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FarmSteady
United States
Приєднався 11 сер 2016
Learn everything from fermenting veggies to making pickles, hot sauce, pretzels, cheese & bagels from Erica at FarmSteady. We make really cool DIY kits to help empower people in the kitchen to learn new skills and discover new ways of appreciating food and ingredients.
FarmSteady is for lovers of all things handmade. For devotees to great food made simply. For fans of getting their hands dirty. For the curious. For would-be know-it-alls and practicing scientists. For chefs. For followers of recipes and creators of new ones. For those who wing it. For keepers of window boxes and curators of raised beds. For weekend believers. For rooftop, urban and backyard farmers. For those taking their crush on farming to the next level, there’s FarmSteady.
Learn more at farmsteady.com
Shop DIY Kits at farmsteady.com/shop
FarmSteady is for lovers of all things handmade. For devotees to great food made simply. For fans of getting their hands dirty. For the curious. For would-be know-it-alls and practicing scientists. For chefs. For followers of recipes and creators of new ones. For those who wing it. For keepers of window boxes and curators of raised beds. For weekend believers. For rooftop, urban and backyard farmers. For those taking their crush on farming to the next level, there’s FarmSteady.
Learn more at farmsteady.com
Shop DIY Kits at farmsteady.com/shop
How to Make Fermented Banana Hot Sauce
This fermented banana hot sauce is packed with tropical fruit flavor, perfectly complemented by the high heat of habaneros. It also comes out a gorgeous yellow color. And because bananas are so dense, they act as a stabilizer when all the ingredients in this recipe are blended together, yielding a tremendously creamy consistency. The finished hot sauce is just begging to be added to tacos, eggs, pizza-anything that would benefit from added spice and complexity. To turn down the heat on this hot sauce, feel free to swap in Fresno peppers instead of habaneros. Or, simply decrease the number of habaneros you add in. In this video, Erica from FarmSteady shows you how to make fermented banana hot sauce at home.
Have you tried making fermented banana hot sauce? Share your experiences or ask questions below! We love hearing from you.
We are posting tons of new videos making hot sauces, fermented veggies, kombucha, and baked goodies, too! Make sure to subscribe and turn on notifications so you don’t miss a thing.
IN THIS VIDEO:
• Recipe: Fermented Banana Hot Sauce: farmsteady.com/blogs/field-guide/recipe-fermented-banana-hot-sauce
• FarmSteady Fermented Hot Sauce Kit: farmsteady.com/products/hot-sauce-kit
KEEP IN TOUCH:
• UA-cam: ua-cam.com/users/farmsteady
• INSTAGRAM: farmsteady
• FACEBOOK: farmsteady
• TIKTOK: www.tiktok.com/@farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment, bake, forage and more at farmsteady.com
Have you tried making fermented banana hot sauce? Share your experiences or ask questions below! We love hearing from you.
We are posting tons of new videos making hot sauces, fermented veggies, kombucha, and baked goodies, too! Make sure to subscribe and turn on notifications so you don’t miss a thing.
IN THIS VIDEO:
• Recipe: Fermented Banana Hot Sauce: farmsteady.com/blogs/field-guide/recipe-fermented-banana-hot-sauce
• FarmSteady Fermented Hot Sauce Kit: farmsteady.com/products/hot-sauce-kit
KEEP IN TOUCH:
• UA-cam: ua-cam.com/users/farmsteady
• INSTAGRAM: farmsteady
• FACEBOOK: farmsteady
• TIKTOK: www.tiktok.com/@farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment, bake, forage and more at farmsteady.com
Переглядів: 722
Відео
How to Make Fermented Sweet Potato Fries
Переглядів 1,7 тис.28 днів тому
Fermenting your sweet potatoes is a great way to add extra depth of flavor to your fries. Think of it as pre-seasoning them via the magic of lacto-fermentation. Plus, they are fermented, so you can feel better about eating these than regular sweet potato fries. This is a short ferment that only takes 3 days and then your fries are ready to cook. After fermentation, these sweet potato fries tast...
How to Make Strawberry Basil Kombucha
Переглядів 863Місяць тому
We’re thrilled to share this strawberry basil kombucha recipe from our brand new book, The FarmSteady Guide to Kombucha. Pairing strawberries and basil together is one of our favorite combinations-perfect for cocktails, lemonade, and of course, kombucha. This recipe is light, delicate, and the addition of basil lends just a hint of complexity, while lemon peel brightens the whole thing up. It’s...
How to Make Fermented Cantaloupe Hot Sauce
Переглядів 726Місяць тому
This fermented cantaloupe hot sauce recipe contrasts the cooling flavor of cantaloupe with hot habaneros to yield a finished product with irresistible complexity. A unique blend of sweetness, heat, and tang makes this hot sauce perfect for putting on eggs, tacos, pizza-pretty much anything that could use a little spicing up. Lacto-fermentation is the secret ingredient in this recipe that adds p...
How to Make Hot Pink Pickled Radishes
Переглядів 627Місяць тому
Hot pink pickled radishes are one of our absolute favorite ferments to always have on hand. Mildly sweet, crisp, and slightly sour, these are perfect for adding to salads, tacos, grain bowls-anything that could use an extra tangy kick. And by adding beets to this ferment, the radishes turn a vibrant hot pink hue that adds a stunning pop of color to any plate. Plus, the lacto-fermented beets are...
How to Make Pickle Chips | Easy Recipe for Naturally Lacto-Fermented Cucumber Sandwich Pickles
Переглядів 18 тис.3 роки тому
How to Make Pickle Chips | Easy Recipe for Naturally Lacto-Fermented Cucumber Sandwich Pickles
How to Make Kiwi Jalapeño Hot Sauce | Lacto-Fermented Hot Sauce Recipe with Tropical Fruit
Переглядів 8 тис.3 роки тому
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How to Make Fermented Black Pepper Onions
Переглядів 6 тис.3 роки тому
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How to Make Fermented Citrus Hot Sauce
Переглядів 12 тис.3 роки тому
How to Make Fermented Citrus Hot Sauce
How to Make Dilly Beans | Lacto-Fermented Pickled Green Bean Recipe
Переглядів 6 тис.3 роки тому
How to Make Dilly Beans | Lacto-Fermented Pickled Green Bean Recipe
How to Make Jalapeño Cilantro Lime Kraut | Homemade Lacto-Fermented Sauerkraut Recipe with Citrus
Переглядів 5 тис.3 роки тому
How to Make Jalapeño Cilantro Lime Kraut | Homemade Lacto-Fermented Sauerkraut Recipe with Citrus
How to Make Fermented Jalapeño Slices | Naturally Lacto-Fermented Jalapeño Pickle Recipe
Переглядів 7 тис.3 роки тому
How to Make Fermented Jalapeño Slices | Naturally Lacto-Fermented Jalapeño Pickle Recipe
How to Make Sourdough Crackers | Recipe for Extra Sourdough Starter
Переглядів 2,8 тис.3 роки тому
How to Make Sourdough Crackers | Recipe for Extra Sourdough Starter
How to Make Fermented Asparagus | Preserved Asparagus Pickle Recipe Using Natural Lacto-Fermentation
Переглядів 11 тис.4 роки тому
How to Make Fermented Asparagus | Preserved Asparagus Pickle Recipe Using Natural Lacto-Fermentation
How to Make Fermented Cherry Tomatoes | Recipe for Preserving Food with Lacto-Fermentation
Переглядів 22 тис.4 роки тому
How to Make Fermented Cherry Tomatoes | Recipe for Preserving Food with Lacto-Fermentation
How to Make Fermented Papaya Thai Chili Hot Sauce | Lacto-Fermented Hot Sauce Recipe
Переглядів 7 тис.4 роки тому
How to Make Fermented Papaya Thai Chili Hot Sauce | Lacto-Fermented Hot Sauce Recipe
How to Make Fermented Turmeric Onions | Easy Lacto-Fermentation Recipe
Переглядів 14 тис.4 роки тому
How to Make Fermented Turmeric Onions | Easy Lacto-Fermentation Recipe
How to Make Kombucha | Brewing Your First Batch of Homemade Kombucha | FarmSteady Kit Instructions
Переглядів 21 тис.4 роки тому
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How to Make Fermented Dill Pickle Carrots
Переглядів 3,6 тис.4 роки тому
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How to Make Mango Habanero Hot Sauce | Fermented Homemade Hot Sauce Recipe | FarmSteady
Переглядів 31 тис.4 роки тому
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How to Make Smoked Poblano Fermented Hot Sauce
Переглядів 17 тис.4 роки тому
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How to Make Ginger Beer | Recipe for Naturally Fermenting Soda with a Homemade Ginger Bug
Переглядів 43 тис.4 роки тому
How to Make Ginger Beer | Recipe for Naturally Fermenting Soda with a Homemade Ginger Bug
How to Make Fermented Salsa Verde Hot Sauce with Tomatillos & Serrano Peppers
Переглядів 12 тис.4 роки тому
How to Make Fermented Salsa Verde Hot Sauce with Tomatillos & Serrano Peppers
How to Make Fermented Mustard (With Hot Sauce Brine)
Переглядів 12 тис.4 роки тому
How to Make Fermented Mustard (With Hot Sauce Brine)
How to Make Fermented Peach Hot Sauce with Fresno Peppers | Homemade Hot Sauce Recipe
Переглядів 37 тис.4 роки тому
How to Make Fermented Peach Hot Sauce with Fresno Peppers | Homemade Hot Sauce Recipe
Grilled not smoked.
Totally right. We are using a grill to char the peppers to get a smoky flavor. If you have a proper smoker that would be delicious too.
How long will the tomatoes last once in the fridge? Thanks
If you are enjoying them straight we think they taste best the first 2 weeks refrigerated, after that they tend to burst on their own and we use them more in cooked dishes.
Just from the video I could tell right away that sauce must tasted really good once you mixed them up!
Sooo good! Thanks for noticing :)
Ive tried that.its amazing!!can you do that with any vegetable?
Nice music too
Thank you!
6madison🎉🎉🎉🎉🎉😂❤
My list of recipes to try is growing. I always have bananas at home. My favorite fruit is pear 🍐
Cream cheese is definitely not optional 😂
You're absolutely correct!
Won’t the vinegar stop the fermentation and kill off those gut healthy lacto bacteria?
Not at this ratio - but you can also skip the vinegar and blend with more brine.
@@FarmSteady great, thanks for the answer.
Looks delicious. I'm starting a batch this weekend
how was it? im so curious to know how does the banana ferments
Amazing! It's such a fun one!
Update: Three ripe bananas, a bunch of habaneros, half brown onion, and 4 garlic cloves. Water and veggies total weight = 1350g. Used about 30g salt. Fermented for five days. Strained. Half cup of brine. Half cup of white vinegar. Blended. We had a party for son's eighth grade graduation and served tacos. I got a lot of raised eyebrows when I described the hot sauce: "bananas and habaneros". But the sauce was a hit! Very negligible banana flavor, but somehow the combination elevates the habaneros. Thanks for sharing the recipe!
💛
Dope
Thank you! We're pretty obsessed with this one.
Wouldn't cooking the fermented potatoes kill off any of the positive health-promoting bacteria created in the fermentation process? Guess it adds some flavor though?
Great question! Much like sourdough you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.
The sweet potato water can be saved to use for watering your plants :-)
You're so right! 🌱
Wonderful! But please, the music, make it stop.
So appreciate your input. The music in new videos is less chaotic :)
Thanks for this!! I'm definitely going to do this!!!! I live in Mexico and hibiscus is used here a lot!!
Awesome! Let us know how it turns out! ☺️
I try to avoid cooking fermented ingredients because you're essentially killing all the beneficial bacteria in the cooking process. But am I still intrigued? Yes. Yes, I am. lol
Totally understand (and we eat most of our ferments raw too!) This is more similar to sourdough where you don't get the advantage of the live cultures after baking, but fermentation helps break down some of those trickier to digest carbs and adds loads of flavor.
whats your brine salt percentage?
Must try😮 you take your fermenting next level up! I just put single vegetables to fermentation
Thank you! Excited for you to give fermented hot sauce a try! ☺️
Me being super allergic 😂
Oh gosh. Definitely not the recipe for you! Try this fermented honey garlic instead: ua-cam.com/video/IxBWusSWP20/v-deo.html
Thanks!
TuR-meR-ic. Not TOO-mer-ic. TuR-meR-ic!
Oh gosh thank you! I definitely stumble over that one always!
Cantaloupe hot sauce ? Wow now that's an awesome combo
Thank you! We really, really like this one. Full recipe video is here: ua-cam.com/video/ZTS3HenM84k/v-deo.html
Nothing like fresh melons
I’ll have to try this when I have fresh melons in my garden.
Sounds amazing! Let us know how it comes out. 😊
Stunning! 😊 Thanks for the follow up, they look delish indeed.
Thanks so much! Had to do a follow-up! ☺️
Great to see you back!
Thanks so much! Tons of new videos in the works!
I have fermented radishes before but my family says they (radishes) have a strong, unappealing odor. I still eat them because of the fantastic taste. What do you all do about the odor? It is definitely more pungent than any of my many other fermented foods.
Ha. It's so true! It's strongest when you open the fermenter or a jar from the fridge. So we tend to do that away from other people. The individual radishes in a dish or on their own aren't so overpowering (or off-putting). And for less odorous ferments we can't recommend carrots enough (so good!) Here are two of our favorite recipes: ua-cam.com/video/1to4j6mLhBQ/v-deo.html & ua-cam.com/video/o2IFpbWaZSo/v-deo.html
Yesss, so happy to see a new video pop up in my feed, I last checked your channel for updates just a few weeks ago! Could you maybe include a shot of the fully fermented veggies next time? I would have been curious to see the effects of those beets for example. Cheers, and hope to see more soon!
Thanks so much! And you're 100% right, those pretty pink radishes totally deserve to be in there. We'll snap some photos or create a short and get that up for you!
where have you been? you did not upload in 2 years 😲
I know (eek!) but back (yay!) with a really fun line-up of new videos!
It's great to see you again erica! Still looking absolutley fine 😉
Oh gosh. Thank you! And we have a ton of new videos planned!
Ahhh! Welcome back I’ve missed these videos!
Thank you soooo much! Glad to be back! And we have loads more videos coming out!
It would be great if you showed the final product and discussed how long the ferment was.
Thanks for watching! This ferment takes 3-5 days. You can find the full recipe with pics and more information about the fermentation process in the post on our website: farmsteady.com/blogs/field-guide/recipe-fermented-hot-pink-radishes
Thankyou. Looks good Love a green life
Thanks so much! We love this one.
ran to the comments for the botulism comments
Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: ua-cam.com/video/IxBWusSWP20/v-deo.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic
Omg you guys, don't do this without steaming the garlic first, you'll get freakin' botulism! Honey is great at growing botulism, and so is garlic. So make sure the garlic is at least slightly cooked if you aren't putting it in acid.
thanks! Do you maybe know if you can caramelise it in butter first or does the honey effect not work then? 🤔
Just honey and garlic for the fermentation. But sautéing the cloves in garlic once they are finished sounds like the start of a really delicious dish.
No need to steam your garlic. Crush your cloves with the side of your knife when peeling, keep them submerged, and ideally use raw honey when fermenting this. Also, check out the longer related video and detailed recipe at FarmSteady.com for more in-depth details.
I’ve heard that can be eaten as a medicine as well.
Both honey and garlic have loads of well-known health benefits. And while it can’t protect you from germs or viruses, a spoonful totally helps soothe a scratchy throat!
just be careful to avoid botulism
Oh gosh we'd never want you to make anything you're uncomfortable with! Fermented Honey Garlic is a traditional recipe that's been made for many years. It's really delicious. And totally safe. We recommend using a natural or raw honey (and definitely don't use any honey syrups - should be 100% honey. Honey's pH is well suited to fermenting honey and preventing botulism. Plus honey has antiseptic qualities that can prevent additional bacteria and mold growth. For more info you can check out the full length video here: ua-cam.com/video/IxBWusSWP20/v-deo.html and written recipe here: farmsteady.com/blogs/field-guide/recipe-fermented-honey-garlic
Great song choice!!!!
Thank you! 🌸🎶💚🌱
Do you put it in the fridge or leave it on the counter
For this one you store it at room temp both during fermentation and after
What do you use honey garlic for?
Yeah uh heller ?
It can be used as a marinade for meat and poultry dishes, or as a drizzle for vegetable bakes (think roasted pumpkin and butternut). When mixed with a bit of olive oil, it makes a perfect salad dressing, especially when fruits like figs or dried apricots are featured in the salad. You can also drizzle it over herby breads or crispy bacon, and it is absolutely amazing on pizza.
@@FarmSteady oh wow!! I'd never heard of honey garlic before and all the things you mentioned would definitely sound good with honey garlic. My friend gives me honey from his bees, so I'm going to make some for me and him! Thank you very much for responding, I really appreciate it. Now I can't wait to try it. Thank you again and have a beautiful day! 😊
Honey is for bees- not for us. Go vegan and use a substitute.
Having a friend with bees is the best!
Ok, doing this one soon. I have jars, honey and garlic.
That’s all you need! Let us know how it comes out. 🍯🧄
This looks good. I have some serrano peppers in my garden, could be worth a shot. I should have planted habanero too.
You could totally use serranos instead of habaneros in this recipe! We’d just swap in a green bell pepper too and fully embrace the green hot sauce. 💚
Kimchi paste usually includes either apple or pear.
Can we use the Scooby from hibiscus tea to go back making black tea kombucha
We usually just peel off a layer of our SCOBY to use for the hibiscus and keep our regular kombucha going along side it. You can certainly switch brew it once and then go back to black or green tea but you just don't want to switch constantly (it would stress the culture to change up its food source every week). And the good thing is that the SCOBY produces another layer every batch, so it's pretty easy to just peel on and off when you you want experiment a bit (without plopping the whole culture in the new batch!)
My kit didn't come with malt syrup. It has malt powder, is this the same? Also can this be done without a food processor?
Yes, malt powder works the same as malt syrup-just make sure to stir gently to dissolve. And you can definitely do this without a food processor! Mix by hand until the warm water is incorporated and then knead until your dough forms an elastic ball.
When you do this fermentation said you put it into blender to bring it up to 165° to make sure it is pasteurized
Can you use frozen mango? Also, your brine is that a 2 1/2 or 3% salt solution.Nice blender looks like a vita mix. The reason it was cloudy on the bottom was because of the lactobacillus. I just noticed at the end your sauce looks a bit thin maybe you should’ve put in some xanthan gum
Yes. You can totally use frozen mango. And we use 2.5 tablespoons of kosher salt to 1 quart of water which is ~3% salt solution (can vary depending on the weight of the salt brand you're using) but 2-5% is the target range for all our ferments.
Thank you for sharing, have me running to the market , to make this .
Awesome! You can find instructions and kits to make it super easy on our website: www.farmsteady.com
This one would need a long video with explanations, a great video though. The sauce looked amazing, i hope it taste the same as well
You're in luck! We have a longer video for this recipe here that you should check out: ua-cam.com/video/rmT9fM4D1Ok/v-deo.html
New to your channel. Is that the entire ingredient list? Isn't salt required for fermentation?
Hi! Yes, we fermented the ingredients in a brine of 2.5 tablespoons salt dissolved in 1 quart of water.