa, but we don't have a fermented recipe for it. I'm not sure we could wait to eat it! 😂
Aww, thank you so much! ❤️😄 We love that you're fermenting with us! So - our counters have changed over time! In this fermented hot sauce (which is the first video we ever made by the way!), we had the beige/pinkish formica countertops. Then starting in our jackfruit video (ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-PGE3lI6_lpU.html), we updated the countertops to the white/grey/black granite countertops you see in our latest videos. And we also removed the raised bar countertop to open up the space. Home renovations! 😆
That would be an interesting tropical flavor! I'm sure the papaya would add a lot of flavor to the soda but the banana might possibly make it a little thicker. Thanks for the suggestion!
Great video! Just a quick note- LABs (Lactic Acid Bacteria) produce lactic acid NOT vinegar. AABs (Acetic Acid Bacteria) produce Acetic Acid (vinegar).
Hey I know this is a bit of an older video but would be great if you could respond! Really excited to try the recipe and I was just wondering if you can seal the jar (like you would regular pickles in hot water) or if the heat will somehow disrupt the process
Thanks for the question Joel! You probably could pressure can it to make sure nothing like botulism survives. If you're going to water bath can it, definitely make sure to check that the pH is in the range that's recommended to be safe. We don't like canning any of our ferments because it destroys all the live probiotics but if you love the flavor and don't mind that, you definitely could! Happy fermenting! 🥒😊
love the info, thanks! We had a quick question, instead of distilled water [we try to avoid excess plastic] could you just boil tap water and let it cool before using?
Thanks so much! If you know that the water only has chlorine only, and not a substance called chloramine, then you could boil the water for 15 minutes, and then cool it down, in order to use it for fermentation. Although about 20% of tap water has chloramine, which is a combination of chlorine and ammonia, and cannot be removed by boiling the water. I completely understand avoiding excess plastic. We are always reusing water bottles. The best solution for using tap water in fermentation is to use a filter.
Thanks Rodrigo! We like to blend with some brine but it still tends to separate a bit. I've heard others like to use either a little oil or even xanthan gum to force it to emulsify. Do you just shake a little before using or use an emulsifier?
@@FermentationAdventure Hi :) You should use a stir plate for that. There are available for purchase or you can actually make your own. Theres one easy DIY that I like from Chillichump here on youtube. He is a master crafter of fermented Hot Sauces :)
@@rodrigo.guimaraes Thanks for the tip! I had never heard of the stir plate method before so we'll have to check it out but it makes sense. Always great to learn from so many people from around the world. We love hot sauce!
Thats NOT pith. Its the membrane. Citrus fruit has pith. The membrane actually holds the heat and transferes it to the seeds. Courtesy of research at Texas A&M University. Gig'em Aggies
Those are Chinese garlic bcuz the roots were cut off and they look bleached - 😮 I am following you guys on RU-vid because I am new to water Kefir. I am on my first second ferment. 😬
are you putting this on the counter??? do you add water when it overflows??? when do you stop and put it in the frig? Are there live cultures in there forever? even if you put it in the frig?
Thanks for the questions Debora! Yes we ferment on the counter. If it overflows we don't need to add any more water since it's overflowing. We put it in the fridge when it tastes how we like it. Yes there's delicious probiotics that last a long time even if we put it in the fridge. Thanks for watching and happy fermenting!
Correct! This was actually before we had bought fermentation lids. Those lids work great, but in its absence, you can use the jelly jar like we show in this video.
It depends how thick you like your hot sauce. When we pack a jar with peppers and onions, then we do use all the brine. That seems to be a good ratio for us. Hope that helps!
Cutest meows =^. , .*= There’s so many different cultures to ferment So far I know of- Kombucha Jun Kefir Ginger bug Sauerkraut Kimchi The one in this video which is called? What else is there that’s easy to make?
I enjoyed the video all the way from Australia, thanks:) I noticed your Jalapenos were extremely cheap. Was it 1.49 US per pound? Over here we pay about $30 - $40 AUD per kilo, which is about $10 - $15 USD per pound. Also, we can't get that many different types of chilis over here, we have a very selective range unfortunately:( Habaneros, Jalapenos, Cayennes, Birds Eyes and that's pretty much it. If you find anything else you are lucky!
Oh wow! What a big difference! Hot peppers grow very well here in Florida, so they're very cheap. Most of the time we can get 5-10 peppers for $1 USD. I wonder if you could buy a variety of dried hot peppers online for a better price?
@@FermentationAdventure It's just a weird choice to make. I've watched several videos about fermenting and no one else censors the dates on their jar/bottle. I don't think anyone would see the date on the bottle and think, "This video is old. It must not be accurate." Do what you want. I just thought it was a weird/unnecessary choice to make.
We've noticed they're cheaper in different times of the year when they're in season, but for the flavor they make they're not too terribly expensive. You can also try different types of hot peppers like serrano or pablano if they're cheaper where you live! 🌶️😊
