My understanding is that lactobacillus is ubiquitous. It’s on virtually every surface of a kitchen.

@@nameless-user nah man, even if there was a little bit on your cutting board it wouldn't be enough, there's sauce makers that say that you CAN make fermented sauces from frozen peppers.. But it still requires a lot of fresh peppers or lactobacillus added to be successful. (since the frozen peppers don't have any active lactobacillus)

Thank you!

appelsap Glad you enjoyed! Fermentation is a great creative outlet in the kitchen, so many options on what you can do.

It's next level good!

Finale coming out on Wednesday!

@@EthanChlebowski Kick ass, look forward to it!

Great question and one that I had myself, as I wasn't sure how it would work. Roasting likely will kill all of the bacteria on the pepper, however, we have to remember that lactic acid bacteria (LAB) is all around us on surfaces, our hands, etc. This wasn't the most active fermentation I've had, but it did have bubbles in the jar, and it had similar sourness tastes to the earlier lacto fermented hot sauce I did. There's a good chance LAB was introduced from a source other than the peppers, such as handling them with my hands or in contact with some surface. If there are not any LAB introduced, we are still brining the peppers which in and of itself will change the flavors, though not as sour as if it was an active fermentation. I do want to run some tests with all roasted vegetables, half roasted / half fresh, and all fresh to see the difference, but it will likely have to wait a couple months now that holiday videos are in full swing!

I was about to ask the same thing. I understand that cooked, hydroponic, or sprouts just won't have the bacteria for a good ferment, and people add a starter to the batch, or use some active brine ? Also licking and multi dipping 1 spoon is a bad thing to teach people !!! Use 2 spoons and transfer to the one that goes into a bacteria laden mouth.

He has no sanitary practices whatsoever, the bacteria clearly comes from his hands and utensils.

@@CravenFear lmfao. Why are his finger tips orange? I wonder what color his weiner is then.

@@craigbryant3191 Late to the party, but canning conditions are to get rid of botulism spores (~120C for 3minutes iirc). Lactobacilli and many other microorganisms die way sooner (pasteurisation, so ~70C for 15 seconds). I'm pretty confident everything on the vegetables that'd do lacto fermentation is dead. The mixer, hands, sieve, funnel and bottle will give it some culture though, might take a few extra days. You can also just add a miniscule amount of yoghurt to seed it with lactobacillus, or indeed an old brine.

Dude how long can you store it after blending?

@@michelarcelain3391 in the fridge? Indefinitely but we eat through a litre in about a month or two because it is soooooo delicious

Coming out on Wednesday!

I have both in my fridge right now...I may have to test this today.

Cook with E share the results with us in the final taste test please?

@@ezequielruiz4392 I already filmed and edited the final taste test video yesterday, so I can't include this test unfortunately! It's coming out on Wednesday. I tried both with my scrambled eggs this morning and it was delicious though!

Store in the fridge, since these are just screwed on. They last a really long time though like 3 + months.

Heating the sugars doesn't matter that much, killing the lactobacillus in the process is the problem. If he would have added some fresh peppers and gave it some more time it would ferment just fine. He should have done a bit more research on fermentation.

​@@DonPandemoniacincorrect, roasting sugar turns them into more complex forms that cant be broken down by simple organisms. Its why you still beed hops in beer, especially darker ones. Roasted malt sugars are unfermentable.

Very nice, what type of peppers are you planning to use?

@@EthanChlebowski roasted poblanos and either the reapers or scorpions that i grew.... ......not really sure yet. Had to pick some of the poblanos today..... getting rather cold

Interesting! I would add during the blending process.

Ok, cheers mate, I'll give it a crack 👍

Yes you can! I mean, you probably can. Guajillos don't have very thick flesh, but it's worth a shot! I have successfully done it with reconstituted chipotles and holy smokes, was it delicious. Got the fermentation to kick off by adding half a red onion and some garlic.

Xanthum gum isn’t a preservative it’s a thicken agent so it’ll help keep the mixture homogeneous.

And sterilize...anything.

The lid he has had an airlock on it, I've used them and fermented peppers for months and had no mold or excessive kahm yeast issues. However, those lids seal so tight it can be tough to get them off on a long ferment.

Personally, I like the character that it gives when Ethan totally mangles the English language and then gives the correction in the overlay. Wouldn’t change a thing there.