I had a glut of beets in my garden and decided to do exactly as you recommended here. After a month, the pickled beets are excellent. Still letting the fermented beets keep at it but they look healthy and I am excited about the results
Excellent video as always. Fermenting beetroots is a Polish thing to make Christmas borsch where you mix the brine and vegetable-beetroot stock. The brine itself is a superfood!
Brilliant! I literally just pulled about 5kg this morning. We've just hit spring in Aus. Beets have got to be one of the best, no fuss vegetables you can have in the plot.
Woah, that looks really tasty. I never knew that there is yellow beet root, i always had red/purple one. Maybe I buy some beet root and give the fermentation a try. Thanks for the video, really nice one😊
Many thank yous! I love beets and always pickle them, never thinking to add peppers. Never considered fermenting them either. I can’t wait to try these.
Hi, I never thought of fermenting the beets, mmm. I do a similar thing with pickled onion, add some brown sugar and a "few" hotish chillis. Makes for an interesting game of forfits at new years. Place unspiced onions and spiced onions in a bowl, play the game get a wrong answer pick an onion, you must eat the one you pick. Watching some players eyes water can be "fun". add a few beers for extra laughs..
I love those pickled pepperoncini peppers in the jar with vinegar. I'm growing those peppers to try and emulate the ones bought at the store. This brine you made looks great as well!
Well I know what i will be doing this weeked :) Love beets and some spicy pickled and fermented beats sound amazing. I have some ghost peppers ready and waiting for a project like this
Oh well that's exactly what I needed. I have planted 2 long rows of beetroot at my parents house, and was wondering what to do with them. Thank you !!!
@@ChilliChump Nah I just planted them 2-3 weeks ago. Been following MIgardeners channel and he claims that beets grow even better through the cooler days of autumn and early winter. My parents usually plant the garden early spring and by the end of summer it gets naked so I planted beets, spinach, pok choi(thanks to you) broccoli, letucces, zucchini, carrots.
Bishops Hat (aka clown) peppers are great. They have a pleasant spiciness that's easily adjusted depending on your needs (almost all heat is near the seeds). They also have a nice sweet taste. One of my everyday favorites. I had a plant for years before it succumbed to an unexpected early frost.
I'm going to try fermenting some of my beetroot this year, I've already done pickled beetroot in the past but I'm going to try your recipe this year for some jars. It look yummy. I already made my pickles and set them up, so on to this.
@@ChilliChump Enjoy your holiday, I pickled some beetroot today using your recipe. Looking forward to trying them in a couple months. I used Peri Peri Peppers (another thing I tried this year because of you).
Roasted with lot's of garlic, rosemary, olive oil, salt n pepper and balsamic vinegar! In foil in the oven or on a braai, for smokey flavour! Delicious, the leaves are also edible like spinach, absolutely lovely!
Summer salad beet Boiled. Chopped./or grated. Balsamic or spirit vinegar... Enough to wet. Salt. White pepper. Sugar just to sweeten. Overnight for best flavour.
Great photography . Lighting and editing. You're becoming a pro..... Going to try the fermentation method. Always doing a chunky or coarse grated beetroot. It lasts for 3+ weeks in the fridge... But never does. Going to have a go with your method. Thanks for posting.
What I love to do with pickled beetroots is pickled eggs, especially with chilies. The eggs turn out beautifully pink. They're best eaten within the first 3 weeks or the whole egg tastes like beetroot. Eggscelent use of leftover beets... 🙃
Question.... This is my first time fermenting peppers. I have some ghost peppers with garlic and onions fermenting in a brine for the past 2 weeks. Fortunately there is no mold on the top. But although the peppers still look nice and red, the mixture is fairly cloudy. Is this natural? Or maybe I put too much salt in the water to make the brine? I wanted to make some hot sauce out of this today, but don't know if it's good to use due to the cloudiness. Thanks!
Hi there I answered you on FB, but in case you don't see it...it is perfectly normal, actually a good thing. As long as you followed all the steps correctly then the cloudiness is the lactobacillus bacteria...so is a good thing
@@ChilliChump Oh no, we have a winter, its just very mild. Peppers can be grown indoors just like the UK however. I think the beets are imported from Mexico and further down, they arnt grown here in the winter. There are very few veggies we cant get here year round
I've been watching for awhile now and I'm wondering if you have any peppers, especially of the hotter variety, that you've been able to harvest from after a year? Do you keep any going for a couple years?
I used to overwinter some of my plants, but the effort just isn't orth it in the climate I live (UK). It is just as easy to start new seedlings at the beginning of the year. In fact, with some of my overwintered plants I didn't get as much heat as the first year from the peppers. My jalapenos for example were about half the heat of the first year.
Question about fermentation: i have started a 3% mash fermentation. It has been fermenting for almost 2 weeks now. I have the last week Seen some White growth on the top, NOT Green og Black. is that somthing i Should worry about? I expect to let it ferment for another week or two.
slightly off subject ... which gives best and most viable seeds ... if i pick when ripe and let them dry then remove seeds or pick when ripe then remove and dry seeds ..... leave fruit on the plant till it dries out then remove seeds ? or some other way ? dankie meneer ;-)
If the pepper is truly ripe then it won't make much difference. But if you leave the pepper on the plant until it starts to shrivel then you know it is definitely beyond ripe and the seeds will be good
Can I ask you to do a chillichump version of a certain popular sushi chains chilli and wasabi sauce. It's delicious! 😋 It's not hot but the blend of the two types of heat is amazing 👍 I'd happily buy a few bottles of a spicy version from you. Fresh wasabi would be awesome. The pickle looks delicious too btw 👍
@@ChilliChump yo sushi it's in my local tesco's (£2) just needs a little more heat from the chilli and more wasabi. They put horseradish in to bulk it up. Great heat combo 👍
There are two reasons true Wasabi is not used in most products that say Wasabi. One is price,it's very expensive. But mostly because the heat only lasts a short while after getting ground. But the horseradish that gets used holds the heat. Sad but true.
@@victorbenner539 I did not know that. Thank you for your input 👍 I still think that the two types of heat together is great. I know it's expensive but not how much of the heat is lost due to time. There must be a practical reason for this, I'd be interested in learning more about it.
I haven't picked a name just yet. I have a list of favourites for now...but I think I should grow it out first and see what we get in terms of looks and flavour before deciding!
Those peppers aren't too spicy to me. I do use gloves with the hotter peppers though for sure! However purple fingers wouldn't work out to great when filming a different video....I would just get loads of questions as to why!
I'm not tossing them. They are going into my compost pile ready to grow more vegetables next year. I left to go on holiday out the country a couple days after making this video, so no way I could eat the leaves...normally I would
I had a glut of beets in my garden and decided to do exactly as you recommended here. After a month, the pickled beets are excellent. Still letting the fermented beets keep at it but they look healthy and I am excited about the results
Fantastic! I'm glad you like it. One of my favourites!
I keep on coming back to this recipe every year. ❤
I gotta try both of these processes this year with beetroots from my garden. Thank you for sharing!
Yet another great instructional video. I'm learning a lot when it comes to fermentation. Cheers!
Excellent video as always. Fermenting beetroots is a Polish thing to make Christmas borsch where you mix the brine and vegetable-beetroot stock. The brine itself is a superfood!
Sounds delicious!
Brilliant! I literally just pulled about 5kg this morning. We've just hit spring in Aus. Beets have got to be one of the best, no fuss vegetables you can have in the plot.
Woah, that looks really tasty. I never knew that there is yellow beet root, i always had red/purple one. Maybe I buy some beet root and give the fermentation a try. Thanks for the video, really nice one😊
This is the first year i have grown Beetroots in the garden. I can't wait to try this on them. Great video.
Many thank yous! I love beets and always pickle them, never thinking to add peppers. Never considered fermenting them either. I can’t wait to try these.
My pleasure!
The greens are also edible for a lot of these foods. Great nutrition. We love beets. Great video
Hi, I never thought of fermenting the beets, mmm. I do a similar thing with pickled onion, add some brown sugar and a "few" hotish chillis. Makes for an interesting game of forfits at new years. Place unspiced onions and spiced onions in a bowl, play the game get a wrong answer pick an onion, you must eat the one you pick. Watching some players eyes water can be "fun". add a few beers for extra laughs..
I love those pickled pepperoncini peppers in the jar with vinegar. I'm growing those peppers to try and emulate the ones bought at the store. This brine you made looks great as well!
Made the Sweet and Spicy beets last week. Man are they tasty, most definitely will do more. Thanks Sir
Very cool. Getting new ideas on what can be done with fermentation. Thanks.
Great instructional video. I did notice you upped the quality of your video production - love it!
Thanks for noticing John. I have been doing loads of research and of course practising to try and get better with each video.
Yum! Thanks for the recipe for the pickle beets. I’m going to try it.
Well I know what i will be doing this weeked :) Love beets and some spicy pickled and fermented beats sound amazing. I have some ghost peppers ready and waiting for a project like this
Thank you for interesting video. I have never prepared my beetroots this way. I may give it a try. :)
Oh well that's exactly what I needed. I have planted 2 long rows of beetroot at my parents house, and was wondering what to do with them. Thank you !!!
Have you had a good harvest? I am going to space mine a little closer to each other next year, will get an even bigger harvest.
@@ChilliChump Nah I just planted them 2-3 weeks ago. Been following MIgardeners channel and he claims that beets grow even better through the cooler days of autumn and early winter. My parents usually plant the garden early spring and by the end of summer it gets naked so I planted beets, spinach, pok choi(thanks to you) broccoli, letucces, zucchini, carrots.
Love beets. Nice upload.
Bishops Hat (aka clown) peppers are great. They have a pleasant spiciness that's easily adjusted depending on your needs (almost all heat is near the seeds). They also have a nice sweet taste. One of my everyday favorites. I had a plant for years before it succumbed to an unexpected early frost.
I'm going to try fermenting some of my beetroot this year, I've already done pickled beetroot in the past but I'm going to try your recipe this year for some jars. It look yummy. I already made my pickles and set them up, so on to this.
When I get back from holidays, my fermented beets will be ready. Looking forward to having a couple. Good luck with your fermentation!
@@ChilliChump Enjoy your holiday, I pickled some beetroot today using your recipe. Looking forward to trying them in a couple months. I used Peri Peri Peppers (another thing I tried this year because of you).
beat leaves are edible you can cook them like spinach
Beet leaves are fabulous! I love them sautèed with a touch of garlic
salads are amazing aswell
great just grew some now i will make pickled
I wasn't always a fan of beetroot but love it now! How do you like your beetroot?
Roasted with lot's of garlic, rosemary, olive oil, salt n pepper and balsamic vinegar! In foil in the oven or on a braai, for smokey flavour! Delicious, the leaves are also edible like spinach, absolutely lovely!
Always had beetroot with cold meats. Pickled though and never had fermented.
Summer salad beet
Boiled. Chopped./or grated. Balsamic or spirit vinegar... Enough to wet. Salt. White pepper. Sugar just to sweeten. Overnight for best flavour.
Roasted in the oven with garlic, rosemary and balsamic vinegar. Amazing!
Pickled or roasted, with cheese and picnic foods.
The beet greens are really good. I think I prefer them to the beets.
Great photography . Lighting and editing.
You're becoming a pro.....
Going to try the fermentation method. Always doing a chunky or coarse grated beetroot. It lasts for 3+ weeks in the fridge... But never does. Going to have a go with your method. Thanks for posting.
Thank you Maro! Lighting has been the hardest to get right, but it makes the world of difference!.
Grated beetroot in coleslaw is really tasty too!
@@ChilliChump I will try that. Thanks
Hi my friend, Russell from South Africa, I watched your video, at the end you mentioned vinegar, when did you add the vinegar, Good Man, Keep it Up 👍
Russel, at the beginning I show how to prepare the vinegar. at 2:25
love seeing the extra non-chilli content
What I love to do with pickled beetroots is pickled eggs, especially with chilies. The eggs turn out beautifully pink. They're best eaten within the first 3 weeks or the whole egg tastes like beetroot.
Eggscelent use of leftover beets... 🙃
Question.... This is my first time fermenting peppers. I have some ghost peppers with garlic and onions fermenting in a brine for the past 2 weeks. Fortunately there is no mold on the top. But although the peppers still look nice and red, the mixture is fairly cloudy. Is this natural? Or maybe I put too much salt in the water to make the brine? I wanted to make some hot sauce out of this today, but don't know if it's good to use due to the cloudiness. Thanks!
Hi there I answered you on FB, but in case you don't see it...it is perfectly normal, actually a good thing. As long as you followed all the steps correctly then the cloudiness is the lactobacillus bacteria...so is a good thing
What a great video. thank you!
Beets are in the canning bath now!
We get those beets year round here in Knoxville. tasty stuff
I am jealous! I can imagine growing chilli peppers too must be a year round thing too.
@@ChilliChump Oh no, we have a winter, its just very mild. Peppers can be grown indoors just like the UK however. I think the beets are imported from Mexico and further down, they arnt grown here in the winter. There are very few veggies we cant get here year round
Slug: one bite for me, one bite for you.
😂 I like to think it plumped the slugs up to feed the birds in my garden. Gotta try see the positive!
I wonder if the greens could be made into a kraut or kim chi like product?
I've been watching for awhile now and I'm wondering if you have any peppers, especially of the hotter variety, that you've been able to harvest from after a year? Do you keep any going for a couple years?
I used to overwinter some of my plants, but the effort just isn't orth it in the climate I live (UK). It is just as easy to start new seedlings at the beginning of the year. In fact, with some of my overwintered plants I didn't get as much heat as the first year from the peppers. My jalapenos for example were about half the heat of the first year.
i like to do the beets the irish way and that's to add chopped up onions into the mix.
Question about fermentation: i have started a 3% mash fermentation. It has been fermenting for almost 2 weeks now. I have the last week Seen some White growth on the top, NOT Green og Black. is that somthing i Should worry about? I expect to let it ferment for another week or two.
Have a look at this video of mine, it should put your mind at ease ruclips.net/video/SIPAqoxF710/видео.html
love me a slice or two of beetroot on a cheese and ham sandwich
That sounds good! I would think if you are using the pickled beetroot, it adds that tang, similar to adding chutney.
@@ChilliChump exactly! pickled sweet is the one I go with, thanks for the reply
How do you stop the fermentation so you do not need the airlocks? Would it be shelf stable if there is such a way?
The airlock is just for the fermenting phase. After about a month you can remove the airlock and seal the jar until ready to process into sauce
slightly off subject ... which gives best and most viable seeds ... if i pick when ripe and let them dry then remove seeds or pick when ripe then remove and dry seeds ..... leave fruit on the plant till it dries out then remove seeds ? or some other way ? dankie meneer ;-)
If the pepper is truly ripe then it won't make much difference. But if you leave the pepper on the plant until it starts to shrivel then you know it is definitely beyond ripe and the seeds will be good
Can I ask you to do a chillichump version of a certain popular sushi chains chilli and wasabi sauce. It's delicious! 😋 It's not hot but the blend of the two types of heat is amazing 👍 I'd happily buy a few bottles of a spicy version from you. Fresh wasabi would be awesome. The pickle looks delicious too btw 👍
Let me know which one and I will see what I can do!
@@ChilliChump yo sushi it's in my local tesco's (£2) just needs a little more heat from the chilli and more wasabi. They put horseradish in to bulk it up. Great heat combo 👍
It's called hot chilli chirisosu
There are two reasons true Wasabi is not used in most products that say Wasabi. One is price,it's very expensive. But mostly because the heat only lasts a short while after getting ground. But the horseradish that gets used holds the heat. Sad but true.
@@victorbenner539 I did not know that. Thank you for your input 👍 I still think that the two types of heat together is great. I know it's expensive but not how much of the heat is lost due to time. There must be a practical reason for this, I'd be interested in learning more about it.
What about organic or cane sugar?
Man, I can't believe you didn't eat those greens!
Can you leave a link where I can buy an o-ring for airlock and a cap? I mean silicone one. Thank you in advance
Here you go, hopefully the link works for you geni.us/Siliconegrom
Nice video, can you do a Srircha sauce recipe?
I am in the middle of making a sriracha sauce video! Got the fermntation on the go
Peri peri crost with lemon drops wath name you picked?
I haven't picked a name just yet. I have a list of favourites for now...but I think I should grow it out first and see what we get in terms of looks and flavour before deciding!
@@ChilliChump per-i lemon
Quick question, how do you eat the fermented beets?
Chopped up in a salad is one of my favourite ways. It's basically like pickled beetroot
@@ChilliChump so you never cook them after they are preserved, right?
Nope. You can if you like. But I don't personally.
@@ChilliChump thank you
Are you a chef in everyday life? Or just a passionate home cook?
I am not personally. My mother was trained though. Learned a lot from her.
Stay spicy!!
what if you don''t have air locks on the lids,
The air will build up and cause pressure. You can release the air manually by unscrewing the lid, but you risk introducing pathogens.
do you sell a hot sauce or something like that? i would pay a good price and take the shipping cost.
I will be selling my sauces this year! I am busy figuring out the logistics. Sauces should start being ready for sale in about a month
@@ChilliChump Thanks for the fast response! Yeah - i m looking forward to this.
This! :-)
You left 6x seeds on the cutting board!!!
For a snack..😉
I’ve never seen beets of that color. They look more like turnips or radishes.
They are golden beetroot. Will probably just stick with the traditional type next year
Lol u used gloves for the beets but not for the peppers
Those peppers aren't too spicy to me. I do use gloves with the hotter peppers though for sure!
However purple fingers wouldn't work out to great when filming a different video....I would just get loads of questions as to why!
where can I get me one of your aprons?
I wish Teespring had aprons for you guys. I will try and find a supplier. The ones I have were custom done, and not really cost-effective.
depressing to see you toss the leaves, they are a crop in themselves as valuable as beetroot!
I'm not tossing them. They are going into my compost pile ready to grow more vegetables next year. I left to go on holiday out the country a couple days after making this video, so no way I could eat the leaves...normally I would