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How to make Fermented Hot Sauce
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- čas přidán 14. 08. 2024
- In this episode we learn how to make our first Fermented Hot Sauce using peppers we have grown! This is the final episode in this series, From Seed to Sauce - Chillichumps Beginners Guide to Growing Peppers.
pH meter: geni.us/phmeter
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Sterikap lids: geni.us/sterilock
I like these lids, but I don't like the airlock that comes with it, especially for longer fermentations. They work fine for the shorter fermentations.
Alternatively, get these lids without the holes:
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then drill it and fit a grommet: US - amzn.to/2ppP4yY | UK - amzn.to/2OFtVLU
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@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...
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
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
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.
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!
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?
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!
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!
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!
Ive been doing this every gear for the past few and it allways makes such a good result.
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!
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!!
Great video. Yours is the first tutorial that I've seen that goes into how to add vinegar to make the sauce shelf stable and it is much appreciated. Thanks!
Thanks Randy. Have a look around my channel. I share plenty other sauce recipes and methods!
@@ChilliChump Doing that right now. The vacuum sealing method is quite interesting. 👍
Dear Chilly Chump, the work that you have done building this wonderful Hot sauce coarse web site CZcams channel is inspiring. I have been watching you now over 2 years and have also completed a couple of seasons worth of hot sauce from my garden. I have made this one twice with Serrano Peppers which I have to pick green, (because our short growing season here in Winnipeg Canada). I have learned that if I through them in a paper bag and they turn red an a few weeks on there own. Thank you again for all your hard work that has made it easy for a chump like me to make his own delicious hot sauce.
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!
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 czcams.com/video/SIPAqoxF710/video.html
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 CZcams 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!
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?
Glad you made a small batch. Many thanks for the series. Learnt a lot.
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
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.
What an epic series it was :) watched it for about 20 times :) A year have passed and You are an CZcams star in the chilli business :)
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!
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!
Thanks man, you are a great inspiration. You set me on the track of fermentation and I found a whole world of possibilities.
Every year I revisit this video. It is very informative, thank you Sean.
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 really enjoy how descriptive your videos are. I am totally blind and I don't have to see in order to know what you're doing. Keep it up.
Thank you Bianca, I am really glad you are enjoying my content! I often get told especially for my earlier videos, that I talk too much! But if it provides value to you, then it is certainly worth it!
@@ChilliChump put it this way, because you supposedly talk too much, I would be able to make your chilli sources myself without any help and it is not always the case with learning how to do things on CZcams these days because too many people rely on the visual. Thank you so much.
@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.
This is the best channel I've found in a good while! I'm always looking for new inspiration but you dont always stumble upon it! Found this channel about 4 days ago and already watched most of your vids! Explains why I have gotten the grand total of about 6 peppers in the last 4 years Haha!!!
Glad you are enjoying my videos! Sounds like I need to make more videos if you already got through them all! 😊
Aye I must have watched them.in reverse order! Unlike a lot of channels these.must take a good while to put together! Keep them coming man! I've already ordered my 3 litre kilner fermentation jar.......then spotted.youd vid to make them yourself! Haha!
I had a bumper chilli crop this year and wanted to try fermentation. Found your excellent video, followed the steps and have just bottled my first ever batch of fermented hot sauce. It smells sooooooo good and it's a beautiful colour too. Huge thanks to you for your clear instructions. A first rate video
Thank you Barbara and congrats on your first ferment! Welcome to a whole new world of flavours! Have a look at some of my other sauce videos for some ideas for the future: czcams.com/play/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF.html&feature=share
@@ChilliChump Thanks, I most certainly will.
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
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!
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!
I've been watching your videos for a month or two and today I made my first attempt at making fermented hot sauce! I'll come back in two weeks with results :)
Results?? How’d it come out?
@@mikeappleget482 it worked out great! way too spicy for me, though.
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.
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.
Enjoyed watching great information and teaching
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 ).
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
Starting my first ferment with your recipe, hope all goes well. Thanks for the easy to follow video!
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!
Great video. I'm currently binge watching all these videos but this one is great for someone starting out. Thanks.
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 CZcams 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!
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.
Great video. I am planning to grow some peppers this year and I really want to make some fermented sauces with them.
love the 13min. mark - educational, TY
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!
Been watching you for a while and never really commented, but I have to say that you have inspired me to start growing my own chilli's as I love chilli's and hot sauces so much. I germinated about 10 Carolina Reaper seeds in mid January, and have been growing them under an LED grow light in my kitchen, they are looking excellent and I'm really looking forward to being able to get them outside in a few months.
I was itching to give the fermented hot sauce a try, so I have bought some Scotch Bonnets and have just finished following the steps in this video, in a couple of weeks I am looking forward to trying the sauce, and if it all goes well I will definitely be doing this with some of my Reapers :).
Thanks again for all your great content, this is always my go-to channel for everything chilli related :D!
So, any update on your sauce?
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!!
After all these years. Learning From you I have only ever used enough vinegar to flavor the sauce just right. The most important key is to keep everything sterile. I have never had a bad ferment and I have never had a sauce go bad. because of your tips. Your first series is one of the best.
You helped me a lot , thank you , I will start doing your recipe step by step with my Korean chilies
Thank you so much for this guide! I am just starting out. I have only been a consumer and maker of hot dishes (being a chef) I hope this season will be a sunny one in the bonny Scotland and I can grow my own chillies.
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.
All I have to say.... good work Chump!!
Man I used this process.... Let mine go for about a month because it was a bit cold.. It is legit the best chilli sauce I have tried. So glad I did it. Used caysan chilli's that I grew.
Finally a complete and correct video! Thanks!
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.
great videos, for this one you made this so simple and easy, this is a great way to highlight a single pepper in a tiny batch that anyone can make easily
I did this but fermented about 6 weeks.. omg it's fantastic.. going to ferment my next harvest this week.
Thanks dude chilly hug from venice italy
I can't wait til January so I can start planting. I just have one tip. It's really expensive to order bottles to Sweden so I buy small bottles from IKEA. They are really cheap and work well even if it's hard to just get a few drops. I also use their jars for fermenting.
@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!
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!
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)
Back here again for another year, big batch this time :D
Good luck! Hope it turns out great!
These videos are really informative. Thanks a lot for the excellent content!
Another great episode! I have about 12 different super-hot plants growing and I should be harvesting here in a week or two. Cant wait to make many different types of sauces.
What about weighting down the chillies to stop mould?
I watched all your videos...thank you so much...now with this knowledge I m going to build a billion dollar empire...I m serious..
Sounds good...I hope you remember me when you are sailing on your billion dollar yacht! 😊
@@ChilliChumpalways...😊
Thank you I used this and made a really good red jalapeno hot sauce
thank you so much.. nice videos...
Once again thanks for the journey from seed to sauce. So it a big 👍👍👍👍up on another great experience
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.
Excellent tutorial.
@Chillichump - thanks for all your content, it's excellent. I followed this recipe for my first fermentation starting this week so we'll see how that goes. I'm in NZ so at the tail end of the growing season. Please keep up the good work!
Use a silicone spatula. It helps get every last little bit of the lovely hot sauce you made.
Thank you for this video. Very informative. God Bless you.
I add some of the original brine instead of vinegar because the vinegar adds a “bite”, but the brine which serves like the vinegar doesn’t have that bite but a smoother taste and still preserves the sauce because of the salt content. I store my sauce in the fridge, but even if it continues to ferment...I’ve found it mellows the flavors. Just a thought.
It really depends on the recipe whether I add vinegar, brine or nothing. But bear in mind, this episode, and this series I did was for beginners, so vinegar was a bit of a safety measure in case the fermentation didn't go perfectly and we needed to drop the pH some more.
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.
You smashed it mate. Great series
Definitely use that old brine as a starter for a new batch of brine. Way better ferment if you do this.
enjoying your viedoes all the way from Suriname S.A.. Prachitige en leerijke videos.
Just started growing my own chillis and so so looking forward to trying this 🤪🤪
Got to thank people like u for spreading the info and helping us learn . Much appreciated and wishing u and ur’s a gr8 New year. Looking forward to new vid’s 😃
Loved this series. Just found your channel, really like it. Thanks for the great content and I hope it’s going great for you.
Thanks Stephen, I am glad you are enjoying my videos!
This channel has been very helpful for me Learnt loads of new things and easy tips thanks!
Thank you. I have peppers fermenting now and didn't know how to preserve the sauce. I planned to blend the mix and preserve the paste in oil, and the sauce in jars. Now I feel more comfortable that I can check the pH and have a threshold. My sauce has garlic, ramps, and a few basil leaves also.
Susan McLane q a myth
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.
I always enjoy your videos. Very well done.
Thanks Jay
Time to start growing my own chilli trees YAY!!
@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!
Your channel and content keeps getting better.. Thanks for the great ideas, will be looking to buy some stuff from those Amazon links
Thank you! That means a lot!
Such a lovely color you got there. Congrats.
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 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)
Thanks for the Tube. Going to give this a whirl.
Tobasco also has vinegar its listed on the bottle
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 :-)
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
The other day I was trying a fermentation with my new Naga Vipers which I had never tried before, unfortunately though I had run out of gloves. I was hella excited so I went ahead anyway, and a mixture of the steam from sterilising my jars with boiling water as well as the super hot burn from the vipers burnt my fingers pretty bad.... to the point where i took panadol....and went to bed with my hands in front of the fan.