@Chillichump Excellent! Just waiting for my peppers to finish ripening. Is there a reason that you prefer to chop your peppers as opposed to creating a mash(like tobasco) prior to fermentation?
I don't have a preference either way really. But for beginners it is easier and more foolproof to chop rather than mash. So I would recommend at least your first fermentation to do it by chopping instead! By the way I will be doing a big mash fermentation soon!
Thank you Philip! The 1 part peppers to 1 part vinegar is ultra conservative. I gave that measurement just to make sure people are safe with the results. You could get away without vinegar at all, but with vinegar it helps if you made any mistakes with the fermentation. Most of the time I prefer without vinegar, so just the fermented peppers. It really depends on the sauce I am making!
@@chililovers5297I have responded to a few of your other questions with my email address and my Patreon link. If you are wanting advice to help you with your commercial endeavours I think it would be fair that you join up on Patreon, and have a chat with me on my private Discord, will be happy to help
@@ChilliChump this is good to know, just did my first batch - one with scotch bonnets is just about right, (although ass blaster hot!) but another with some other red chillis I got in the indian supermarket is far too vinegary! will drop down the volumes next time...
lol! "you might want to use gloves" as he uses his bare hands. I grew up in New Mexico and we always roasted our peppers. The first time I did it, I put them in my toaster oven and the fumes were so strong that I felt like I was choking to death! I had to stop the oven and leave the house for a while because I just could not breathe! I will be watching all your videos from now on. You do a great job!
You're the reason why I finally took the plunge and started my first fermentation last night. Your videos are honestly some of the best. I stumbled upon you 3 days ago and have binged all your videos. I grow everything myself and it's become another deep hobby of mine (besides breeding and keeping freshwater fish lol) So because of you I have my first sauce fermenting. Ghost and Trinidad scorpion peppers with some garlic and your clever onion topper which is genius! I did the bag and elastic band method for gasing. Hopefully in 2-3 weeks itll look great! Do you reccomend fermenting in darkness? Or can I leave it on my counter?
Thank you for your kind words, I am always trying to improve my content, so hopefully you get even more from my videos in the future. That is great that you are giving fermentation a go, it really is fulfilling (and tasty!!). Seeing that you already have fish as a hobby, you should have a look at aquaponics! That looks really interesting (using fish to provide nutrients and then the water running through the plants roots cleans the water ready for the fish again). I would recommend keeping the fermentation in the dark, even just covering it with a cloth if you don't have a cupboard or dark room for it. Good luck, and let me know how it turns out!
I just finished making this! SOOO delicious, I ended up using almost my entire birds eye chilli bush and let me tell you, it's hot. Bloody hot. I can just about hear my mouth sizzling but it's definitely worth it, such a fun and easy thing to make!
You can avoid chopping and get the same results by cutting them directly into the jar using kitchen shears. When harvesting the peppers, I use scissors to retain a bit of stem so I can have something to hold on to when cutting with scissors. I believe it is a time saver and it's cleaner, too. Great channel, by the way!
A very smart recommendation, a chef friend had recommended this to me as well. I made the mistake of cutting and seeding Chilis by hand when I was about 10....and will never do that again. Learned my lesson. It felt like my hands were sitting in boiling water for about 18hrs. Of course there are other methods that work in a pinch, but shears are the absolute best for this application.
@@benf8706 I also snip a few hot chili pepper (any favorite of yours, I use Thai chilies available to me, 3 to 4) in pickle jars. It does not make them very spicy, but man the little extra kick is satisfying. This was for pickled spears. Might have to reduce the chilies for pickled slices as those might have more absorption. Enjoy!
I ended up just using nitrile gloves and chopped with a knife. Let's me chop them with no risk. I kinda regret not deseeding them cause of how many seeds I had. It was like 25% seeds by volume for my super chilis
I would like to thank certain herbs that are commonly sold in grams.for teaching the metric system One thing i still cant understand Where do all the 10 mm sockets disappear off to ? 🇺🇸✌🏻
With the leftover liquid from the ferment, you just need to add a cup of vinegar for a smaller amount, or two cups for a larger amount. This will turn the 'waste' into a Tabasco-style hot sauce. Yummy and also shelf stable.
Nice clear video. I have a lot of Siling Demonyo (Naga Viper) each day. Will try this simple one without the garlic. Will also try with fresh marjoram or thyme from our garden. Used to make beer back when I lived in Ireland, so I know the importance of hygiene. Actually I used to put vodka in the airlock as an extra precaution. Subscribed
Just watched the whole series on this. Love it! Hope to get somewhere with a few plants I bought this year and aiming to start from seed next year! Thanks for the guide.
You seem like a super nice person. Thanks for the video. I'm really looking forward to making a sauce, and when we can get a garden started, growing my own peppers. :) Cheers
Steve Sakal They are ready after about ten days, but are better after two weeks and beyond. Some folks don’t like the texture, they harden a bit because of the “off gassing” from the fermentation. I like to chop they up and use in a tuna salad.
You’re an absolute delight. I’m a new subscriber and an old chili head. Great work. Some advice when you’ve got the chili’s blended up: same as when you cut mean onions, have a decent sized fan blowing over your work surface and away from you, the invasive fumes will be blown away from your eyes nose and skin. Cheers!
Thanks Alex, that's very kind of you to say! I usually have an industrial extractor fan going! The problem is that it is rather noisy, which doesn't mix well with recording videos! So normally when I stop recording the extractor goes on. Good tip though for the onions, never thought to do that!
Thank you so much. Your advice is invaluable and well appreciated. Once I settle down and start my own batch, I'll create a short video and link you to it. Thanks once again.
Hi .... you are responsible (in a nice way) for 6 litres of fermenting chilli's .... trying for several variants of heat and flavour (some with garlic).... 2 questions ..... the heat shrink on lids to the 15oml bottles - do you have a link. For 2020 going to start thinking about what Chilli's .. this year was Sugar Rush Peach, Habanero & Jalapeno. you mention F1 super chill as the one to use is this the same as "F1 Apache Super Chilli" www.southdevonchillifarm.co.uk/online-shop/chilli-seeds/apache-chilli-seeds/ or is it another type.
I know this is an old playlist but still people watching!! Got three types of seeds from Etsy planted, two seem to be germinating already so got fingers crossed. I got impatient after seeing this sauce video and bought some fresh chilis to experiment with. Got a batch fermenting today. Will update in two weeks and see if it worked!
Greetings, I builded an Ferminator and now there are round about 12 liters of sauce from self grown peppers in fermentation. If that corona thing allows to send parcels you will get a testie. For that I'll write you an e-mail. 😎 @ChiliChump
Great video! Thanks a lot. It inspired me to ferment half of my Lemon Drop harvest yesterday. By christmas I will make a pure sauce from them. Thanks for the inspiration. Keep it up!!
Just made batch :P Hope it turn out ok as my apartment is kind warm and I don't have the airlock system yet. Just going to burb it every day. Added some garlic, though I think I should have added more. I love garlic :D I only put in 4 cloves to quite sizable batch. I just hope it's not too hot, I want something that's around regular sriracha level.
I went off a different video and made my brine 1 tsp per 2 cups water so I guess mines 3 times as salty as this recipe, got 10 mire plants to go so I'll try 1/3 tsp salt per 2 cups water next time I guess. Really enjoying your videos.
Just pureeing my fermented hot chilis now. My chopped/mash ferment went 5 months. Very HOT. Adding lemon juice and apple cider vinegar for proper acidity. Thanks for the tips! Great channel!
This year I fermented my own chilli mix for the first time, made 2 loads, the first I processed further after 4 weeks today and tastes wonderful, the new second load has black mold, it smelled very disgusting, a pity because this one which was a bit bigger charge, next year next try, thanks for your videos about it! (chillies in it Naga Morich, Bishops Crown, Rocoto Brown, an onion and a clove of garlic fermented together for 4 weeks)
Just finished some ghost pepper hot sauce with this method. I added a couple cloves of garlic, the garlic smell was something to behold... Definitely not my favorite smell. The finished product is good but would've preferred straight peppers and no garlic. Heat level is hotter than the Reaper Sauce I got from Puckerbutt... Definitely gonna last me a while
Great video, thanks for sharing your process. I've been growing five varieties of peppers, producing so many peppers I'm having to stake the limbs to hold the weight... and they are ripening beautifully. Spent the last two days canning them, with water bath and also vinegar. Bought a German fermenting crock and will begin 1.30 gallons of hot sauce tomorrow. BTW, the original Tabasco hot sauce contains distilled vinegar, Tabasco chili peppers (brought to Louisiana from Tabasco Mexico by the McIlhenny family in the mid 1800s) Salt, and ginger. The unique flavor also comes from aging the sauce a few years in White Oak barrels.
Have grown my own Thai Chilli Peppers (pronounced seer ree ) and have always just put them in 2 or 3 quart jars and topped it off with white vinegar. Does seem to keep very well for a year without refrigeration. Came across your channel and am trying it out. Fermented for about 3 weeks, drained the brine and started blending. Added about 1/4 cup vinegar and about the same amount of brine so it would blend easier. Added onion and garlic that I blackened a little as well as a few spices ... tasting as I went along. Had to put this in the fridge until I can get a ph tester tomorrow. Hope the additional vinegar won't change the flavor too much Will update later with how many of the little hot sauce jars (5 ounce jars ) it makes for my first batch. I am fairly certain that I did not order enough (24 - 5 oz bottles ).
ChiliChump, you're awesome! I just made my first batch. I fermented cayennes from my garden for about 12 days. I was going to go 3 weeks but I couldn't wait, and the main fermentation activity had passed. It's delicious. Not nearly as hot as the raw peppers. A complex flavor. Even my wife loves it. Thank you for your videos!
That is excellent, it is my pleasure! I am glad to be of help to you! Coincidentally I am also fermenting Cayennes at the moment! Hopefully I can wait the full month!
Update: It's almost gone, I love it so much. All the other sauces I have on hand, this is my go-to. And I have a friend who is allergic to garlic, which the commercial sauces usually have, so I'm going to make a big batch of this.
This has been an excellent beginners series, ( am a vertran chile grower but a novice fermenter, I found this info fantastic. Thank you for taking the time!
@Chillichump: cleaning all the items thoroughly is one aspect of ensuring hygienic conditions, but would you also suggest using a liquid food safe steriliser/sanitiser on all the equipment too? Or should that only be used at the bottling stage (i.e. just sterilising the bottles)? Thanks for your advice and great video! I too am just waiting for my super hots and Thai chillies to ripen, and then I can start my first ever fermented sauce 🤗 Cheers from Down-under 🇦🇺
mechanizedmonk : Thanks for the suggestion, but I was actually asking if he suggests using a sanitiser at all? If so, would he recommend using it on all the equipment before fermenting and bottling, or only when bottling? He doesn’t seem to worry about using it in his vids at all nor does he even mention it.
@@darrenwilliams5216 oh absolutely, anything that is going to touch the mixture should be sanitized, including stirring instruments. Chances of anything contaminating the mixture are honestly pretty low but in my opinion theres no reason to have any risk whatsoever if you can easily avoid it.
I would definitely recommend secondary sanitising of everything involved in the process. I mean you could have a successful fermentation 9 times out of 10 without doing it....but I want every fermentation to be successful. We sp Nd so long nuturing our plants, that I don't want to waste any of my produce!
Thanks bro, I'm doing it like the way you do it today but I will be fermenting it the traditional way like they usually do it in me country! Will write to you how it will turn out sire
Hey chilli chump just wanted to say that i love your videos and that you inspired me to grow my own. I followed your growing guides with great success and moved on to my first fermentation. I followed your method with jalapenos and used the mason jar fermentation kit. I started the fermentation on sept 29 and it is now oct 9. I have noticed that the bubbles stopped and there appears to white growth on some of jalapenos. Is there any way you can tell me if this is normal at all or if not what possibly went wrong? If you did, i would really appreciate it. Would also like to say that i really enjoy your videos and always look forward to new ones.
Hi there. Thank you, I'm glad you are enjoying my videos! The growth sounds like kahm yeast, which is harmless. Have a look at this video of mine, should help you out Is my fermentation safe ua-cam.com/video/SIPAqoxF710/v-deo.html
Thanks for the series. Just watched them. Going to attempt for the first time to grow my own chillis this year. I am not into really hot chillis. Its the flavors rather than the heat I like my self. So going to give it a go and see how they do this year. I have made pickles and ferments before so will have a go at my own sauces too. Thanks once more for the information. It has been great to watch and learn from your experiences. I will just be pleased if i can grow from seed a few plants, keep them alive and get some chillis from them.. then next year I might try to refine it all.. least it gives some use to the green house.
I have a tub of xantham gum on my shelf. I have tried to avoid using it, but it certainly has its place (trying to give people options if they don't want to add things like an emulsifier)
The caps you use with the airlock. Would they fit standard jam jars? I currently have been making cooked sauces but really fancy giving fermenting a go. You make it look so easy.
I think they should....check the width of the jam jar opening. I believe the sterikap lids are 71mm diameter. But if you have the lid still for you jam jar, then you can buy the rubber grommets and drill a hole in the lid, then stick the grommet in there. Then you can put an airlock in the grommet. Let me know if that doesn't make sense! p.s. I actually make a similar type of fermenting jar in this video: ua-cam.com/video/AlmJUHLzNw0/v-deo.html
Can you ferment green chilis or should you bother? I'm not sure if my peppers are gonna ripen before frost. I have a mix of pepper plants all green so far.
I just watched this whole series and what an awesome growing guide! Really well done and thank you for making these. These are the most comprehensive and well thought out videos on UA-cam and engaging to watch. I have 8 different varieties germinating now and will be putting all this knowledge to use for my first time growing. Can’t wait to get to the sauce making stage!
Thanks Dan! I actually plan to "reboot" this series this year. The fundamentals will be the same, but I will share some more detail and elaborate on a few things.
I know this video is kind of old but because of you I tried my hand at growing some Cayenne peppers last year and this year I expanded to include Fillius Blue and Rooster Spur peppers. I used this video as intended as a tutorial and I am proud to say I created my first fermented hot sauce and I couldn't be happier with it. in a Quart sized jar I used equal parts Cayenne, Fillius Blue and Rooster Spur peppers in a brine fermentation for 2 weeks, drained and threw into a blender, got my pepper weight and added an equal part white distilled vinegar along with 1 tsp fresh coriander 1 tsp fresh cumin and 1tbs minced garlic and blended it together like there was no tomorrow, the fumes didn't hit me really, not until the vinegar was added, then the smell kind of blew up so to speak. Now, I'm not really used to anything too hot so the tasting kind of threw me back a little but I absolutely loved the flavor of the peppers and spices. I now have a second fermentation going of Cayenne, Rooster Spurs, half an onion, 3 cloves of garlic and 1 Carolina Reaper, my co workers get to try that one out because I'm too damn chicken to face the reaper lol. Thank you again for this tutorial series, it was because of your videos that I started growing peppers and trying my hand at making my own sauces. I am also in process of growing White Devils Tongues, Scotch Bonnets, Trinidad Vipers and a few of my own Carolina Reapers along with germinating a couple different habaneros, I need a bigger back porch lol
@chillichump - been watching your channel for ages now and have finally got my greenhouse and some nice seeds to see what I can come up with. Really hoping to knock up some nice sauces. I just had one question about the fermented sauces though. Once bottled, will the ferment continue and build the pressure in the bottle? How does the ferment stop so it doesn’t explode? Cheers mate!
Hi Daniel. The fermentation will stop once all the sugars are used up (which will happen if you ferment long enough). Also it will stop if the pH goes below around 3.6. I recommend having a look at these two videos: ua-cam.com/video/VZt7PY8ESg4/v-deo.html and ua-cam.com/video/6wdkVQJbNwQ/v-deo.html
Hey, Chilli! I've got one for you. You know the white substance you get on the surface of the fermentation? Well, I have several quarts of cayenne sauce that I've made this season. All of them measured under 3.4 pH. Two of the quarts of finished sauce have this white stuff on the surface after sitting for a couple of months. I've never seen this before in finished sauce. Should I be concerned? It's definitely NOT greenish or bluish, and it smells exactly like a fermentation smells. So much work and so many peppers went into the sauce.
I wouldn't suggest using the brine for another fermentation...lactobacillus starts to die off when the pH drops below about 3.4. And by the end of a fermentation the brine will be close to that. So you may limit the fermentation from the second batch
@Chillichump, wow man, awesome content. I just finished watching your series, wish I'd come across it a few weeks back. I've planted 11 types of chillies, waiting for them to germinate. The 28 deg Celsius tip, thanks for that. I have a small backyard aquaponic setup and I'm hoping it can grow chillies in that setup. I'll plant in the ground and potted as well, "spreading my bets", so to speak. I gathered from your accent you from SA...so a big howsit from Jozi, SA my side. Thanks for the info posted, def subscribed and busy watching the rest your vids!
Hi Adrian! I'm glad you are enjoying my videos. Welcome to my channel! Yep, South African here...and a little bit of Zimbabwe too. Good luck with your grow! Let us know how it progresses!
Just made the first batch of the season. Absolutely perfect for the whole family to enjoy. I took good notes. 54 cayennes yielded 6 ounces of finished sauce. I'm growing 26 cayenne plants. I need more more MORE. This is the kind of sauce you use every day and share with friends and family.
I think this was the first video I ever watched here in ur channel, and then a whole new world opened in my mind, I didn’t realize that was a series of vídeos. As i told you, you are a great master in this area. Thx hugely for the tips and keep it on!! You rock man!!
So the lactose bacteria like moist, salty and sugary. So, I wonder, wouldn't it be better to puree the chilies and then add the 2% salt directly. And then maybe a bit of salty water on top, to keep the ? Or oil even? How does that hit you?
I have made hot sauce this way a few times and everything went well; however when I puréed my fermented peppers this time, half of the solution was spicy water other half was a woody pulp. After removing the solids and bottling the mixture is still like water with the more dense parts at the bottom. Has anyone else had this problem with a very thin mixture where nothing is suspended?
i make a pepper base of> 1 kind of pepper and apple cider vinegar for each jar and pepper> like 1 for jalapeno and 1 for cayenne as they come off. i salsa them down and add them to a big jar of what it is. . FOR A BASE This is what i use to make to make different hots sauces or hot salsa> i can dry them out to for a power if i want> and no i don't blend the seeds down, i want to see them> unless i want to do so for a Tabasco Sauce> cause one done! can't change it back> so its salsa style can see the seeds perfect !
Getting ready to start this today. I'm going to add about a tablespoon of my homemade kimchi liquid i made a few months back to give it a good kickstart! I have a ton of Thai Dragon chilis :)
I just spent 20 minutes picking my birds eye chilli bush, had an ABSURD amount of chillis and nothing to do with them. Turned to trusty chillichump, and as always you're providing the goods! Just made this exact recipe and now am waiting patiently for some delicious hot sauce. Thanks man, you're the best, much love from Australia :)
Let us know how it turns out! I'm sure you are going to love the sauce. And reach out if you have any questions! I would have a look at this video of you are doing fermentation for the first time ua-cam.com/video/SIPAqoxF710/v-deo.html
If you fermented correctly (test that the pH is lower than 4.6) and sterilised your bottles and caps right, then at least a year at room temperature on the shelf
lokientertainment I guess it would work...but only if you had fresh peppers too. And preferably peppers you grew yourself, so that you know they don't have any preservatives sprayed on them (which is what some stores will do and this isn't great for the fermenting bacteria on the peppers)
@Chillichump Hey man really good job on your videos keep up the good work ! It made me start some super hot seeds for 2019 😁 i wanted to ask you why is it better to ferment peppers for a hot sauce ? I keep on seeing videos about fermenting hot sauces but no one ever explains where is the difference between fermented or not 😅 i guess it changes the flavor but i thought i'd ask you ! Thanks and your sauces always looks yummy !
Thank you for your kind words! The reason I ferment is to give the sauce a more complex lovely taste, but mainly it is to keep the sauce safe. By fermenting you get the sauce to a point that it is shelf stable and can be kept unrefrigerated for a year or even longer.
This series - From Seed to Sauce - has been invaluable in my first year of growing. I'm at the stage now where I'm thinking about making some sauce. Thank you for explaining and demonstrating the basic processes so clearly and for putting this 'journey' together in a way that beginners can understand and that ultimately gives good results!
Thank you Sir! Finished our first sauce today and its really good. We used 1 kilo of jalapeno and 10 habanero peppers, fermented three weeks. Followed your ratios with vinegar. Going to keep a bottle as is and the other half is going to be an awesome addition to our Verde sauce.
Have you ever tried the chili from La Réunion island? it's called Cabri (like a goat 'kid') and it lookslike a miniature Capsicuml frutescens. A beauty, very powerful and fun size.
Great video but please don't cough over the food and then take your hands and jump right back into the mix. You've done a great job stressing food safety and cleanliness so I was shocked to see you drop the ball after getting a waft of chili.
Absolutely brilliant series of videos, I learned a lot and have made some unfermented sauces from this years crop which has turned out great . Now buying some fermentation kit and a pH meter. Thanks again, lekker sauces!
If it burns coming out the other end, you have a good hot sauce. Although, a bad hot sauce might do the same thing so know what you're looking for. If you're squirming around all day as if you didn't do a good enough job cleaning yourself afterward, you know you have a good sauce. If not, then you need to go back and figure out what went wrong.
Could I mix this sauce with a separate honey garlic ferment (blend it all together) ?. Coincidentally came across this video trying to make a sweet chili biltong marinade 😉.
To save the step of weighing the blended peppers to find the vinegar you need, weigh the empty blender jug. Then when you weigh the jug + peppers you can subtract the weight of the jug. Tare the jug in chemistry speak :-)
I made my first fermented sauce today using Oz Brain Killer 1! Started fermenting 2 weeks ago. I was worried it was going off as the outside it was smelling different. Not bad, just something that is not normal to me anyway. But when I opened it smelled so good. Decided to blend and bottle since I’ve already opened it already. Too bad I can’t load picture here in UA-cam or else I would’ve shown you the pictures. Taste hot! Thank you for all the information in your videos. I’ve got a few more fermenting. Excited to finally blend those too!
It's my pleasure. If you want to share your photographs, I am on FB and IG. Also through Patreon ( patreon.com/Chillichump ) I have a private Discord channel where I chat with my Patrons!
@ChilliChump: Excellent introduction to making Fermented sauces, I have been making cooked sauces for about 6 years and need something new. Many thanks!
It's amazing how just a 2-week fermentation changes the flavor. I don't want to make any more sauces without fermentation. To me the raw peppers are like a paper cut on my tongue.
@Chillichump Love your videos. Can i use a regular jar withouth the airlock thing? Im in Central America, so we dont have those here. Also i dont have the Ferminator, where can i put the jars to ferment? How would that process be without the airlocks or ferminator? Thanks for sharing your knowledge!
Hi there and thank you! You can use a plain old jar (make sure it's clean!). I'm not sure if you have watched this video of mine, but I show you a few ways to make a fermenting container, including an easy one with a plain jar: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html And you don't have to have a ferminator, but it is useful when you are fermenting in a garage where the temperatures aren't very consistent. Find a place in your house where it is constantly around 18-22 Celsius, and put the jar there.... Preferably in a cupboard or somewhere dark!
Just finished my frist sauce and it tastes great! My hot Sauce wants to separate while sitting in the fridge. Is that normal or do I need to do something different?
There are a few things you could do. You could add an emulsifier like lecithin. Alternatively have a look at my video where I make a Tabasco style sauce, I use a stir plate. That is really effective ua-cam.com/video/G_woRAK_aPg/v-deo.html
Thanks for this! You got a great result. I have been doing fermented sauces for years with only one fail. (Fizzy-pop hot sauce, anyone? -- it had not yet finished fermenting. IMO, it is counterintuitive to ditch the brine. I whip up everything in a food processor, put it through a food mill to remove solids and then add xantham gum to homogenize it and stop it from separating. If anyone uses this advice, go slow and light with the x-gum lest you end up with hot snot instead of hot sauce. Great job! Thanks!
Hi Richard, I haven't yet had a hot sauce go bang (touch wood)...however I have had 40 bottles of beer explode before, sounded like a machine gun! I have been tempted to use the brine in my sauces but a couple things out me off. Mainly I am trying to avoid using xantham gum or thickener, not that I have a problem with them because I use xantham gum in some things. But I am challenging myself to make a sauce as naturally as I can. I will be trying your suggestion. Though in the future to see which I prefer. Thank you for your comment!
If the ph level of the peppers after fermenting them and then blending them is below 4 ph do you still add an equal weight of peppers to vinegar before bottling the hot sauce?
Is the salt ratio supposed to be weight or volume percent? Because now you made a 2% weight percent mixture which is a 0,6% volume percent since salt has a specific weight around 3,6-3,8 kilos/liter. Seems a bit low when I recall my mother's fermented cucumbers when I was young.
Hi chilli chumps. I discovered your channel just a few days ago but i think i’ve watched 3/4 of your videos. Great job indeed. Now , since we have literally a lot of trinidad scorpion, what is your recomendation about those? What about a fermented sauce like this in the video? Would it be too spicy? We dried soo many of those pepppers that we are covered of trinidad scorpion powder! Thanks from Italy!
Thank you for your kind words! The Trinidad scorpion is VERY hot. You can do the fermentation like in this video. If you want to have it a little less heat at the end, I would mix in 50% sweet pepper (like bell peppers or ramano/Ramiro's). Or just keep it at full strength and just use a little of the sauce at a time 😁🔥
Sour! Always smells slightly sour for me. But oh so delicious. Edit: Is it weird how nostalgic that closing sequence made me? What a year it has been. That song is amazing, BTW.
Sour, spicy, tart...difficult to describe to someone that hasn't smelled it! But such a great smell! When I put together the end montage, i also got hit with nostalgia! Was interesting to see how even over the course of 8 months my filming and editing has changed too.
Hey Chillichump - Do you tend to sterilise your processing equipment and jars after the ferment is complete? Will bad bacteria still grow in the final product once it has been bottled?
Hi Simon. I think it is best practice to keep everything as clean as you can. The bottles I use when I bottle up the finished sauce are cleaned and sterilised. This could be as simple as boiling them, or giving them a clean with a diluted (uinscented!) bleach solution and rinsing out. The likeliehood though is that due to the acidity of your sauce, bad stuff shouldn't grow. But better safe than sorry! And also you don't want all your hard work to go to waste. I still have sauces that are more than healthy after a year by doing things this way.
@@ChilliChump Cheers mate - yeah, when I finished watching the end of the video I kind of worked that out. If I treat it like bottling beer or wine, I'm sure the same practices apply
@Chillichump Excellent! Just waiting for my peppers to finish ripening. Is there a reason that you prefer to chop your peppers as opposed to creating a mash(like tobasco) prior to fermentation?
I don't have a preference either way really. But for beginners it is easier and more foolproof to chop rather than mash. So I would recommend at least your first fermentation to do it by chopping instead! By the way I will be doing a big mash fermentation soon!
Thank you Philip!
The 1 part peppers to 1 part vinegar is ultra conservative. I gave that measurement just to make sure people are safe with the results. You could get away without vinegar at all, but with vinegar it helps if you made any mistakes with the fermentation. Most of the time I prefer without vinegar, so just the fermented peppers. It really depends on the sauce I am making!
@@ChilliChump is that 5% vinegar? What about if i use 25% vinegar? due to industrial regulation :)
@@chililovers5297I have responded to a few of your other questions with my email address and my Patreon link. If you are wanting advice to help you with your commercial endeavours I think it would be fair that you join up on Patreon, and have a chat with me on my private Discord, will be happy to help
@@ChilliChump this is good to know, just did my first batch - one with scotch bonnets is just about right, (although ass blaster hot!) but another with some other red chillis I got in the indian supermarket is far too vinegary! will drop down the volumes next time...
lol! "you might want to use gloves" as he uses his bare hands. I grew up in New Mexico and we always roasted our peppers. The first time I did it, I put them in my toaster oven and the fumes were so strong that I felt like I was choking to death! I had to stop the oven and leave the house for a while because I just could not breathe! I will be watching all your videos from now on. You do a great job!
Thanks Janice!
Yeah, I have had to evacuate my house before....fried up some ghost peppers. It was about 3 hours before we could go back in.
It gets better with thyme :)
@20:11 Here he meant time? i guess...
Many thanks ! I was trying to figure out which spice was , tomillo in my language .
@@hendrik3076 it's a joke
@@trincao1245 no shit sherlock 🙃
-Did your wife notice that you switched the labels in the spice rack?
-Not yet, but the thyme is cumin.
You're the reason why I finally took the plunge and started my first fermentation last night. Your videos are honestly some of the best. I stumbled upon you 3 days ago and have binged all your videos.
I grow everything myself and it's become another deep hobby of mine (besides breeding and keeping freshwater fish lol)
So because of you I have my first sauce fermenting. Ghost and Trinidad scorpion peppers with some garlic and your clever onion topper which is genius!
I did the bag and elastic band method for gasing. Hopefully in 2-3 weeks itll look great!
Do you reccomend fermenting in darkness? Or can I leave it on my counter?
Thank you for your kind words, I am always trying to improve my content, so hopefully you get even more from my videos in the future. That is great that you are giving fermentation a go, it really is fulfilling (and tasty!!). Seeing that you already have fish as a hobby, you should have a look at aquaponics! That looks really interesting (using fish to provide nutrients and then the water running through the plants roots cleans the water ready for the fish again).
I would recommend keeping the fermentation in the dark, even just covering it with a cloth if you don't have a cupboard or dark room for it. Good luck, and let me know how it turns out!
I just finished making this! SOOO delicious, I ended up using almost my entire birds eye chilli bush and let me tell you, it's hot. Bloody hot. I can just about hear my mouth sizzling but it's definitely worth it, such a fun and easy thing to make!
You can avoid chopping and get the same results by cutting them directly into the jar using kitchen shears. When harvesting the peppers, I use scissors to retain a bit of stem so I can have something to hold on to when cutting with scissors. I believe it is a time saver and it's cleaner, too. Great channel, by the way!
A very smart recommendation, a chef friend had recommended this to me as well. I made the mistake of cutting and seeding Chilis by hand when I was about 10....and will never do that again. Learned my lesson. It felt like my hands were sitting in boiling water for about 18hrs. Of course there are other methods that work in a pinch, but shears are the absolute best for this application.
@@benf8706 I also snip a few hot chili pepper (any favorite of yours, I use Thai chilies available to me, 3 to 4) in pickle jars. It does not make them very spicy, but man the little extra kick is satisfying. This was for pickled spears. Might have to reduce the chilies for pickled slices as those might have more absorption. Enjoy!
I ended up just using nitrile gloves and chopped with a knife. Let's me chop them with no risk. I kinda regret not deseeding them cause of how many seeds I had. It was like 25% seeds by volume for my super chilis
One of the many things I’m getting from your videos is how superior the metric system is. The US really needs to switch over. Great video as usual.
So true it makes things so much easier
I would like to thank certain herbs that are commonly sold in grams.for teaching the metric system One thing i still cant understand Where do all the 10 mm sockets disappear off to ? 🇺🇸✌🏻
I use grams when measuring for baking. I also use metric when sewing. So much easier. I am still stymied by Celsius. Lol
@MsSusanB relatable probably simple but it's just not used as often in the us
@@MsSusanB Aren't we all! My son can convert in his head, though. He memorized a thermometer lol.
With the leftover liquid from the ferment, you just need to add a cup of vinegar for a smaller amount, or two cups for a larger amount. This will turn the 'waste' into a Tabasco-style hot sauce. Yummy and also shelf stable.
Interesting. Do you reckon just taking everything (peppers and brine) and blending it with vinegar would be ok?
Nice clear video. I have a lot of Siling Demonyo (Naga Viper) each day. Will try this simple one without the garlic. Will also try with fresh marjoram or thyme from our garden. Used to make beer back when I lived in Ireland, so I know the importance of hygiene. Actually I used to put vodka in the airlock as an extra precaution. Subscribed
Just watched the whole series on this. Love it! Hope to get somewhere with a few plants I bought this year and aiming to start from seed next year! Thanks for the guide.
You seem like a super nice person. Thanks for the video. I'm really looking forward to making a sauce, and when we can get a garden started, growing my own peppers. :) Cheers
I’ve used the pepper brine to pickle hard boiled eggs; also, when adding peppers to my sauerkraut, I use pickled peppers, and add the brine.
Mike Martinez great idea.
How long do you let the eggs soak in the brine before eating them?
Steve Sakal They are ready after about ten days, but are better after two weeks and beyond. Some folks don’t like the texture, they harden a bit because of the “off gassing” from the fermentation.
I like to chop they up and use in a tuna salad.
@@burnnfly Thanks
You’re an absolute delight. I’m a new subscriber and an old chili head. Great work. Some advice when you’ve got the chili’s blended up: same as when you cut mean onions, have a decent sized fan blowing over your work surface and away from you, the invasive fumes will be blown away from your eyes nose and skin. Cheers!
Thanks Alex, that's very kind of you to say!
I usually have an industrial extractor fan going! The problem is that it is rather noisy, which doesn't mix well with recording videos! So normally when I stop recording the extractor goes on. Good tip though for the onions, never thought to do that!
Thank you so much. Your advice is invaluable and well appreciated. Once I settle down and start my own batch, I'll create a short video and link you to it. Thanks once again.
thank you so much.. nice videos...
Hi .... you are responsible (in a nice way) for 6 litres of fermenting chilli's .... trying for several variants of heat and flavour (some with garlic).... 2 questions ..... the heat shrink on lids to the 15oml bottles - do you have a link. For 2020 going to start thinking about what Chilli's .. this year was Sugar Rush Peach, Habanero & Jalapeno. you mention F1 super chill as the one to use is this the same as "F1 Apache Super Chilli" www.southdevonchillifarm.co.uk/online-shop/chilli-seeds/apache-chilli-seeds/ or is it another type.
I am not sure...these are the ones I used: www.southdevonchillifarm.co.uk/online-shop/chilli-seeds/super-chilli-f1-seeds/
I know this is an old playlist but still people watching!! Got three types of seeds from Etsy planted, two seem to be germinating already so got fingers crossed.
I got impatient after seeing this sauce video and bought some fresh chilis to experiment with. Got a batch fermenting today. Will update in two weeks and see if it worked!
Greetings, I builded an Ferminator and now there are round about 12 liters of sauce from self grown peppers in fermentation. If that corona thing allows to send parcels you will get a testie. For that I'll write you an e-mail. 😎
@ChiliChump
Thanks man, you are a great inspiration. You set me on the track of fermentation and I found a whole world of possibilities.
Enjoyed watching great information and teaching
Great video! Thanks a lot. It inspired me to ferment half of my Lemon Drop harvest yesterday. By christmas I will make a pure sauce from them. Thanks for the inspiration. Keep it up!!
Just made batch :P Hope it turn out ok as my apartment is kind warm and I don't have the airlock system yet. Just going to burb it every day. Added some garlic, though I think I should have added more. I love garlic :D I only put in 4 cloves to quite sizable batch. I just hope it's not too hot, I want something that's around regular sriracha level.
I went off a different video and made my brine 1 tsp per 2 cups water so I guess mines 3 times as salty as this recipe, got 10 mire plants to go so I'll try 1/3 tsp salt per 2 cups water next time I guess. Really enjoying your videos.
Just pureeing my fermented hot chilis now. My chopped/mash ferment went 5 months. Very HOT. Adding lemon juice and apple cider vinegar for proper acidity.
Thanks for the tips! Great channel!
This year I fermented my own chilli mix for the first time, made 2 loads, the first I processed further after 4 weeks today and tastes wonderful, the new second load has black mold, it smelled very disgusting, a pity because this one which was a bit bigger charge, next year next try, thanks for your videos about it! (chillies in it Naga Morich, Bishops Crown, Rocoto Brown,
an onion and a clove of garlic fermented together for 4 weeks)
Just finished some ghost pepper hot sauce with this method. I added a couple cloves of garlic, the garlic smell was something to behold... Definitely not my favorite smell. The finished product is good but would've preferred straight peppers and no garlic. Heat level is hotter than the Reaper Sauce I got from Puckerbutt... Definitely gonna last me a while
Great video, thanks for sharing your process. I've been growing five varieties of peppers, producing so many peppers I'm having to stake the limbs to hold the weight... and they are ripening beautifully. Spent the last two days canning them, with water bath and also vinegar. Bought a German fermenting crock and will begin 1.30 gallons of hot sauce tomorrow. BTW, the original Tabasco hot sauce contains distilled vinegar, Tabasco chili peppers (brought to Louisiana from Tabasco Mexico by the McIlhenny family in the mid 1800s) Salt, and ginger. The unique flavor also comes from aging the sauce a few years in White Oak barrels.
Have grown my own Thai Chilli Peppers (pronounced seer ree ) and have always just put them in 2 or 3 quart jars and topped it off with white vinegar. Does seem to keep very well for a year without refrigeration. Came across your channel and am trying it out.
Fermented for about 3 weeks, drained the brine and started blending. Added about 1/4 cup vinegar and about the same amount of brine so it would blend easier.
Added onion and garlic that I blackened a little as well as a few spices ... tasting as I went along.
Had to put this in the fridge until I can get a ph tester tomorrow. Hope the additional vinegar won't change the flavor too much
Will update later with how many of the little hot sauce jars (5 ounce jars ) it makes for my first batch. I am fairly certain that I did not order enough (24 - 5 oz bottles ).
ChiliChump, you're awesome! I just made my first batch. I fermented cayennes from my garden for about 12 days. I was going to go 3 weeks but I couldn't wait, and the main fermentation activity had passed. It's delicious. Not nearly as hot as the raw peppers. A complex flavor. Even my wife loves it.
Thank you for your videos!
That is excellent, it is my pleasure! I am glad to be of help to you! Coincidentally I am also fermenting Cayennes at the moment! Hopefully I can wait the full month!
Update: It's almost gone, I love it so much. All the other sauces I have on hand, this is my go-to. And I have a friend who is allergic to garlic, which the commercial sauces usually have, so I'm going to make a big batch of this.
You made my evening! Glad you enjoyed it mate!
This has been an excellent beginners series, ( am a vertran chile grower but a novice fermenter, I found this info fantastic. Thank you for taking the time!
Thanks Tim, I'm glad you found it useful. I will be revisiting this series in the future with a few updates and new info!
@Chillichump: cleaning all the items thoroughly is one aspect of ensuring hygienic conditions, but would you also suggest using a liquid food safe steriliser/sanitiser on all the equipment too? Or should that only be used at the bottling stage (i.e. just sterilising the bottles)? Thanks for your advice and great video!
I too am just waiting for my super hots and Thai chillies to ripen, and then I can start my first ever fermented sauce 🤗 Cheers from Down-under 🇦🇺
StarSan would be a good example of sanitizer
mechanizedmonk : Thanks for the suggestion, but I was actually asking if he suggests using a sanitiser at all? If so, would he recommend using it on all the equipment before fermenting and bottling, or only when bottling? He doesn’t seem to worry about using it in his vids at all nor does he even mention it.
@@darrenwilliams5216 oh absolutely, anything that is going to touch the mixture should be sanitized, including stirring instruments. Chances of anything contaminating the mixture are honestly pretty low but in my opinion theres no reason to have any risk whatsoever if you can easily avoid it.
I would definitely recommend secondary sanitising of everything involved in the process. I mean you could have a successful fermentation 9 times out of 10 without doing it....but I want every fermentation to be successful. We sp Nd so long nuturing our plants, that I don't want to waste any of my produce!
Thanks bro, I'm doing it like the way you do it today but I will be fermenting it the traditional way like they usually do it in me country! Will write to you how it will turn out sire
Great video. I am planning to grow some peppers this year and I really want to make some fermented sauces with them.
Hey chilli chump just wanted to say that i love your videos and that you inspired me to grow my own. I followed your growing guides with great success and moved on to my first fermentation. I followed your method with jalapenos and used the mason jar fermentation kit. I started the fermentation on sept 29 and it is now oct 9. I have noticed that the bubbles stopped and there appears to white growth on some of jalapenos. Is there any way you can tell me if this is normal at all or if not what possibly went wrong? If you did, i would really appreciate it. Would also like to say that i really enjoy your videos and always look forward to new ones.
Hi there. Thank you, I'm glad you are enjoying my videos! The growth sounds like kahm yeast, which is harmless. Have a look at this video of mine, should help you out
Is my fermentation safe
ua-cam.com/video/SIPAqoxF710/v-deo.html
Thank you very much for the link! It was very helpful
Ive been doing this every gear for the past few and it allways makes such a good result.
Thanks for the series. Just watched them. Going to attempt for the first time to grow my own chillis this year. I am not into really hot chillis. Its the flavors rather than the heat I like my self. So going to give it a go and see how they do this year. I have made pickles and ferments before so will have a go at my own sauces too.
Thanks once more for the information. It has been great to watch and learn from your experiences. I will just be pleased if i can grow from seed a few plants, keep them alive and get some chillis from them.. then next year I might try to refine it all.. least it gives some use to the green house.
if the gloves dont fit, you must acquit.
once i get this growing thing down i should do fine. my 2 peppers im growing now seem to be having a hard time. we shall see
You helped me a lot , thank you , I will start doing your recipe step by step with my Korean chilies
I haven't seen you mention xantham gum. I used a tiny pinch and it kept it from separating.
I have a tub of xantham gum on my shelf. I have tried to avoid using it, but it certainly has its place (trying to give people options if they don't want to add things like an emulsifier)
The caps you use with the airlock. Would they fit standard jam jars? I currently have been making cooked sauces but really fancy giving fermenting a go. You make it look so easy.
I think they should....check the width of the jam jar opening. I believe the sterikap lids are 71mm diameter. But if you have the lid still for you jam jar, then you can buy the rubber grommets and drill a hole in the lid, then stick the grommet in there. Then you can put an airlock in the grommet. Let me know if that doesn't make sense!
p.s. I actually make a similar type of fermenting jar in this video: ua-cam.com/video/AlmJUHLzNw0/v-deo.html
Starting my first ferment with your recipe, hope all goes well. Thanks for the easy to follow video!
Can you ferment green chilis or should you bother? I'm not sure if my peppers are gonna ripen before frost. I have a mix of pepper plants all green so far.
They aren't going to have a decent amount of sugars, so fermentation can be risky
@@ChilliChump Thank you. I saw your green chili sauce vid so maybe I'll try that.
Back here again for another year, big batch this time :D
Good luck! Hope it turns out great!
I just watched this whole series and what an awesome growing guide! Really well done and thank you for making these. These are the most comprehensive and well thought out videos on UA-cam and engaging to watch. I have 8 different varieties germinating now and will be putting all this knowledge to use for my first time growing. Can’t wait to get to the sauce making stage!
Thanks Dan! I actually plan to "reboot" this series this year. The fundamentals will be the same, but I will share some more detail and elaborate on a few things.
@@ChilliChump It’s a great series already, but I would definitely tune in for that!
Great video. I'm currently binge watching all these videos but this one is great for someone starting out. Thanks.
I know this video is kind of old but because of you I tried my hand at growing some Cayenne peppers last year and this year I expanded to include Fillius Blue and Rooster Spur peppers. I used this video as intended as a tutorial and I am proud to say I created my first fermented hot sauce and I couldn't be happier with it. in a Quart sized jar I used equal parts Cayenne, Fillius Blue and Rooster Spur peppers in a brine fermentation for 2 weeks, drained and threw into a blender, got my pepper weight and added an equal part white distilled vinegar along with 1 tsp fresh coriander 1 tsp fresh cumin and 1tbs minced garlic and blended it together like there was no tomorrow, the fumes didn't hit me really, not until the vinegar was added, then the smell kind of blew up so to speak. Now, I'm not really used to anything too hot so the tasting kind of threw me back a little but I absolutely loved the flavor of the peppers and spices. I now have a second fermentation going of Cayenne, Rooster Spurs, half an onion, 3 cloves of garlic and 1 Carolina Reaper, my co workers get to try that one out because I'm too damn chicken to face the reaper lol.
Thank you again for this tutorial series, it was because of your videos that I started growing peppers and trying my hand at making my own sauces.
I am also in process of growing White Devils Tongues, Scotch Bonnets, Trinidad Vipers and a few of my own Carolina Reapers along with germinating a couple different habaneros, I need a bigger back porch lol
I'm glad this series helped you out! I'm in the middle of rebooting it this year, already done a few episodes. And congrats on your successes!
@chillichump - been watching your channel for ages now and have finally got my greenhouse and some nice seeds to see what I can come up with.
Really hoping to knock up some nice sauces. I just had one question about the fermented sauces though. Once bottled, will the ferment continue and build the pressure in the bottle? How does the ferment stop so it doesn’t explode? Cheers mate!
Hi Daniel. The fermentation will stop once all the sugars are used up (which will happen if you ferment long enough). Also it will stop if the pH goes below around 3.6.
I recommend having a look at these two videos: ua-cam.com/video/VZt7PY8ESg4/v-deo.html and ua-cam.com/video/6wdkVQJbNwQ/v-deo.html
ChilliChump wow! Thanks for the quick reply!!! Really looking forward to this year. Already got an indoor Medina still going from last year. 👍👍👍🌶🌶🌶
Hey, Chilli! I've got one for you. You know the white substance you get on the surface of the fermentation?
Well, I have several quarts of cayenne sauce that I've made this season. All of them measured under 3.4 pH. Two of the quarts of finished sauce have this white stuff on the surface after sitting for a couple of months. I've never seen this before in finished sauce.
Should I be concerned? It's definitely NOT greenish or bluish, and it smells exactly like a fermentation smells.
So much work and so many peppers went into the sauce.
Sounds to me like Kahm yeast...which is harmless! Have you watched this video of mine? ua-cam.com/video/SIPAqoxF710/v-deo.html
You could probably use the brine from 1 or 2 successful batches of hot sauce with some roasted ripe bell peppers to make a nice mild but smoky sauce.
I wouldn't suggest using the brine for another fermentation...lactobacillus starts to die off when the pH drops below about 3.4. And by the end of a fermentation the brine will be close to that. So you may limit the fermentation from the second batch
@@ChilliChump hadn't thought about that part.
@Chillichump, wow man, awesome content. I just finished watching your series, wish I'd come across it a few weeks back. I've planted 11 types of chillies, waiting for them to germinate. The 28 deg Celsius tip, thanks for that. I have a small backyard aquaponic setup and I'm hoping it can grow chillies in that setup. I'll plant in the ground and potted as well, "spreading my bets", so to speak. I gathered from your accent you from SA...so a big howsit from Jozi, SA my side. Thanks for the info posted, def subscribed and busy watching the rest your vids!
Hi Adrian! I'm glad you are enjoying my videos. Welcome to my channel! Yep, South African here...and a little bit of Zimbabwe too. Good luck with your grow! Let us know how it progresses!
Just made the first batch of the season. Absolutely perfect for the whole family to enjoy. I took good notes. 54 cayennes yielded 6 ounces of finished sauce. I'm growing 26 cayenne plants.
I need more more MORE. This is the kind of sauce you use every day and share with friends and family.
Awesome! I'm glad it turned out well for you!
@@ChilliChump Does pH 3.0 seem unreasonable?
@@boboscurse4130 no, that's good! Impressive really. Was your pH meter calibrated before testing?
I think this was the first video I ever watched here in ur channel, and then a whole new world opened in my mind, I didn’t realize that was a series of vídeos. As i told you, you are a great master in this area. Thx hugely for the tips and keep it on!! You rock man!!
So the lactose bacteria like moist, salty and sugary. So, I wonder, wouldn't it be better to puree the chilies and then add the 2% salt directly. And then maybe a bit of salty water on top, to keep the ? Or oil even?
How does that hit you?
Thank you for this video. Very informative. God Bless you.
I have made hot sauce this way a few times and everything went well; however when I puréed my fermented peppers this time, half of the solution was spicy water other half was a woody pulp. After removing the solids and bottling the mixture is still like water with the more dense parts at the bottom. Has anyone else had this problem with a very thin mixture where nothing is suspended?
i make a pepper base of> 1 kind of pepper and apple cider vinegar for each jar and pepper> like 1 for jalapeno and 1 for cayenne as they come off. i salsa them down and add them to a big jar of what it is. . FOR A BASE This is what i use to make to make different hots sauces or hot salsa> i can dry them out to for a power if i want> and no i don't blend the seeds down, i want to see them> unless i want to do so for a Tabasco Sauce> cause one done! can't change it back> so its salsa style can see the seeds perfect !
Getting ready to start this today. I'm going to add about a tablespoon of my homemade kimchi liquid i made a few months back to give it a good kickstart! I have a ton of Thai Dragon chilis :)
I just spent 20 minutes picking my birds eye chilli bush, had an ABSURD amount of chillis and nothing to do with them. Turned to trusty chillichump, and as always you're providing the goods! Just made this exact recipe and now am waiting patiently for some delicious hot sauce. Thanks man, you're the best, much love from Australia :)
Let us know how it turns out! I'm sure you are going to love the sauce. And reach out if you have any questions! I would have a look at this video of you are doing fermentation for the first time ua-cam.com/video/SIPAqoxF710/v-deo.html
Glad you made a small batch. Many thanks for the series. Learnt a lot.
What an epic series it was :) watched it for about 20 times :) A year have passed and You are an UA-cam star in the chilli business :)
How long can hot sauce sit on the shelf (as opposed to in the fridge) before it goes bad? Thanks!
If you fermented correctly (test that the pH is lower than 4.6) and sterilised your bottles and caps right, then at least a year at room temperature on the shelf
All i can get other than habanero is dried whole peppers. Can i ferment dried peppers the same way????
lokientertainment I guess it would work...but only if you had fresh peppers too. And preferably peppers you grew yourself, so that you know they don't have any preservatives sprayed on them (which is what some stores will do and this isn't great for the fermenting bacteria on the peppers)
love the 13min. mark - educational, TY
@Chillichump Hey man really good job on your videos keep up the good work ! It made me start some super hot seeds for 2019 😁 i wanted to ask you why is it better to ferment peppers for a hot sauce ? I keep on seeing videos about fermenting hot sauces but no one ever explains where is the difference between fermented or not 😅 i guess it changes the flavor but i thought i'd ask you ! Thanks and your sauces always looks yummy !
Thank you for your kind words! The reason I ferment is to give the sauce a more complex lovely taste, but mainly it is to keep the sauce safe. By fermenting you get the sauce to a point that it is shelf stable and can be kept unrefrigerated for a year or even longer.
Fantastic!!! Excellent!! Brilliant!!!....
What about weighting down the chillies to stop mould?
This series - From Seed to Sauce - has been invaluable in my first year of growing. I'm at the stage now where I'm thinking about making some sauce. Thank you for explaining and demonstrating the basic processes so clearly and for putting this 'journey' together in a way that beginners can understand and that ultimately gives good results!
Thank you Sir! Finished our first sauce today and its really good. We used 1 kilo of jalapeno and 10 habanero peppers, fermented three weeks. Followed your ratios with vinegar. Going to keep a bottle as is and the other half is going to be an awesome addition to our Verde sauce.
Fantastic! I'm glad it turned out well!
Use a silicone spatula. It helps get every last little bit of the lovely hot sauce you made.
I've made a bunch of different recipes and blends of veggies and peppers in 10 oz jars using
Thanks dude chilly hug from venice italy
Have you ever tried the chili from La Réunion island? it's called Cabri (like a goat 'kid') and it lookslike a miniature Capsicuml frutescens. A beauty, very powerful and fun size.
These videos are really informative. Thanks a lot for the excellent content!
Great video but please don't cough over the food and then take your hands and jump right back into the mix. You've done a great job stressing food safety and cleanliness so I was shocked to see you drop the ball after getting a waft of chili.
Agreed...however I did cut out sections of the video where I am cleaning my hands after coughing (actually using a spray sanitiser).
Hey Shane, how about you mind your own goddamn business.
Absolutely brilliant series of videos, I learned a lot and have made some unfermented sauces from this years crop which has turned out great . Now buying some fermentation kit and a pH meter. Thanks again, lekker sauces!
Thank you Helen! Keep an eye out, I will be rebooting this series next year!
I have a few jars of my "base" fermented. The one I'm going to bottle tonight is going on 2 years old :) Still good and amazing flavour!
2 years! Nice. I haven't yet had the patience to go much beyond 9 months. That is going to taste pretty great, I am jealous!
and a Kimchi at 4 years, gets better by the month!
If it burns coming out the other end, you have a good hot sauce. Although, a bad hot sauce might do the same thing so know what you're looking for. If you're squirming around all day as if you didn't do a good enough job cleaning yourself afterward, you know you have a good sauce. If not, then you need to go back and figure out what went wrong.
Could I mix this sauce with a separate honey garlic ferment (blend it all together) ?.
Coincidentally came across this video trying to make a sweet chili biltong marinade 😉.
To save the step of weighing the blended peppers to find the vinegar you need, weigh the empty blender jug. Then when you weigh the jug + peppers you can subtract the weight of the jug. Tare the jug in chemistry speak :-)
I made my first fermented sauce today using Oz Brain Killer 1! Started fermenting 2 weeks ago. I was worried it was going off as the outside it was smelling different. Not bad, just something that is not normal to me anyway. But when I opened it smelled so good. Decided to blend and bottle since I’ve already opened it already. Too bad I can’t load picture here in UA-cam or else I would’ve shown you the pictures. Taste hot! Thank you for all the information in your videos. I’ve got a few more fermenting. Excited to finally blend those too!
It's my pleasure. If you want to share your photographs, I am on FB and IG. Also through Patreon ( patreon.com/Chillichump ) I have a private Discord channel where I chat with my Patrons!
Chillichump Thanks. Will check them out! Wishing you more success in your channel!
Great video thanks. I have a few chillies/ripe jalapenos in the fridge for about 2 weeks, can I still use them to make a fermented sauce? Thanks.
@ChilliChump: Excellent introduction to making Fermented sauces, I have been making cooked sauces for about 6 years and need something new. Many thanks!
It's amazing how just a 2-week fermentation changes the flavor. I don't want to make any more sauces without fermentation. To me the raw peppers are like a paper cut on my tongue.
Aw man, that looks awesome! I'll be trying this for sure!
@Chillichump Love your videos. Can i use a regular jar withouth the airlock thing? Im in Central America, so we dont have those here. Also i dont have the Ferminator, where can i put the jars to ferment? How would that process be without the airlocks or ferminator? Thanks for sharing your knowledge!
Hi there and thank you!
You can use a plain old jar (make sure it's clean!). I'm not sure if you have watched this video of mine, but I show you a few ways to make a fermenting container, including an easy one with a plain jar: ua-cam.com/video/Sz-I4jlm9mc/v-deo.html
And you don't have to have a ferminator, but it is useful when you are fermenting in a garage where the temperatures aren't very consistent. Find a place in your house where it is constantly around 18-22 Celsius, and put the jar there.... Preferably in a cupboard or somewhere dark!
@@ChilliChump I am very grateful for the information. Thanks for the video it helped me so much. Will give it first try this weekend.
Just finished my frist sauce and it tastes great! My hot Sauce wants to separate while sitting in the fridge. Is that normal or do I need to do something different?
There are a few things you could do. You could add an emulsifier like lecithin. Alternatively have a look at my video where I make a Tabasco style sauce, I use a stir plate. That is really effective ua-cam.com/video/G_woRAK_aPg/v-deo.html
Bumper crop of Chillis so trying out your steals .... 5 x 1 L Kilner jars just started. Next step find out what to do with load of tomatoes.
Whats the intention to change the PH level with vinegar and would thet not damage (stop) the lactic bacterium?
(What means save in context?)
Thanks for this! You got a great result. I have been doing fermented sauces for years with only one fail. (Fizzy-pop hot sauce, anyone? -- it had not yet finished fermenting. IMO, it is counterintuitive to ditch the brine. I whip up everything in a food processor, put it through a food mill to remove solids and then add xantham gum to homogenize it and stop it from separating. If anyone uses this advice, go slow and light with the x-gum lest you end up with hot snot instead of hot sauce. Great job! Thanks!
Hi Richard, I haven't yet had a hot sauce go bang (touch wood)...however I have had 40 bottles of beer explode before, sounded like a machine gun! I have been tempted to use the brine in my sauces but a couple things out me off. Mainly I am trying to avoid using xantham gum or thickener, not that I have a problem with them because I use xantham gum in some things. But I am challenging myself to make a sauce as naturally as I can. I will be trying your suggestion. Though in the future to see which I prefer. Thank you for your comment!
If the ph level of the peppers after fermenting them and then blending them is below 4 ph do you still add an equal weight of peppers to vinegar before bottling the hot sauce?
Just ordered the lids and pH meter yesterday, decided to get some weights so I can try both methods. Thanks!
There is nothing wrong with weights at all! I just liked to show other options that are out there too. I may still get some in the future!
Once again thanks for the journey from seed to sauce. So it a big 👍👍👍👍up on another great experience
Is the salt ratio supposed to be weight or volume percent? Because now you made a 2% weight percent mixture which is a 0,6% volume percent since salt has a specific weight around 3,6-3,8 kilos/liter. Seems a bit low when I recall my mother's fermented cucumbers when I was young.
It's by weight.
Hi chilli chumps. I discovered your channel just a few days ago but i think i’ve watched 3/4 of your videos. Great job indeed.
Now , since we have literally a lot of trinidad scorpion, what is your recomendation about those? What about a fermented sauce like this in the video? Would it be too spicy? We dried soo many of those pepppers that we are covered of trinidad scorpion powder!
Thanks from Italy!
Thank you for your kind words!
The Trinidad scorpion is VERY hot. You can do the fermentation like in this video. If you want to have it a little less heat at the end, I would mix in 50% sweet pepper (like bell peppers or ramano/Ramiro's). Or just keep it at full strength and just use a little of the sauce at a time 😁🔥
Excellent tutorial.
hate the way the blender hold the pulp hard to dig it out. if you don't want liquid in it to wash it out
For all of us Americans... a basic brine solution is 3 teaspoons of sea salt per half quart of water.. 6 teaspoons of salt per quart of water
I don't know, I'm addicted to hot sauce, I can finish half of 355 ml Tabasco hot sauce in a day.
Sour! Always smells slightly sour for me. But oh so delicious.
Edit: Is it weird how nostalgic that closing sequence made me? What a year it has been. That song is amazing, BTW.
Sour, spicy, tart...difficult to describe to someone that hasn't smelled it! But such a great smell!
When I put together the end montage, i also got hit with nostalgia! Was interesting to see how even over the course of 8 months my filming and editing has changed too.
Hey Chillichump - Do you tend to sterilise your processing equipment and jars after the ferment is complete? Will bad bacteria still grow in the final product once it has been bottled?
Hi Simon. I think it is best practice to keep everything as clean as you can. The bottles I use when I bottle up the finished sauce are cleaned and sterilised. This could be as simple as boiling them, or giving them a clean with a diluted (uinscented!) bleach solution and rinsing out. The likeliehood though is that due to the acidity of your sauce, bad stuff shouldn't grow. But better safe than sorry! And also you don't want all your hard work to go to waste.
I still have sauces that are more than healthy after a year by doing things this way.
@@ChilliChump Cheers mate - yeah, when I finished watching the end of the video I kind of worked that out. If I treat it like bottling beer or wine, I'm sure the same practices apply