The world needs a Bon Appétit It’s Alive and Glen & Friends crossover
@lakie2042
4 жыл бұрын
In some ways they are so so different, in others they are exactly the same. Would be a brilliant crossover, would want the outtakes and behind the scenes aswell tho :)
@AccAkut1987
4 жыл бұрын
I'll save this as it has actual percentages for the brine, plus ofc its metric. Made my own fermented chilli sauce following Brads receipt, one went really well, one basically erupted like a volcano, last one was ok but just didn't taste that well. Even made my own air locked container for it.
@alp799
4 жыл бұрын
Glen: Forget about it for a few days. Glen : So it's been 6 weeks. Woah.
@pablofreitasmachado8076
4 жыл бұрын
For next year, you should consider doing a garden tour
@hallobre
4 жыл бұрын
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.
@jacobfields8111
4 жыл бұрын
How much did you spend in toilet paper that week?
@Bojac
4 жыл бұрын
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!
@lorgus75
4 жыл бұрын
You truly channeled your inner Brad. Well done!!
@UnderdogHealthRevolution
4 жыл бұрын
I came here straight from Brad’s chilli, so as soon as you said “wourder”, I giggled. 😂
@arthas640
4 жыл бұрын
@@UnderdogHealthRevolution some people from Phillie also say "wooder" and its adorable
@AeriolNicols
3 жыл бұрын
@@arthas640 I came here straight from. Brads fermented hot sauce video
@arthas640
3 жыл бұрын
@@AeriolNicols does he say "wooder" too?
@FionaRyanTIFFINbitesized
3 жыл бұрын
'I don't know what that is...' yep! Thanks for the recipe. The tip with the plastic lids with holes drilled in is brilliant!
@Billbobaker
3 жыл бұрын
I bought some glass weights and they are perfect..
@Figitarian
4 жыл бұрын
Just yesterday I took the notion that I should make my own hot-sauce. Glen to the rescue!
@bear.with.me.
Жыл бұрын
How'd it go?
@phillipjames13
4 жыл бұрын
Smash the garlic - get that allicin going
@rhohoho
4 жыл бұрын
It's like a two part epoxy
@crazyrobots6565
4 жыл бұрын
It's like a two part epoxy *does weird claw thing with the hands*
@noelkruppa7648
4 жыл бұрын
Wouder
@qutie424
3 жыл бұрын
IS THAT YOU BRAD?! 👀
@ChrisMoewesBystrom
4 жыл бұрын
Thank you for doing a proper brine by weight.
@ILsupereroe67
4 жыл бұрын
"If it's under the brine, everything is fine"
@samonte
4 жыл бұрын
if it's tangy and brown you're in cider town
@brianh.000
4 жыл бұрын
"if it's black and gummy, it's gonna hurt your tummy."
@jeanettenejadi1777
3 жыл бұрын
😂😂😂 👌
@OttoStrawanzinger
4 жыл бұрын
I did this a year ago, according to other videos on KZitem. 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.
@beaver6d9
4 жыл бұрын
The bite reaction was priceless. It sounded awesome, too.
@jthepickle7
Жыл бұрын
Here goes! 1 Gallon of Jalapenos from the garden. Some whole, fermented - some for sauce. Thanks! Left a like.
@CraftyZA
2 жыл бұрын
0:16 - That looks very much like a very healthy cayenne. Flavour wise, my favorite. I do prefer hotter, but when making a sauce, I would add a couple of habaneros, or even bhut jolokia. 5% is a LOT! 2 - 2.5% works perfect. 5% will hinder some of the more subtle flavours coming from lacto fermented peppers.
@tednelson5277
2 жыл бұрын
2 - 2.5% salt by weight of water AND vegetables is the ideal amount. That 5% brine will be 'diluted' if you consider the weight of the veggies added. But I personally think 5% is too much and unnecessary.
@xxparentaladvisoryx
4 жыл бұрын
That brine is an awesome color. It would be nice to utilize that bright red somehow.
@nellgwenn
4 жыл бұрын
My mom likes champagne mustard. I made her some jars of out a couple times for Christmas. She loved it.
@omarornhauksson8767
4 жыл бұрын
You can also use a piece of onion or white cabbage to keep things under the brine, this is especially easy with smaller jars.
@GrillTopExperience
4 жыл бұрын
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
@rubbnsmoke
3 жыл бұрын
Here's a great tip to keep your fermentation from having anything foreign getting in. Put aplastic sandwich baggie over the top and put a rubber band on it to seal it. This actc like a bubbler in a way. You'll know when your fermentation is going because the bag will puff up, yet the rubber band will allow excess pressure to be released. It basically self purges itself while not allowing anything in. I've been using this method for MANY years now on all my fermentations. Sauerkraut(currently have a 4 month fermentation going), Giardiniera(7 months on my latest batch), Peppers(have a Jalapeno fermentation going that are approaching 4 months), you name it. Just extra insurance to keep molds out.
@Philvis77
4 жыл бұрын
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!
@discomfortzone
4 жыл бұрын
Joshua Weissman’s lacto sense is tingling.
@Nafregamisrocanob
4 жыл бұрын
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.
@entr0pyentropy
3 жыл бұрын
the sound of the chops are satisfying
@Retromags_Brian
4 жыл бұрын
Do I smell the fermentation of an episode called It's Alive with Brad and Glen and Friends?
@strongjohn10956
2 жыл бұрын
I don't know about water treatment in Canada, but in most of the US tap water contains chlorine, which will inhibit fermentation. I let my tap water sit still overnight, which allows the chlorine to evaporate out before using in ferments,
@GlenAndFriendsCooking
2 жыл бұрын
Most bigger cities (and smaller towns) in Canada use Chloramine - related to chlorine, but far more effective and persistent. It will not evaporate or disappear no matter how long it sits out.
@roki5337
2 жыл бұрын
Great idea with the lids and mason jar for weighing the peppers down.
@chasterling237
4 жыл бұрын
Things I learned 1. I need bigger jars 2. That lid idea is awesome and I need to do that 3. Glad I'm not the only one who doesn't wear gloves when handling hot peppers. Awesome video!
@acoow
4 жыл бұрын
Lacto Fermented Hot Sauce videos are hitting my feed like crazy.
@danvanhoose6783
4 жыл бұрын
Looks good,I've made hot mustard before.hot stuff is good for ya.
@lingerdawn
3 жыл бұрын
Hi Glen, I follwed your receipt for this hot sauce and it is amazing even in warm South Africa. I mixed a bunch of diffrent chillies with onion, carrots and garlic and it is amazing. Thanks
@jedediahbc
2 жыл бұрын
Thank you for your video on fermentation it was very informative and direct to the point. I know I want have any questions ow on the process. Thank you again sir.
@stevebenstead4786
Жыл бұрын
Just made my first batch. 6 weeks will drag! Thanks Glen
@loblawbomb1532
Жыл бұрын
6 weeks is too long! Go taste it now and see if you like it.
@littleshopintheshed
8 ай бұрын
That brine would be tasty for pickled eggs!!
@SMey54
3 жыл бұрын
A woman I met in Merida, Mexico showed me a trick to stop the fire in your mouth. Put 1/8 tsp of salt under your tongue and hold it there until it dissolves. Not great for hypertension, but it works.
@manatoa1
4 жыл бұрын
That trick with the plastic lids is genius
@Joe317-e2c
2 жыл бұрын
Good work , thanks for sharing .
@gawsrocks
3 жыл бұрын
This is a great video and answered questions a lot of beginners have that others forget to answer
@BennHerr
4 жыл бұрын
Note to self: The bright red liquid in the measuring bowl is NOT cherry Kool-Aid.
@Mazzified
3 жыл бұрын
I just blended my very first batch together and it turned out wonderfully. I'm starting another one straight away!
@gerrykregor7412
4 жыл бұрын
50g/l salt, works for the majority of quick lacto fermentation. Thank you for using sensible, straightforward international standard measures.
@luxurycardstore
4 жыл бұрын
International measurements that the average American now has to convert. Why not give both types of measurements since the majority of the people watching this use American measurements?
@suziequzie
4 жыл бұрын
Just used your plastic lid idea for my ferment - a lid from a prep bowl I have that fit perfectly to keep my stuff under. A couple of onion and carrot pieces floated above before it was securely in place, so those were just discarded. Everything is under brine, so I expect it will be fine.
@butterball7999
Жыл бұрын
Thanks for such a good recipe Glen, I also added a few tomatoes in as I had some leftover which works really well. I just blended it up today and it's delicious!
@MagicPlantFarms
3 жыл бұрын
We will be happy to send you one of our fermented pepper mashes for your next project. Scotch bonnet should be 🔥 hot.
@YouennF
4 жыл бұрын
I genuinely heared a "wooot wooooot !" train whistle in my head at 4:40
@lucasmichael2331
2 жыл бұрын
Wow. Love it
@johnnybojan
4 жыл бұрын
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.
@lpshy9337
2 жыл бұрын
You and I both Glen to the rescue best of luck to you with yours
@einsteinwallah2
2 жыл бұрын
you used purple carrots ... that reminds me a fermented drink that is made during a couple of hindu festivals called *kaanji* in which black carrots are fermented in brine with coarse ground mustard seeds ... probably mustard seeds provides some of fermenting germs ... they also make kaanji year around in which moong lentil fritters (vadaa) are soaked and sold as afternoon snack food (kanji vada)
@mjrussell414
4 жыл бұрын
Never thought to add a carrot to the hot peppers. I will do that next time. I made a mango hot sauce recently that was delicious.
@nathanbrooks9341
3 жыл бұрын
Thank you Glen for this easy to follow recipe! I made some habanero hot sauce with a bunch of unidentified chilis and an assortment of fruit and veg to round out the taste. Worked out brilliantly! So thanks! I would like to know how much of the left over brine would be good to use to inoculate my next ferment?
@Munkyribsmoker
4 жыл бұрын
I'll take a guess that the pepper that you are unsure of might be a Serrano. It is a Mexican Chili that can only be purchased here in North East Texas when they are still green. Unless you grow your own and let them ripen on the vine. They are up to 5 times hotter than a Jalapeno. My favorite pepper to ferment is the Cayenne. Very popular with our Cajun neighbors in Louisiana.
@sebc3546
3 жыл бұрын
awesome advice about the brine, thank you
@wroberts1707
4 жыл бұрын
You can also freeze it to halt fermentation. Check the pH levels though and ensure its under 4. Good recipe
@t-rozbenouameur5304
8 ай бұрын
No need to freeze
@marcilorenzo
4 жыл бұрын
For a second i thought it was a new chillichump video XD
@paulruwona547
4 жыл бұрын
Haha I watched to compare methods.
@mikethedigitaldoctorjarvis
4 жыл бұрын
I was waiting for someone to mention Chillichump !
@cashbull59
4 жыл бұрын
Nice presentation not so much bla bla. Loved it!
@breakfastboy89
4 жыл бұрын
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!
@johnnybojan
4 жыл бұрын
I think you should add some other pepper to it, because cayenne is mostly plain hot without a strong pepper taste.
@notold37
4 жыл бұрын
Now thats one I'll be having a go at, thanks Glen 👍🏼👍🏼👍🏼👍🏼🇦🇺🇦🇺🇦🇺🇦🇺🦘🦘🦘🦘
@Zhe_Foodlab
2 жыл бұрын
Brine cocktails are the best
@MundoHondo
3 жыл бұрын
Love this idea. Had never heard of it before. Will add to my to-do list.
@ayomaggotz
3 жыл бұрын
That lettering on the hot sauce reminds me of my doodles in elementary school
@Einungbrekke
4 жыл бұрын
put the brine in to an ice cube tray and in to the freezer. That way it will last a long time and you just take out the amount of ice cubes you need to flavor what ever dish cook
@pimpelpaarsepuisten1
4 жыл бұрын
Very helpful! Of all the videos I've looked at you have given me most of the information I was looking for.
@MsAwesomeify
4 жыл бұрын
Thank you for putting a lil recipe card at the end! I've been wanting to make more fermented foods
@GlenAndFriendsCooking
4 жыл бұрын
The recipe is always at the end of the video, and in the Description box below the video.
@lukepaping
4 жыл бұрын
started one today with jalapeno, poblano, padron, ginger, garlic, pineapple & coriander root. fingers crossed
@TonyRueb
4 жыл бұрын
When I lacto ferment I add everything but salt to the jar, weigh it negating the weight of the jar, then measure out 3% of that weight in salt. I pour out the liquid into another jar, add salt, shake, and add it back to the jar with the vegetables.
@ilbsli
4 жыл бұрын
Any Kaombucha video coming soon? 😅
@joelotion21
4 жыл бұрын
Thanks for posting this. I was looking for a simple hot sauce recipe earlier in fall and this is perfect.
@user-eb4vs6si1n
4 жыл бұрын
I have never clicked on a video so fast
@sennest
4 жыл бұрын
So cool! Thanks Glen!
@mary-annnagel9840
4 жыл бұрын
Thank you
@kargandarr
4 жыл бұрын
The hot brine could also be used for heat in chili.
@pattyluss
4 жыл бұрын
Glen I love your work, keep it up!
@thedeceptivekhan
4 жыл бұрын
This looks amazing. Going to try this for sure. Good stuff Glen.
@austin2842
4 жыл бұрын
Poyfect timing. I've been planning to try this soon.
@Guapogiboy
2 жыл бұрын
Questions. 1. How long will this keep in fridge if I add a bit of vinegar? 2. What kind of salt did you use. Iodized Salt or Sea Salt?
@menofishman3023
3 жыл бұрын
Thanks great recipe. I love hot sauce
@callioscope
4 жыл бұрын
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.
@Kinkajou1015
4 жыл бұрын
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.
@Billbobaker
3 жыл бұрын
That brine is good for salads made with pickles and onions etc.. Very yummy.
@brantmorrison3704
4 жыл бұрын
Have you ever been to the McIlhenny Tabasco Sauce factory in Louisiana? It is interesting to see and smell the barrels of pepper mash burping up bubbles as the peppers ferment. Was the the smaller red pepper you tasted near the start of the video (at 00:19) a cayenne pepper?
@nickyp310
2 жыл бұрын
I love the idea of adding garlic, onion and carrot for character. What would you suggest to make this a louisiana hot sauce?
@glynnsea
4 жыл бұрын
Great trick with the plastic lids!
@kqp1998gyy
4 жыл бұрын
Awesome. Thank you
@Ottawa411
3 жыл бұрын
Have you ever made a pepper jelly? I've been thinking about trying it, but I'd like to see your take on it if it was possible.
@3kids2cats1dog
Жыл бұрын
OMG! just made my first batch with the random assortment of pepper before the frost. We could weaponized this sauce and sent it to Ukraine... 🔥🔥🔥🔥🔥
@georgerichardson5116
4 жыл бұрын
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.
@littlepotato2741
4 жыл бұрын
Well, he is using it as a sauce so it's less of an issue than if you were going to eat it directly (like sauerkraut or pickles.)
@arthas640
4 жыл бұрын
It partially depends on how salty you want the end product (with a sauce you may want something pretty salty but not pickles or sauerkraut) but a BIG factor is how long you want it to ferment and how slowly you want it to ferment. More salt makes it ferment slower so you can keep it on the shelf longer after its fermented fully without it going bad/getting an off flavor. I was reading about pre-refrigeration pickling methods and they talked about how people would make pickled vegetables in super salty brine so that way it would ferment very slowly and it would taste fresh longer and it would keep all fall, winter, and spring even if it didnt get really cold out.
@gregorsamsa1364
4 жыл бұрын
It's usually 2-3% of the weight of the water + the veg together
@ChaseFreedomMusician
3 жыл бұрын
The brine is GREAT on spinach or collard greens.
@WanderingNature
3 жыл бұрын
Looks amazing♥️♥️♥️🌶♥️♥️♥️
@TheSilentFool
4 жыл бұрын
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.
@truepeacenik
4 жыл бұрын
Michael Thomas Which kills the beneficial bacteria.
@harbindersodhi670
3 жыл бұрын
Thank you. If you use the brine for the next batch of fermentation, would you add more salt - my question being how would you bring the brine to the original acceptable level for fermentation? Regards
@Ogaitnas900
3 жыл бұрын
I'm trying this tomorrow :D
@johnm3310
3 жыл бұрын
Great video. If anyone can help me please do. How much of the salt gets absorbed into the veggies? If not so much, I can do this recipe, however if a lot absorbs this is out of my league. I used to love hot sauces as a younger person and could go through the big 5 gallon jug of Louisiana hot sauce, absolutely loved that stuff, every month. Also loved Taco Bell hot sauce, I'd eat 40 packets on a Nacho Bell Grande. Heck I'd drink packets of it just to get a hit of the awesome goodness... Now that I'm older I have to limit salt intake. I'm down to limited amounts of Tabasco and Valentina, as they have the lowest amount of salt that I can find. Maybe making a fresh batch would be the way to go. However I bet those don't taste as good.. Any thoughts would be appreciated? Good day to you all.
@little_forest
4 жыл бұрын
Nice video! Thanks! Is it necessary to adjust the amount of salt if one uses vegetables with a higher water content, e.g. cucumbers?
@davidhalldurham
4 жыл бұрын
I've been fermenting all sorts of fruits and vegetables for about a decade now. You don't need to change the salinity based on what you're fermenting. The salinity window is actually anywhere between 3% and 5%. If you have concerns fermenting cucumbers and such, just go for a 5% salinity.
@little_forest
4 жыл бұрын
@@davidhalldurham Thank you!
@davidhalldurham
4 жыл бұрын
@@little_forest I got to thinking last night about fermenting cucumbers. If you're just starting out with fermentation, I'd suggest you not start with cucumbers. In short, pickles are a lot more difficult than people realize. They often turn out mushy, and people get frustrated and give up. I'd start out with something that's almost fool-proof like sauerkraut or fermented cauliflower and carrots. Also, check out Bon Appetit's "It's Alive" segments. The information is spot on and Brad is fun to watch: kzitem.info/news/bejne/r51o4IN8enaWY6g&pbjreload=10 Best of lucki and have fun!
@MetalMilitia072583
4 жыл бұрын
*Joshua Weissman has entered the chat*
@xXLunatikxXlul
4 жыл бұрын
I'd love to see both channels collab!
@BaneWilliams
4 жыл бұрын
@@xXLunatikxXlul As much as I enjoy both channels, I disagree. I really don't think Weissmans attitude and Glens would in any way match. I'd prefer to see something like Guga or even Brad from Bon Appetit do a collab. Heck, I'd even settle for Sam the Cooking Guy over Weissman. Actually a good collab would also be whichever of the brothers green still run their channel (Pro Home Cooks I think it's called now - used to be Brothers Green Eats - they're super into ferments) Weissman is pretentious cheffy. He believes he's hot shit and doesn't have any of the humility that good chefs do. He also is very "this is the way" about food, which just isn't the case at all.
@JT-py9lv
2 жыл бұрын
I love fermenting foods. I usually due 28 days.
@markkristynichols845
3 жыл бұрын
Too funny! Yes I’m the same way! “This year will be different... I’ll mark everything so well” NOT! 😂 Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
@LaniakeaLeathercrafts
4 жыл бұрын
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?
@Chyeld
4 жыл бұрын
Not Glenn but it seems the general consensus is if you are interested in adding fruit for the flavor you'll want to add it later in the fermentation. Also if you are looking for adding a sugary aspect by adding fruit, you'll need to 'kill' the fermentation by boiling first, otherwise the sugars just get turned into lactic acid.
@LaniakeaLeathercrafts
4 жыл бұрын
@@Chyeld awesome, that is for the input. I'll definitely look more into this!
@urzamtg
2 жыл бұрын
what is the reason to put salt water inside of the small jar used as a weight?
@Governmenttruth
3 жыл бұрын
Thank you for using metric weight and volume.
@mikaelswayze
2 жыл бұрын
Can you keep the brine on your countertop? Or does it have to go in the fridge?
@mrhyd388
4 жыл бұрын
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
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