I recently bottled my first batches of fermented hot sauces. Used your videos as a guide. Thanks for making content. Something tells me this channel will take off. Thumbs up and bell icon on.
hey, if you mastered this method, you might enjoy trying a mash fermented sauce, which is the same but the peppers are blended up before you ferment it. this is how i do mine, it takes a lot of stirring to prevent yeast but it's quicker, and i also add a few tomatoes to speed up the ferment and the result is like an awesome fermented salsa but can be a hot sauce too. Do not neglect to stir the ferment at least 3 times per day for a week in a warm room
Why do you stir? No need to do that. The fermenting process is anaerobic...which means it doesn't need oxygen. In fact oxygen is detrimental to the process, and opening and stirring will introduce oxygen.
@@ChilliChump i use tomatoes in my hot sauces to bulk them out and add sugar for fermenting so it is usually done in less than a week, and stirring every day is not an issue. you had some yeast on top that you stirred in, stirring a few times a day makes yeast never form on top. in Korea their fermented sauces are stirred frequently as the techique, im sure its not necessary but for me its more foolproof esp with my tomato sauce ferments which can get out of control to let sit
Dude. Thanks so much for these videos. Videos like this are why I don’t really bother with tv anymore. Why watch telly when there is better content on RUclips made to a better standard.
Just want to take the time to let you know how much I appreciate you leaving in all the individual chops you do. The sound of chillies being chopped is very crisp and satisfying.
I like using the brine to cook rice with. Replacing perhaps a 1/4 of the water with it. It seasons the rice, and adds wonderful flavor. It doesn't have to be hot sauce brine either. I've used this method with a relish ferment with a bunch of herbs, and using the brine resulted in one of the best rice dish I've ever had.
Thanks. You can also use it as a marinade for meats, or mix it with some olive oil and a bit of vinegar for salad dressing. I find the brine to be very versatile.
Gotta be honest, I watch your videos 90% because of how you pronounce the word "pepper". Or "peppers". 10% for everything else. Which also awesome to be honest.
I like Sugar Rush Peach for many reasons. Sweet, quick burn, sharp heat, crisp texture. Will defnitely try make this sauce , tks. ! We like SRP pickled with seeds removed and a pinch of turmeric added, it becomes neon yellow then.
I've just finished my first ever fermented chilli sauce which is fantastic, I put in some some turmeric and ginger to the ferment which made it more orange than red but the flavour is great. Thanks for all the videos.
I actually just did 20 thai large orange and 40 red small thai peppers with 1 red bell for bulk and it turned out amazing. Love the bright orange color and great thai flavor.
It's funny how peppers can be so different. My sugar rush peach peppers were jalapeno heat level. I tried making a hot sauce from the sugar rush peach and sugar rush cream peppers. It tasted weird, didn't like it at all, but a friend loved it so gave it to him. Thx for the videos!
Thank you so much. I have been finding your videos very helpful. I grew superhots this year, basically my first time with the exception of nursery bought jalapenos, habs and other run of the mill hot peppers I've grown over my years of gardening. I have about 60 loaded plants in my yard now and trying to find ways to use them is challenging! So I bought the Easy Fermenter kit. Your video is the best one I have seen so far. I love how you explain things in a way that a newbie can understand. It's been confusing with all the different ways to do it. You cleared some things up for me. Thanks again.
Today I bottled my first ever batch of fermented hot sauce. I made it according to your tips and It's delicious. I used red habanero peppers but I'm a bit disappointed because it's not hot enough! Next time i will mix them with something hotter. Thanks for your videos and please, don't stop!
At this moment, I just started my first fermented hot sauce. Your videos are amazing for learning how to make them as well as the pitfalls of making them. I had frozen the peppers to make sure that they lasted until i had enough to make a good sauce from, and your video with the smoked peppers taught me that you need fresh ones as well since the bacteria dies. Dude, you are fantastic. Jealous of your green house by the way!
That was one of the best videos I've seen on the fermenting process. I learned a lot. You have a very nice presentation style, very professional too. Thanks for sharing that.
Thank you Peter, that is very kind of you to say! I have been enjoying your videos for a long time now, so it is nice to have you commenting on my channel.
I just found this video and I'm so thankful that I did! I'm going to follow your recipe with just a minor change...I'm trading the fennel for cumin and I'm trading out the salt for course ground Hymilayan pink salt. Just some personal choices. THANK YOU for including so much information on fermenting!! Again, this is an incredible video and I'm sure I will reference back to it many times!
I have been making fermented hot sauces successfully for a few years and am immensely grateful for what you are doing -- it is masterful! I am incorporating many of your tips this year with great results. You should be the go-to for anyone interested in this art. Ahem -- "I haven't got gloves on here . . ." haha -- All well and fine until you go for a pee. I get it, I do it too, but I have a box of latex gloves on hand -- for when I remember to use them, haha.
Thank you Richard! And regarding the gloves, I really have no excuse! I have TWO boxes of gloves right there where I make my sauces. I think I get distracted because of the checklist of all things I have to do when filming! The next sauce I make though I need to put gloves on the top of the list: 7Pot Habaneros are no joke!
I seal meat chicken fish ect. I seal each side 2 times in case of a failure that actually happens a lot. Great video of I ever grow plants if I get seeds I will do the same as this video
Thank you so much for posting this videos. I'm new at all this and you thought me a lot. You showed me many new possibilities to do with peppers. So far I've got 2 jars fermenting (2x0.7L) and be going to make sauces in a month or so. Btw, your videos are quite informative and you know how to transfer knowledge :)
Heres a suggestion for white sauce. Use the peppers you were thinking about. Add pureed white onion, garlic, lemon grass, and ginseing. Throw in a bit of white pepper. Ferment, strain, and bottle as usual. Maybe toss in a bit of soy, or fish sauce to the brine for extra flavor/salt.
Thank you! Always better to be on the safe side with these things. I don't test every sauce, but if I am trying something new, or when I put up a recipe on my channel I like to test.
I just bottled my first batch. Half I added pineapple, the other half mango. One bottle got the remaining of both that wouldn't fit. So far it tastes great.
Just finished bottling my first sauce using this recipe as a base. I used the last of my habanero reds and aji limons and left it for 5 weeks and I am stunned at how good it has turned out. Nothing in the jar other than some yeast and the ph is at 3.8, the only downside is that I have nothing left to make more! I can't wait to experiment with different peppers so much so that I plan to raid the supermarkets and try another one, just for fun. A couple of tips I picked up along the way... use a baby sterilising unit, they are great for your bottles, utensils etc and if you want a ready made fermenting jar buy the kids mason jars from Asda or other supermarkets, they are really cheap, just replace the straw with your airlock.
Hey Paul, I am glad you enjoyed the result. It is one I really enjoyed too! Those are some good tips. I am going to have a look at ASDA next time I am there for the kids mason jars. I don't know if I have seen them in Tesco. Are the prices decent?
Looks amazing, sounds amazing, I'm definitely making that! Always thought u needed vinegar for longer duration, pleased to see u don't! Maybe good to invest in PH-meter! Thanks for another great one!
I had a wine ferment, And the particulate (blueberry) actually rose up and blocked the airlock to the point of blowing the lid off and stained my closet's paint with its outburst.
Hey Shaun, your comment u made in the video about how u think u don't necessarily need to keep the veggies submerged because your onion was completely edible, I agree, or at least have a question. So I am very new to fermenting but am definitely hooked! I'm on this fermented hot sauce FB page and there are always people with mold on their veggies/peppers. My question/comment is that I almost always have veggies popping up in my jar above the brine level, yet I have never had any mold! And I don't understand why. I do a 3% brine. I also leave very little space, maybe 1/4" between the brine level and the lid. I also always take my lid off and check and see how it looks. My first 20 or bottles I had no bubbler so I burped them daily, and I would take the lid off often adding more brine because it would often overflow. I know I'm repeating myself but why no mold? My veggies are above brine and I take the lid off many times during fermentation. I ferment for about 30 days. Thanx in advance, Thailand Todd
The reason you won't get mould is if you are following a good hygiene/cleaning process. I sanitise with a no-rinse acid sanitiser, and am VERY careful with my whole process to keep things clean and sanitised. If there is no bacteria or mould (or at least a very minimal amount), then nothing can grow.
Awesome channel excellent instructions on how to make hot sauce ,made my first sauce and it turned out great cant thank you enough. I look forward to the 2019 growing season
I'm currently two weeks into my first fermented hot sauce, thanks to your videos. I do have one question/suggestion: Is it possible to smoke a batch of peppers, add a few that aren't smoked and then have a fermented and smoked sauce? I'm assuming the smoking process would kill the bacteria you need for fermentation, but I'm wondering if a few non-smoked ones would supply enough to eat away at the other peppers to make it worthwhile.
I'm actually just about to release a video on a smoked peppers fermented hot sauce! But essentially what you are saying is correct, you would need to have a mix of fresh peppers in there too!
Once opened, it could last for many months...however, to be on the safe side "use within 3 weeks of opening". But you just need to keep an eye on it for any growth etc. I have sauces in my fridge that have been opened and used, that have been in there for more than a year and they are still good.
I've made a less hot version of this sauce I suspect, but I've used carrots, orange bell peppers and habanero peppers. The only way to describe the color would be to say it was "atomic orange". It was gorgeous, but it was equally beautiful using red bell peppers just not "atomic orange" and the color of the sauce is a beautiful orange now. I'm also a garlic fiend so I had 6 cloves of garlic, and I used red wine vinegar because I love the flavour. The carrots mellow the sauce out but bring a lovely sweet flavor as well.
@@madsfaerch I didn't ferment the carrots but I should give that a go and see how it turns out. I fermented the bell peppers along with the habanero peppers and the garlic. It would say I tend to use a 3-5% brine solution and get great results fermenting on average about 90 days for sauces. I pickled pepperoncini's and spicy pickles back in late September so I'm excited to see how those came out as well this spring. :)
I cant wait to purchase your recipe book when available again? Will you one day explain with video how to calibrate PH meter Shaun AKA ChilliCump? Big love from CPT!
Hello! My recipe book is going to be available as an ebook soon, and we have a new hard copy print in the works too! I have done a video on calibration, have a look ruclips.net/video/AqF66AyZow4/видео.html
All those nutrients and probiotics in the brine and even the onion! I would strain it as you do and blend and then rinse the blender and funnel with the brine and mix it in. That will also guarantee preservation with the salt and probiotics in the brine. Enjoy!
I love that you mixed very hot peppers with sweet peppers! Why is this not more common? It seems like a great way to share very hot peppers with non chili-heads
Have you considered buying a wet grinder to make super smooth sauces? I think it'd be interesting to see a very smooth sauce that's still fairly thick.
@@ChilliChump I'd never heard of it either until I watched one of Alex's videos on making chocolate, but apparently they're usually used for Indian cuisine to grind things up into a super smooth paste
I'v watched more then 30 videos on tis topic............ DUDE... U R Da BeSt!!! Thank you ;) My Fatali+Md.Janett +SctBonnet can't wait to be prepared your way ))) Tnx again ;)
If you had to pick your top 5 homemade hot sauces to give as gifts or sell in the supermarket, which ones would you pick???? Great video as always. Really enjoy your channel.
Your videos are the best. That orange hot sauce is right up my alley.I am getting ready to ferment some peppers for hot sauce. I was curious: I wanted to add tomatillos, onions and possibly cilantro or other fresh herbs to my fermenting process to make more of a salsa-ish hot sauce that kept. Would this work, or do you not recommend?
That should work....just bear in mind that the tomatoes may not end up with the flavour you expect. I am experimenting this year with fermenting tomatoes, so will be able to give you a better answer then! Let me know how it goes.
Good afternoon! You have excellent content and everything is very well and clearly explained. Try using dry wine yeast, add gooseberries, plums, slices of pineapple, red currants to pepper. Sometimes, instead of vinegar, you can use Madera, Sherry or Tokaji wine. The taste of sauces will become more diverse, ph will decrease, You’ll have new recipes and new material for RUclips.
Thanks again for the excellent recipe but what if you used Carolina reapers, moraga viper, Trinidad viper, pepper x, plus red Bell peppers. I'm your new subscriber.
I get my seeds from a few different places. I will be doing a video soon on my seed choices for next year. I will be isolating more peppers next year so I have plenty of seeds that are true to type.... For giveaways, for sale etc. I didn't foresee the changes in seeing on my channel lately, so I wasn't prepared! I only have seeds for myself for next year at the moment unfortunately
Chillichump Sharing how to spell and use GOOGLE will be beneficial for many. You know, with the internet being so new and shit. 😂 I quit online and local gardening clubs about 15 years ago just because of the constant hands out. But thanks for posting the vids and sharing your knowledge. 👍👏🏻
@chillichump Definitely making me jealous. Can't wait to try this recipe sometime! Maybe next year? My buddy Phil and I are starting to make note of what seeds we wanna buy for 2019. Can you recommend a good source for seeds or know of a good source in the U.S.?
Hi Brandon, a seed choosing/buying video is coming up soon! I have a couple places I have used in the past and will be discussing them on the video. I even managed to get hold of a couple of these companies to send me out some "surprise seeds" for me to discuss. Not too long to wait now, will certainly be in time for you to be buying your seeds ready for the next season!
Brother you need some Jay's Peach Ghost Scorpion peppers. They have a red variety too but the peach are really special. I can arrange that actually should you be interested and they would come straight from the proprietor Jay Weaver. I'm local to his pepper farm.
You should try putting oregano on the sauce. Also you can make a really good sauce if you blend cilantro, lemon juice , garlic and I use jalapeños because I don’t like it tooo hot like you but you can use any type of chile pepper.
I’m new to fermenting. Love the video. So much to learn. I’m fermenting at a cooler temp 15 Celsius for 6-8 weeks, will that deepen the flavours compared to a faster ferment? Does light versus darkness matter? I mixed milder jalapeños with crazy hot bonnets, does it matter? Love the idea of fennel and cardamom, but have no idea what that combo tastes like! Next time. Great videos
Kamal, I would be cautious about fermenting at such a low temperature. It is fine to reduce the temperature after the first 2 weeks. The reason is that you need the pH to drop as quickly as possible. When the pH is too high, you risk bad things happening (the worst being botulinum toxin being released).
Another great video mate! Just wondering would you shelf that bottle you made long term even though its only half full? Did you heat it at all to make a vacuum? Or is that one just going in the fridge right away to be enjoyed? Also from your last video I tried the Nandos piri piri sauce and after simmering for a good while and cooling it still has a really green unripe smell and flavor to it. Have you had that before? The peppers i used were all fully ripe, they look kinda like your cayenne peppers from that vid but a bit bigger I think they are just generic "chili peppers". Not sure if I should have cooked longer or Im just using the wrong peppers. I got the same smell and flavor from a 2 week fermented sauce with the same peppers however in that sauce I did add one or two greenish peppers for extra heat! Thanks again for the great work! :)
Thank you! This is perfectly fine, and shelf stable. The pH is more than low enough so that it is not a good environment for bad bacteria to grow. Like I say in the video, as long as the bottle was sanitised before-hand, then this will last a long time on the shelf. Once it is opened and you start to use it I would probably put it in the fridge. Regarding making the Nandos sauce, the peppers really do make a difference. Peppers all have fairly unique flavour profiles. I know that a lot of people (me included many years ago!) assumed that peppers all taste the same. Cayenne peppers have a very distinct flavour. Some of the generic "red peppers" that you get at the supermarket are bred for quantity rather than quality in my opinion. For the sauce you already made, grilling a red sweet pepper (romano, bell pepper etc.). Get it a little charred and blend that into the sauce. It should help with the "green" taste.
Good idea thanks a lot! I'm going to try that this afternoon as I did make quite a large batch and dont want to waste it. I did actually grow these peppers from seed and eating them raw they taste similar to Italian Hot peppers (the long skinny ones but with bumps instead of smooth) and even a little like Thai Dragons. I will definitely have to get my hands on some piri piri seeds for next season. Thanks again!
Great video, but one quick observation I notice you measure the salt and dissolve it in a jug of water, but you don't use all the brine therefore the quantity of salt going into the fermenting bottle isn't all the salt.
Correct, but the salt is dissolved in the water and distributed evenly throughout the solution. The brine needs to be approximately 2% salt. If you make a liter of brine with 20g of salt, whether you pour out 10ml or 394ml, the brine will always be 2% salt.
Quick questions: What temperature is your refrigerator? Also, wouldn't there be anything to do with the fermentation liquid? What would happen if you lower the amount of vinegar and add some fermentation liquid? Thx for the great content. Keep it up!
Hi Nicolas, the "refrigerator" is at 19' or 20' celsius, depending on the length of my fermentation (not sure if you have seen my video about how I built it: ruclips.net/video/nMMbdDRJaUY/видео.html) I use the liquid in my meals sometimes. I use some when I soak my beans for my chilli con carne (I did a video about this). Also it would add a nice "zing" to rice, if you add some to the water when you boil the rice. You don't have to add vinegar, the fermentation process will lower the pH of the sauce well enough that it will be shelf-stable, I add vinegar because I like the flavour it adds with some of my recipes...it really depends what I am going for!
Thanks for the fantastic videos! Is it possible to work with Szechuan peppercorns in the fermentation process? It could add some numbing into the hot and sour experience! :)
Hi there. Thanks for watching! Yes I have used onions before. I have some earlier videos where I do that! Really just depends what flavours I'm going for
Have you tried Aji lemon-drop and Aji pineapple? Both have a flavor of their name sake with decent heat. My plants didn't produce enough to make a hot sauce but thought a nice yellow fruity hot sauce would be interesting.
I'm trying to find our video that you put in a flask and on a stir plate. can you tell me the title? I've had my peppers fermenting for 2 months now. Ready for the next step this weekend
I recently bottled my first batches of fermented hot sauces. Used your videos as a guide. Thanks for making content. Something tells me this channel will take off. Thumbs up and bell icon on.
hamanu23 amen to this
hey, if you mastered this method, you might enjoy trying a mash fermented sauce, which is the same but the peppers are blended up before you ferment it. this is how i do mine, it takes a lot of stirring to prevent yeast but it's quicker, and i also add a few tomatoes to speed up the ferment and the result is like an awesome fermented salsa but can be a hot sauce too. Do not neglect to stir the ferment at least 3 times per day for a week in a warm room
Why do you stir? No need to do that. The fermenting process is anaerobic...which means it doesn't need oxygen. In fact oxygen is detrimental to the process, and opening and stirring will introduce oxygen.
@@ChilliChump i use tomatoes in my hot sauces to bulk them out and add sugar for fermenting so it is usually done in less than a week, and stirring every day is not an issue. you had some yeast on top that you stirred in, stirring a few times a day makes yeast never form on top. in Korea their fermented sauces are stirred frequently as the techique, im sure its not necessary but for me its more foolproof esp with my tomato sauce ferments which can get out of control to let sit
Dude. Thanks so much for these videos. Videos like this are why I don’t really bother with tv anymore. Why watch telly when there is better content on RUclips made to a better standard.
So true
Always enjoy your videos. Thanks to you I have made many great sauces
29,218 views and only 8 dislikes, that's how you know you're doing it right!
100k vs 22 now
Just want to take the time to let you know how much I appreciate you leaving in all the individual chops you do. The sound of chillies being chopped is very crisp and satisfying.
Chilly head ASMR
I like using the brine to cook rice with. Replacing perhaps a 1/4 of the water with it. It seasons the rice, and adds wonderful flavor. It doesn't have to be hot sauce brine either. I've used this method with a relish ferment with a bunch of herbs, and using the brine resulted in one of the best rice dish I've ever had.
that sounds amazing!
That's a brilliant idea
Thanks. You can also use it as a marinade for meats, or mix it with some olive oil and a bit of vinegar for salad dressing. I find the brine to be very versatile.
Great idea
Great idea. Stealing that...
Love the greenhouse in the backdrop of the first part of the video. Jealousy is quite a powerful, primordial emotion.
Gotta be honest, I watch your videos 90% because of how you pronounce the word "pepper". Or "peppers". 10% for everything else. Which also awesome to be honest.
My 2 month old daughter loves watching your videos. Keep it up! Love the videos. 4.7K going to hit 10K soon enough!
I made habanero hot sauce 8 year's ago I'm still using it.
How good could it really be if it lasted that long? 😂 Did you make a barrel of it?
I like Sugar Rush Peach for many reasons. Sweet, quick burn, sharp heat, crisp texture. Will defnitely try make this sauce , tks. !
We like SRP pickled with seeds removed and a pinch of turmeric added, it becomes neon yellow then.
Always fun seeing you getting intoxicated by your fermentations. ;))
I've just finished my first ever fermented chilli sauce which is fantastic, I put in some some turmeric and ginger to the ferment which made it more orange than red but the flavour is great. Thanks for all the videos.
I actually just did 20 thai large orange and 40 red small thai peppers with 1 red bell for bulk and it turned out amazing. Love the bright orange color and great thai flavor.
It's funny how peppers can be so different. My sugar rush peach peppers were jalapeno heat level. I tried making a hot sauce from the sugar rush peach and sugar rush cream peppers. It tasted weird, didn't like it at all, but a friend loved it so gave it to him. Thx for the videos!
Thank you so much. I have been finding your videos very helpful. I grew superhots this year, basically my first time with the exception of nursery bought jalapenos, habs and other run of the mill hot peppers I've grown over my years of gardening. I have about 60 loaded plants in my yard now and trying to find ways to use them is challenging! So I bought the Easy Fermenter kit. Your video is the best one I have seen so far. I love how you explain things in a way that a newbie can understand. It's been confusing with all the different ways to do it. You cleared some things up for me. Thanks again.
Thank you for the kind words! It is my pleasure! I am glad my videos have been helpful
Today I bottled my first ever batch of fermented hot sauce. I made it according to your tips and It's delicious. I used red habanero peppers but I'm a bit disappointed because it's not hot enough! Next time i will mix them with something hotter. Thanks for your videos and please, don't stop!
Thank you! And well done!
Drop some Fatalii Jigsaws in there next time, for spice.
At this moment, I just started my first fermented hot sauce. Your videos are amazing for learning how to make them as well as the pitfalls of making them. I had frozen the peppers to make sure that they lasted until i had enough to make a good sauce from, and your video with the smoked peppers taught me that you need fresh ones as well since the bacteria dies. Dude, you are fantastic. Jealous of your green house by the way!
Hi Paul, thank you! That is very kind of you to say!
Without doubt the best chanel of its kind on RUclips. Superb 👍
Thank you Graeme, that's very kind of you!
That was one of the best videos I've seen on the fermenting process. I learned a lot. You have a very nice presentation style, very professional too. Thanks for sharing that.
Thank you Peter, that is very kind of you to say! I have been enjoying your videos for a long time now, so it is nice to have you commenting on my channel.
finally making this sauce cant wait
My mouth was watering. I'd like to put that in a red beer
I just found this video and I'm so thankful that I did! I'm going to follow your recipe with just a minor change...I'm trading the fennel for cumin and I'm trading out the salt for course ground Hymilayan pink salt. Just some personal choices. THANK YOU for including so much information on fermenting!! Again, this is an incredible video and I'm sure I will reference back to it many times!
Love your videos. I have started down the rabbit hole of fermentation. Keep up the good work. I do have a lot of questions.
I have been making fermented hot sauces successfully for a few years and am immensely grateful for what you are doing -- it is masterful! I am incorporating many of your tips this year with great results. You should be the go-to for anyone interested in this art. Ahem -- "I haven't got gloves on here . . ." haha -- All well and fine until you go for a pee. I get it, I do it too, but I have a box of latex gloves on hand -- for when I remember to use them, haha.
Thank you Richard! And regarding the gloves, I really have no excuse! I have TWO boxes of gloves right there where I make my sauces. I think I get distracted because of the checklist of all things I have to do when filming! The next sauce I make though I need to put gloves on the top of the list: 7Pot Habaneros are no joke!
I seal meat chicken fish ect. I seal each side 2 times in case of a failure that actually happens a lot. Great video of I ever grow plants if I get seeds I will do the same as this video
Thank you so much for posting this videos. I'm new at all this and you thought me a lot.
You showed me many new possibilities to do with peppers.
So far I've got 2 jars fermenting (2x0.7L) and be going to make sauces in a month or so.
Btw, your videos are quite informative and you know how to transfer knowledge :)
Heres a suggestion for white sauce. Use the peppers you were thinking about. Add pureed white onion, garlic, lemon grass, and ginseing. Throw in a bit of white pepper. Ferment, strain, and bottle as usual. Maybe toss in a bit of soy, or fish sauce to the brine for extra flavor/salt.
Great information and such an awesome recipe that I cant wait to try!!
I somehow fell in love with chilli sauces nowadays, so I'm glad that I found your channel!
Greetings from Saudi Arabia :)
Hello and welcome to my channel!
@@ChilliChump 💗
Another great video! Thanks so much sir!
This looks awesome 😁👍👍👍 great video again 👍👍👍
Great educational video. I have Cayenne and garlic fermenting now. I do have a PH meter and will be testing to insure proper ph for shelf storage.
Thank you! Always better to be on the safe side with these things. I don't test every sauce, but if I am trying something new, or when I put up a recipe on my channel I like to test.
Just made my first sauce. It's fabulous many thanks for your vids! Next time I may add a few more bell peppers as it's a wild man!
I just bottled my first batch. Half I added pineapple, the other half mango. One bottle got the remaining of both that wouldn't fit. So far it tastes great.
Nice! Glad it worked out well for you
Wow, what a great video and amazing looking sauce!
Well done. Looks delicious.
Just finished bottling my first sauce using this recipe as a base. I used the last of my habanero reds and aji limons and left it for 5 weeks and I am stunned at how good it has turned out. Nothing in the jar other than some yeast and the ph is at 3.8, the only downside is that I have nothing left to make more! I can't wait to experiment with different peppers so much so that I plan to raid the supermarkets and try another one, just for fun.
A couple of tips I picked up along the way... use a baby sterilising unit, they are great for your bottles, utensils etc and if you want a ready made fermenting jar buy the kids mason jars from Asda or other supermarkets, they are really cheap, just replace the straw with your airlock.
Hey Paul, I am glad you enjoyed the result. It is one I really enjoyed too!
Those are some good tips. I am going to have a look at ASDA next time I am there for the kids mason jars. I don't know if I have seen them in Tesco. Are the prices decent?
As someone that has been fermenting vegetables for years, I find your channel informing.
You also fifteen mr the info needed to make cranberry ketchup
Looks amazing, sounds amazing, I'm definitely making that! Always thought u needed vinegar for longer duration, pleased to see u don't! Maybe good to invest in PH-meter! Thanks for another great one!
Another fantastic video! Super informative and always interesting.
Thank you Jimmy!
I had a wine ferment, And the particulate (blueberry) actually rose up and blocked the airlock to the point of blowing the lid off and stained my closet's paint with its outburst.
I'm going to try this today; great channel, Bru!
Great video. I'm growing a bunch of yellows and oranges based strictly on this video. Also a bunch of good reds lol. Thanks for making these.
Really happy i stumbled across your channel. I have never made fermented hotsauce but really would like to learn more!
A South African white guy who loves hot sauce. Now that is what I think is really cool as I am south african Indian
Perfect video! Thank you! I'm surprised you didn't add some of the brine to the sauce but I guess it didn't need any!
You could use the brine as a bug spray for your garden, just add a drop of dish soap and/or chili oil.
The brine is good for making hot pickled eggs and or veggies.
Excellent! What a treat!!!!
I leave the calyxes on the peppers and trim the stems before I ferment. The calyxes add fruity aromas to the sauce.
It works for some fermentations. But depending on the chillies I use, sometimes it adds way too much bitterness
Your ferments always look so much better than mine. I really need to invest in a scale and a ph meter.
Hey Shaun, your comment u made in the video about how u think u don't necessarily need to keep the veggies submerged because your onion was completely edible, I agree, or at least have a question. So I am very new to fermenting but am definitely hooked! I'm on this fermented hot sauce FB page and there are always people with mold on their veggies/peppers. My question/comment is that I almost always have veggies popping up in my jar above the brine level, yet I have never had any mold! And I don't understand why. I do a 3% brine. I also leave very little space, maybe 1/4" between the brine level and the lid. I also always take my lid off and check and see how it looks. My first 20 or bottles I had no bubbler so I burped them daily, and I would take the lid off often adding more brine because it would often overflow. I know I'm repeating myself but why no mold? My veggies are above brine and I take the lid off many times during fermentation. I ferment for about 30 days. Thanx in advance, Thailand Todd
The reason you won't get mould is if you are following a good hygiene/cleaning process. I sanitise with a no-rinse acid sanitiser, and am VERY careful with my whole process to keep things clean and sanitised. If there is no bacteria or mould (or at least a very minimal amount), then nothing can grow.
Awesome channel excellent instructions on how to make hot sauce ,made my first sauce and it turned out great cant thank you enough. I look forward to the 2019 growing season
I'm currently two weeks into my first fermented hot sauce, thanks to your videos. I do have one question/suggestion: Is it possible to smoke a batch of peppers, add a few that aren't smoked and then have a fermented and smoked sauce? I'm assuming the smoking process would kill the bacteria you need for fermentation, but I'm wondering if a few non-smoked ones would supply enough to eat away at the other peppers to make it worthwhile.
I'm actually just about to release a video on a smoked peppers fermented hot sauce! But essentially what you are saying is correct, you would need to have a mix of fresh peppers in there too!
Thank you so much! I'm looking forward to your video!
great tip using half onion to take place of fermenting stones that I'm too tight to buy
A lovely end product....but I doubt I would be brave enough to try it 😱😀👍. How long will it keep for, once opened?
Once opened, it could last for many months...however, to be on the safe side "use within 3 weeks of opening". But you just need to keep an eye on it for any growth etc. I have sauces in my fridge that have been opened and used, that have been in there for more than a year and they are still good.
Great video!
I've made a less hot version of this sauce I suspect, but I've used carrots, orange bell peppers and habanero peppers. The only way to describe the color would be to say it was "atomic orange". It was gorgeous, but it was equally beautiful using red bell peppers just not "atomic orange" and the color of the sauce is a beautiful orange now. I'm also a garlic fiend so I had 6 cloves of garlic, and I used red wine vinegar because I love the flavour. The carrots mellow the sauce out but bring a lovely sweet flavor as well.
Sounds interesting! Did you ferment the bell peppers and carrots as well?
@@madsfaerch I didn't ferment the carrots but I should give that a go and see how it turns out. I fermented the bell peppers along with the habanero peppers and the garlic. It would say I tend to use a 3-5% brine solution and get great results fermenting on average about 90 days for sauces. I pickled pepperoncini's and spicy pickles back in late September so I'm excited to see how those came out as well this spring. :)
I love celery salt in mine
looks good, frankenstein plant hot sauce for halloween!
Thats a good idea! But I got another video already in the works for Halloween 👻 😉
I cant wait to purchase your recipe book when available again? Will you one day explain with video how to calibrate PH meter Shaun AKA ChilliCump? Big love from CPT!
Hello! My recipe book is going to be available as an ebook soon, and we have a new hard copy print in the works too!
I have done a video on calibration, have a look ruclips.net/video/AqF66AyZow4/видео.html
Tell me... did you regret not wearing gloves after this video??? Hahaha!
Love all you’re content man!! Thank you!!
I need to practice what I preach! My eyes burn everytime I touched them after this. And it doesn't really matter how much you wash your hands! 😅
I got my lemon drop plants started. Looking to make hot sauce
I recently made a Carolina reaper and scotch bonnet hot sauce using your technique. Great channel. Keep them coming 🔥🔥🔥
Sounds good - but can you actually taste anything with that heat??
Absolutely you can...you build up a tolerance. It still hurts, but at least you get the flavours through the pain
@@JoSt5646 you certainly can, a little goes a long way in a con carne or a nice jumbelia.
All those nutrients and probiotics in the brine and even the onion! I would strain it as you do and blend and then rinse the blender and funnel with the brine and mix it in. That will also guarantee preservation with the salt and probiotics in the brine. Enjoy!
I love that you mixed very hot peppers with sweet peppers! Why is this not more common? It seems like a great way to share very hot peppers with non chili-heads
love your videos! very inspiring, keep on going dude!
Have you considered buying a wet grinder to make super smooth sauces? I think it'd be interesting to see a very smooth sauce that's still fairly thick.
I will look into that...wasn't aware of a wet grinder before you mentioned it!
@@ChilliChump I'd never heard of it either until I watched one of Alex's videos on making chocolate, but apparently they're usually used for Indian cuisine to grind things up into a super smooth paste
Mango garlic hot sause is the best fermented to perfection
Loving your vids brother!!!!
I use a little of the brine to thin the sauce if needed. I don't like to use vineger
I do that as well.... Really just depends on the recipe I'm developing, and the style of sauce in making
I want some!!
I'v watched more then 30 videos on tis topic............ DUDE... U R Da BeSt!!! Thank you ;) My Fatali+Md.Janett +SctBonnet can't wait to be prepared your way ))) Tnx again ;)
We do a white hot sauce using just the seeds. Please try a fermenting version.
If you had to pick your top 5 homemade hot sauces to give as gifts or sell in the supermarket, which ones would you pick???? Great video as always. Really enjoy your channel.
Your videos are the best. That orange hot sauce is right up my alley.I am getting ready to ferment some peppers for hot sauce. I was curious: I wanted to add tomatillos, onions and possibly cilantro or other fresh herbs to my fermenting process to make more of a salsa-ish hot sauce that kept. Would this work, or do you not recommend?
That should work....just bear in mind that the tomatoes may not end up with the flavour you expect. I am experimenting this year with fermenting tomatoes, so will be able to give you a better answer then! Let me know how it goes.
Excellent video. How do you calibrate the ph tester? I have one but didn't know I could use it for this. Thank you again.
Hi Barbara, thank you! I did a video on this, have a look here ruclips.net/video/AqF66AyZow4/видео.html
Good afternoon! You have excellent content and everything is very well and clearly explained. Try using dry wine yeast, add gooseberries, plums, slices of pineapple, red currants to pepper. Sometimes, instead of vinegar, you can use Madera, Sherry or Tokaji wine. The taste of sauces will become more diverse, ph will decrease,
You’ll have new recipes and new material for RUclips.
That's one massive spoon you're using over there :-P
Good video. I want to take this up as a hobby.
Thanks again for the excellent recipe but what if you used Carolina reapers, moraga viper, Trinidad viper, pepper x, plus red Bell peppers. I'm your new subscriber.
Can't wait to try fermenting some hot sauce next season. Where do you get most of your seeds? Will you be doing any seeds shares?
I get my seeds from a few different places. I will be doing a video soon on my seed choices for next year.
I will be isolating more peppers next year so I have plenty of seeds that are true to type.... For giveaways, for sale etc. I didn't foresee the changes in seeing on my channel lately, so I wasn't prepared! I only have seeds for myself for next year at the moment unfortunately
Chillichump
Sharing how to spell and use GOOGLE will be beneficial for many. You know, with the internet being so new and shit. 😂 I quit online and local gardening clubs about 15 years ago just because of the constant hands out.
But thanks for posting the vids and sharing your knowledge. 👍👏🏻
Great looking sauce pal. Would be way to hot for me i think
Thank you! I have a sauce coming up which will be a bit more manageable I reckon!
@chillichump Definitely making me jealous. Can't wait to try this recipe sometime! Maybe next year? My buddy Phil and I are starting to make note of what seeds we wanna buy for 2019. Can you recommend a good source for seeds or know of a good source in the U.S.?
Hi Brandon, a seed choosing/buying video is coming up soon! I have a couple places I have used in the past and will be discussing them on the video. I even managed to get hold of a couple of these companies to send me out some "surprise seeds" for me to discuss.
Not too long to wait now, will certainly be in time for you to be buying your seeds ready for the next season!
Brother you need some Jay's Peach Ghost Scorpion peppers. They have a red variety too but the peach are really special. I can arrange that actually should you be interested and they would come straight from the proprietor Jay Weaver. I'm local to his pepper farm.
Great video - I think quite a few of us will be tempted to give this a try now! Liked and subbed! Looking for ward to the next upload :)
That looks fantastic. What temperature does your fermenting fridge run at?
It depends what I have in there. But I generally set it at 19' or 20' celsius. At the moment it is set at 20' celsius
Chillichump thanks for the prompt reply. Just found your channel and hadn’t got to Your ferminator video yet! Rectified that now.
Never had any thing hotter than a boony pepper on GUAM USA... Things grew wild and would light your head up like a roman candle....
Awesome!
You should try putting oregano on the sauce. Also you can make a really good sauce if you blend cilantro, lemon juice , garlic and I use jalapeños because I don’t like it tooo hot like you but you can use any type of chile pepper.
I’m new to fermenting. Love the video.
So much to learn. I’m fermenting at a cooler temp 15 Celsius for 6-8 weeks, will that deepen the flavours compared to a faster ferment? Does light versus darkness matter? I mixed milder jalapeños with crazy hot bonnets, does it matter? Love the idea of fennel and cardamom, but have no idea what that combo tastes like! Next time. Great videos
Kamal, I would be cautious about fermenting at such a low temperature. It is fine to reduce the temperature after the first 2 weeks. The reason is that you need the pH to drop as quickly as possible. When the pH is too high, you risk bad things happening (the worst being botulinum toxin being released).
Another great video mate! Just wondering would you shelf that bottle you made long term even though its only half full? Did you heat it at all to make a vacuum? Or is that one just going in the fridge right away to be enjoyed?
Also from your last video I tried the Nandos piri piri sauce and after simmering for a good while and cooling it still has a really green unripe smell and flavor to it. Have you had that before? The peppers i used were all fully ripe, they look kinda like your cayenne peppers from that vid but a bit bigger I think they are just generic "chili peppers". Not sure if I should have cooked longer or Im just using the wrong peppers. I got the same smell and flavor from a 2 week fermented sauce with the same peppers however in that sauce I did add one or two greenish peppers for extra heat!
Thanks again for the great work! :)
Thank you!
This is perfectly fine, and shelf stable. The pH is more than low enough so that it is not a good environment for bad bacteria to grow. Like I say in the video, as long as the bottle was sanitised before-hand, then this will last a long time on the shelf. Once it is opened and you start to use it I would probably put it in the fridge.
Regarding making the Nandos sauce, the peppers really do make a difference. Peppers all have fairly unique flavour profiles. I know that a lot of people (me included many years ago!) assumed that peppers all taste the same. Cayenne peppers have a very distinct flavour. Some of the generic "red peppers" that you get at the supermarket are bred for quantity rather than quality in my opinion. For the sauce you already made, grilling a red sweet pepper (romano, bell pepper etc.). Get it a little charred and blend that into the sauce. It should help with the "green" taste.
Good idea thanks a lot! I'm going to try that this afternoon as I did make quite a large batch and dont want to waste it. I did actually grow these peppers from seed and eating them raw they taste similar to Italian Hot peppers (the long skinny ones but with bumps instead of smooth) and even a little like Thai Dragons. I will definitely have to get my hands on some piri piri seeds for next season. Thanks again!
Great video, but one quick observation I notice you measure the salt and dissolve it in a jug of water, but you don't use all the brine therefore the quantity of salt going into the fermenting bottle isn't all the salt.
Correct, but the salt is dissolved in the water and distributed evenly throughout the solution. The brine needs to be approximately 2% salt. If you make a liter of brine with 20g of salt, whether you pour out 10ml or 394ml, the brine will always be 2% salt.
Quick questions: What temperature is your refrigerator? Also, wouldn't there be anything to do with the fermentation liquid? What would happen if you lower the amount of vinegar and add some fermentation liquid?
Thx for the great content. Keep it up!
Hi Nicolas, the "refrigerator" is at 19' or 20' celsius, depending on the length of my fermentation (not sure if you have seen my video about how I built it: ruclips.net/video/nMMbdDRJaUY/видео.html)
I use the liquid in my meals sometimes. I use some when I soak my beans for my chilli con carne (I did a video about this). Also it would add a nice "zing" to rice, if you add some to the water when you boil the rice.
You don't have to add vinegar, the fermentation process will lower the pH of the sauce well enough that it will be shelf-stable, I add vinegar because I like the flavour it adds with some of my recipes...it really depends what I am going for!
Thanks for the fantastic videos! Is it possible to work with Szechuan peppercorns in the fermentation process? It could add some numbing into the hot and sour experience! :)
Hi Jake, thank you! Yes you can add pepper corns. I have done that in another video before. I think I just used plain black peppercorns though.
I just started watching your channel. Everything you make seems really good. Have you every used the onions in your hot sauce?
Hi there. Thanks for watching! Yes I have used onions before. I have some earlier videos where I do that! Really just depends what flavours I'm going for
I use a few flat, round river stones to weigh my veg down under the brine. A chunk of onion or cabbage might rot on top, spoiling the entire jar.
Have you tried Aji lemon-drop and Aji pineapple? Both have a flavor of their name sake with decent heat. My plants didn't produce enough to make a hot sauce but thought a nice yellow fruity hot sauce would be interesting.
I haven't yet...but I am growing a few lemon drops this year. Looking forward to making a sauce with them!
Try putting lemon or orange zest in the brine.
I'm trying to find our video that you put in a flask and on a stir plate. can you tell me the title? I've had my peppers fermenting for 2 months now. Ready for the next step this weekend
Are you talking about this one? ruclips.net/video/dRkXaa8ttM8/видео.html