If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don’t already have. One can get more equipment that makes it easier, but it’s not required.
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.
My wife is a big fan of omelet with this hot sauce.
Now that is a fetish I don’t need to see the rule 34 content on. But the small bit I’ll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
Me. Lacto-fermented hot sauces aren’t that difficult to make and can be adjusted widely to personal preference.
Go on …
If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
https://youtu.be/uL8UJPQ_zoU?si=NvfMg7ftMjZB7985
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don’t already have. One can get more equipment that makes it easier, but it’s not required.
Yeah, I can’t stand his videos. But I might try to dig up a transcript.
I’ll take 6
I usually keep it to 3. One variant for eggs, one for tacos, one wildly experimental.
Current experimental batch has kiwifruit in it and while interesting, I won’t be doing that again.
I never finished the batch that I put some banana in, you want that one?
I’ll subscribe to the monthly “Wildly experimental batch” subscription please lol
*Botulism-free not guaranteed.
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.
Yeah it is easy, my basic recipe:
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.
My wife is a big fan of omelet with this hot sauce.
Lactate me some of that tasty fermented hot sauce!
Now that is a fetish I don’t need to see the rule 34 content on. But the small bit I’ll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
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