Crazy hot fermented sauce...7Pot Hab, Nagabrain Choc and Trinidad Douglah. 6 Month Fermentation
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- Опубліковано 29 чер 2024
- 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!
learn how to make your own fermenting jar: • Fermenting containers DIY
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Another seriously tasty, seriously hot, hot sauce. I finished this off over the weekend, and it was great to be working with my peppers again. Can't wait until harvest time 2019!
Also, I am giving background music a try again, let me know what you think (not that I have to ask, I am sure you would tell me anyway!)
Love the background music . Nice touch to the video
Also like the music please use it in the next video👍
Love the background music, really fills out the videos, at certain points it could be just a touch quieter but it sounds good dude! Keep on chumpin!
I don't even notice the background noice, It's just another part of the video. So I would assume that's a good thing lol?!? Seems to go so well with the video it's very much unnoticed. So, Keep it man!
I love the video, I have to make that sauce, Johnny Black is always a good choice
@chillichump I can’t thank you enough for all of your great content. I’ve learned so much from you. So much, in fact, over the time of your content, along with my other learnings and experience has lead to the start of a hot sauce company that my wife and I run. You’re always fun, good spirited and informative. P.S. you are a lock for winning that pepper growing competition :-)
Whats the name of your company? Id love to try some!
Leviathanshadex Thank you so much! You can find our company at Rsauces.com
Love it as always Shawn, excited to see your grow season this year :)
Thanks to you and this channel, I’m also starting my first end of season, home grown, hot fermentation! My wife is into it and everything! It’s a Tobasco, Habanero, 7-pot and Chocolate Fatalii blend. I’m opening it every day to get an idea of those aromas you are always on about. Ok, off to the shop to get some Guinness...
One of the most awesome channels on how to make hot sauce's I have seen, thanks for shearing your passion.
Great video, as always. Love the addition of the 5-spice.
Love that serious heat. Love going back to these older videos. Thanks CC!
Awesome video as always! That sauce looked so good! I think the background music works for your videos. Well done sir! Your videos are inspiring people to try making their own sauces and its definitely something I want to try sometime!
Learning a lot, got my first pepper mash ferment going. :) Subbed
LOL, when you start coughing and gasping due to the smell, I feel for you because I make hot banana peppers stuffed with sausage for the freezer every autumn and end that day feeling like I spent the day spraying myself with pepper spray.
Your channel has me wanting to make my own hot sauces this year. Great work.
Another great video! Good editing, music drops, informative & practical. Keep up the good work 😁✌️🔥
I tried my first sauce after watching your videos. A green chili fermented hot sauce. Wow what wonderful flavors! This has been quite the experience and I am already planning on the next sauce with the updated learnings from the first. Thanks!
Keep up the content. I would love to see you tackle a good green hot sauce.
I've been adding slow roasted roma toms - 3 hours in a v low oven (plentiful in Oz) and they add slight sugar delightfully. Love the show, very nice banter and chat.
And who said grown men don't cry?? That sauce looks so good, It brings a tear to the eye.
I love how simple the whole process looks. Thanks for sharing.
the way you perfectly pronounce the names of the chillies is indescribable
Another great video -- I love the information, along with getting entertained by your pain:
Cheers.
It's like you can read my mind. I am growing 7 pots and naga peppers this season purely for hot sauce. I will definitely be trying your recipe as I think it will work really well with the Chinese five spice.
I'm super excited for my 7 pots this year. So tasty.
Thanks for your channel, thank you for making these videos while also enjoying what you do, God bless you brother.
Just when I need a new pepper video you pop up! Thanks chili chump.
I love to use the remaining stuff from the food mill and dry it in the oven and crushing it in a coffee grinder. Makes great spice powder.
I do something similar in this video! It's great! ua-cam.com/video/XYyO57nFryY/v-deo.html
Hey Mr Chump I built up a sweat watching you taste that WOW what an explosion of flavor... and Guiness his best' cheers👍
food mills are great. used them for all manner of cookery back in the day
Awesome video and a wonderful recipe!! Keep up the great work bud. 🌶
Yo! Chump!
Been watching your video's for a while!
Very intrigued and amazed!
Good on you!
That sauce looks and sounds amazing! I pulled my Carolina Reaper ferment out last week. I started it in October 2018. I made a Blazing Roasted Reaper hotsauce. It is tasty!
Fantastic job matey. great looking sauce. another sure winner
Thanks Tony! When you come for a visit, you will have to give it a try! I'll make sure to have plenty of milk....and gaviscon!
@@ChilliChump LOL im a sissy when it comes to hot stuff. id cry like a baby :)
very good video. I've started my first fermentation today, with jalapenos. And i want to do it with my yellow scorpion when ripe. ps : that mill is an obvious tool in italy . We use for tomato sauce when you have to make only a few or for some other things. I have that of my grandmother .. !
Great upload mate!
Thanks Shaun!
Fantastic video my friend - I've now got the hang of all this and have two batches of sauce under my belt. Got heaps more peppers ripening up right now so should get another few in before the winter starts properly
Thanks Simon! And excellent news about your sauces! Taste good?
@@ChilliChump yes mate - I'm happy with the taste. The first one had a little too much garlic in it, plus I went too heavy on the vinegar so it separated, but still perfeclty OK. The second one turned out better as I fermented it in a cooler environment and got a more interesting mix of peppers in there. I have a few more practice runs this Autumn before I do the full seed-to-sauce thing starting this winter! Cheers; you're a real inspiration!!
Look forward to trying some 👍
Another great sauce. I have been inspired, by you, to do my first fermented sauce. I put in in the jar yesterday and now I just have to wait.....and wait.......and wait. Music was good btw. Adds another dimension.
Thanks Richard....and good luck with your sauce!
Background music is okay. I like the chilli sauce looks delicious. Thanks for sharing
Awesome. It makes me sweat just watching you try that hot sauce. I love hot sauce and grow hot peppers in my garden. Great video.
Woke up to this and didn’t disappoint. Day made!
First! Another awesome sauce I must say! I've got some naga brains growing right now and I'm gonna have to try this
Just found this video. Great looking sauce.
You should get in contact with Chili Klaus, the Danish chili enthusiast, and perhaps invite him to try some of your 2019 sauces when some are ready.
This.
Or send bottle to Johnny @ "Chase the Heat" UA-cam channel.
He is great! But I doubt he will want to do something like that with a smaller UA-camr like myself!
@@ChilliChump send it to him, he seems cool
@@ChilliChump Chili Klaus is an absolute gentleman. I would bet he would be humbly honored. He is that gracious.
looks SOOOOOOOOOOOOO GOOD!!!!
Tasting looked scary :) I suppose it was really hot souce. Thank you for another great video!
Awesome! I love your hot sauce videos
Background music is fine! Tasty looking sauce!
Thanks Matt!
I had often wondered what became of that ferment. Glad it turned out so well. It was worth the wait. Now if I only had a spoon with a reach handle of about 6200 kilometers that would be really cool. Thanks for the video and that is a cool food mill. Best of luck for this 2019 season and really like the videos that you have put out this season. Should be one for the books...
Thanks Jeff! I wish I was able to send sauces out to you guys to try. I am still working on a way to achieve that!
@@ChilliChump Also congrat's on the continued growth. 34K, your are gaining fans quickly...
Sounds seriously tasty!
Mmm great job fella
Wow, that looks really good! I'm excited for the super hot sauces in this coming year! Any insight on adding in the garlic and five spice pre-fermentation v. post-fermentation? I've always just added spices after fermentation during blending and bottling ... just curious if it makes any difference. Thanks for the great video as always!
Garlic certainly will make a difference pre vs post. It will mellow out a bit if you add it pre. But you will get more of the garlic flavour and "sweetness" adding it post. Problem is you would need to kill the fermentation adding it post, else you will just be giving more "food" to the lactobacillus to use, and create a little pressure in your bottles.
Great video, very nice looking sauce. Seems to have a bit of heat. Bet it is awesome.
It's pretty great tasting. Thanks for watching!
What a legend, thanks!
Looks rich and delicious. 💥🔥🤔
It would be great if you and Brad Leone did a collaboration with your shared love of fermenting. Love both of you guys!
Awesome show dude - love it. Inspired by you, I'm fermenting away! Thanks v much, inspirational. What UA-cam is all about at its best.
Did mine with a kg of super hots,some jalapeño and some peppadew,added three bulbs garlic and a bunch of basil,the super hots were choc habanero,Trinidad maruga scorpion,7 pot doughla and Carolina reaper,waiting for the mash to ferment then will make a pure hot sauce with a little and the rest will go with pineapple and mango
CC
Another great vid!
FYI- that beverage would have been history in about 3 seconds for me 😂 once I ate that spoonful of sauce
Cheers!
Great video. I had some issues last season with the sauces being too thick. Can't really get it out of the bottle in a reasonable amount without using a poker.
Is adding the brine the only option to get it more liquid, or is it viable to add vinegar? Also, do you sell your hotsauces or are they for personal use only?
I have quite the operation going this year and have been thinking about selling the products I can't use up myself, but I don't know where to start on that.
Love these videos. Seriously love 12 min over 25 min as well.
I did a LOT of cutting. I end up editing twice these days. I will do the first edit...which comes out to around 20-30 minutes. Then I run through it again and remove anything redundant! I am glad you are enjoying them!
@@ChilliChump I have no problem with longer videos when it someone I enjoy watching.
I can feel peppers on my face *rubs face again* (but great sauce again, Im looking forward to see what you come up with next)
Hello. A cool recipe. I like 👍
you are the BEST! love your Chanel! i can't wait to make some HOT sauce!!
Great video. I couldn’t do the tasting live on video because something like this gives me the hiccups. When they have gone I can eat more and I’m ok but the first bit I try is the problem 😅
Great video! have you made a video talking about the differences in flavor between a brine and a mash fermentation?
I haven't made a video on that....but to be honest, I haven't noticed a massive difference. But I haven't done a back to back with the two methods using the same ingredients. I will give that a try in the future!
Love your channel i'm now waiting for supplies to arrive to start doing my own stuff All because of you thanks
beginner here with a couple of questions, would you ever need to boil after fermenting say if you wanted to add tomato or fruit after the fermenting? also is it not necessary to add vinegar at the end for shelf life and flavor and use it instead of the brine? lastly could I roast or smoke chilies etc then ferment? Thanks
Don't know how this channel has less than a million subs
I think i got some peppers on my fingers, oh i touched my face again (then he does it few more times) hehehe I just love your videos, true inspiration :)
Taking one for the team! 😊
Manually operated tool, (Wife says you need to work out more without saying it :-D ) My chillies are well up and growing, looking forward to more of your videos this year, take care
Have you ever looked at making Kimchi? Its a fermented Cabbage with peppers, thats pretty nice as a side dish or ingredient. Might be something that suits your recipies
I have made kimchi before. Haven't filmed it though. I will definitely film it the next time I make it. Also reminds me I need to do another batch of sauerkraut too!
I was thinking. It would be interesting to see the results you get from using a mortar and pestle to get a different consistency of sauce. I figure it might be similar to some traditional asian sauce, like traditional sriracha. I might try it out with one batch during summer, just for fun. ;-)
Great video!! How do you manage to clean the equipments after doing such hot sauce? Does washing is enough to remove the heat from the equipments? Happy to hear your rhoughts:)
Cleaning isn't a problem...but I tend to use the equipment in my videos just for my hot stuff recipes!
Greetings from JHB .... A question, the fermentation process , can this be done in the same way as making apple cider vinegar? That is, an open jar covered with cheese cloth? I now this will cause some evaporation, and make the brine more intense ... Do you think it could work? In my restaurant , I collect all the leftover red wine and have a good production of red wine vinegar going.... Done this way. I'm so glad to have found your channel!
Yes that is no problem at all, you can do the cheesecloth method. I don't use it purely down to preference and wanting more control over the fermentation...but yes it will work too!
Looks insane! why do you not use glass fermentation weights?
😅😂🤣🤣😂😂😅😂🤣 the tasting part got me laughing. So bad
so question, if i followed all of these steps ( BUT not leaving it for a few months in the vinegar) you reckon it would still be a good pepper sauce?
34k! spinning up fast! summer is just around the bend, would love to see another automation video, would be very cool (electro-mechanic here!)
The next video will be a bit of an update on that! I will be doing a more in-depth video on the system soon too....its all about the time! So busy at the moment
What i'am doing peppers for every day use. Hoping to get enough to last 5 yrs Have your try dill in your brine? Linda nice to have a dill taste
When you create your super hot 🥵 chilli sauce do you have any idea what they are in the Scoville scale? I think that would be an interesting input as I always wonder how hot your sauce is. Another great video. Love it. 👍
Gonna make me a few bottles, looks awesome.. Where do you purchase the bottles you use for your hot sauces?
I think for this batch I used www.glassjarsandbottles.com/
I’ve just bottled 3 small bottles of my first chilli sauce - I fermented it for 4 weeks and it came out at a PH of 3.65. Do I need to keep it in the fridge?
I only made it with supermarket chillies but it was more of a test for later in the year when my own chillies are ripe.
I might start another ferment tomorrow 😉
Thanks a million for your videos and sharing your knowledge ❤️✌🏼
That's a great pH. Good job! That will be shelf stable...just as long as you cleaned/sterilised the bottles you used!
Chillichump yep, bottles cleaned and sterilised
How did that food mill work compared to a sieve and rubber spatula? I just started my first sauce. Jalapeno, scotch bonnet and poblano. I must have had a real fermentation day, I also made sour cream.
I was rather impressed with the food mill actually....it was quicker, and I think more thorough than the sieve method.
Question!! would using garlic powder in a fermentation be better to get the garlic flavor across? I know garlic powder is just granulated garlic but im not sure if it would give off the same amount of sugar from it or not.
In fact it would be exactly the same amount of sugar....but I think you would end up adding more because the volume of the dried granules is far less than the fresh garlic
Great video man . Looks like one amazing source . Wanted to ask what do you think would be a great chill to make a first hot source with ? Again thank you for the knowledge that you give .
Birds eye, in particular the peri peri. It is a great pepper, great flavour...and decent heat! If you want something a little less hot, but amazing flavour...then you can't go wrong with Cayenne. And if you want a pretty hot one...give the habanero a try!
@@ChilliChump awesome I will do so thank you . I will tell you how it went with my first hot source.
...super sauce! how long can you keep it generally all the sauces you make...
I have some that are still perfect after 3 years on the shelf. But I would aim for a year on the shelf if you did everything correctly.
When your face tingles, you know you did an extremely hot and awesome sauce!!! excellent video!!!
That sauce looks incredible! Do you ever try to cultivate the seeds from the peppers you use?
I grow a lot of my peppers from seeds I harvest from my own. I've done a couple videos on this in the past. Great way to keep a good strain of pepper going
I need to make this sauce but I’ll have to go with similar peppers that I’ve got growing. I’ve got Bhut Jolokia chocolate and 7 pot caramels that I could use?
Where do you buy your gloves? The ones I get are always too small and because of the tight fit they end up splitting. Yours look big if anything, that’s what I want, cheers!
Hi there! You could give it a go with those peppers, I am sure it will taste great. A little different flavour, but hot as hell!
These are the gloves that I use: geni.us/nitrilegloves
Beautiful sauce! Newbie question.. How long do you blend it for? Are you worried about over blending causing heat and killing off the lactobacilli?
Thanks! Yes I do consider that, but just blend as much as you need to. Once the consistency is right, then stop. I've never had the temperature go very high
Hi Shaun -
1) i noticed that you did not use the 'onion' method to submerge the peppers and rather left them on its own. Any particular reason? is it good, not good, ?
2)I've also seen you use different fermentation methods - one typically a bit more complex in that you use specific lids and pipes; and another with simply a jiffy bag with a rubber band, which seems more cost effective and easier to do? Whats the difference and pros vs cons of one versus the other? Thanks
Hi there! 1.) Ideally you want to submerge the peppers or whatever other vegetables you are fermenting. However I have been experimenting with not doing that but instead just giving the fermenting container a little shake once a day to ensure everything is coated in brine. As long as everything is as clean you can get it, you should be ok. If you have a direct jar to start with you will be fighting a losing battle.
2.) I did the plastic bag method in the beginning because I don't want fermenting to be out of reach for anyone. So if you can't afford all the other more fancy things like airlocks etc, then you can just grab an empty jar and give it a good clean. Use a clean plastic bag or ziplock bag over the top with an elastic, and you can ferment just as well. I have access to all the other stuff because I brew beer and wine and a bunch of other fermenting...so I use it because it is far easier, and I can reproduce the results I get quite easily.
Hope these answers help!
@@ChilliChump Awesome. Thanks so much for taking the time out to answer my noob questions. and also for the awesome videos. Real quality stuff. Wishing you more and more success :-)
Your videos always inspire me to keep making more hot sauce than I can ever consume! I keep sharing with friends and family.... do you also have the problem of bottles never being returned, or is that just me?
I have that problem too! What you should do is tell them you will swap an empty bottle for a full one!
Chillichump You obviously have better friends than I do! 😂
Lol....I didn't say it worked!
Bloody hell I need to make that. I'm just growing birds eye, cayenne and jalapenos right now (three favourites), but have got a few bhut and trinidad varieties ready to go.
I am expecting one day you'll taste a sauce that you've made, and your reaction will just be to call an ambulance haha.
I have recently done my first fermented hot sauce with Lemon Drop Chilis. Only the fermented chilis well blended with some on the brine. However, a day after botttling the sauce starts to separate into a mure "chunky" half at the bottom of the bottle and a more transparent half at the top.
Have you experienced this, too? And if so, any idea how to avoid it?
Many thanks! You are a true inspiration.
Hi Stefan, yeah that is pretty normal. There are a couple ways to avoid it...or at least make it take longer to separate. If you watch this video you can see one method I came up with (I use it for s few of my sauces...) ua-cam.com/video/dRkXaa8ttM8/v-deo.html
Alternatively you can use xantham gum
@@ChilliChump Thanks. I had seen the video before but did not remember it.
My sauce turns out to be a little to much on the lquid side anyway. But it is tasty and I like it. First attempt successful, I would say ;-)
The fridge you use is plugged in correct? Would the same hold true if I put it my normal fridge?
It is a fridge I modified, have a look at this video: ua-cam.com/video/nMMbdDRJaUY/v-deo.html
I've gotten the top 6 on the list of hottest peppers in the world growing, well 24 plants and would love to try this or some of your other recipes wish you had a book out
8:00 in Germany we call this a "Flotte Lotte".
I've always fermented outside a fridge or cold area.I was under the impression that cold pretty much stop's the process.its what we always did to stop it by placing it in the fridge.
The fridge I refer to (the Ferminator) is modified to maintain any temperature I want. For example I fermented this sauce at 19' celsius. Here is a video showing the Ferminator and how I built it: ua-cam.com/video/nMMbdDRJaUY/v-deo.html
What does everyone think of habanero Tabasco
It's truly my favorite. I go to America every 9 months to buy a1 gallon jug of it
can you do one of these fermentations with dried peppers? i just harvested my ghost peppers but didnt have time to do anything with them so i dried them out.
You can....but you would have to mix in some fresh peppers too! The lactobacillus is a living organism, and when you dry the peppers, you are killing most, if not all of the lactobacillus that were on the peppers.
@@ChilliChump Ah thx for the info. never would have thought of that.
Hi just started making souses, one question. Pros and cons mash and brine. Thanks
Hi Antonio, I did a video on this. Have a look: ua-cam.com/video/1IyrvH-Gexk/v-deo.html
I gonna buy you a spatula man! Your killing me.
Hi. Great vid. Love your channel. How do you make your brine?
It is just salt and water! I show the actual making of it in most of my videos. Just make surr you use 100% salt...sea salt works great. But table salt, iodised salt or salt with anticaking agents are not great.
@@ChilliChump thanks so much. Is there any culinary use for dragons breath peppers?
@@wingnut4200 of course...I am growing a few plants of them this year, and have a couple things in mind already which I will make with them
i think you should buy silicone spatula... cause i can't afford to see that little waisted sauce around the blender... BTW love your sauce and you make me made my own racipe for my hot wing's to sell...
What's the size of that jar? Will look into buy a couple so I can give it a go. Is it about 2 litres?
I believe it is a 1.5 litre: amzn.to/2D3ZH43
I am very happy with this jars, inexpensive, and they do a great job!