Mega Fermentation - Make a HUGE Batch of Hot Sauce at the End of the Season!
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- Опубліковано 9 вер 2024
- This is one of the bigger fermentations I have done. I started it in November 2017 and left it for quite a while (2.5 months). I was pretty surprised by how "healthy" this turned out! It is a real mix of peppers, including some seriously hot ones too.
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Yes I know I double dipped....and I know that you shouldn't. Just want to be clear, this sauce is for my family and myself. I could have edited this part out very easily, but the fact is that once the fermentation is done then that is not actually an issue. It shouldn't be done, it isn't hygenic....but at the end of the day the acidity of the sauce after being lactofermented means that any potential bacteria I have in my mouth would not live in the sauce. Which is ultimately the point of fermenting foods....to preserve the food. The sterilisation, sanitising etc. in the beginning when starting the sauce out is ESSENTIAL for a successful lactofermentation however. That is still very important to get done. Anyway, I thought I would pin this comment to the top here because I still get a comment a day about the fact I put the spoon back in the bowl after tasting, so thought I would address it. Other than that, thank you so much for watching! I hope you check out my other videos (where I don't double dip!). Cheers! Chillichump
Thanks for clearing that up :-)
Lesson learned, the internet is dissecting your every move lol
I "double dip" with my sauerkraut all the time and i've never had an issue. The vinegar and salt keeps most bacteria from surviving for long, that's why people traditionally kept these sorts of dishes in open containers at room temperature for weeks or months without any issues. This goes double for peppers since the capcacine keeps most bacteria and fungus from getting a foothold.
Saved me a comment lol. Amazing vid
What about botulinism ? are there any risks ?
I have said it before, but I love that South African accent! That sound is home to me.
Fellow chili head here, I just grew three varieties this year. (Jalapenos, Cerranos, and Habaneros) However, this looks like the perfect sauce for my end harvest! Great video! New subscriber!
i've been fermenting for 5 years. in a large open bowl, with a cling film skin on the mash. i then heat, strain, dry the strained stuff into a paste which i enjoy tremendously. I dry the coarse stuff to grind finely and add to the paste, so nothing is lost and the paste is smooth, You make me wanna start working on sauces.... Thanks a lot Chump!
You ought to consider saving the brine to make spicy cucumber pickles the next time you do this. :)
I like that idea! Have you done this before? Do you still get crunchy pickles?
I was thinking about how it might be nice in a chicken or turkey brine.
Me too! That brine would be perfect for brining some chicken and then frying it!
Chillichump There are a lot of recipes for making crunchy pickles out there. You can also bottle the vinegar brine for your greens. Collards, spinach, etc.
how do you brine a chicken? is it just like marinating it before you cook it?
I just use a spoon to peel ginger. Works great with almost no waste.
pro tips! works great 🥄
I'd LOVE to try yours! Making this myself with merely jalapeños and with habaneros. Lemon juice really makes this the bomb! I do filter it though. What's left behind gets on the heating system to dry during winter, blend it into powder and add to tomato sauces. Nothing wasted. Enjoyed the video. Thanks!
An easy way to peel ginger is just use a spoon and scrape it so you don’t wind up loosing much of your ginger cutting off the skin. It does take a bit longer but better yield. Nice recipe though!!
Awesome videos. I am now officially "hooked" on fermented hot sauces. My first batch of Naga Viper, Carrot, Garlic and Onion was very good. Right now I have some Scotch Bonnet, Peach fermenting along with a batch of Carolina Reaper, Plum and some Carolina Reaper, Carrot, Garlic and Onion. The possibilities are endless! Thank you for the tips and for the great videos! Chilli-On Brother!
It's not a big step to start making fruity chutney.
you can leave the ginger peel on. Less waste + cutting work. It's also clean if no dirt on it (grown under ground). Also has lots of micro organisms on them for fermentation (used in ginger beer)...
I wasted a lot of my fire hot red habeneros last season by trying to store in the fridge, I didnt want to freeze any, wish I had your recipe then, fermented sounds much better than boiling and losing a lot of flavour and spice, thank you very much for a great video and excellent content, Kia Ora from Aotearoa
Frozen peppers are suitable for wet cooking. You take it from the freezer and within a few seconds one can cut off a small piece from the whole.
One can heat up the fermented vegetables to reduce the amount of bacteria on them.
Cooking broth and *soups with fermented vegetables is very tasty !*
making my 1st batch of fermented hotsauce per your video instructions...cant wait. they seem to have fermented perfectly.
I love your narration, and I agree that those colorful peppers are "a beautiful sight". A world without peppers would not be a perfect world.
Your family is pretty tough to handle that much spice. The sauce looks incredible. Nice job.
I went to school with a fuy from Trinidad who told me to put carrots in with my peppers, to add sweetness. It's an amazing addition.
Carrots are a good sweetener for peppers ...just be careful adding during fermentation. One of my subscribers sent me a video showing what happens...slimy brine! Very weird!
@@ChilliChump oohhh, I should have been clearer on that!
You were so careful to sterilize everything! And then you tried the sauce and put the spoon right back into the bowl...
I know! I messed up, thankfully it turned out ok.
Haha I was hoping someone else noticed
If say your putting this in jars are you going to pasteurise it.
No, not pasteurizing it due to the fermentation process, and getting the pH level low (high acidity). This keeps the sauce safe from botulism. If you want, you could heat it through and follow a canning process but it isn't essential if you fermented correctly.
No, I realise that, but after bottling for longer life or for example, after you'd put the spoon in and you wanted to sell it
EXCELLENT! I did mot think to treat lactic ferments as equal to beer ferments, this changes things.
what you could also do with the brine is boil all the water out, or let it sun dry if it's hot enough (boiling might actually evaporate much the capsaicin oil away), for some really yummy chili salt :)
I like that idea!
I think there is something to the body craves what it needs & that fermented foods are good for you. I have craved fermented foods even before I knew they were fermented! I like fresh home-made kebabs with fresh salad & with fermented sides of sauerkraut, peppers & chilli sauce.
I learn so much from this video. I live in the Caribbean but i'm from Brooklyn. I never seen how hot sauce is done. Loved and Subbed
THANK YOU VERY MUCH, I have been learning a lot from you.
I'm a chilli head from Arizona brother! love this video! You gotta bottle some of that left over brine n throw it on fish, chicken on the grill or in a bloody mary... you name it man it's a great condemint...! We call it table brine out here in AZ!
Same here
Different from the industrialised ones we use to consume nowadays, homemade recipes taste much better and are way more healthier. Thanks for this tutorial. I do often make tomato paste in my house.
How do you make the paste?
Man, that looks great! My son is growing peppers out back. Maybe we will give this a try! Thanks for sharing!
Thank you for the instructions, and for demonstrating good safety gear while doing this kitchen craft. I’m starting my first hot sauce grow on a 1/4 acre lot in CT. I’m excited to try your style of sauce making.
Mahalo!
RP
I can totally empathize with your brother for begging for this sauce!
I’m drooling and sweating just watching this!! Excellent food and teaching. Thanks again for your show. I’m a fellow chili 🌶 head.👍love it.
I am adding ginger to my next batch for sure!! Cheers!
Great video mate, very informative and detailed. I just can’t unsee the part where you licked the spoon and put it back n the sauce.
LOL when he said " that smelled amazing oohhh just opening up that little hole" I started dying of laughter
With a few seconds into the video I figured "How could one not listen to this guy? A South African dealing with chillies and sharing a hot🔥sauce recipe - there's no one more qualified. Have a blessed day sir. 🙏🏽
that's awesome. I'm Mexican but we really dont make fermented salsa. I would like to try making some of our recipes bit instead if cooking them I'll ferment them like you did.
And you can add garlic and ginger and whatever you like! Don't throw away the brine though! Full of healthy bacteria! Use like spicy vinegar on salads. Or make same recipe without brine by blending first with 1 tbsp or 20 g of unrefined salt per 1 kg of vegetables. But then you need to keep some weight or plate on top to submerge below juice. Just see some other videos on fermented vegetables.
What a beautiful bunch of peppers and sauce. Amazing work! Thank you!
@3:44 My mouth started watering and I swear I'm feeling heat on my tongue
Today I will open 2 jars with fermenting chillis ( 4 months fermenting)....wooooow....and I will make the sauce following your recipe ( very similar than mine)...Thanks so much for your videos !!!
Awesome Pedro! Let me know how it tastes when you are finished!
Brine in water pistol would make a kill home defence weapon.
My 9 year old would love to do that when his mates come round to battle in the pool.
Good job...I couldn't help to notice the double dip but over all you did a great job. Don't listen to some of these over compensated geniuses with their corky ideas/suggestion.
I love that you can hear the incoming cellphone transmission distortion at 4:26
I just finished my first shot at mango/habanero hot sauce. I offered my neighbors a small sample, but none of them will take me up on it. They have seen me eat Carolina Reapers and don't feel comfortable with what I might make. Looks like I have enough to get me though the summer...oh yeah!
Awesome video! Looks wonderfully mouth watering! I’ve got jolokias and reapers growing in the garden. Can’t wait to try your method!
Keep it up. I now have plans to build a small greenhouse and start making sauce and pickled peppers. I got the inspiration from you,
Love your videos, thank you for sharing
I've been fermenting hot sauces for a while. I check out videos on youtube for new recipes and ideas. You are the first one I have seen that refrigerates a ferment. Cooling the mixture will definitely slows down your ferment but that is probably why you don't have to be concerned whether everything stays submerged.
Hi Jerry, that isn't a standard fridge. It is temperature controlled to whatever temperature I need. Check out my video where I show you how I made it: ua-cam.com/video/nMMbdDRJaUY/v-deo.html. I usually ferment at 19 or 20' Celsius.
I would buy that sauce, looks amazing.
I love no rinse sanitisers like Star San, so useful in the kitchen for general use on food prep surfaces. An absolute must have for fermenting of any kind like food, wine, beer etc.
Feelsbadman.jpg
I'm in Germany, and Star San is not available here (or iirc in the EU, for that matter). And there is no no-rinse alternative I know of :(
Hi Johannes, I found an alternative, maybe you can get hold of some: www.chillichump.com/no-rinse-sanitiser-alternative-to-starsan/
Not just good looking, gorgeous looking. Thinking that would rank as one of the best hot sauces in the World.
Let's not get carried away here.
Thanks Mate...Great video! I like that you use star-san for cleaning everything, so easy! Great for fermenting everything.
Brilliant I love a hot sauce where you need protective gloves to make it 👍
you don't need em to make it... Like you don't need a gas mask to cut onions xD
Just grow a pair
Have you thought of toasting the Chillies first? My Thai wife does that for some of her cooking and the smoky chillies add an amazing flavour. Over charcoal is the best, just till the outside starts to blacken, try it with a couple chillies first then taste it and I am sure you will do more.
I do grill my chilli's for some sauces I make, they are delicious! But with my fermented recipes, heating the chilli's like that would not allow fermentation to happen (it would kill the lacotbacillus)
Wow! You and your family are chili heads for sure. Cal Poly University (Pomona, California) farm store has at least 50 different varieties of hot and sweet pepper plants every planting season including rare ones from Asia and South America, most of which I've never heard of. I'm going to try this next season but maybe try to keep the heat below 500,000 scoville units. Thanks for the very informative video.
Chili chump,
I have a couple questions about and I apologize if they were answered already in previous comments or questions.
1.) what’s is the difference/pros/cons to fermenting a mash vs submerged in brine? Does a mash need to be covered with an airlock like a bribe set up? Or is it considered air tight because it is homogenized?
2.) how does roasting/smoking pepper affect the fermentation process. Does it reduce/create sugars that change the outcome. Would it be better to use a mash type approach for this scenario or salt water brine submersion? 3.)does pasteurizing eliminate the the benefits gained from a fermentation? Would it destroy the good bacteria created? So one or the other? Pasteurize or ferment but not both?
This should answer your mash Vs Brine question ua-cam.com/video/1IyrvH-Gexk/v-deo.html
As to pasteurisation, it will kill the lactobacillus....I don't pasteurise, but that is only because you don't need too. When you are having the hot sauce on your food, it isn't like you are having a cup of it at a time, do you are going to get limited health effects from the lactobacillus anyway. Fermenting is more of a preservative method and a taste enhancer
Great video! Love that you grew your own chilli's! The colours were amazing! Sub'ed!
Thank you! Growing the chilli's is probably the most fulfilling part...it takes time but so worth it! Thanks for the subscription, I hope you enjoy my other and future content!
I like your editing. It makes it interesting but not to lengthy.
Well done, good sir!
Thanks Chris. I keep trying to improve my content, editing etc I'm glad the effort comes through!
My rear end spit out fires from hades itself after you tried that sauce. I can’t imagine what you experienced.
The Grolsch bottles are just great for a bit of after fermentation and also easy to use when all is done.
How is it that your brine is so clear after fermenting? Does it clear with time? Is it temperature control? Im just amazed at how perfectly clear it is. Love the videos!
Hi Paul, I think that is because I am controlling the temperature of the fermentation. I found that when I ferment at higher temperatures, then the brine gets much cloudier. I recently uploaded a video showing my temperature controlled fermenter that I built: ua-cam.com/video/nMMbdDRJaUY/v-deo.html
I love the attention to sanitation. Remember to always sanitize everything!
Hot sauce is something i love the flavours of but the heat totally disagrees with me. Great video :)
This one is a hot one...but there is a place for the milder ones too! However now and then I need that extra heat, gives you a buzz.
The chilli ketchup I made is a great all-rounder sauce with not too much heat!
Chillichump I will definitely be giving that a go
It takes more work, but you can cut the heat way down by removing g the seeds before starting the ferment.
Easy solution to that. Find a hot sauce recipe that sounds really good and substitute sweet peppers. I did this for my 5 yo daughter, and we call it our Not Hot Sauce. I also use it to cut some of my sauces that I give away to family that dont have the same tolerance as me.
I bet it is delicious. I usually try not to weigh in on these videos but the painstaking detail of disinfecting the utensils and container and then rolling all the ingredients around and .... Wait never mind.
That looks divine...SUBBED!
Thank you very much !!!! Great info. and presentation !!!...
3:22-3:40 such a fuckin sick edit 😭😭😭😭
I absolutely CAN'T WAIT TO try to make this ❤️❤️❤️
The term "Sauce porn" was invented for this
My brain tasted every single moment
looks incredibly delicious
Myself and my mom will go nuts at this dudes place with all Those chillies
You should see the new place 😉
Well that was beautiful to watch.
Hats off too you for the fun time lapse
3:17
Why I’m sweating looking at this
Great video, thanks! I started eating really hot food as a kid and I have never looked back! We always had a large garden and I was the one in charge of the peppers and weird things like red popcorn, blue popcorn, peter peppers, weird gourds and whatever strange plants or seeds I could find. I grow Carolina Reapers and Ghost Peppers now for fun and for "smart ass friends" that say they can eat the hottest of the hot. They're fun to watch!
Lol, my mom and i started attempting to grow some Carolina Reapers because my smart-ass dad say that those peppers are overrated by "some Caucasian that never had proper spicy foods before".
I just hope that them peppers won't kill him. But it will be fun to watch his reaction though.
@@muhammadnursyahmi9440 It's fun to watch people eat them and if they take 1 bite and chew it they are in for it! I would recommend keeping a large glass of very cold milk handy or cold orange juice is good also because it has an enzyme that helps tone down the heat (somewhat). :) Carolina Reapers need a LONG growing season to fully mature, full sun and keep other types of peppers well away from them because they will cross pollinate. I grow my plants in five gallon buckets with really good store-bought soil plus I feed them and my plants get about 6 feet tall and are always LOADED with peppers. If you have a food dehydrator you can make some dangerous powder also. Good luck and I would love to hear about "some Caucasian that never had proper spicy foods before" peppers! Seriously let me know if you don't mind. :)
Lol, I have made kimchi many times now and I never really sanitize anything :D I mean I wash my hands and containers ofc, but I don't have fermenting weight so I usually push kimchi down mith my hand for week or two because it rises above the liquid due to gases. So it has definitely many changes of getting bacteria. After that I put it in fridge. I start eating it usually after that, I make a big patch (about 9-10L) so it lasts me about 3+ months.
Never really had problems with it, in fridge it will stay under the liquid though because of slower fermentation. Am I just lucky or is it something to do with kimchi ingredients? Containers are airthight without fermentation valve.
Thinking of making hot sauce and pickles, putting order for some mason jars with weights and valve lids finally. Definitely making lot milder sauce though, something like sriracha grade.
Have done the same making sauerkraut. Never had any problems.
Its just a matter of taking chances.
Go to a local countertop company and have them cut you a circular 3/4 or 2cm inch piece of quartz to place over the top of the peppers. I say quarts because it is nonporous and rated food safe. That will absolutely keep the peppers below the brine.
Nice video. I’m a spicy girl and love to be in the kitchen. I will try this for sure!
Spicy Girl😏
I like to use one of my kitchen plates in my wine bucket to keep the peppers under the brine. Love the channel btw! You have inspired me to grow peppers and make hot sauce of my own. Cheers from North Carolina!
anyone else hear the incoming cell phone call that never was at 4:23?
I haven't heard that sound in a while, but I checked my phone lol
Looks absolutely wonderful
Remember, remember the 5th of November.
I'm new to fermenting and belong to a hot sauce fermentation group on FB. Probably 4-5 guys in the last day pointed me directly to your youtube channel. Great resource. Thanks! I'm about to do a harvest this week of peppers and other delights and make my first fermented hot sauce! For the record, I will be double and maybe even triple dipping... It's my sauce... come at me bro.
Hi brother. it is true pleasure to see such a beatiful plant abundant with fruits. May i have a quistion to a pro like you? My plants grow very well, are beautiful and all, BUT there are very few peppers on them, all plants were mostly covered by leaves.. It looks like they were flowering but fruit started to appear later, and they cannot make it till the winter comes. This was only true for the more hot species such as moruga scorpion, carolina reaper. Bishops crown was performing better, but could have more fruit as well. On the other hand, more "local" species such as hungarian chilli was performing great. Any hint how to increase yield or force them to give fruits earlier? I appriciate any advice. Thanks a lot! Duske - big up from Slovakia. (i was growing in normal soil - we have mostly heavy clay soil, mixed with compost, watering might have been issue some time.. i was sometimes not watering them regularily)
Hello! I would need some more information. When do you start your seeds? I start mine really early (January) or else some of my peppers don't get any fruit!
By the way I have always wanted to visit slovakia! Looks like a beautiful country.
Oh that is really early! I think i started by the end of February/beggining of March from seed under a Bright tube.. not the best grow light to be honest and also temperature during germination process was maybe a bit colder than required in my parrents house basement..
For comparison the local chilli species were started on the window just using regular sunlight and pottting mix from local garden store and they were performing much better although sown a month later. They also came out and gave fruit a lot faster because of sunlight and higher temperature i think.
After transplanting I am growing in our old greenhouse but windows are now broken so i cannot put them out early. Sometimes we have frosts in the beginning of April! Luckly that was not the case this year. In Slovakia there are many colder areas than mine.
If you have a chance definitely come! We have beautiful country side/forrests here. You wont regret, promise ;) Also tourists often like Bratislava, perhaps give it a shot too ;) im am from Bratislava as well.
Some chilli species make fruit much quicker than other ones. For example if you watch my beginners guide you will see I recommend the Super Chilli. You get fruit very soon. Unfortunately the really hot peppers normally take much longer to make fruit so they have to be started very early!
I will definitely be visiting sometime in the next couple of years!
Thanks, i'll check it out, already planning my next year species.
another way to go for a hot sauce ferment is to blend the peppers up at the start with a tomato and touch of salt and water, ferment the pepper mash, stirring like 5 times per day for a week or two until bubbling dies down. Then store in fridge, for probiotic live hot sauce :)
Chopping peppers would make a good ASMR sleep meditation... Dream of heat...
You could blend that before the fermentation and then use the whole thing, no need to get rid of the brine :)
this is an awesome video right hea, and a great narrator right hea, and you should subscribe in hea
My mouth got watery when you sampled it.
i thought the brine would have been the biggest ingredient of the sauce and the pulp would have been squeezed out.
The brine can be used as a sauce on its own or maybe used in another fermentation or pickling process, but the real good stuff is in the peppers! So good!
Yeah I was shocked he threw that brine away; all that flavour just tossed!
Really enjoy watching your video.
Thank you!
That bucket of fresh chillies mix would do my Xmas present haha looks amazing. Sauce I bet kicks ass. Thanks for this vid. Tempted to buy some chillies and make the same recipe.
and? Did your temptation motivate you to make the effort? I just made a batch! Carpe diem.
ChilliChump: Uses glove in order not to contaminate anything...
Also ChilliChump: tastes hot sauce and reinserts spoon on the sauce
The gloves are 100% in order to protect his face from his hands.
@12:22 Why would you make something in a "sterile" manner and then mix the product with the same spoon you tasted with and continue to bottle it? You are inoculating the sauce with your own personal oral bacteria after keeping it "sterile" for so many weeks...
I legit started sweating when you gave it a taste
Lol...it was really hot, but nothing like the 7pot brainstrain yellow sauce I did. That was a killer!
7:47 me when it's time to clap cheeks
Chili heads united
This sauce will have me farting blood. No thanks!
😂farting blood
🤣🤣🤣
Poor baby!
Proper sauce! I add a bottle of tomato puree to mine and some Ginger and Garlic - 2 bulbs.
Don’t use the spoon you put on your mouth back on the sauce, man. Great video, otherwise. I gave you a 🙀👍👍
It's his own sauce - for his family. It has been fermented. Do you want him to hold his breath? Dust is mostly skin flakes, I suppose he should wrap himself in plastic as well... And buy a filter to sterilise the air and create a pressured cleanroom. Smh.
Wow that's awesome I'm learning from your show's looking from Memphis Tennessee
Your British hot sauce makes me laugh.
Think he is from new zealand mate
@@ChowYunChubby he is from SA, white people still live in Africa.
@@zavier1304 on closer inspection i believe you are correct. His accent is quite mild compared to most south african i have heard, and some of the accents on words are similar to NZ. But yeah he is south african, he actually says further down the comments. I shoulda read further lol
@Never Gonnatell That sauce is WEAK.
@Never Gonnatell I'm jk it actually looks really good.
Great work, I never knew how to make sauce so thank you for the ideas !
from one Chili Head to another . great job keep it up !!!!! yummmm
A scrunched up piece of parchment paper would help to keep the chopped up Chilli's beneath the Brine whilst allowing the bubbles to pass up to the airlock. But, you need a Vitamix for sure. Can you imagine all those Chillis ground down to the smallest atom so you get 100% flavour, 100% heat and 0% waste? You'd totally love it.
I like that idea...might give that a go in the future