My fridge always has a few bottles of these delicious fermented hot sauces, so should yours! This video will show you just how easy it is to ferment your hot sauces from home with just a little time and patience. The basic concept of making these hot sauces is: - hot peppers, in the video Habaneros, are used. - vegetables (optional) - fruit (optional) - herbs and spices (optional) - Warm water to cover (boil in a kettle and let sit for 10min before use)Figure out the weight of the above ingredients and add 2.5% salt (multiply the above by 0.025 to find out 2.5%), now just keep it below the waterline with a glass fermenting slug, leave it at room temperature for at least 2 weeks, longer if you have volatile ingredients like onion & garlic about 1.5 months (at least).Once its done strain, and reserve the brine liquid, put in a blender, and add: - some Brine (needed) keeps it from spoiling also makes it more fluid. - vinegar or whiskey needed stops/slows down fermentation. - oil (optional, also many options for different flavors) - salt to tasteAnd done bottle it up and keep in the fridge, I don't see it being able to spoil but in my case, they never last long enough to worry about such things.Here are the fermentation jars I used in the video: - jars: https://geni.us/masontopsjars - lids, glass slugs, and muddler: https://geni.us/masontopslid you can also do this in normal jars and find something like a ramekin that fits perfectly, it's just a lot nicer and easier in the jars above, see what I mean in this video: https://www.youtube.com/watch?v=xtMceFXuf_4
