Secrets to Superhot Sauce Success!
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- čas přidán 25. 06. 2024
- Ready to unlock the secrets to superhot sauce success? Join ChilliChump, your seasoned (pun intended!) guide through the spicy world of chillies. With nearly 20 years of growing the hottest chilli peppers and crafting amazing hot sauce recipes, we're about to dive into a sizzling fermentation adventure.
From washing to weighing, and fermentation to the final tasting, I'm here to share my tried and true tips for creating a mouthwatering hot sauce using some of the world's spiciest recipes. We're not just making any hot sauce; we're making the hot sauce that'll set your taste buds ablaze with flavor from the massive Dorset Naga harvest. 🌶️💥
🔥 ChilliChump hot sauces and spices chillichump.com/shop
💫 Blender I currently use: geni.us/Vitamix320
📖CC Recipe eBook:
chillichump.com/product/stay-...
💡Looking for consultancy for your hot sauce business? chillichump.com/contact/
🔴Xanthan gum usage
• How much Xanthan Gum f...
🔴Is my fermentation safe
• Is My Fermentation Hea...
🔴Clean, Sterilise, Sanitise
• Clean, Sterilise and S...
🔴Mash vs brine
• Mash vs. Brine Chilli ...
CHAPTERS:
0:00 - Introduction to Hot Sauce Making
0:25 - Chili Selection and Preparation
5:52 - Fermentation Progress Update
8:01 - Measuring Fermentation pH Levels
9:45 - Pasteurizing Fermented Chilli Mash
10:48 - Contact Information
12:38 - Additional Hot Sauce Ingredients
15:27 - Heat Pasteurization Process
16:33 - Xanthan Gum Thickening
17:24 - Achieving Desired Sauce Consistency
17:46 - Final Hot Sauce Taste Testing
19:35 - Farewell Message
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Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country's Amazon website -- As an Amazon Associate I earn from qualifying purchases.
Websites
🔥 www.chillichump.com
🔥 chillichumpseeds.com
🔥 seedsio.com
Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims. - Jak na to + styl
That must be one of the most complete hot sauce making tutorials on here, and entertaining to boot! Bringing out an 'Old Painless' lookin' immersion blender puts a grin on my face.
Looks amazing! Thanks for the inspo and keep up the good work! Cheers!
All your many years of sauce experimentation sure do shine brightly in this video Shaun! You have yourself a fine set of tools available to compliment your saucing expertise. This is a video to return from time to time to improve sauce making skills for many a beginner. Stay Spicy! -Bob...
Sugar in the mornin! Can't wait till this comes to the table! And thank you for another great video.
Shaun, I have absolutely loved watching your videos! I just got into fermenting this year and thanks to your videos, I have discovered my love of making hotsauce, so much in fact, I have decided to make a career change into the food industry.
Anyways, so far my favorite hotsauce recipe that I made this year is a mild but flavorful fermented hot radish & cayenne pepper based sauce.
Nice to see this today! Going to be bottling my first 5 ferments of the year this weekend (likely tonight). Particularly looking forward to some interesting ones, a Pepperdew and Local honey, Dill Pickle with Jalapeño and my own fermented pickles and a gnarly smelling Naga Viper and heirloom tomato also from my garden! Great little inspiration watching your work here! Let’s start weekend right with the 2nd best part of growing - production
🌶️😋🥵
Yaaay more fermentations!
I am glad you did a mash. You have been my teacher for the last 4 years. I've built 2 ferminators. We need more mash ideas! Great job. Great channel.
The best sauce I've made this year is a BBQ sauce based on Habaneros, Cola, Tschernij Prince tomatoes and strawberries. Extremely spicy, plus the sweetness of strawberries and tomatoes, just amazing. Of course there are a few special ingredients included, such as pre-roasted onions and vanilla.
Some interesting ingredients! Sounds tasty
Thank you Shaun for another awesome video and all of the knowledge you share us. I make a version of your Pain in the Bhut sauce. My co-workers enjoy it in our weekly chicken tortilla soup adventures.
Never thought about using hing in my sauces. Definitely will try it in some of my next ones!
I love growing my own peppers & making my own sauces. This year I made a red table sauce with ghost, Serrano, jalapeño, habanero, & scorpion. It's a ghost pepper sauce, with the rest added for flavor & an extra kick of temporary heat. The secret ingredients I used in this one were coriander & thyme, but just a whisper of them on the finish. I love it, it's a quick favorite out of all the ones I've made so far. Cheers!
Great video Shaun!
I always enjoy seeing sauces being made by an artist. I laugh only because I know exactly what you are going through.
Starsan is great stuff. I use it frequently in brewing and recommend it
good stuff! finally another sauce making video!
My favorite/signature fermented hotsauce is with Habaneros and a 3% brine ferment. Finishing this of with fresh mango , kardemom, fennel and occasionally a good sip of worcestershire sauce!
Just now trying again a mesh fermentation again. was not very succesfull last year. Just now had to clean up a little explosion because the jar was to full and it's a very active fermentation. Still looks and smells great so good going so far.
Cheers!
Just awesome
i love your videos dude, thanks so much
Thank you!
Well done! I almost make my sauce exactly the same way. My clients can not get enough of my product in Albania. Safety first is my motto.
Hope you enjoyed the video! Below are some links I mentioned!
🔥 ChilliChump hot sauces and spices! chillichump.com/shop
📖Recipe eBook:
chillichump.com/product/stay-spicy-recipe-ebook/
💡Looking for consultancy for your hot sauce business? chillichump.com/contact/
🔴Xanthan gum usage
czcams.com/video/hLR0bxEIOBs/video.html
🔴Is my fermentation safe
czcams.com/video/SIPAqoxF710/video.html
🔴Clean, Sterilise, Sanitise
czcams.com/video/R7SSisK-uUk/video.html
🔴Mash vs brine
czcams.com/video/1IyrvH-Gexk/video.html
I know some people prefer to stay with one type of pepper, but my favorite sauce every year is a fermentation of mostly habaneros and some super hots to bump the heat while maintaining the hab flavor. I've got a few apocalypse scorpion and 7 pot lava in there this year.
Just used this guide to start a bubblegum 7 pot and scotch bonnet ferment. Should be a good one!
That's gonna burn
Awesome video great presentation. Great Contant expertly done. I’m looking forward to seeing the next one. Keep it spicy Marc from Montreal.
What a gorgeous sauce, Shaun! I'm seriously considering buying a bottle, although it's far above my pay grade. 😂 I did feel for you and could feel my own face burn in empathy. 😢
Love your videos, you inspired me to make my own hot sauce and its delicious
I absolutely love the Dorset Naga, it's so unique. I bought a couple of kilos from Joy last harvest and experimented with some jam, dipping sauces and a fruity hot sauce. It has been going on everything! It's just a simple pepper mash with added bell peppers, garlic, some herbs and spices, pineapple and a dash of good quality cider apple vinegar, but I'm definitely going to experiment with your suggested fermentation process next time.
I also have some seeds, so I'm going to have a go at potting some up, but without a greenhouse my chilli plant growing exploits have been somewhat unsuccessful so far!
Thats genuine hot sauce if it makes you cry. Thanks for a super good video.
I have made a version of your buffalo sauce using super hots, LOVE IT !! Also versions of it as a texmex using Spanish seasonings.. so glad I got addicted after watching your buffalo sauce.. going to try a Japanese shishito type hot sauce. !! Can't wait..thank you for all your time and knowledge..
watched for 4 years made 2 batches so far thanks for getting us through
1lt habaneros 600ml of apricot nectar 800 vinegar
First off, I absolutely love your channel. These hot sauce videos are what got me addicted in the first place. Keep up the great work.
Over the past few years I've perfected a mango habanero bbq that my coworkers can't get enough of. Every time I bring it in, it's sold out in minutes. My g/f can't stand hot sauces and even she begs me to make it. Can't wait for my habanero plants to get going this year to make more.
Can you share the recipe?
yellow habaneros go great with mango, that's a good shout. Also yellow 7pots are great if you like it a bit spicier.
@@mitjadreu8428 Look up the channel Chilli pepper madness. There is a video on there that I took my inspiration from. Mine is a bit different, a few things changed to my taste. But that sauce as is is great. Give it a try.
My favorite sauces I’ve made this year was a jalapeño, poblano, garlic and pear ferment where I added more pears after the ferment, along with Mexican oregano and cumin and a touch of apple cider vinegar to finish it. Goes great with breakfast potatoes.
I also made a cayenne and Thai bird Louisiana style sauce that was a big hit.
I’ve got a ghost pepper, garlic and peach ferment going right now and a few other cayenne ferments with one being half smoked cayennes and half fresh.
You've been busy! Those sauces sound good!
Always love watching these sauce videos. Funny, I was actually considering using green cardamon with one of the ferments I have going right now, so its nice to see someone else using it. Have you used clove or cinnamon in any sauces?
For emulsifiers, first I tried soy lecithin, but I added too much to a couple sauces and the vinegar actually started separating to the bottom of the bottle and the mash floated. Interesting to see. But I've read that soy lecithin typically has a nasty production process that introduces a bunch of contaminants, so I've moved on to organic sunflower lecithin.
I bought your ebook and printed it. Nice. I like it. I just ordered some seeds from you. Will probably like those too. Thanks for the videos and sharing of experience.
Thanks for the support Malcolm!
That looks killer!. My first attempt at ferment is ready to use. Pretty small batch, I'm thinking of adding apples to it and maybe carrots. Next year I'll add the carrots to the ferment possibly. I'm very much looking forward to experimenting next year instead of dehydrating everything.
Your manner and style is to be applauded sir 👏 Thank you for sharing.
Thank you. Glad you enjoy it!
Extremely fun and useful video. We can see your passion, your savoir-faire, and your will to explain tips and suggestions to homemade hot sauce fans. I am a small producer here on Lago Maggiore with mediterranean/subtropical climate, ideal for chili soil growing. I make products mixing Cabe Keriting, Thai Dragon, Babura, and Cayenne. All my fermented products contains a part of ChilliChump. In the past years your channel has been to me very useful, and has made my skills grow. Before that, I was making other products, according to anatolian, balkan, mediterranean traditions. Thanks to you, I am making now super fermented sauces. Now to all beginners who read this, I recommend you to trust ChilliChump videos.
🙏 thank you for the kind words my friend
I have a Dorset Naga fermentation running since sunday. I'll try and follow your recipe. Btw, your video's are getting better and better.
Thank you sir! And good luck with your sauce!
I love the flavour profile that you are creating in this recipe. The new spice that you are using is one that I am very familiar with in Indian food. I love the flavour of it the smell of it and it’s an awesome addition, as well as the cardamom I wish I’ve been using ever since I started making sauces underneath your direction keep it spicy. I’ve been following since 10,000 followers and I believe I was informing you of the sauce that I made that I thought was bitter with poblano peppers. And with your advice, I added brown sugar .5% more salt and have a cup of brown sugar and was able to redirect the flavour of a 1 gallon cook. Thanks again keep it spicy.
Hey Marc. It introduces some interesting flavours for sure! Is a lot of fun discovering new tastes and figuring out what works with a sauce. I'm glad you were able to recover the flavour of your sauce! And thank you for supporting since 10k....feels like an age ago!
Best one of 2023 for me was a sauce I made with purple death peppers, the usually additions of carrot, garlic and onion, and then I added figs and dates
I've heard it pronounced every which way you can imagine, but the way I pronounce Asafoetida is usually "Hing"' ;)
Glad to see a recipe using it! I've not gotten around to using it in a hot sauce, yet. I've put it in some sauerkraut though, as a way to substitute for onions in recipes. Since the cabbage can be thinly sliced, or chopped up and can have a similar texture to onions, I figured it'd be a good replacement for not just the flavor, but the volume and texture. It's worked so far in the few recipes I've tried it in, but I really need to get more done.
I like how you mentioned the importance of taking notes. I made a sauce a few years ago and thought I wrote down the recipe and i did not. I remember the peppers i used, just not the amount.
I've made that mistake a couple times early on. Sauces can evolve their flavour over time. And if you didn't make notes, but got a sauce a few years later that suddenly tastes amazing....frustrating when you don't have notes! Apparently that's how worcestershire sauce was made....tasted a bit crap intially, but sat on a shelf for years and suddenly tasted amazing!
@ChilliChump I make sure to make notes now. I don't want anymore "lost recipes" lol. The worst thing about that sauce is that it was the one everyone liked the most.
Great video! I’ve made five batches of hot sauce this year (my first year making hot sauce) with the habanero peppers and jalapeños I’ve been growing. My two favorites were a fermented mango habanero hot sauce and a pineapple habanero hot sauce with garlic and onion, cumin, turmeric, and a little bit of sugar.
I had a blueberry habanero ferment going but some mold started growing and I lost the ferment.
Sounds like you've been busy 👍Habanero and mango go together great!
If its hot for you, then I need to stay far away from it lol. What a great recipe. Thanks so much for taking the time and sharing your sauce making w/us. I loved it. Stay Spicy! V/R Shane
Nice one bru👍 I have used asafoetida (hing) in a habenero sauce I've did. I always use it in the Indian dhal recipe. Just be sure to seal it properly! My wife was fuming because I left it not totally sealed with the pasta!🙈
Great video, Shaun! Love the super hot sauce videos! Stay spicy!
One thing I have been doing with my lacto ferments is to save back a table spoon or two of the brine to add it to the next batch as an inoculation of beneficial bacteria. I weigh my veg to be fermented and add %2-%3 salt and then I weigh the water and make a %2-%3 brine then I mix in my inoculation and add it to the veg. It seems to have sped up my ferments and got them to the appropriate sourness or acidity in about half the time. I also use a ph meter to test my brines before I eat the ferment.
super
Made a mango habanero sauce last month its super nice and then really kicks you in the neck for an intense afterburn. 30 red habaneros fresh , 10 ghost peppers fresh, 20 Fresno's( charred and skinned) , 2 white onions (charred), 2 mangos, some extra sugar, 8 cloves of garlic, 2 slightly overripe large tomato's( skinned and de seeded), plenty of salt and then just plain regular distilled white vinegar. Also made a reaper sauce with Indian inspired flavors but we won't talk about that, my entire household was in pain before we even tried the finished product and had to keep the animals outside because the air inside the house was so spicy you couldnt take a full breath. A teaspoon can replace my morning esspresso. 😂 can't wait to get my hands on pepper X to make pure pain In a bottle for thanksgiving.
That sauce looks AWESOME Shaun. I have a couple questions though. Is it possible to preserve/can the mash for future use? And if so how long can it be stored? Also suppose I'd like to add a few more veggies or fruit to the sauce. Can I just blend them separately and add them to the simmering sauce? Or would that start fermentation all over again? Thanks. 😎
I've just made a naga sauce with fenugreek, garlic and tomatoes and I'm really happy with how it turned out. the fenugreek works very well with the umami and sourness. what's your opinion on when to add spices? I always ferment them with the peppers. is there a reason why you add yours after fermentation?
I've been making sauce for a few years now. Tragically, I somehow introduced mold into my mash and had to scrap the whole thing. Since I usually backslop to ensure good fermentation, I went with a pilot fermentation, using your vacuum seal method, combined it with smoked red jalapenos, and was scrupulous to the point of paranoia with hygiene when getting it all made. By this time last year, I had the mold sprout. Thankfully, this year's back seems mold free.
btw, I've heard so many people insist that for water brine ferments, the amount of salt should be calculated by percentage of the weight of the water AND the peppers. thanks for clearing this up.
I tend to do double the salinity. Really need to try the nagas!
I find it limits options down the line, especially if you find the sauce a little too salty! But higher salinity (up to about 6%) is just fine from a safety perspective!
Enjoy your recipes and started doing my own fermentation years ago after watching your videos. Question - how could you infuse bacon flavor and maintain shelf life? Thanks for any advice
Thank you Shaun…your channel has inspired me to try making hot sauce..I’m 56 now and this is something I would never of even considered before now but since my wife passed I’m open to new things ..I used to buy Nando’s hot sauce but quite often it’s too salty..I tried your version a few weeks ago and really enjoyed it..tomorrow I’m going to experiment with a habanero/rocket chilli blend with honey and ginger..🤞🤞😉..oh and subscribed 👍🇬🇧
It's my pleasure, it's really good to hear you are enjoying my content and it's helped inspire you. Feel free to reach out if you have any questions! 🔥
@@ChilliChump will do ..thanks Shaun..appreciate it
@@ChilliChump update…the sauce was awesome…2 bell peppers,2 habanero peppers,10 rocket chillies,2 tbsp honey,1 tbsp dried oregano/1 tbsp dried rosemary, 2 teaspoons pink salt,3 minced cloves of garlic,1 tbsp ginger purée,1 tbsp smoked paprika,juice of 1 lemon,3tbsp red wine vinegar,3 tbsp olive oil,1/4 red onion….blitz all…simmer 15 mins…ph3.5👍🇬🇧
Hey, i found you channel a few days ago. I started making sauce back in September of last year or so. My favorite so far is a combo i made, Serrano pepper and red onion. It taste incredible.
Hey there and welcome to my channel! I haven't actually made too many Serrano based sauces. I have one planned for this year! 🔥
@@ChilliChump that's awesome. Are you gonna do a video on it???
Indeed I will!
@@ChilliChump what is your favorite sauce that you have made from the past years?
@@Geoffreythepuppeteer that's like choosing your favourite kid 😊.
I made my own naga fermented hot sauce recently. I can confirm it is insanely hot!!
They pack a serious punch!
I managed to grow 1 Dorset Naga (still might get a few more) but it was worth it, has a tiny slice raw and it was a spicy one
my favourite hotsauce is currently one i made myself and it is a pineapple fresh sauce with roughly crushed blackpepper :)
I’ve yet to do a mash ferment, specifically because I’m (perhaps overly) concerned with the development of mold and unwanted bacteria taking over. If I can successfully grow my own chillies next year with what I bought in the Chilli Chump store, I may try a mash because I won’t be as limited with the volume of pods available to me.
i made a Nandos style sauce using green jalapenos following the steps from one of your older videos. Its absolutley fantastic on tacos.
I also bought a seed kit from you last season and they gave me purple peppers. I made a blueberry-cherry hot sauce with those that is great on Pork and BBQ dishes.
Enjoyed the video! Went to check your shop and it’s sold out 😅, gotta be quick. I’ve been making a simple ghost pepper (brine fermented) sauce with fresh garlic, ginger and some spices. People are enjoying it 👻
I've had my super hots fermenting since March 23 ... using a vac bag ferment .... Today is the day to make some new sauce. Thanks for the flavour inspiration.
Do you find long term vac pack ferments can sometimes darken, discolour?
It can happen if you expose it to light. Keep it in the dark
@@ChilliChump That makes sense. I thought it might be the plastic being somewhat porous.
Made three versions, light, medium and Holy moley. Love the cardamon addition. I keep my ferments in a dark cupboard.
@@ChilliChump
Additional note: Here is the name of the KimChi pot that I use. E-Jen Premium Kimchi, Sauerkraut Container Probiotic Fermentation with Inner Vacuum Lid
If you want to bring a sledgehammer to crack a nut, you should be able to install a tap on a plastic bucket and then bubble co2 through that. Might need to thin out the mash with some additional 2.5% brine to get the co2 to be able to bubble through. Ofc the bucket needs to be closed with the airlock filled up as well. This should get rid of all of the oxygen that can cause bad growth. To reiterate through, this is a nuclear approach with a decent initial equipment cost, and it also creates more parts that need sanitizing. Treat if like a tought experiment or a solution for when you absolutely can't afford a sauce to fail
Cayenne pepper garlic and onion with some cider vinegar - that's one I've made last year and have only just bottled, should be a nice one, nothing too hot this time.
Question have you tried to do a buffalo chicken dip? I kinda wanted to try that with one of my sauces.
Love your channel. I started fermenting peppers a couple of years ago. However, I've been making Kimchi for many years. Recently I've used my Kimchi pots (bought on Amazon) for my pepper mash fermentation. The work fantastic. Have you ever used or thought about using one ? I use the ones that have the internal lid that seals the contents and has a small plug used to burp out the gas. Just a thought.
Thank you! I use a few different fermentation methods. The sauertkraut crock is a favourite. I also have a glass onggi which is pretty cool. But the light oxidation affects the colours of the sauce too much.
Been a while since I had u tube pop one of your vids up
Are you subscribed? I have a video out each week
What are your thoughts on combining a mash and brine ferment? A lot of times, my straight pepper mashes don't have enough liquid to really get the ferment kicked off so i'll put a couple fingers of brine on top of the mash. I usually see the ferment kick off instantly after that.
Hey thanks you got me inspired some years ago for sure!
What is a natural way to make vinegar (clear or red) for these sauces and also how well does lemon juice/acid keep and is it an option for replacing vinegar? Thanks!
I don't make my own vinegar, so can't really help you with that. Lemon juice is ok...but I would recommend heat processing your sauce if you use it
Yep if it was wine making the dead yeast at the bottom is called lees. I don't know if there is a special name for ferment sediment.🎉🎉
I recently made a habenreo and red Fresno hot sauce and it was pretty good. I kept it simple to see how the peppers worked together ... unfortunately due to a spill pouring it into the bottle I lost almost half of it. 😢
I really appreciate the acknowledgement that people can be (and are) allergic to onions and other alliums. I think there's not enough recognition out there of the lesser known allergies. Amusingly, I was just thinking about the various allergies I encounter in my work life (not in food service anymore). One of my former coworkers is allergic to capsaicin! The owner of the company I work for is allergic to eggs (not something that comes up in hot sauces), but his wife is allergic to black pepper. It's impossible to please everyone; but I do appreciate the effort wherever practical!
I figured out im allergic to mangos. just the sap though, makes my skin break out for over a week. I love the fruit so its worth it?.
I’m having issues keeping all my habaneros under brine even with ceramic weights due to it being a crock weight so not all one piece , can I use a silicone mat to help hold all chilies under mat along with weight ? Or would it have negative effect on ferment?
Hi Shaun, I've been enjoying the naga monster for two-ish weeks now. I was unsure about the Cardamom, as I am not a fan, but it pairs/blends really well with the naga flavor. I am coming up to over a quarter bottle used and is the hot sauce of choice.
I am from a pan Asian background and it goes really well with curries too. Would you consider making a naga pickle, have you tried the famous Mr Naga?
Thanks
I'm glad you have enjoyed the Naga Monster sauce! Thank you for your purchase!
Mr Naga makes some good stuff. I have a couple chilli pickle recipes, including a great Naga one. Will have to make a video one day to show it
Great video! Will try to use this recipe and make some sauce on my yellow Carolina Reapers. Will add some yellow bell pepper as well since I dont have that many reapers and the sauce will be spicy enough anyway. Probably only use brine fermentation since my last mash fermentation went wrong. Tried the salt on top trick, but it did not work out. With yellow reaper and yellow bell pepper the colour should be really nice. Do you think the other spices will ruin this colour? Maybe use white pepper in stead of black pepper.
I doubt the black pepper will discolour it much...unless you are adding a huge amount! I would suggest adding a little turmeric too, will add to the richness of the yellow.
Yes, turmeric is a realy good suggestion. I add some of that. Thanks!@@ChilliChump
I have been making hot sauce for quite some years now.
But I'm really interested in where you get your bottles from and tips on where to not get them from here in Europe.
I often order them from Germany but it's difficult to find the perfect size. (+- 150ml) in a cool bottle.
Please let me know!
Thanks!
Fantastic video. Hah, you looked like you had a full sunburn by the end 😂
It felt like it too!
Hey very nice logo on name Caliman. May i know how is it done that flame in the username?
People that sign up to be members of my channel get the flame czcams.com/users/chillichumpjoin
Can you do a complete how to on bag fermentation? If you already have, I'm not seeing it. Thank you in advance
Thank you for the video! I always kill fermentation with heat, just to be on a safe side. I just remember that previously you never heated your sauces unless you added fresh fruites. I'm wondering what has changed?
I still don't heat pasteurise most of my sauces. I did with this one for a couple reasons...one of them being that the asafoetida actually mellows out with a little cooking. And this video was meant as a step by step guide for folks, so just showing what to do as a foolproof way to kill the ferment!
I really like adding as few ingredients to my pepper mashes as possible. I like blending peppers, say a bunch of guajillo with ghost, but besides maybe a quarter of a sweet onion and a few tomatillos or a tomato I don't like adding much else. I find that adding too many other flavors from spices or herbs limits the use of the sauce. I like more of a general purpose sauce where the flavor of the peppers is front and center.
In theory, you could start with 1% white vinegar by volume. With a pH of 2.5, 1% dilution would bring the ph to 4.5 (below 4.6) assuming the other 99% is pH 7, and even lower if the other stuff is acidic (which most peppers are). That way, you can essentially guarantee no botulism without too significantly affecting flavour and fermentation
Adding vinegar like that will stop the fermentation. You may as well pickle if you wanted to do that.
@@ChilliChump very strange considering one can lactoferment tomatoes which can easily be below 4.5, as well as other fruits and veggies that are even more acidic. As long as you don't lower the pH too far, there should be absolutely no reason for a very small amount of vinegar to inhibit lactobacillus growth. Of course, if you put something like 10% vinegar by volume it could inhibit it significantly by reducing the pH to around 3.5, but that's a pretty big difference
@@Julia________ you can of course ferment when the pH gets dropped like that. But adding vinegar at the beginning of a fermentation to bring the pH down into safe range limits the amount of fermentation that will occur because you are starting at a lower set point. So the lactobacillus will be using less of the sugars up and fermenting less by the time it drops to a point that the lactobacillus becomes dormant. I have tested this and the flavour difference is vast.
Hi,
recently I made 2 fermented sauces and something unusual happened that I cannot explain.
One of the sauce was a fermented habanero sauce with pineapple, ginger, garlic, cilantro, a little apple cider vinegar and the brine from the fermentation.
At first this sauce was brutally hot. but after a few days, it became a lot milder.
I've been craking my head open trying to figure this out. Maybe the pineapples gave away their water after a few days diluting the capsaicin; maybe I didn't mix it well and the heat is with the solids at the bottom of the jar; maybe the lactic bacteria synthesize an enzyme to utilize the capsaicin as a form of energy or for its nitrate.
I was wondering if you had a similar experience.
Thanks 🙂
Hello there, would you please post the link to purchase the device you had used in other videos to proces the chili sauce?. I guess it has a magnet that makes the metal balls vibrate.
Talking about this? czcams.com/video/eDbqt_xynDY/video.html
I guess after going through Army training and then Military Police training, the vapor when cooking doesn't really affect me.
My favorite sauce of the year was a Sugar Rush stripey and fatalii sauce. I grew it all. Garlic and shallots too. Felt great!
How long it takes to ferment so the bottle is not explode later?
hi brother! can we DIY starsan if we have concentrated 85% phosphoric acid food grade?
Not something I've tried
Looks great. Hopefully this means Dorset Naga seeds available in your store also. Off to check
They are indeed in stock!
You do, i have ordered. Thanks. love the videos
@@Iomah1 thank you!
Hi. I noticed you've pasturised this time round. I've not seen you do this before. Could I ask why? Oh and I've ordered a bottle 😊
For my commercial sauces, I will sometimes heat pasteurise depending on the final pH and whether I add other ingredients. Like I mention in the video "better safe than sorry"! As long as you keep the temperature in the range I mentioned it won't really make a change to the taste.
What is the model of the immersion blender?
Do you think it is possible to make a sauce just with that or it wil be a lot less smooth?
I don't think you would get it very smooth with it. But it does a good job. geni.us/Immblend
With the salt on top for the excess headspace does that work for the brine method too?
Unfortunately no....the salt would just dissolve, instead of creating a barrier
Looks like you are having an allergic reaction. Hopefully you are ok, great video and of course thanks for helping us in the hobby.
That would be a problem if I was allergic! Fortunately the redness is just from the extreme spice in the air that I had been dealing with for a few hours
So I Googled asafoetida and it is also know as "Devil Dung'. I laughed so hard on that one.
CC, i have frozen some earlier harvested fruit, do i need to defrost them before fermantation? Is it better to mash due to water content and structure of frozen stuff? I do have fresh harvested peppers to add too?
I would defrost it first, maybe even blend them for a couple minutes to get them warmed up a little. Else you just slow down the initial ferment.
@@ChilliChump thank you
Great video.
Im a cook and a wine aficionado, I do make some amount of sauce bottelings 300x 12,5cl a year for gifts and selling at local market, all fermented.
My 2 questions: I do not cook my end product at all, I blend it to the consistency I want with some added ingredients, then bottle it, and then I pasteurize it in the bottle (sous vide waterbath 73c).
I feel/taste that some of the freshness gets lost if I cook it. What is your experience/felings with this?
And I do remove 90% of seeds in my ferments I find that they give a harsh bitternes to the sauce when blended in the end, what are your thoughts about that?
Best regards Per in Norway
I don't like to cook my sauces especially when they are fermented. It's why I keep the temperature relatively low. Also I don't heat pasteurise some recipes because of the flavour change.
Regarding seeds, some species of chillies have more bitter seeds than others, so I do remove them as well. It isn't much of a problem with these hotter varieties.
question for you, why don't you ferment the spices with the peppers? Great video FYI!
I find that some spices can leave a bitterness when fermented with the other ingredients. The ingredients I used in this one however wouldn't actually be too much of a problem to ferment along with it. But, especially when doing my larger batch ferments, having plain pepper mash gives me options at the end...meaning I can do some experiments, or make a second sauce type etc.
And thank you mate! By the way, hows your schedule for my next livestream? Want to come on for a chat?
Great idea on the experimenting post fermentation. @@ChilliChump
I sent you an email 😊
@@ATXHotSauce and replied! 👍
Thanks for this video. I am new to this and wondering why you pasteurize if the ph is below 4.6. Is this to stop the fermentation? Does pasteurization kill the probiotic quality of the sauce? Can you skip the pasteurization? Thanks
You need to pasteurise if you add any ingredients after the fermentation completes. You would also need to pasteurise if you didn't ferment long enough.
@@ChilliChump thanks that makes perfect sense.
Pepper X’ is now officially the world’s hottest chilli pepper, rating at an average of 2,693,000 Scoville Heat Units
I want to try how it taste with different method of fermentation. Where to buy
It sold out pretty quickly. But there will be more available in the next couple of weeks from my shop chillichump.com/shop
Sign up for my newsletter to get alerted when my next batch is available chillichump.com/newsletter
Hi, Chillichump! Is there a reason why you would not blend the spices with the ferment in the beginning? Do they lose flavor?
I find it gives a stronger taste when adding it at the end. Some spices I will add during the ferment still