LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe

welcome friends welcome back to the
kitchen it’s October and so we have pulled out our garden and we’ve got the
last of the hot peppers that we didn’t pickle or can earlier in the season and
so I have some hot peppers kind of a mix of hot peppers and some of them I don’t
even know what they’re called so I’ve got these no clue another hot
if you’ve ever gardened you know that and in the spring you write everything
down and say oh this year it’s gonna be different I’m gonna remember everything
and then you get to the end and it’s like I don’t know what that is it’s hot
I’ve got some scotch bonnet peppers and I’ve got some hot banana peppers
although these ones aren’t that hot they’re much more flavorful than like
searingly hot whereas these ones are mouth searingly hot so I’m gonna chop
these up and I’m going to lacto-fermented a pickle or a vinegar
pickle and I’ll link to that below and I do that every summer sort of mid summer
with the first picking of the peppers I’ve also got a carrot just a carrot in
because I really like carrot in this as well as an onion and some garlic but at
the heart of it is this mixture here of salt and water so I have 1 liter of
water and to that I’m going to add 50 grams of salt and that will give me a 5
percent salt solution and that 5 percent salt solution gives you that perfect
balance between inhibiting the growth of the bad bacteria without slowing down
the good bacteria and what’s the good bacteria gets established the pH drops
to the point where none of the bad bacteria is going to grow in it at all
so that 5% gets us in the right spot it’s not too little salt that might not
work and it’s not too much salt that will work and kill everything so I’m
just gonna let that dissolve I’ll come back to this a few times and just keep
stirring it until I stir it in and get all the salt dissolved and the meantime
I’m going to cut up the peppers and I just take the tops off I leave the seeds
in and I maybe just cut them into thirds like that and stick them into of course
a clean jar and some of them like those I don’t even cut them up I just cut the
top off okay last pepper now the onion just gets
a rough chop you don’t really have to chop it up too much I maybe just go into
eighths and then stick it in Garret in the garlic I just smashed the garlic
just to break it up and stick it in I don’t bother
chopping it up too much once you’ve broken it open it’s it’s good to go and
the carrot top and tail and maybe just cut it into quarters now if you have a
muddler a cocktail muddler now is a good time to use it and I just use it to
press everything down just a little bit just to compress it just so that it’s
not all at the top of the jar and that’s probably good so we’ve got our salt
dissolved in the water and now we’re gonna pour it in and then just press it
down again to try to get any trapped air out so that things don’t float now the
next step is to compress everything below the level of the brine if it’s
under the brine everything is fine so I’ve got a couple of lids here I don’t
know what they were from they’re from something that had food in them and I’ve
drilled little holes in them and they just sort of squeeze in through the top
that might take a little bit of finagling to get everything below the
lid I’ve got a second one that I put in just for good measure
okay now you might have one or two floaters above the lid that’s fine it’ll
be okay in here is just salt water it’s just another mason jar with salt water
in it fits inside it just adds a bit of weight to keep everything down below the
surface of the liquid now we just wait you don’t need to cover it but if you’re
worried about stuff falling in or critters getting in you could just put a
tea towel over it it’s all you need to do sit it on the back counter and let it
ferment forget about it for a few days and then come back and look at it and
see if it’s bubbling okay so this has been sitting on the back counter for
about six weeks now there’s no hard and fast rules about how long it should sit
how long it should ferment it comes down to your personal choice and what sort of
flavour you want the longer it sits the stronger the flavor gets and I don’t
mean the heat from the chilies I mean that fermented flavor and so to be
completely honest I forgot about this bunch of stuff happened we went to
Mexico for a couple of weeks to learn more about al pesto and miss cow and
this sat back there so this is probably sat longer than I would have liked but I
think the flavor is still going to be great now you don’t have to do anything
with this beyond this point you could leave it in this jug and eat these
simply as pickled fermented peppers and you can see on the top there there’s a
little bit of sort of what looks like white slime around the edges and that’s
perfectly normal what you don’t see is any mold and mold will be dark and fuzzy
and that’s something that you don’t want and the weight and the plastic discs
kept everything below the brine and if it’s below the brine it’ll be just fine
so I am going to turn this into a hot pepper sauce but let’s pull this out and
give it a taste okay I just want a little one just to give it just a bite
just a little bite Wow incredible flavor there’s heat
definitely heat but there’s so much more to it than just heat there’s a depth of
flavor there that comes from the lacto-fermentation that comes from the
variety of peppers that I put in comes from the carrot comes from the onion all
of those other things I mean if you just put peppers in you’re gonna get heat and
you’re gonna get flavor but my experience has been you throw in other
things you can round that flavor out so I’m going to turn this into a pepper
sauce so let’s get started on that okay pepper sauce really simple I have a
small strainer over a big glass bowl and I’m just gonna pour this in we’re gonna
strain out the brine liquid from the solids most of the liquid is out so I’m
just going to put the rest of this into our blender jug and all of the stuff
that’s in a strainer into the blender jug now I also want to add some of the
brining you need a little bit of liquid just to get the whole thing started and
you don’t want to add too much just add in a little bit you can add more later
if you need it so maybe like a quarter cup put the lid on and away we go okay I think that’s good now how much of
the brine you stick in here just makes it thinner or thicker thin it down to
the level that you like it at thin it down to the level of how you want to use
it some people like it really thin some people like it on the thicker and
chunkier side I’m somewhere in between although I must admit I never do it
exactly the same way twice so I’ve just got a mason jar here and
I’m gonna put this in the mason jar I put a lid on it and stick it in the
fridge now it will continue to ferment over time the fermentation isn’t done
and so the flavor will continue to develop and change over time if you put
it in the fridge it slows that process down but you can leave it on the
countertop I know a lot of people will either put vinegar in this when they
when they’re blending it and that vinegar will stop or halt the
fermentation process and sort of preserve it at this flavor stage
although the vinegar itself adds a different flavor so I don’t know how you
feel about that other people will pasteurize it they’ll put this jar into
a pot of water bring it up the temperature to stop the fermentation
process completely put a lid on it and then stick it in the fridge and in that
case you do have to keep it in the refrigerator because it could go bad at
that point I don’t do either of those things I live with the fact that it’s
going to change over time the flavor is going to continue to develop and that
this will get used before that happens it is hot though my eyes are watering
and my throat’s a little bit tickled so that’s how easy it is um there’s really
not much to it you’ve not many ingredients you don’t really have to
babysit it you don’t have to do much to it or about it it just kind of happens
on its own now the brine you don’t have to throw out the brine I wouldn’t use it
again to fully pickle something else but I do use this brine in the start of the
next one because it’s filled with the bacteria that we’re looking for out of
the gate and if you inoculate your next ferment with this you get that process
started faster I also know that people keep this on hand and keep it
frig and also use it as a hot sauce which is fantastic which is what I’m
going to do I’ll put it in a bottle and hang on to it
so you can put it into soups and stews and all of the places that you would
normally use a hot sauce but maybe don’t want the full heat and a little bit more
flavor hang on to the brine and use it for that thanks for stopping by
see you again soon you

61 thoughts on “LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe

  1. Needs some of that good NYC Municipal wourder. I think we know a guy who knows a thing or two about lacto fermentation, can getcha a hookup, I dunno, sometimes he can get a little rambley but y'know that's what we do around here, and there ain't nothing wrong with that. I mean who's better than us, Glennie? Hoo!

  2. Love this video! I've been wanting to try making some hot sauce for awhile. For this fermentation method, is there any harm in adding fruits like pineapple or mango? Or would it be better off to add after fermenting?

  3. One of the things I love to do with my lacto fermented peppers is to add a heavily charred pepper to the ferment also after the initial fermentation is in full force. It really adds quite a pleasant flavour, although you want to discard it rather than eat it.

  4. YES!!!! Made my fermented sauce over a year ago. Still great and yes flavor getting better over time. A mix of a variety of hot peppers from a farmer at a community market. Biggest mistake was not wearing gloves when I chopped stuff up. Went to rub eyes even a little later and touched lip too. don't know which pepper it was but holy god it was a doozy!

  5. If you are into fermenting, growing chillis and such things i recommend watching @Chillichump – their whole channel is about that

  6. Nice video! Thanks!
    Is it necessary to adjust the amount of salt if one uses vegetables with a higher water content, e.g. cucumbers?

  7. Wow something healthy, I
    must have the wrong channel ..
    It’s never too late to grow enough character to stop being offended by every little thing. Oh wait they’re Canadian.

  8. How is the Worcestershire sauce coming along ? I’ve seen the making of lea and Perin’s and they ferment the onions for 2 yearrrs just the onions alone … obviously I believe they age the sauce on the whole but what a mind blowing thing

  9. Wow! 5%. I watch several channels that do lacto fermentation and they recommend 2 to 3 %. Making my own pickles I started with 3 % and worked my way down to 2 % because all my ferments turned out salty.

  10. I have a real love/hate relationship with this channel. Love watching what's being made, but hate not being able to taste it. Keep up the great work Glen!

  11. I love me a good hot sauce, helps clear up congestion.
    Also I noticed your Le Gourmet TV logo was in the upper left corner on the previous video, are you going to be doing that on all videos soon? I remember seeing a comment mentioning the logo was covering up something you were working on the other day so I was curious of if that was why you did that.

    Personal opinion, maybe see about making it partly translucent so you can see through it like a watermark. But I'm fine any which way.

  12. I got my trick or treat no heat habanero looking peppers mixed up with the scotch bonnet peppers. I'm pretty sure I made the same face that Glen did at 6:18

  13. Glen and friends! If you like fermenting and hot sauce go check out Chillichump. His videos are great as well. Two of my favorite channels to watch! Thanks Glen

  14. If you like making hot sauces I do recommend the youtube channel Chillichump, the absolutely best channel about making your own hot sauces!

  15. I did this a year ago, according to other videos on Youtube. My hot sauce kept fermenting in the bottle (I had Kahm yeast on top of it) without me knowing, so when I wanted to check the sauce out, because of the trapped CO2 from the second fermentation it exploded all over my face and the room, which had to be repainted. Thank you so much for not just showing how to make fermented hot sauce, but also mentioning all the pitfalls in the process! If I had know about this a year ago, I would have just pasteurized mine.

  16. I've had my eye on fermenting this year's cayenne pepper haul from the garden for hot sauce. This is a great way to do it on a fairly small scale!

  17. Thx for a great recipe! Hope you will consider using grams for dry weights in future. Thought of that when made a[nother] batch of peanut butter bread from one of your old cookbooks. I make it the fancy way. Today I added some chopped Amarena cherries but wonder what you would think of swirling in some jam.

  18. If you have a vac-sealer for sous vide you can also vac seal the sauce and toss it in the microwave to pasteurize it.

  19. My favorite fermenter, Sandor Katz has many recipes and processes, but my favorite ferment process uses a slice of rye bread. This method cuts counter time to one week and produces the best sour pickles you’ve tasted. I personally use a 10% brine solution and add oak or radish leaves for tannins that help retain veggie crispness.

  20. I once had a bottle of an off brand of sriracha that was more than 6 months over due. That was the best sriracha I had to this day.

  21. Now thats one I'll be having a go at, thanks Glen 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘

  22. That was a video I've been waiting for, I'm going to try and recreate your sauce soon! The explanation on salt content in brine was great, I didn't know it works that way.

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