In this video, I show you how I fermented ginger, garlic, onions, and chillies for FIVE MONTHS to make an AWESOME chilli hot sauce live and full of probiotics and healthy antioxidants!
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Self Sufficient Me is based on our small 3-acre property/homestead in SE Queensland Australia about 45kms north of Brisbane – the climate is subtropical (similar to Florida). I started Self Sufficient Me in 2011 as a blog website project where I document and write about backyard food growing, self-sufficiency, and urban farming in general. I love sharing my foodie and DIY adventures online so come along with me and let’s get into it! Cheers, Mark 🙂 #Fermentation #hotsauce #Gardening
G'day Everyone! We're back in lockdown here so I have no choice but to work in the garden and make videos, oh, "how awful" lol… BTW, please check out the description (below the video) for more information on equipment and things I use/recommend. Thanks for your support! Get into it! Cheers 🙂
Please make more recipe and ferment videos. These are fantastic!
Vegetables aren't healthy.
I add vinegar in the blending step to make it shelf stable.
Love your video's. Fantastic. Please share more of you preserving methods.
My Sauerkraut keeps for a year in the fridge after fermenting it, so long as I keep it submerged in the brine. I usually let it ferment for a month or so then move it to the fridge.
On my list is a Fajita-style ferment that I plan to make a sauce with. I'll put all the veggies and seasonings I like together and let it go for a few months 😀
How much salt did you use?
I love to watch your videos after school
Too Easy!
Every thing you put up on your channel is delightful. The primary reason for that is you. I would love to meet you in person. The information and slice of life you bring forward is soothing and compelling. I watch your videos to be edified, comforted and reassured that goodness still exists in this world. We need more folks like you. Thank you so much.
Does it still have the sour ferment taste? I discovered that if I let ferments go long enough (6 months plus) the sourness mellows. The sharp sour is just a little harsh for my taste, especially when making and using a lot of ferments.
Sure. YouTube always shows me these recommendations on my fasting days. I'm drooling like a fool. Great channel you got there! Thanks!
First, let me say, I eat no carbohydrates or sugars at all and I mean ABSOLUTELY ZERO! No bread, no pasta, no potatoes, no rice, etc. I call table sugar, "children's cocaine". Horrible stuff! Yes. It is a shock to the system to get started and easy once you overcome the sugar addiction you didn't even know you had.
I practice OMAD and Keto, going on two years now, and my health couldn't be better. I'm 63 years old. I eat one meal a day (OMAD) for six days and fast on the seventh as a rule. Occasional, I fast for two straight days. It's easier than it sounds.
I eat a solid keto diet of cruciferous vegetables, beef, chicken and pork protein with a generous amount of animal fat. Lots of fermented veges too. Pickles, kimchi, saurkraut, etc. I use a lot of high quality olive oil in my cooking too. My usual is to bake a batch of veges and 80/20 ground beef and chicken breasts in a huge pan. Egg plant, broccoli, asparagus, onions, bell peppers, mushrooms, sprouts, etc. Drowned in olive oil, mixed liberally, chicken breasts on top, covered with aluminum foil and baked at 375F (190C) for two hours. Makes six servings which I store in individual covered tubs. At meal time, I chop up some fresh veges again, same mix as before, filling my large bowl. I nuke those with butter, salt, pepper, garlic for 5 minutes. Add a tub of the pre-cooked and nuke 4-5 more minutes, some sour cream and serve. I lost nearly 50 pounds (23 kilos) in just under a year. My drinks are water, coffee and tea. Absolutely no sweetened drinks or processed foods either.
All of my aches and pains went away and I sleep the whole night through now with ZERO reflux and zero pains. Your mileage may vary.
Sorry for the long winded comment. But, I feel compelled to share this every now and again.
in trinidad and tobago we make our own pepper sauce ……ingredients hot peppers, bitter melon if you choose, preserving powder, lime juice, garlic ….. grind all ingredients place in sun for about a week then enjoy
Love the videos mate! Need to get you some decent melbourne coffee in the some compostable pods! Let me know if you want some brands with eco friendly pod options!
You should've made ham cheese sauce sandwich
I bought fermenting kits from the inspiration from your videos. Cheers from Michigan <3
What a wonderful video … oh for some of your sauce on my bread right now haha ..Going to try this .. Thank you:)
5 MONTHS!!! IN A BOAT!!
If you haven’t tried a few drops of your habanero chili sauce in macaroni and cheese you should.
I just started my first pepper ferment last weekend. jalapeno, few Hot Chilies, a couple small Carolina reapers, Lots of garlic, bit of ginger, a few small sweet peppers, a small green and small red tomato, and a large red onion. Most peppers came from the garden though I did buy some more Jalapenos as I did not have quite enough. Fermentation is well under way now in a re-used growler beer container with airlock. Smells lovely so far. Have not decided yet how long I want to let it go for yet.
I would like more of this content loved it
How can people dislike this video? Can someone explain that? There's no false advertising; inauthenticness; 'fake news'; offensive content; etc… is it people who don't like hot sauce? Maybe picky people who want the production quality better? Weird.
Gotta get rid of that coffee pod machine Mark.
@self sufficient me
Do I add water and salt to the peppers or pack them all in and seal it with the gas lid?
Not sure if it's one of those words people intentionally mispronounce for fun, but if not, it's pronounced Kim-chi.
Love ferments, so glad I learned about fermenting like this a few years ago. That sauce looked awesome!