Fermented hot sauce from start to finish
The long awaited green ghost hot sauce is finally done. This one fermented for 9.5 months, the longest I've ever fermented a hot sauce and actually appears to still be fermenting in the bottles.
0:00 Intro
0:18 The peppers
3:34 chopping ingredients
9:00 fermentation weights
9:40 fermentation lids
15:21 sanitizing
17:33 kahm yeast
19:30 blending
21:31 bottling
24:05 avoid exploding bottles
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