Learn how to make a fermented cayenne hot sauce from fresh cayenne peppers.
This is a good way to preserve the extra peppers from your garden.
This method can be applied to any pepper that you might be growing.
You can mix hot and sweet peppers to get any desired flavor and intensity that you like.
Please leave a comment if you have any questions.
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Cayenne peppers [or your favorite hot pepper]
Brine water:
Water
Salt [4% of water weight]
1/4 cup Vinegar [20-30% of pepper weight]
3 cloves Garlic
Optional; add a splash of brine to help the sauce blend better or to thin your sauce to reduce heat.
Actual amounts used:
Cayenne Peppers 220g
Vinegar 22g
3 cloves garlic
Splash of brine water
TIMESTAMPS:
0:00 Intro
0:41 What peppers to use
1:33 Prepare peppers
1:51 Create brine solution
2:13 Add salt to the brine solution
2:21 Add peppers and brine to fermentation jar
2:51 Add object to push peppers down into the water
3:58 Let peppers ferment for 5-7 day
4:19 Drain brine from fermented peppers
4:29 Add fermented peppers to a blender with the garlic and vinegar.
4:46 Blend in blender
4:59 Strain solids for smoother sauce
5:11 Store in glass container
5:40 End