Your HOTSAUCE Separating? Vacuum-Seal Fermentation with Some Tips and Tricks
ฝัง
- เผยแพร่เมื่อ 2 มิ.ย. 2024
- In this video I show a 2-year-old vacuum seal fermentation using some superhot chillies, which I make into a hot sauce and share the recipe! And of course, I share some hot sauce tips and tricks, including how to stop your sauce from separating, and what to add instead of vinegar to thin out your sauce.
Quality vac seal bags: geni.us/vacsealbags
pH meter I use: geni.us/Apera_ph
(Cheaper pH meter: geni.us/phmeter)
Quality squeeze bottles: geni.us/squeezebottles
Ninja Blender: geni.us/ninjablender2in1
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Index
0:00:00 Squeaky Introduction
0:00:28 Discussing vacuum seal fermentation
0:01:50 Going back in time...starting the fermentation
0:03:15 Vacuum seal fermentation blowing up?
0:04:15 Opening up the vac sealed bag after 2 years
0:05:08 Testing the pH
0:05:46 Do you need to cook your fermented sauce?
0:06:55 Lets start making some sauce!
0:08:20 Thinning hot sauce without vinegar
0:09:17 Stupidly tasting the hot sauce mash 🔥
0:10:58 How to stop your hot sauce separating
0:12:06 The rest of the ingredients for the hot sauce
0:17:37 Bottling
0:18:28 Final thoughts on the sauce, other potential ingredients
0:19:39 ChilliChump news and support
Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.
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I am looking forward to bringing you many more sauce and cooking videos! 🔥 I hope you enjoyed this one. Thank you for watching! 💙
You said you're not a fan of English mustard, because it's too strong... I don't know English mustard, but I know French one (because I'm French).
English mustard is stronger than French mustard ? (French mustard is pretty strong. Especially Maille's fine and strong mustard - "moutarde fine et forte" in French - or worse : The strong mustard you can find in France in Lidl shop centers. This one is hell...)
I mainly don't like English mustard because it tastes strongly of that horseradish flavour...same reason I don't like wasabi.
@@ChilliChump I didn't know there's horseradish in it. Once more you taught me something ^^. French mustard doesn't contain horseradish, but damn !! it makes nose blow up...
This is so close to one of my own recipes. I used Tamarind, Bhut Jolokia, and then Shiitake mushrooms. A 3rd of each. That blend I then diluted 50/50 with a blend of 50/50 water and apple cider vinegar.
All the dilution makes it such that I can over indulge on any food. Super awesome as a (thin) basting of steak before hitting the fire.
Ya man more sauce recipes !
Here in the US, we use jam and jelly. A jelly has no fruit particulates, it is made from fruit juice. Where as a jam has fruit particulates. Jams are thicker, and have nice chunks of fruit in them. Where as a jelly looks more like jello, if that helps you visualize it :)
Dear Sir, JakartaChump here, a fan's quick name. All plants doing great, except one. A primo X, for which I bought seeds. Normally we don't buy seeds, but seemed like a good experiment. I considered plant sterile, until your vid on moist last week. Kept the plant moist, and immediately have some flowers going into chili-mode, instead of falling off. You Sir, are a genius.
Fantastic! I am happy it helped you out!
Ahhhh a sauce video :) awesome. Can’t wait to harvest soon and start fermenting. You are the inspiration behind what is becoming my favorite hobby
Great to see the sauce experimentation back!
The sauce looked great, thanks for sharing and I can't wait to see the upcoming sauce kitchen!!
Enjoy see all the different ingredients you use. Thanks for sharing can't wait to try to make this.
I loved that first reaction when you tasted the mash and great tip about the mustard, I'll remember that one.
Love watching your videos! 2 years of fermentation, wow, not sure if I have that kind of patience!!
Nice video! I like the way you display the used ingredients on screen! 😎👍
Hey @ChilliChump thank you for this video well created and I love the tips and tricks. Too often people have questions that were answered in earlier videos but it’s great to revisit and add a few new tips and tricks. I’m also a discord & TH-cam member so I can attest to the fun group and extra assistance taking direct with great growers and yourself ofc. Glad to get sauce videos showing back up and excited to see the studio kitchen etc! Keep it up 👍
thank you for the kind words my friend!
thank you ChilliChump...can't wait to see your sauce kitchen...
This reminded me that I need to buy Tamarind paste. I still remember your Sriracha which was amazing!
Thank you for this video and the tip with mustard.
Great video! Ive been experimenting with vac bag fermentation and wondered about long fermentation safety.
Thank you everytime I watch a video I learn something
That‘s so cool with the vacuum seal bag! I will try it! 😍
Hi Shaun..I’ve been away from TH-cam for a while, but I recently purchased some Hawaiian chili peppers. Those little things pack quite a punch. I decided yesterday to make a little hot sauce with them, so I had to check out your videos again to refresh my memory. Thanks for the mustard tip! I’ll ferment in brine for a few weeks & add in some spices & fruit at the end. Very excited to see your new kitchen space!
Well done! You were the guy who taught me earlier that fermenting drops heat levels a LITTLE...but you weren't able to quite finish your statement there😂 looks great!😂
absolutely trying this one..thank you, and making chilli ketchup this weekend. ..with my first large harvest.
Can't wait for sauce season!
Sauce kitchen sounds amazing Shaun! Also thanks for the tip about mustard in salad dressing, I'd never heard of the concept
Awesome, finally a hot sauce, looking forward for your sauce kitchen.
Great to see that you can safely let the mash sit for 2 years! Quite the testament to the effectiveness of a proper fermentation.
fantastic video. the color change of the pepper was incredible... nice orange color to a brick read!
Mustard is a neat trick too.
Thanks Erik!
I love this video! You really indulged us a lot with the thought process of not just how to make this sauce specifically, but the thought process in making sauce altogether. It's pretty incredible how unadulterated your sauces are yet how flavorful they end up being!
Thank you mate!
NICE! thanks for making a hot sauce video. I always like what you produce and recipes.
Mustard! The damn mustard! I've been looking for a quick fix for it for so long. Thank you!!!
Love your sauce and cooking videos my family does as well have a beautiful day
You don't like my gardening videos? 😉
Been using mustard seed in my sauces last 12months now...works a charm
I just might have to try my first ferment with my Naga Morich's, they did quite well this year. Shaun, I chuckle every time you taste the ferment and it burns through the rest of the video. Stay Spicy!
Great video as always. I get several uses out if my bags and I don’t even wash them. Just make sure to wipe the area that seals. I find any remaining mash left in the bag kicks off the next ferment. Still not ecologically sound but better than single use.
That sauce looks great!
Thank you mate. It is really tasty!
Thanks for the Mustard tip mate, great video as always🌶🌶🌶
I love to see the great contact Sean! This is exactly what I always thought this channel was supposed to be about! And I’m really dying to get my hands on some of your Perry Perry pepper mash powder that you had last year that I never got a chance to get! I’ll buy two bottles if you ever get it going!
I have some ready to go! As soon as the sauce kitchen is up and running, I will be able to get it bottled up!
Came for the sauce making, stayed for ChilliChump's taste expressions and comments on how hot the sauce is.
Great video, Shaun. Might try something similar in the future in terms of long ageing. 👍
I use coconut palm sugar works pretty well
Excellent video
thank you mate
Mustard is definitely something I've used in all my sauces, specifically honey mustard. But it's ability to adapt to even a sweet super hot pepper hot sauce is what I love about it. And like you displayed in the video it definitely helps bined everything. Keep up the great work, you are definitely what I would consider a master hot sauce maker!
Thank you!
Fold the top 2-3 in of the vacuum bag Iover when filling. Keeps it super clean and easy to seal
I made a fermented hot sauce the other day with some scotch bonnet chillis I forgot I had in the freezer. I use a large Moccona coffee jar to ferment them, it just burps itself when the gas builds up. I added 2 parts white vinegar, 1 part raspberry vinegar, 1 part apple cider vinegar, a little salt, sugar, 1 tsp Cape Malay spice blend and ginger powder. Turned out pretty good IMO!
Ever thought of changing to a chamber vacuum sealer? Game changer when sealing liquids.
Fabulous!! I purchased plants this year that said that they were ghost peppers but I have not harvested any yet. Only one plant has not produced anything yet and I'm hoping that it is ghost peppers. Thanks for this video.
They can take a some time to get ripe fruit, but it is worth it!
Love your videos so much 🌶🔥🙌🏼🇦🇺
Thank you! I enjoy yours too, they pop up on my Facebook feed quite a bit!
@@ChilliChump ooooh 😬🌶
Hey ChilliChump
I enjoyed this video and it brings me back to your video on making chili oil.
I have a tip for you. First, get that Sous Vide machine. I use mine all the time to cook everything. I have done entire meals. You won’t regret it.
The tip is on keeping the sealing edge of your bag clean is to make the bag a bit larger, and fold down the top edge about an inch and a half. This way if you get it dirty you can cut and discard or sanitize easily.
Regarding bags, for your oils, use the Sous vide vacuum bags. BTW, I love that vacuum sealer and the moist setting. You can’t loose. Also double seal both top and bottom. You can leave those in the bath for days.
I made my first batch of sauce is a vacuum bag and it came out great. Thanks for your vids. Love your channel.
Thanks for the message and tips Jeffrey. By the way, I got the sous vide for my birthday from my family last weekend!
Awesome! Happy Birthday!
I love mustard!
Lol, your reaction to trying the mash was immediate, that looked spicy! Great to see another recipe, and the ingredient substitutions you made for a lower speed processor, it's all I have so sometimes I need to choose the recipes carefully.
Spicy brown!
I love mustard too. Keens hot english mustard has a great kick or Colmans. Get the powdered form.
Hey ChilliChump! I love your videos and have learned quite a lot from them. Keep up the awesome work! I wanted to ask you if you'd ever make a short video talking more in depth about your PH meter, how you calibrate it, etc. I think a lot of your viewers could benefit from something like that, including myself :) Thanks for the great tip and the quality videos as always!
Thank you, I'm glad you are enjoying my videos! I have already done a video on calibrating your pH meter. Have a look here: th-cam.com/video/AqF66AyZow4/w-d-xo.html
@@ChilliChump I'm surprised I missed that! Thank you very much!
Hi thank you for your videos! If you turn the top of the bag a little bit inside out you don’t have to clean it😜Greetings from Germany close to Frankfurt
My boy! Slapping out them sauces!
I Have to say Thank you I've watch a ton of your videos before the growing season and have had excellent sucess with Fresno Chillies, & Tabasco Peppers. I look forward to expanding and growing more next season. I've been Looking for the Perri Perri Peppers but couldn't find any could you point me in the Right direction so I can pick some up for next year. Thanks again, your advice is top notch.
Thank you, I'm glad you are enjoying my videos! I actually already provided Piri Piri seeds as reward on a patron tier patreon.com/ChilliChump
I will also be selling seeds starting at the end of this year from my website www.chillichump.com/shop
@@ChilliChump Thanks again I will Check both of those out.
I never thought to try coriander in my hot sauce; that sounds interesting, and I'm going to experiment with it next time...biltong hot sauce lol I'll also try your mustard trick! Thanks for your videos, I am learning a lot from you.
I never used mustard in my hot sauces, I didn't know it has a binding property, thank you ! One of my best success dealing with my peppers (I grow mostly Cayenne, piments l'oiseau and some aci sivri varieties) is chili jam with ginger bits, garlic, fish sauce and kafir leaves, with vinegar and of course sugar. I try to have some small pieces of chili inside also, I find it nice when you have chunks in the preserved jam. My friends are crazy about it, they eat it for example with strong aged pecorino cheese. I personally like it with anything fried, like french fries or fish and chips, or accras. I am sure that your followers on YT would be glad to see you experiment that kind of product. Greetings from Lake Maggiore !
Sounds tasty! I have a couple chilli jams and chilli chutneys in my recipe book. (chillichump.com/shop). But your recipe has a couple interesting twists. I will certainly be experimenting!
Looks like you have discovered a tasting lab to go along with your sauce kitchen Shaun! Small grill, wings or chops or ribs, tasting companions, and great experiences follow. Apparently the Bhut pepper is universally hot? Just happen to have some yellow mustard powder on hand, and a couple of vacuum seal ferments started this week. Salsa time to follow. See you and Ms CC live in less than a week and a half. Happy Gardening! Stay Spicy! -Bob...
See you on the livestream Bob!
Damn Sean, the beard is getting pretty gray! Lol
Glad you're still making videos, I need you in my life! Lol
I'm hoping my plants give me enough chili's to make a batch of sauce before the cold hits. I have tons of flowers but still no pods. I live in zone 9 so I might be able to go as far as November.
Anyway, thanks for all you do!
The stress will do that to ya! 😉 I have put out at least one video every week for a couple of years now! Is TH-cam not showing them to you?
Zone 9 is awesome ans nothing to laugh at 😅. Specially if one lives in Canada !
You just gave me a use for the mustard seeds I have. Let’s just say buying them online during the dark times makes judging general bottle size a bit tough 😅
Make your own mustard too.
Baby formula, ey? 👶Goo goo gaga! Looks like a tasty sauce! And It looked cool when you sped up the video a bit but it didn't look like that weather vane (is that what it's called? I used google translate hehe) was moving any faster 😋
Here's a video idea of you need one : I'd love to see a video with an overview of the different types of sauce (not variations of the same type). That would help me to decide what to ferment and how (mash/no mash), add vintage yes/no, emulsify yes/no, additional ingredients...
So many variables. Would be nice to know some archetypes, you know?
Hello! Thank you for the advice on thickening the sauces. Do mustard seeds also work and if so, black or white/yellow? Thanks for the answer. Keep it up please
Hello Xavier, I mention later in the video that seeds and mustard powder work just as well.
🌶 Chilli tasting reaction videos FTW! 🤣 i was chuckling away at all of you reactions throughout; “holy hell, that was only a little bit that I had.”
While watching, i planed my next hot sauce. Thought about vinegar and if the tamarind paste i bought would fit...30 seconds later, you put tamarind in your sauce. Thanks for clearing that up :D
Great sauce. Tamarind is used in Tiger sauce. Here in Thailand it's an important flavor in many dishes.
Its a key ingredient in my sriracha that I sell. Its good stuff in the right sauce!
Would you keep the bottle tip covered in the refrigerator or keep it open since there might be possible fermentation since the pH levels may be up?
Excellent mustard trick. You say about adding citric acid etc to make it shelf stable after diluting, but what pH should it be to be shelf stable?
Strictly speaking it should be below 4.6. but better to go below 4.0 to be on the safe side
ChilliChump...check out the Carolina Cayenne. They are the same color, heat and flavor of a standard Thai cayenne, but the pods are enormous. The size of banana peppers. And they are still putting out hundreds of peppers per week. I need more airlocks!
Sounds like an interesting one!
Will the addition of raw garlic kick off fermentation again? Love your channel and Great info on your videos! From the Phillippines👍👍🔥🔥🔥
Like I mentioned in the video, if pH is low enough then it won't. If the pH is too high you need to heat treat the sauce
Great Video Sean! Thanks for a tips and tricks, I have one question: I want to add fresh fruits or vegetables to fermented hot peppers( red savina habaneros 9 kg and few garlics in 3% brine) and make final sauce , and pasteurize it. Would my sauce be ok?
Hey Ronny, thank you. As to your question, have a look at these videos
Fermenting with fruit
th-cam.com/video/gBeQrQ6qA3k/w-d-xo.html
th-cam.com/video/aNWhSlPgX8E/w-d-xo.html
I would suggest heat pasteurising Vs freezing though (will make sense when you watch)
@@ChilliChump Thanks, very informative video and spot on, however I was wondering if I' ll heat fermented part and then blend with fresh fruit part, would It work too? I want to taste freshness of fruit in a sauce and umami
And I noticed in your monster mash fruit content was less than pepper, that's why I suppose your Brother could not identify flavour. Making sauce its like an Art! Thank you for your Videos!
Is distilled water most ideal to use in making hot sauce?
Hey! Love the videos! I've been watching for a while and have bought a couple different hot sauces you've sold. You really got me interested in making my own sauces here in the U.S. Would you recommend a vitamix blender over a ninja blender? Or would the ninja do just as good of a job? Cheers!
Value for money, you can't beat the ninja. If you have the money though, the Vitamix will be better
@@ChilliChump Thank you!
Hi I do my chilli sauces by the cooking and adding vinegar method but have not tried fermentation yet am wondering if there's much difference in taste 🤔 looking forward to seeing your new sauce laboratory 😛
There is a big difference in taste....mellows out the "green" taste you often get with non-fermented sauces, and adds a more complex flavour profile.
@@ChilliChump thanks I better start fermenting will be watching your fermentation guide for tips
I got a peach ghost im waiting on, but its a bit small as i put it in a small kraky hydro pot and although small, its very healthy looking, and it has small pods, not sure what to do with her as the weather is not looking very sunny, any advice would be great
Hey mr chilie chump, I have been following you on TH-cam for over a year and it gives me strength and inspiration
I know a little confidential success thanks to my cooked / fermented / pickled sauces ... 🙃 and dream of developing a professional activity around these condiments, so thank you very much.
I dream of a lot of recipes but maybe you can avoid traps ...
What products / herb (s) / liquid (s) / sugar (s) / fat (s) etc ... What should be avoided for a sauce to keep badly or develop mold.
Thanks again.
If you are considering doing this professionally, maybe have a look at my Patreon. I provide a consultancy service, one to one to help people like you. Look for the Pepper X tier Patreon.com/chillichump
I want to put away for longer the sauces I make but I want to cut down on vinegar or citric acid, should I water bath cann it of pressure cann it so it will be shelf stable for a longer time? I like your videos a lot, learned a lot from them.
Water bath canning or pressure canning is always an option! I would still ensure you get the pH to a safe level (at LEAST below 4.6pH, but I always aim for below 4.0pH personally).
@@ChilliChump Thank you 😁 this helps a lot.
Thanks for the great video, couple of quick questions. I have just checked my cupboard and fridge and want to try these tips but only have dijonaise lol would that work as a binding agent? Also i have a couple of bottles of hot sauce i made last year but they have separated in the bottle, can i open and blend again with mustard or xanthan gum? Cheers Gav
Hi Gav, I would be a little cautious with using dijonaise. This would require further processing due to the oil in the mayonnaise. And regarding blending up older sauces, it could be done...I probably wouldn't do that personally as you are potentially introducing pathogens at that point. But if you are careful with it, and consider heat processing before bottling again....then it should be ok.
@@ChilliChump thanks for that ill probably just give the bottle a shake before using it. Will use your methods going forward, they were our first attempts, still taste great though 👍. Cheers
I've gained a new love passion for making hot sauce and salsas. Alot of what I do is for myself and people love trying it. But I am really interested in getting both salsa and hot sauce on the market. What kind of steps do you do in the UK? I'm in the US and I have started talking to a few people about it and I think im on track to get this on the market in the next year or 2. This started as another hobby and has quickly grown to I can't keep sauces for myself.
I have been selling commercially now for more than 2 years. If you are interested, I offer a one to one consultancy through my Patreon (patreon.com/chillichump), have a look for the Pepper X tier. I am helping a couple folks in this way.
What do you think of a Juicer to take the juice from the fruits?
double-dipped w/such care @ 15:30 -
then the 'quick' dip, lmao
Eggplant (cooked) also does the trick of prevent separation.
Sounds like a fantastic sauce!
Dedicated sauce kitchen? Ooooh, fancy.
I had one in my last place, where I filmed most of my sauce videos! This will be version 2.0 🌶
I got a fermentation going with cayenne peppers and two ghost peppers. It’s my first one so hopefully it turns out ok
Good luck! Hope you get a good result!
Have you try chilpitin?
Chiltepin the round one
If we do a brine fermentation, we could just use the brine to thin it out without affecting the pH, right?
yes you can!
No problem at all! And will maintain the same pH because the lactic acid produced by the lactobacillus will be present in the brine too
Hey guys! I just made my first sauce today (not a fermented sauce)! I have a question: I cooked the ingredients before blending them, but didn't boil the blended mix. Is that a problem for the shelf life? Should I take it out of the bottles and boil it again? The pH should be low (I don't have a tester, but there's quite a bit of vinegar and lemon. It tastes quite sour.)
For it to be safe, you need to get it to below at LEAST 4.6pH. I will discard any sauce that is not below 4.0pH though (to account for any possible issues with testing). You will also need to make sure our bottles, lids and any other equipment is properly sanitised/sterilised (th-cam.com/video/R7SSisK-uUk/w-d-xo.html)
Hey Shawn(not sure your name’s spelt ha), have you ever used slow roasted garlic 🧄 for any sauces as opposed to raw?
I was going to ask you about Keen’s Hot Mustard in replacement normal mustard, but you just answered that.
THANKS BROTHER!!
Take a look at these videos. One of my best selling sauces uses this method.
th-cam.com/video/Rx6BuzZ74Fs/w-d-xo.html
th-cam.com/video/sCZ82hjvqCc/w-d-xo.html
I add my garlic as part of my fermentation mash. I feel like fermenting the garlic as well brings out a more "combined" favour as supposed to a "separate" flavour. That is the best way I can explain it.
What do you think about fermenting with the garlic already added?
It depends on the recipe I'm working on. But I mostly prefer adding garlic after ferment....this way you keep the sweetness of the garlic as well as a stronger flavour. When fermented, it mellows it out too much. With less pungent chillies, this can work.
@@ChilliChump Thank you for the insight. I'm still building my tolerance so all of my ferments are what you'd call mild or very mild hehe (Little bit more than Tabasco heat) and so far I have found that the garlic added to my ferments worked out amazingly. I'll try one as an experiment by adding it only at the end to see the difference side by side.
@@ChilliChump By the way. Are you an EXPAT? You Sound like a South African boytjie 😁
@@truter5243 yep, I'm from Africa!
What you do when the bag gets full of fermentation gas and how often you change the plastic bag? thanks
Snip the corner...release the gas slowly...then reseal.
😆 yep that's hot 😂
Owww 🤣
Brilliant, thank you 👍
Is it ok to ferment the garlic with the peppers to keep it a more sterile and consistent finished product or does it minimize garlic flavor?
It minimises the garlic flavour and reduces that subtle sweetness that garlic introduces. Works fine for some sauces...just depends on the flavour profile you are aiming for and the type of sauce
I could use xanthan gum, or I could just be ok with separation. Guess which I prefer.
Help! My mash at 4 weeks is at pH4.6. I fermented in vacuum pouch and it looks good with no mould. It is only 250g and had 3.5% salt. I was just about to add some vinegar and make sauce. Should I bin it?
After 4 weeks it should certainly be lower than that. Did you use fresh, ripe chillies? What temperature did you ferment at?
@@ChilliChump Straight off the plant. Fermented in our kitchen which maybe gets to 25 in the day. I processed all our chillis yesterday (3kg) in various mixes all with 3.5% salt. I've just opened them to add about 50g of cabbage to help them along.
I'm curious on making a liquirice/habanero hot sauce.
I am Swedish so liquirice is very close to my heart, it's also a flavor that I think is a bit unusual especially in food. :)
Not sure how to go about doing it though and not sure if it's possible to make it last long without acidity.
But maybe since it's liquirice I would add much more salt than with any normal hot sauce and perhaps that together with cooking it will make it last a while?
So I'm looking for it to be Super salty, Sweet and spicy. I'm thinking that it could be nice on ice cream, steak or in a salad dressing.
I make a few sauces where I use aniseed, which provides that liquorice flavour. It could be interesting to make a stronger liquorice flavour in a sauce. You would need to do some experimenting though. I would probably start by adding liquorice after the fermentation, because the amount of salt could affect the fermentation. Then, try some smaller batches by adding liquorice during the fermetation, making sure to test pH for safety.
@@ChilliChump Thanks for the reply, That's some great ideas. I really dig your channel :) Please don't stop making videos
How does mustard keep it from separating being mustard separates too.
naisuuuuu!
You should try doing a Thai inspired hot sauce. Fish Sauce, Lemongrass, tamarind, Kaffir Lime Leaves (apologies, I think I read somewhere that word is offensive in south africa but I don't know another name for the plant)
Those are some of my favourite ingredients, I love Thai food! I already have done a couple like that on my channel, and also in my recipe book (chillichump.com/shop)
th-cam.com/video/8t03BZJlN5M/w-d-xo.html
th-cam.com/video/rFD0eViV2GA/w-d-xo.html
Howd some honey go in that instead of sugar
This looks AMAZING! And us Americans use Jam and Jelly interchangeably, more likely regional. Jam/Jelly vs Preserves are different though. I am greatly enjoying your channel. I just found you today. I am getting ready to start on my seasonal hot sauces and was looking for ideas. I am intrigued about your use of spices. One of my friends and family's favorites that i make every year is a habanero/scorpion pineapple curry. I would LOVE to see you do your own spin on that one. I don't know if you have or have not already. I haven't had a chance to review all of your videos yet. Keep up the great work!
Do Scorpions taste better than Ghost? I think so!
@11:29 I've a bottle full of cardamome pods some place, but heavens if I can find it, I know when I buy more it'll be staring me in the face.
you can use xantan gum to stop the sperating
Did you watch the video? I talk about xanthan gum
@@ChilliChump i kinda watched it on fast-forward 😂i think i missed the xanthan part . but great video 👍
could anyone give any advice please - i have some chocolate haberero's coming to fruition, and on another thread it was kindly suggested suggested i use them in a hot sauce, but I wont have enough choc habs to make a sauce with on their own, but what if i mixed them with other chilli's?. at the end of the season i'll have some ring of fire, thai dragon, aji lemon, takanotsume and firecracker left over, so if i fermented them all together in one 'frankensauce' how do you think it would turn out? is it a 'bad idea' to mix so many different varieties all up like this, or should i 'go for it' to give a unique taste?. anyone done this kind of thing before and how did it turn out? as i dont want to waste them in what may be a ridiculous combination lol. this will be my second season as a chilli grower, but first fermented sauce so i havent much experience in knowing the outcome and am looking for idea's. thanks.
Hey Bob. Have a look at this video of mine. I do this each year...works out great th-cam.com/video/gBeQrQ6qA3k/w-d-xo.html
@@ChilliChump Thanks a lot, very informative and i enjoyed it, but just a quick question if i may. in the monster mash vid, You blend the chillies, add salt and ferment, then add a quarter of the weight of vinegar at the end, wheras in your beginners from seed to sauce you ferment in brine, drain, blend, and add an equal weight of vinegar, (which seems a lot). would you recommend i use more of the monster mash technique for this sauce, (dont ferment in brine) rather than the from seed to sauce method?. i will probably be fermenting 1/2 to 1 litre. Thanks
There are different styles of hot sauce, and different recipes I have developed. Differing amount of vinegars and other additions. The monster mash is just one of many. You don't need vinegar at all to be safe due to the fermentation...I add it in that one for the taste. Have a look at my recipe book for a bunch of other recipes too. Www.chillichump.com/shop
@@ChilliChump Thanks again for taking the time to reply. As it's my first fermented anything, i think a recipe book is overkill for me at this stage but will bear it in mind. My frankensauce is under airlock this morning and i'll give it a month to ferment and take it from there. I may end up just adding a little brine back in when blending, use a little vinegar, im not sure yet, i'll see how i go, experiment a bit, and feel my way i think. GL