Blending Jalapeno Hot Sauce from a Continuous Vacuum Fermented Source скачать в хорошем качестве

Blending Jalapeno Hot Sauce from a Continuous Vacuum Fermented Source

Most of us were first exposed to hot peppers in the form of the very popular Jalapeno pepper. Today I will begin the hot sauce blend with a Jalapeno and Pineapple ferment that was started 102 days ago. This ferment was using the vacuum fermentation method and the interior of the jar was kept at a vacuum throughout the entire fermentation; a very unusual way to ferment peppers. This video takes you through the entire blending process, including repeated tastings and subsequent addition of spices until the taste was perfect. Please use the comments for any questions you might have about ANYTHING related to making beautiful, silky smooth hot pepper sauce. I will respond as soon as possible. Thank you and I hope you enjoy the video. Thank you so much for viewing my video and visiting my Alabama Hot Sauce channel. It means a lot to me and I enjoy sharing with viewers. If you are so inclined, please consider pushing the SUBSCRIBE button and hit the NOTIFICATIONS BELL so you will know when each of my videos are published. It you enjoyed this one, please punch the LIKE button and drop a note in the COMMENT section and tell me your thoughts, impressions, and questions. Thank you again for joining me We have other very interesting content on our Alabama Hot Sauce FACEBOOK Page. Please visit the page at   / hotsaucephil   . I would love to hear your comments. You can also join me on INSTAGRAM . I am just starting to put content on that platform and I would love you have you follow me at.   / saucebossphil   Key Content and Chapters 00:00 Introduction 00:06 In the Kitchen 07:48 Opening the Ferment 09:48 Measuring pH of Ferment 11:37 Blending the Pepper Ferment 14:00 First Taste! 14:26 Adding Spices for Final Taste Adjustments 26:38 Final Blend and Friction Pasteurization 28:34 Bottling the Sauce 36:39 Closing