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.
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.
I miss being able to eat spicy stuff. Well, capsaicin spicy; I can eat regular black pepper fine, cinnamon, and less hot spices. But watching other people navigate the cruel pleasure of the Scoville world is a nice substitute.
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.
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.
Yeah, he’s a lot for my old millennial self. But he does have a very good foundational hot sauce recipe here. I put him on double-speed and then slow/pause to write down the important bits.
Me. Lacto-fermented hot sauces aren’t that difficult to make and can be adjusted widely to personal preference.
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.
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.
I’ve been enjoying hot ones recently.
I miss being able to eat spicy stuff. Well, capsaicin spicy; I can eat regular black pepper fine, cinnamon, and less hot spices. But watching other people navigate the cruel pleasure of the Scoville world is a nice substitute.
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.
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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.
Yeah, he’s a lot for my old millennial self. But he does have a very good foundational hot sauce recipe here. I put him on double-speed and then slow/pause to write down the important bits.