How to Make Fermented Hot Sauce, SO EASY | Scotch Bonnet x Mango
In this video, I’m going to show you How To Ferment Hot Sauce. I used the lacto-fermentation process for this Scotch Bonnet & Mango Hot Sauce. The flavors were amazing, and the process is super simple.
Time Stamps:
0:00 Intro
0:33 Fermentation 101
1:24 Hot Sauce Ingredient Prep
3:23 Fermentation Weight
4:20 Easy Fermentation Kit
5:30 PH 101
6:10 Blending & Bottling
7:19 The Taste
8:10 Thank you Subscribers!
Here are the links to some of the items used in this video:
Ozeri Kitchen Scale:
https://amzn.to/3ndK2SJ
Mason Jars:
https://amzn.to/36qzOsi
Easy Fermenter Lid Kit:
https://amzn.to/30NKu0D
Digital PH Meter:
https://amzn.to/3lfTR0P
Vitamix Blender:
https://amzn.to/30xu4Jl
Swing Top Bottles:
https://amzn.to/36vftC7
Stainless Steel Funnels:
https://amzn.to/36CQZGW
*Note: these are affiliate links, which means I receive a small commission on a purchase of these items without any additional cost to you. I believe in the products I mention in my videos, and have experience with them. If you do purchase anything through my affiliate links, thanks so much for the support!
Here is the easy recipe and how to process for the Lacto-Fermented, Scotch Bonnet x Mango Hot Sauce:
Disinfect all storage vessels, and prepare your brine. 3.5% kosher salt to the purified water. I used 1000g of water, so 35g of kosher salt.
Ingredients:
6 Scotch Bonnet Peppers, quartered
1/2 onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
1 inch ginger, skin removed, chopped
3 garlic cloves
1/2 mango, chopped
Add all ingredients to a 1 qt mason jar, and use only enough brine to cover vegetables/fruit. Cover with fermentation weight or zip lock bag method. Store in a room temperature area for 1-2 weeks. Check periodically and you should see some CO2 bubbles and cloudy water. If you notice any mold forming, discard the project and start over.
Once the desired flavor is reached, or the acidity has reached a PH level of 3.4 or below… strain veggies/fruit from brine. Add items to blender, and reincorporate brine until desired thickness/texture is reached. I used about 1/2 my brine liquid for this hot sauce. Blend until smooth.
Pour hot sauce into individual flip-top bottles, with a funnel. Store in the fridge for better results, and to stop the fermentation process. Finally, pour over everything and DEVOUR!
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