3 Year Hot Sauce Fermentation
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- This is the longest Hot Sauce Fermentation I have done yet!
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I didn't show it in the video, but I measured the pH at 3.2pH when I removed the airlock and replaced it with a normal lid, 3 years ago. when I tested it while making the sauce it was still stable at 3.2pH
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I didn't show it in the video, but I measured the pH at 3.2 when I removed the airlock and replaced it with a normal lid, 3 years ago. when I tested it while making the sauce it was still stable at 3.2pH
Why you dont choose xantham gum for this ricipe?
No reason for it. I am not selling this sauce, so I don't mind just giving it a shake
@@ChilliChump how much xatham gum i can drop it for 1 litre sause?
Have you watched this video? th-cam.com/video/hLR0bxEIOBs/w-d-xo.html
@@ChilliChump where do I get the app at can't find it
Your statement about 'sensitive' parts reminded me of my favorite saying when it comes to cooking with hot chilis: "Wash hands prior to handling penis."
A capsaicin time capsule, what a video idea. So glad things have turned out well for you both, you've clearly worked hard for it.
You're doing a great service to fellow sauce makers. Thank you for all you do! I recommend your channel all the time.
Thanks Jim. I'm happy to be able to contribute to the community, and also inspire new people to this wonderful hobby.
You've achieved quite a lot on those 3 years - Congrats!
Thank you Matt. You have been there supporting me for a long time. I appreciate that my friend.
I have old sauces laying around for many years. I worry that it is toxic, but it turns out to be yummier than ever. Keep the PH down and plenty of salt. It is not poison!
I've been making my own hot sauce for years and have some fermenting for 5 years or more. The longer it ferments I believe the better myself.
I’ve been following since 10000 followers. I have since spent $3000 on equipment and other miscellaneous. Keep it hot. Can’t wait to see what the season will bring us. 😊
Your all grown up now!!! Wow.
I remember this video and the DiY ferminator!
I've been a sub for years! Time flies!
I just planted my chille seeds and looking forward to making your recipes if they grow. Growing in Wexford Ireland, so could be terrible summer with rain. Your videos are great and inspiring 🌶
I once used an old 3 gallon miniature wine barrel to make hot sauce. The first time I turned the tap air rushed out. I had the barrel in my bedroom. It was a time bomb! I'm lucky it didn't explode. It sure was great sauce though
Haha, who could have guessed how much your channel changed and grew! Really looking forward to this years growing season and new videos. Cheers!
YT is sure I needed to see this video. I don't have the patience to wait this long for hot sauce. Lol here I am anyway.
I use starsan "sanitizer " in my air locks . Just that extra safety step
I saw some wooden barrels in the internet,small ones, and was thinking of buy one and after burn the inside a litle and make them as air tight I can,to make a long term ferment.Like Tabasco co. does with salt on top.You 've got me inspired.
7:16 That's delightful. I love the sound.
One of the best videos, that’s called journey
Great video! So glad you followed up on the older fermentation videos. I appreciate all you do and I love the way you didn't hesitate to make a bottle for brother's bday a priority. You're a fantastic human being. Keep the content coming! ✌️
Thank you for the kind words!
He sure is!
Love your work mate. Good to see everything is growing for you ❤
What a true labor of love.
Absolutely love your fermentation to sauce videos and elated to see this one. Love your sauces. Keep the videos coming. Legend
Happy for your success! I see many more good things coming 👍 keep it up
What I like from your videos, is that you are correct from the safety point of view.
3 Years is a lot!.
Greetings from the Galilee.
Thanks for all the experimentation on sauces, Shawn! Been making sauces for a couple of years, based on your videos, and the family and friends love it! Would've loved to taste the 3 year mash.
i'm sure now you've considered doing a 3 year long ferment with woodchips or even a barrel!
if you do, i hope i'll still be watching!
I am doing one with wood chips at the moment.
@@ChilliChump how many years to go?
Thank You for everything that you do. I've enjoyed every video and learned so much over the years. Cheers mate!.. Sending my best wishes to you and yours from Canada!
Both look like very tasty sauces. Great video, Shaun!
It's amazing how much life can change in 3 years. Another great video! I've been watching for about a year now. You have a talent for presenting information in a relaxed and orderly way. Great work. Keep it up. 🖒🖒
Thanks Tod
So awesome to see the final results of this video! So happy for you and your wife to have your dream homestead! So much has change but all for the better. I can’t wait for this year and all that is coming.
well done bud, i enjoy your videos and as a fellow fermenter and chili head, stay safe and keep bringing your beautiful sauces
Glad to see the sauce vids back and also your homestead coming together nicely.
You are really awesome. I’m looking forward to new receipts.
Awesome, finally a sauce making video again :)
Good stuff mate!! You have inspired me for sure!! Always loved making fermented sauces for my mates, now after watching your channel I’m keen to start scaling up and hopefully one day get to a point with where I have a brand and can sell some sauce on a large scale! Keep it up legend!! 👍
I can only imagine how good this tasted. it looks like a really fun process too if you have the patience
Just watched an Ohio Fish Rescue video and noticed this in the side recommendations, having gone from being told to stay fishy to stay spicy has earned you a Sub
Welcome to my channel. Stay Spicy... And fishy 😉
Just purchased a fermentation jar. Can't wait to start experimenting. My non fermented Sriracha in my opinion is the dogs bollox!
Nice job, glad to see a hot sauce video! I know you have been a busy man as of late but you have your priorities in the right direction. Looking forward to the next videos and the years to come. Take care Shawn
Wow...fantastic video...love the transition from then to now....keep this good stuff going!!
Thank you sir!
These artisanal sauces are something we drool over, you sir, are master class
Great video - I remember when you did the first video. Great to see the end. I didn’t catch if you kept them in your ferminater, or in another area.
Thanks for all of these, I’m in my third year growing peppers and making sauces with your help, and have 90 seedlings going, expecting to have 70 plants. Cheers 🍻
Three years later and both the mash and Shawn are looking great! Amazing channel 😃
Awesome video! I bought the moz piri piri seeds from you when you first had them available and happy to say my moz piri piri plant that I started last year is still alive now despite the winter and run ins with aphids. Stay spicy chillichump!
Excellent! I'm glad it is doing well Chris!They are even stronger this year with selective breeding. I have them in my seed store now by the way, I have that separate from my sauce shop chillichumpseeds.com
One of these years I will get some good Peri Peri seeds to try. 25 plus varieties is enough for this year. Stay Spicy Shaun!
Great video, congrats on the well deserved success. Nice to see good things happen to good people.
Thank you Neil
Great video! One time I accidentally forgot one of my fermentation which took about a year and the result was amazing too.
Been around for 5 years love the content keep it up!
Thank you. That means a lot to me
Great video. I did a Habanero fermentation for two years. I liked it so much that I didn't even blend it. I used it in the mash form for a beef and pork rub and on the table for vegetable dishes. I agree with you that the long fermentations cause quite a transformation in taste. Your place is beautiful, your business growth has been amazing, and your channel is a class act. Congrats to you and thank you for the content.
hey fella, thanks for the content! I've had a lot of joy and satisfaction added to my life by making my own hot sauces and you were the go to for learning how to properly do a ferment.
That's great to hear, and my pleasure!
they should allow us to put 1 million likes per video man...Thank you so much
Now this is what I’m talking about! Do more of these types of episodes please!!! I just bought two of the seasonings! And if you would make some garlic and Peri Peri sauce, I’d buy two bottles of that! I’m really into habanero, scotch bonnet, and Peri Peri sauces!
Thats like V.S.O.P hot sauce, glad to see they both made it through 👌🌶
LOL its amazing that you said that, almost like you were nervous that a change was coming 🤣
Congratulations on your success. I'm embarrassed I missed it when you turned your 100,000 subscribers, now 160,000 plus. So happy for you. And your new " chili homestead" is really nice. That was a great amount of time with that fermentation. I'm not surprised that it became more favorable with all those additional flavor compounds coming into play. What would be interesting is how long you can go before there is no more benefit to aging it. Anyway great video. Fyi I have mentioned your channel to several folks including recently a gentleman from Trinidad ( of course he uses a lot of Scotch bonnet in his recipes. ) Anyways have a great day. 👍😃🌶🌤🍻
Thanks Victor. It's been a tough road to get here...a ton of work and sacrifice. But in the end it will be worth it. Hope you are well!
Thanks for this video. I have a couple of jars in the back of the cupboard, started over a year ago and sort of forgotten. Last time I looked they appeared to be fine, but I was beginning to wonder if I would end up putting them into the compost. Now I have hope and I will check them out this weekend, and hopefully turn them into a tasty sauce. Thanks for the white wine vinegar advice, I will use that.
love the new graphics! it may not be new bc i watch alot of your older videos but love it!
Thanks Sammy. It's been an evolution over time!
Very wonderful how your channel continues to grow Shaun! With your new home operation growing in scope, may your success only thrive. This is an interesting new line, the long term ferment, coming to market soon. With this season the true start to a season long grow at your new place, what could a 5th Anniversary Ferment look like for an obvious 5 year test? You do typically grow some interesting varieties after all. Stay Healthy! Stay Spicy! -Bob...
That was quite a blast from the past, sometimes life gets in the way right? Very cool to see that those fermentations stayed clean and developed their flavors so nicely. I've got a piri-piri mash (those extra nasty tiny ones) going on that I aimed to process after 2 months or so, but it just kept on looking better by the week. It's about 4 months old now, but after seeing this I might let go for another month or two.
👃 I chuckled out loud when you cracked the seal on the first pot and… “smells amazing” You looked so happy! Have very much enjoyed your sauces, so this year I hope to make some of my own.
It's funny how time can get away from us. I've got 10 gallons of sour beer aging in the basement I was going to bottle after one year of fermentation. Two years later I haven't bottled it yet! As always, great video! It's awesome seeing how you've progressed and I'm glad you've made your dreams a reality. Keep it up, I love watching your videos and seeing what you're up to :)
Been a while since I’ve watched one of your videos. It’s good to see you’ve been thriving during the pandemic
I wouldn't say thriving....it has been tough going. Last year was particularly tough. I share a bit of it in my videos. But it's looking more positive this year!
@@ChilliChump that’s great news man let’s hope it stays that way. I’m looking forward to more great videos.
wow that's amazing. thank you for the wonderful videos.. keeping me sane, here in Canada
Thanks Gazelle, and it's my pleasure. Glad you are enjoying them!
That looks and sounds tasty. Been wanting to try a 2-3 year ferment in an oak cask - just haven't come across an affordable, appropriately sized cask yet.
As always, killer video!! I've used your videos to be a much better hot sauce maker. My friends all love my sauces and are all subscribed to your channel!!! Keep up the great work.
apple cider based hot sauces are great, got a couple from nacho mama made with yonder cider. delicious
3 years in a used wine, whiskey, brandy or tequila barrel would be very interesting. With small batches like that, chips made from the used wood would do the trick.
still watching and already making hot sauce. thanks
You are living the life! I don't remember when I started watching your videos but it was before this sauce for sure. Is Seedsio open source? What did you write it all in? My "season" is just starting in SoCal. Going for a first time cross this time around.
very same thing happened to us, chillies from october 2019, we made a lot of batches, one is fermenting to this day (may 2023) thankfully still alive, just never had the time to saucify them… :)
Great video i have always wanted to run a ferments this long. maybe one will get started this weekend and left under the counter till i have some more gray hair.
Hey man! Long time no see. I hope you are doing well.
I commented too early. Sorry. I see that you explained it in the comments. Thank you
I made a sauce a year ago and forgot about it aswell but vinegar base worked no growth tastes awesome still
3 years??? Insane! Stay spicy
7:26 "interesting?" lmfao
Interesting experiment! I made an alcoholic kombucha over a year ago & left it under airlock. To my surprise, it’s growing a new scoby. At this point it is a science experiment 😂
"I wonder what will happen between this video and the follow up"
OH BOI
I remember watching the original video! Crazy haha
i actually watched this in 2018... awesome!
This is the first time I've used this footage...
So, funny thing, this video reminded me that i have a 2 year JPGS with Yellow bell pepper ferment going. I wonder how that is doing? Anyway, looks great, nice job!
I am going to have to try a really simple source like that! perhaps with the CC piri piri if it grows well!
I just ordered some of your sauces. I hope those are not too hot for me. Looking forward to trying these and hope your sauces can become a grocery store item one day.
They should be manageable Bobby! But a little goes a long way. They are very flavourful. Let me know what you think when you get them, and if you have time please leave a review on my website! ❤️
All of the beer I brewed with StarSan was 100%... magic stuff.. I tried SodiumPercarbonate powder... no matter how I flushed out my containers.. the brew ended up oxidized...
great stuff, i hope you faired well in the winds, I unfortunately lost my polytunnel when a tree decided to have a lay down. fortunately the chilli seedlings are indoors on top of a vivarium.
Oh man. I hope insurance will help cover that!
@@ChilliChump fingers crossed. either way i have loads of firewood and can build a better polytunnel
G'day, from south Australia, my chillies are just coming on stream, hopefully I can beat my 3rd place for Hot and Spicey Sauce (2019) at the Royal Adelaide Show if it's on!,with your tips I reckon I'm in with a chance, cheers Tom
Have you ever tried fermenting a hotsauce with honey? Honey has also it's own enzymes dissolved in it (along with glucose to feed the fermentation) I wonder what difference it would make if added to a fermentation
Nice to see you bought a proper blender 👍
I've got a commercial blender I use for my sauce business, had it for years. The ninja did a fine job for my small batch sauces and testing. Still recommend it as best bang for the buck
@@ChilliChump I have a Vitamix too… love it ❤️
I remember the old set. How times have changed.
It's a constant evolution. Been through about 6 different sets/backgrounds over the years!
I have Habanero and Habanero/Mango ferments that are 6 years old which I just tasted. Great flavors but I will really need to use only a bit of it for sauces as it is too hot for me.
If you are doing long term ferments, I feel like after some time you might get diminishing returns...
For that reason maybe consider aging your hot sauces in whiskey barrels, I think tabasco ages their hot sauces in whiskey barrels.
For smaller ferments you could just put a chunk of whiskey barrel in your jar like the guy from channel "Still It" does it. (ofc you can always sterilize the wood chunk by soaking it in whisky haha).
I feel like there is so much potential for new flavors when aging you hot sauce in whisky barrels / other types of wood...
3 years! Thats crazy
i had a thing of hotsauce in my fridge since I could first remember, then we went through 2 new fridges and it stayed with us p until recently
CC I've watched this video a few times in the past year because it's one of my favorites. One question that always comes to mind. When you changed the lids, the brief introduction of air at that moment did nothing? or did you refrigerate them at that point?
At that stage the ferment has done its job by reducing the pH sufficiently. So it won't allow growth of many pathogens. But you still want to limit the introduction of air.
The Blazing Buffalo eXtreme is an amazing sauce. I love it. Do you have any thoughts you would care to share on using malt vinegar in a sauce? Thanks for the great content!
Nothing wrong with malt vinegar, can add a nice flavour. But it does have a pretty strong taste so maybe use it with stronger/spicier chillies, instead of the more subtle flavoured ones
Awesome video! Where can I find some of those jars with plastic lids you used? I already found the "Double Bubble Airlock S-Bubble Type" Airlocks.
Thanks Samuel. Here's a link to the jars. geni.us/Widemouthk
The lids would be seperate
Epic video. Absolutely enjoyed it!
Do you have a recommendation for a chili variety in my garden in northern germany? I do not have a greenhouse and am not a huge fan of c. baccatums. I am afraid piri piri will not do so well in the open garden, right? Any idea?
Thank you!
Piri Piri can do ok in the later part of your season, if you can keep them indoors or under cover until then. Things like poblano should do alright outdoors. I did a comparison experiment last year with my poblanos...indoors Vs outdoors
@@ChilliChump Thanks. Poblano looks interesting. Never tried them before. On the a little hotter side, I may try the Sibirian Pepper. It is a russian variety that is said to do well even in rather bad light conditions. Heat is said to be 7 / 10.
Hi there. Just found your channel and have subscribed. Great stuff! Question for you; you say in the video you are using approx 50% vinegar to mash ratio but when you pour in the vinegar in the jar it looks to be the same amount if not more than the mash itself. Looks like a 1:1 ratio... Was the vinegar mixed with water as well before adding?
Hi, and welcome to my channel.
I think I mentioned when I added the vinegar...it's 1 part mash, 1 part vinegar. So the sauce is 50% mash, 50% vinegar. Hope that clears it up for you!
@@ChilliChump ah I see ok, I though by 50% you meant 50% of the mash. Equal parts 1:1 ratio. I got it thank you! Planning to do a few fermented sauces this season so your video's have been great for help. 👍
Bet those sauces were amazing after fermenting for so long mate. Amazing stuff and great video
Hey Chili Chump! Could you do a video, or tell me what I need, from A to Z, ALL the gear I require to start my fermented hot sauce adventures?
Another fantastic video by the way!
You should have a look at supporting me on Patreon (patreon.com/ChilliChump), if you are looking for more guidance. Otherwise, have a look at these videos, should get you on your way:
th-cam.com/video/iQqyA5zbps0/w-d-xo.html
Make your own fermenting containers
th-cam.com/video/Sz-I4jlm9mc/w-d-xo.html
Clean, sanitise, sterilise
th-cam.com/video/R7SSisK-uUk/w-d-xo.html
Minimum ferment time
th-cam.com/video/VZt7PY8ESg4/w-d-xo.html
Maximum ferment time
th-cam.com/video/6wdkVQJbNwQ/w-d-xo.html
chillichump.com/salt-in-chilli-fermentation/
Mash vs brine
th-cam.com/video/1IyrvH-Gexk/w-d-xo.html
50lbs ago? WOW!
Can also submerge jars in boiling water for 6 minutes to completely sanitize but thanks for showing us your method
I do that to sterilise...but you still need to sanitise just before use. Unless of course you can go straight from boiling the jars to using them, without letting them cool or get exposed to pathogens