In this video I show my method of calibrating, cleaning and storing my pH meters. Hopefully it helps you out!
Dive into our collection of spicy recipes, where heat meets flavor in an array of delightful dishes. Whether you’re a newbie to the world of spicy cuisine or a seasoned spice aficionado, our curated recipes promise to ignite your taste buds and offer culinary adventures.
I started this fermentation last year! The peppers I used are seriously hot, but they are also really tasty. This turned out to be a really delicious hot sauce! pH Meter: https://geni.us/essentph (Cheaper one: https://geni.us/vantaphUS or https://geni.us/phmeter) Food Mill: https://geni.us/foodmill Blender: https://geni.us/nutrininjablend
This is the sauce I planned since the beginning of the season! And it turned out perfectly. Join me in this video while I make this excellent sauce.
This is a perfect dish for winter. You can make a large batch and store it in the freezer, ready to take out and heat up on those cold, dark nights! It is also a great way to use up some of the stuff leftover from making your fermented hot sauces, things like the brine
Imagine eating something really spicy, and then chasing it with a sip of coffee. Doesn’t sound great! So when I started this sauce I didn’t have high hopes for it. But I was pleasantly surprised and will definitely be using coffee again in a future hot sauce. This is the book I use in the
I wanted to give smoked peppers a go. I frequently get asked whether you can ferment smoked or frozen peppers. In this video I do both! I am really loving the whole smoking thing. It isn’t something I have done very much with in the past, but hopefully in the future I will have a
This is a great hot sauce, it is a beautiful bright orange colour and the flavours are phenomenal! I fermented this for just over a month, and it turned out perfectly. The pH was low at 3.4! (get yourself a cheap pH meter to do your own testing) So it is a shelf-stable, safe sauce.