Frozen Fermentation: Fermenting Chilli Peppers in Stages
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- Опубликовано: 10 сен 2024
- In this episode, I share with you how I manage fermenting in multiple stages. Chilli peppers don't all ripen at once. You could freeze them until you have enough, but another way is what I will show you in today's video!
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How is your season going? What chilli peppers are you looking forward to making sauces with?
p.s. I am getting a few comments on this video about the fact that 25g concentration in 1000g is not 2.5% (it is 2.44%). I am aware of this, but I am trying to make this as accessible as I can to the average person. Strictly speaking, 2.5% concentration would mean 25g of salt to 975g of water. The safe range of brine concentration for my recipes is anything above 2% (up to a maximum of around 6%..but that would be too salty). 2.44% is perfectly safe.
Chillichump my season is going surprisingly well after a slow start when first moving the plants outside. Can’t wait to make some sauce with my 7pot Lava and Freeport orange scotch bonnets. Also looking forward to making some powder with my orange Cayenne
Mine doing GR8 next year thinking of adding a "Red Habanero" sticking to the vinegar candy hot sauces i might try other jellies and berries, for them> RITE NOW VERY HAPPY with the home made Peach Jelly adding to them ITS > OUT OF THIS FREAKING WORLD YUM
Just made a Louisiana style with my Devil's Rib Habanero and Peppadews. Soooo tasty!
I had a lot of Habanero and Bird Eye seedlings.. Sadly, the smaller ones kinda just died off, while the bigger ones couldn't handle the sun and got burned. So I'm mostly looking forward to Scotch Bonnets, which pulled through nicely, and Trinidad Moruga Scorpions, which are just full of fruits!
Also, have you ever considered doing the Kratky method hydroponics? Do you think it would do well with chilies?
Thanks, and keep up your good work! :D
I have my reservations about the Kratky method. But of course it seems like some other youtubers have good success with it. The nature of Kratky as I understand it is that it is good for quicker crops....not crops that take 9 months like peppers.
Fermenting peppers...Who would've known I'd become so obsessed with this... thanks sensei
Watching you grow from a couple thousand subscribers to where you are has been amazing. You provide so much information and willingness to contribute to the community. You literally inspired my spicy journey and I'm about 2 years deep and you have been my major resource and inspiration from day one. Your production value continues to grow and its evident that your passion overflows. Keep it up!
Thank you Jimmy!
I am not an expert, which is why I’ve been watching you, but fermentation is something I do to get flavors I love that aren’t available in Italy. We buy little plastic things that look like a lacy table. You put it upside down on top of your fermentation with the legs a little over the jar top, then when you screw the top on, it submerges the food under the brine. They’re cheap as, reusable, super little things. I’ve seen air locks for sale, but I imagined they were for making booze! Now I’ll try them.
The other thing is that there is nowhere in my stony, ancient house that’s 20’C. It ranges from 16-19 from October to April. Fermentation still happens, but a lot slower, so don’t get discouraged, fellow frigid people, you can do it. In August dill pickles are done in four days, in October it takes a couple of weeks. A good month is required for hot sauce to be ready for blending.
I’m learning a lot from you, so thanks!
You are my favorite pepper head that I watch, love the info you have about the process, you have inspired me to grow and do my own fermented sauces
I started doing your fermenting process and I'm a pepper and sauce diva now. Thank you!
Another useful video, showing what to do before the required time, instead of the usual videos after the event.Ready to see your sauce on sale.
Thanks Norman. The next trick is figuring out how to ship the sauce outside of the UK!
@@ChilliChump Ebay and Amazon are good for deliveries in Europe, not sure if you need a shop with them to do the fulfilment !
Actually, I had the same thoughts on how to make sauces when I get the peppers in small batches only. I will definitely use your method. Timing of your video was perfect! 😃
The good thing about small batches, though, is that if something goes wrong the loss is small.
A very timely video as it is best not to let peppers overripen. Peppers mature at different rates, even on the same plant. Old school plastic bag method for "capping" is great and cost-effective. I have also "capped" a fermenting batch with a stretched surgical glove, as long as it doesn't have a powdered interior. You are the original master of small-batch ferments! Thanks!
I went to my local chip shop and asked for a couple of big pickled onion jars; he was tickled pink when I told him what I wanted them for. He was very happy to let me have two within 3 weeks.
That was a great video. Thanx. Here in Panama I have been making fresh Island style hot sauce. I buy fresh Ahi Chombo from the supermarket which are extremely cheap and chop them up with onions, garlic,ginger,sugar,salt,culantro, mixed with one cup of white vinegar. Quick and easy and ready to use same day. I have not yet graduated to your advanced recipes. I have Thai hot, Long thin cayenne,tobasco,pequin growing in the back yard but not ripe yet. Tobasco and Thai hot harvest will be good sized. My Cayennes are not doing so well. Deseases have bothered by garden this year.
Shout out to *The Ferminator* ! Lookin' awesome, great video!
Absolutely nailed the timing on this one. Had my first chili go overripe and started to worry because I wanted to do a big ferment, but half my chili’s aren’t ready. I will definitely employ this technique, many thanks once again for the awesome video!
Thank you ChilliChump...right now my pepper plants are still young...I am growing 10 Habaneros ,a couple of Carolina Reapers and a dozen of bird eye...I know I was a bit late but the summer here is long...we have till October...I have made one very good sauce that my son asked for it( sweet chiili sauce) with bird eye peppers ( not fermented )...Thank you for all your help...glad to have found and subscribed to your channel...keep up the good work...
I keep a vacuum sealed container in my fridge and just keep adding peppers until I have enough to fill a jar. It has worked for me so far. Thanks for all the vids!
This was perfect timing. Thanks for the idea!
Thanks for this video it is very helpful cause we have a long growing season and as the summer heat dies down I will get a second load of peppers.
outstanding video - it's amazing what good salt, peppers, water and time can do to the flavor of hot peppers.
Well done on your certifications
Thanks James. I need to now figure out how to ship outside of the UK!
Very pleasing and professional looking video intro. 😁
heroic chilli chopping editing right there! fermenting my first batch of chillis right now - scotch bonnets (shop bought as failed to get any fruit of my own this year!)
I love that fermented smell as well.
Thank you! Just what I was looking for.
I have some Gong Bao thai peppers. Not as hot as a Jalapeno but they have terrific flavor. Going to make that for the girls next door. I have already made a Cayenne, habarnero, Chili Red and Jalapeno mix. The Tabasco's are ripening now so they will mix with the Cayennes that are ready then
he hee sly devil wtg
Thank you very much, was waiting for this type of a video ^^
Official sauce, perfect!!! I can't wait to order it and really thanks a lot for the information on fermentation, makes things easier for me :)
You are producing excellent videos..! Thanks for all these knowledge.. 🙏
Thank you Ozcan!
I am fermenting Jalapenos, Serranos and Numex with garlic together at the moment. the airlock smells awesome. ferment started on Aug 8th and the peppers are still floating. I still have loads of peppers on the plants too.
That is a good mix of peppers. Give a good heat! Let us know how it ends up!
@@ChilliChump So, the sauce has been made. It tastes great, but the heat is lacking (for me). The bulk of the peppers i used in the ferment were my 2nd year Jalapenos (which i call my 'not hots', (my kids eat them like bell peppers because they are really sweet, which is really odd, because they taste like jalapenos, just no heat)) with the Serrano and Numex almost being adjuncts. The heat is around that of Franks/Crystal/Texas Pete/Louisiana Hot Sauce (not sure if you have Crystal, Texas Pete or Louisiana in the UK), maybe just a little hotter, but no wheres near Tabasco It appears to be developing a little more heat with age. But the fermented flavor is phenomenal!!!
I really appreciate your guidance and videos into making hot sauces, and what I have attempted is a direct result of following your channel, and it is Awesome! I look forward to when your hot sauces become available to purchase
@@erikhartwig6366 that's excellent to hear that it was a successful ferment. I also found my over-wintered jalapenos weren't as hot (a couple years back). I won't be doing that again. It was a lot of effort for not much reward!
my season is kind of so-so, we had stupidly cold weather during spring. the pubescens weren't as affected as the chinense and baccatum, of course. but then they suffered during june an july, it's been way too hot - this month, temperatures are moderate, which is good for all sorts.
right now I think i'll make fermented sauce of the rocotos, like last year. it was very delicious, but this year I only have two arequipa giant plants. I hope harvest be plenty, because I love relleno as well!
we'll see if I have enough of my naga dorset orange to make a reasonable amount of sauce. the jalapenos won't be a problem, the plants are full of fruits. and I'm keen to taste baccatum fermented sauce from my challuaruro plants - they are doing extremely well.
For one...you're definitely not a Chump! LoL but I can tell you have affectionately researched your information! And I love the fact of how safe you can be!
Thank You for ALL the Great Videos!! Happy Growing & Fermenting!! Congratulations from Oklahoma U.S A. Keep Doing A Great Job!
Sending good Vibes for a great Harvest Next Year!!
Love your videos and much appreciate the insight for newer growers like myself. I just started growing my peppers but I'm in a region where they can grow almost all year round so I'm very excited to start making everything. Until the garden grows, gonna go the expensive route and buy some chili from the store so I can at least start experimenting with flavors. Thank you for making this channel and hope you continue to put out such great content.
Thank you so much for the kind words Zach!
I've been growing peppers but I am very impatient on ripening. I went to the local "farmers market" last weekend and bought out the entire stock of cayennes--probably too many but I only spent $15 and will probably get 30 bottles out of it lol.
@@MarvelousLXVII That's not bad at all! Wish my local market had cayenne peppers. We have Jalapenos and Hatch Green Chiles.
This year i have an abundance of cayenne, Thai dragon and Apache chillis with which i hope to make a tasty sauce. Plenty of superhots too, Habaneros ,Bhut Jolokia, Pink Tigers , Peter Peppers and Scotch bonnets which are all in the ripening stage at the moment.
DUDE! Love your channel, glad I found it. I'll be making some fermented peppers asap and hopefully some decent hot sauce! Thank you :)
As usual, a very informative quality video with loads of information for the beginner.
your videos are the BEST! keep it up. I'm making the same sauces now with golden cayenne peppers and a few Carolina Reapers!! love your videos!!!
Thank you Keith!
First year trying this...your videos are great!!
Thank you Lorna!
Thanks for this video, very helpful. since coming across your channel it's been my plan to make my own fermented hot sauce. and yes as the season has progressed it is about time to start picking some of those peppers but they are not already this is a great method and I appreciate the video and method.
Love your videos Sean
Thanks Dietmar!
Love these videos. I just discovered them. Very educational. I've been wanting to do my own hot sauce for years. This has been very helpful. Thank you!!!!
Thanks John, really chuffed you are enjoying them!
@@ChilliChump Im assuming "chuffed" is a British thing lol I'm in Kentucky, US, and never heard that word. But by context, I can only assume it means excited. In that case, I'm chuffed too lol
@@johnnyV75 lol...yeah chuffed means I am happy about it 😊
I found some lovely 500 mil' drinking jars with a grommet like that in the top for a straw. Easy enough to make an airlock to fit.😉
Love your videos, they’ve helped me get addicted to creating fermented hot sauce. Please, as someone who ferments for a living: learn the difference between sanitized and sterilized and stop using them interchangeably.
I was tempted to say something, then let it go. Give everything a good wash with soap and water and go.... You don't sterilize the peppers do you! The brine suppresses bad stuff first and then the acidity from the fermentation does more.
Hi Andrew, I know the difference between sanitising and sterilising...I would hope I am not using them interchangeably. I actually wrote up an article about this more than a year ago. Clean, Sterilise, Sanitise www.chillichump.com/lets-talk-about-food-safety/
@Bruce P just washing with soap and water is going to risk problems down the line especially if you are only doing that with the bottles too. The brine suppresses, but doesn't stop the bad stuff. Even with santising you risk unwanted things growing in your ferments ruclips.net/video/SIPAqoxF710/видео.html
Hey,I didn't know Ring of Fire peppers were cayenne.
I am looking at a decent harvest of red gold. 😁
I’m still binge watching your vids having just discovered you a week ago, all but done on the sauces vids. Any chance we can get that vid where you explain getting accredited to sell sauces, apologies if you have done it, but I just scanned through all of them and couldn’t see it in any headings anyway.
Keep up the great work my good man, just got my dad watching your vids!!
Hi Lloyd, I didn't release that video unfortunately. When I started researching the legalities in other countries, it quickly got a lot more complicated. In the US alone, each state has different rules. I will still release a video on this, but only once I can make it a little more consumable.
@@ChilliChump don't worry about them, your in the uk, you can only do it for your local country, you can't be expected to break it down for 220 countries world wide.
75% of my viewers are American!
Great video. Going to have to start a new fermentation this weekend!
I think I watched all your videos right now, I'm getting addicted :D, I'm looking forward watching your video about how to get the certification the sell your hard work :)
This is great! Been looking for this information! Thanks for all the great content!
I'm doing this right now. I've got 3 Mason jars filled with peppers... Cyanne, habanero, and hot banana peppers.
I cut up a Mango, and added the cyanne peppers to it, the other jars have garlic and onions..... When the time comes, I'll just empty them all and make a huge batch of hot sauce.
I'm also going to do a peach hot sauce and a pineapple hot sauce.
Can I please move in 🤣
Great video! Thank you for posting.
Nice one Shaun! Will try it out this season.
Video awesome as always, i like the chopping time lapses hehe
Love that too :D
Super super helpful thank you so much!
That looks amazing as always can't wait to see the end result. And spliting the video in two parts isn't really a problem at all. Most important I want to make a reservation for that sauce and some seeds :) Where do I apply :)
thank you for this video, it came right on time!
Good video buddy. 👍 those Elephant garlic look interesting.
I don't think I will grow them again. They were interesting...but more of a novelty. I will be growing loads of normal garlic at the end of the year though!
EXACTLY WHAT I NEEDED TO KNOW😀
I loved your video it was helpful cuz I am going through the same situation summer green and some are orange but none of them ready yet you and I have talked about how I have been growing my own habanero peppers I am going to send you a photo I know how the plants are doing if you don't mind thank you and have a wonderful day
I really would love to order sauces from you! I started watching you mid last season and would love to try your sauces
Nice video. Just made a Carolina Reaper and habaneros fermented hot sauce
Ouch that sounds hot.
My season is going great and my sauces are turning out great. Thanks to you. However can you please do a video about Shelf stabilization.
Thanks for sharing!
Great tips. Thanks man.
Great video buddy!
Read my god damn mind. I've been thinking about this all week.
Great video. As always boss🖤👍🏻
Can I preorder that sauce?
i loving cayenne peppers even more, rite now they meet my jalapeno's just as good with a different flavor. spice about the same
They're my favorite now. I grow so many stupid-hot peppers because they're fun to grow, but cayenne is just the right heat level. I dehydrated some Ghost peppers last night and powdered them if I want to add heat to any milder sauces.
@@boboscurse4130 COOL > i like em for sure, and jalapeno's > going to try some red habanero next year just for some more spice and favor If it blister your lips and mouth TO HOT FOR ME he hee screw them ghost peppers! they about killed my ass 24 hours of living HELL i ate a whole fresh off the vine one NEVER AGAIN! So pretty Orange and pretty green stem THERE HELL!
You definitely must have the Dorset Naga? The heat and flavour is unmatched. My plant is going berserk. 👍
I have grown the Dorset Naga in the past. They are nice peppers!
First off congrats on your success with this channel. I just wish I found it earlier.
Now for my question. I have 7 pequin pepper plants producing peppers for me and I really want to do a sauce like your buffalo style sauce you did last year with only pequin peppers.
My problem is that they make really small sized peppers so I will need a lot of peppers but wont come close to having enough anytime soon. Do you think it would work out ok if I continously add peppers as they come ripe over the course of about a month?
I was thinking about doing the mash fermentation over a brine until I saw this video. Will the taste be ok to use the brine method when making a buffalo style sauce?
Thank you! Better late than never!
With regards to your question, that is definitely something you could do. I would just give you a tip though. Make sure your first batch that you start with has a fairly substantial amount of the ripe pequins. You want the fermentation to kick off as quickly as it can to drop the pH level. Then you can add smaller batches as you go. This will make sure that you are pretty safe when you add further peppers (because they will not increase the pH too much when you add them, and will help keep the pathogens and botulinum away)
@@ChilliChump Excellent. Thanks for your help.
Great content! Just subbed. I particularly enjoyed the Ferminator!!
Welcome aboard!
Im just thinking about the chilli that at 2:36 almost ended up being a "dryed spice" instead "a hot" sauce.
Elephant garlic is actually a variety of leek.
I can't find the second video. Anyone got a link to it?
Hello! Ive been interested in making sauce for a few months now and your channel is by far the most expansive and informative! Im planning on fermenting a fresno and habanero sauce in the coming days and I had a few questions about cooking after fermenting... Do you recommend it? I know it stops the fermentation but does it have a large effect on flavor? If I am going to cook it should I add sugary things like lime juice/other fruit after or before? Should I add vinegar before or after cooking? Just wanted to know if any of this matters or if you have a recommendation. Good luck on the rest of your summer!
I'm glad you are enjoying my channel!
Cooking does change the flavour...and also will change the consistency of the sauce. But you night prefer the outcome, so give it a go. With regards to adding vinegar before or after...again it will make a difference to the thickness (thicker if you add it before) and also possibly will effect the emulsification
Great video!! A couple of questions: 1)Why do you weigh the peppers if you are not using their weight in the calculation of the brine. 2) if I have a half jar of peppers can I fill the jar to almost the top with brine(as long as peppers are submerged? 3) is it ok to add garlic and onions with peppers at the beginning?
I sell my sauces. You have to keep records of all ingredients. Also when I am experimenting, if I didn't take note of the ingredients and measurements I wouldn't know what works or not, and how to recreate it!
I wouldn't add too much brine. Keep it as minimal as you can. Too much brine means that you are effectively diluting the environment for the lactobacillus. There are no nutrients in the brine for the lb to use.
Yes you can do that, but it will change the flavours in ways you may not expect.
Hi Mr Chump, Just wondering if you are going to be doing a video on the fermentation preparation steps... i.e prepping the jars and stuff like that. I have been fermenting recently but i always seem to get a little mould growing no matter how long i boil the jars for. ...... any tips (or a decent guide) would be greatly appreciated. I am most likely doing something wrong or missing a step
Hi there, yes I will be doing that one in the next month or so!
or if its in one of your earlier videos maybe ??
@@ChilliChump Ace... cant wait... my next chillies will be ready by then. Thai reds, bird eye and habaneros
I've been loving your channel for some time now. To date, I have made about 25 5oz bottles of various sauces strictly based on your videos. Huge fan! I've been doing short term ferments (1 week) with good results but I have a batch I want to ferment for a month to see if I can taste a difference. It has a lot of the white yeast on the top. Should I open my lid and skim it off or leave it alone? Thanks.
Hey Marv, I would say that a minimum ferment time should be 3 weeks. The first 2 weeks the actual fermenting should complete, but another week for it to settle. I'm sure you will notice a difference. Biggest benefit is that it should actually be shelf stable after 3/4 weeks....1 week I doubt the pH would be low enough. With regards to your question, I would skim the stuff off if it is really thick. Have a look at this video of mine about fermentation health: ruclips.net/video/SIPAqoxF710/видео.html
@@ChilliChump Thanks for the info. I am just very impatient lol! Great job on your videos.
Great video answering the question I've had for a while: can you add more peppers to an ongoing fermentation? Now I'm wondering, since there are already many lactobacillus in the fermentation, does it increase the rate of fermentation for the added peppers? Let's say a recipe usually takes 3 weeks, I ferment some peppers and about 2 weeks after starting I add a new batch, will the fermentation be ready in three more weeks or will it get there sooner, say only 10 days? I hope I'm making sense
Hi Juan, you are making sense. I would still let it ferment for at least 14 days (preferably 3 weeks to be safe). There will be more activity earlier on in the fermentation, because the lactobacillus will have already multiplied, but it still takes time for them to "eat" all the sugars from the new peppers, to create the lactic acid.
Good stuff :-)
This will be my first attempt to pepper fermentation. My chillis are from China (Tien Tsin peppers with a SCOVILLE HEAT UNITS: 50,000 - 75,000 SHU). These are far too hot for my Mediterranean taste. Humble asking for a couple of questions/advices: will fermentation reduce the spicy level? (or increase). Any recomendation to produce a sauce with lower hot level? (mix with other vegetables).
Hey Sean, when doing a brine fermentation should I measure the weight of salt based on the weight of peppers or water?
Thanks
If you are doing a brine fermentation, with water..then you measure the salt as a percentage of the water. Consider getting my recipe book, I explain this in more detail in there! Www.chillichump.com/shop
@@ChilliChump thank you!
Has somebody ever told you that you look almost exactly the same as a video game character? Kyle from Fortnite StW. Search for it and you will drop your chilli peppers to the floor.
But hey. Great videos, keep it up!
This vídeo fits to me perfectly, im starting to ferment Peppers for selling hot sauces, howhever I do prefer the mash method, so I wonder if it’s gonna work the same way, in other words, can I ferment in stages using the mash method? Thanks anyway!!!
Love your videos. very informative and instructive and entertaining. My chilies, five types are nearly ready, You videos will help me what to do with them. One of my chillies is Chocolate, I would like your opinion on this one please. Thank you. Regards. Ken.
Hi Kenneth, do you know what variety the chocolate one is? Chocolate normally just means brown (i.e. chocolate reaper).
And thank you, I am glad you are enjoying my videos!
@@ChilliChump I have looked at the packet that they came in and all it sys is " Sweet and spicy Chocolate peppers. Scovillis 300,000
Hi Chiliichump, can you use a ziplock bag as a "fermentation lock" same as an airlock? Say for a couple of months? Or will it go bad after a while using those bags? (both for brine and mesh?)
You cold be fine with that for a few months...it is a bit hit or miss though, there will potentially be some growth around the edges. Just keep an eye on it...
What, if any,difference would freezing/blending the chilies have on the fermentation?
I know you do it at the end, but just wondering if the added surface area would be of any benefit?
I talk about the differences between mashes and brine ferments in this video: ruclips.net/video/1IyrvH-Gexk/видео.html
Freezing creates another issue...you would need to add about 50% fresh peppers with the frozen so that there is lactobacillus available for fermenting. Freezing will kill off most/all lactobacillus
Love your work mate. Question (not chilli related) Which team are you supporting in the upcoming Rugby World Cup in Japan?
Bokke of course!
Hi Saen. I'm about to buy a pH meter. They supply 1 of each of the 3 sachets of calibrating things. When I make the calibrating liquid can I put them in clean jars to reuse it for more than single use? Cheers from NZ
You could maybe reuse them once ..but I wouldn't do it more than that. You can buy the calibration liquid pretty cheaply. Just make sure you are buying a pH meter that calibrates using standard pH levels.
Question: would it ferment any faster if you blended the peppers to a pulp before fermenting? Would that make it any saltier?
I use both methods. They have their pros and cons. Have a look at this video I made to discuss it ruclips.net/video/1IyrvH-Gexk/видео.html
Can we get a sauce of yours on HOT ONES?
That would be pretty cool! I was actually looking around on their website the other day to see if there was a way to contact them. They don't make it easy! But I highly doubt they would be interested in a smaller youtuber like myself. I will have to get some more subscribers! 😀
Hopefully one day, all the best! You definitely deserve it.
I am getting a quart of cayennes every other day. I get them into fermentation and number the jar. Then I place an event on my calendar 3 weeks from that day. i.e. "Cayennes #10."
I'm now up to #17. LOL. Jars of peppers everywhere. On the bright side the first jars have now been processed into sauce, so I'm making a batch every few days. I'll let a couple jars go a few days past the 3-week mark so I can combine several jars into one batch.
It's a hassle but a good problem to have. I grew 26 cayenne plants this year so that I would have tons of buffalo sauce for friends and family. With what I've processed so far and what I have fermenting, about 30 woozy bottles.
Really love the silicone nipple airlocks. Have you tried them?
I have tried those...but for longer ferments they aren't great. Perfect for a month, maybe 2.
Awesome video, currently fermenting a Mango, scotch bonnet sauce. really strange after three days the liquid brine and mango juice completely seperated from its solution state. This then push liquid up through the valve which made a mess.
Any ideas why this happened?
Shouldn't the 2.5% brine be based on the total wight of the water and chilies combined, not just 2.5% of the water? I know it doesn't really matter as long as the brine inhibits bad bacteria from growing while your fermentation gets going but I had always understood the brine % is a fraction of total weight of ingredients + water. (not a criticism, just a question on methods)
No, just the water weight. The salt is there to inhibit growth of pathogens, and provide an environment that encourages growth of lactobacillus. The lactobacillus would have multiplied well by the time the peppers start shedding any of their own liquid, and thereby diluting the brine. So by that time the lactobacillus should be dominating the environment (this takes 24 to 48 hours).
Is there a video dedicated to the Ferminator? Specifically how to make one?
Hi Robert, here you go. ruclips.net/video/nMMbdDRJaUY/видео.html
I want to remake this video but it should give you a good idea on how to do it. Let me know if you have any questions (put a comment in the Ferminator vid and I will respond)
hey mate - I ended up getting some of those SteriCap lids earlier in the year, they work great, but the company also shipped out those stubby little water-less airlocks for the top. I've been using those with no problem, but is there any reason why you've decided to stick with the old fashioned bubbler?
Those sterikap waterless airlocks are fine for short term ferments...but I found that anything over about 2 months and they seem to allow air in, and I saw green or black growth inside those ferments
Hey Chillichump! can I refrigerate my first batch of peppers? I haven't found any answers from the web that says if refrigeration somehow effects the lactobacillus or flavor. I have 4 cayenne plants but three different types. My golden cayennes are outproducing everything and Im too busy to make a batch every few days.
You can refrigerate for a few days...I wouldn't go too long. It won't affect the lactobacillus too much, but the peppers will start to turn after a few days in the fridge which is less than ideal. You can also freeze them....and when you are ready to ferment, as long as you have roughly 50% fresh peppers to throw in with the frozen, then you will be just fine!
Thumbs up!
@ChilliChump did you ever make the video on the certifications mentioned at the start of the video, did you need you kitchen to be inspected for commercial use or something like that?
This is something I've discussed a couple times on my monthly livestreams. But yes I needed to get inspected. Also needed food safety certification. And a bunch of other requirements including a validated HACCP. It's a bit of a process
Would you be willing to make a video on how you come up with your brine percentages? I've been doing a lot of reading around, but I'm still struggling to understand how people come up with the percentages that they do. IE: 2.5% vs 5% brine, etc.
Hi there. Well, I know the maximum brine percentage that lactobacillus can survive, so you don't want to go that high. And you don't want to go too low or else it defeats the point of the brine because pathogens could survive in it. Studies that I have read say that the rate of lactobacillus growth is constant up to 6%, after that the rate of growth slows. When I first started fermenting, I would play it safe with a 5% brine. And gradually over time I have experimented with lower percentages until I found one that was optimal for me (between 2% and 3%) ..so that it didn't make the sauce too salty, but still kept away the bad stuff
Love these fermenting videos. Bit of an editing hiccup at 13:51 fyi.
Arrgh! I actually rendered this video about 6 times because of glitches. Recently update my editing software and it has been causing issues. Though I had caught all the glitches
I know it says in the video that links to the jars/lids/bubblers would be in the description, but i dont see them.
I have added them now... Not sure why they weren't there
@@ChilliChump Awesome, ive ordered my stuff using your links (I know how valuable sponsored links can be). Now, I cant seem to find a recipe on your channel for a good orange Habanero sauce! I only planted one of them and so far its produced close to 75 peppers. Might have something to do with the fact im a beekeeper, but who knows. Hook me up with a recipe, maybe something sweet and heat :)
Thank you, it really does help!
How about trying this recipe... You may need to get hold of some sweet peppers from the store though ruclips.net/video/WI4jNegGpbs/видео.html