Step Up Your Fermentation Game: Adding Ingredients to a Vacuum Seal. BONUS Hot Sauce Recipe!
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- เผยแพร่เมื่อ 29 ต.ค. 2022
- How to add to a Vacuum Seal Chilli Fermentation when chillies ripen at different times and you can get multiple harvests. In this video I share one way of dealing with this! Hot Sauce: chillichump.com/shop Vac Sealer: geni.us/vacseal Starsan/Chemsan: geni.us/starsan Spray Bottles: geni.us/Spraybottles
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Hot Sauce Recipe:
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- 600g Fresh Naga Morich (can substitute with Bhut Jolokia/Ghost Pepper, or Naga Jolokia)
- 12g Salt
- 9 Dried Green Cardamom Pods
** Blend together and begin fermentation (don't blend too long, if it heats up too much you could kill the lactobacillus)
** Fermentation temperature: 20'C/68'F
** Ferment for AT LEAST 3 weeks ( • Minimum fermentation t... )
- 100ml Water
- 100ml Good Quality Vinegar
- 9 Cloves of Garlic (more if you prefer!)
** Blend together with fermentation until preferred consistency. Bottle, enjoy!
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I just made a carolina reaper sauce, fermented it for a month and it taste amazing. I've also made a carolina reaper paste last month and everyone loved it. Love your videos man, I've learned a lot from you, thanks bro.
Very simple process Shaun, even easier that freezing to preserve pods too. You have yourself a fine set of plants at the end of October this year. Looking forward to hearing results from your pod picking activities this coming weekend. Here with the garden cleared off for winter, gross plant growth was about 35% lighter than usual, based upon raw plant volume coming out of the ground and containers. Am considering as the Holiday Season nears that I may go to storage and process a ferment from last season. Have a couple super chili variants, among others to choose from. Hard to believe that a week from now will be time for another Live Stream! Have a great week and Stay Spicy! -Bob...
recently ive actually been drying the pulp from the fermented peppers. I tried your PiriPiri Salt recipe. It is really good. Even with one cardamom pod, it was a very forward, almost "soapy" flavor. I added dried lemon zest to it and its perfect!
I have learned so much from you over the years, I cannot thank you enough. I use vacuum style fermentation as well. Just harvested my first Piri Piri tree upon your recommendation. Please keep up the great work! Cheers
My pleasure Stephen, thank you for watching!
Great video as always Shaun! Thank you.
Thank you!
I did not grow any of those peppers this year, but would have loved to give that a taste! Once again, another awesome video Shaun! I always wondered if you could add a new mix with an existing fermentation. I love that the awesome cutting board made another appearance in one of your videos. Always makes me smile. I love the content and I am going to place an order for two new sauces you have added. Thanks again for all the time and effort you put into these videos. Your community absolutely loves it. Stay Spicy - v/r Shane
Love watching your fermentation, noted that you always make a mess, glad it is not just me, keep the videos coming.
Thanks for the tips Shaun! I was wondering about adding more chilies to my vac seal ferments... Question answered! 👍
Happy to help mate!
youre the best shaun!
Thank you, Shaun. A vacuum sealer is on my wish list for a variety of reasons, but doing these types of ferments is also on them. I want to build a fermentation cabinet like you have first. That way, I have a dedicated space for my fermentations.
Thanks again for another wonderful video.
My pleasure mate. Vacuum sealers can be useful for many purposes. Definitely a good thing to have in the kitchen. Hopefully Santa brings you one!
@ChilliChump It may be a next year delivery lol. Changing positions at work and my pay is going to once a month. So, the enhanced budgeting has begun.
Thanks bro. Rockstar!!!
Nice way of adding chilli's during a ferment! It sure does look healthy. Hit me up when it is in the store 🤪
Will be announced to Patrons first as always mate!
@@ChilliChump Great! Thanks 👍
Grolsch, lekker man🤩
Great video! I have just put a bunch of store bought sweet peppers and jalapeños in mason jars with bubblers to ferment into a "green" siracha. We'll see how it does, my sauerkraut stalled out about 2 days in. I think I over salted it, waiting for fresh cabbage to start being sold around here instead of older heads lol
Green chillies may be a bit of a challenge when it comes to fermentation. The fermentation process needs the sugars from your peppers to do the job.
@@ChilliChump I did about 1500g ripe sweet, 1200g green jalapeños. They already started bubbling so hope that's good! I'll be starting my own peppers to grow in January this year, no more store bought lol
Update on the Sriracha, it exploded! Lol it was slow to start, and after a stalled sauerkraut I wasn't expecting much activity, but it took off and pushed liquid out the bubbles and all over my countertops. I waaay overfill my jars, it smells incredible though
i just ordered two little 50ml bottles ...hope they are good ;)
Hi Shaun, love all your vids so helpful and informative. I have just started my first vac seal bag ferment and was watching to see what liquids you use to thin the blended product when too thick. Is fruit juice an option? You use white wine vinegar in one video |I've seen but didn't see the brand etc (I'm UK also) and was hoping which Italian brand you use please. Thanks for all the great stuff you make and the help you give.
Hey there. Thank you for watching!
Yes, fruit juice is an option for sure. You will however need to heat pasteurise it after. The vinegar I used I import for my business. But take a look around, there are some great Italians and Spanish white wine vinegars. Essentially wherever you can get great wine...you can get some fantastic white wine vinegar
Hey Shaun! Greetings from Southern California, U.S.A.! I don't know if you know, but Foodsaver makes a reusable ZipLock type vacuum seal bag! They come eight per box. As I type this they're $12.99 USD. I just bought some and can't wait to use them!
Thanks for letting me know Wiley! Let me know how you get on with them!
Thanks for this. I use a FoodSaver too but always have problems with liquid getting sucked out of the top, which interferes with and prevents a full seal. This happens even when I use the "moist" setting. Do you ever have that issue, and if so, have you figured out how to resolve it?
When I vacuum ferment I wait until the bag is about to explode then I use a thumb tack to poke the upper portion of the bag and it maintains positive pressure in the bag and alleviates the bag from exploding.
That will do the job, do you seal it up again after?
@@ChilliChump No. so far it maintains positive pressure in the bag.
Shaun, i thought you used a full chamber vacuum sealer ? all of the strip machines will always pull liquid across your sealing line as the bag gets compressed by air pressure,.
No, would love one of those. But it is a big investment. As long as you get a strip vac sealer that has a moist/wet function, you will be fine. Never had a problem.
Funny- I just did a red jalapeño mash using this method. I searched CC’s channel for the process- surprised to see the new video. Very timely! With the amount of water in the bag (also due to rinsing the peppers) I had significant over flow. I recommend controlling the water in the mash if you can. Let the peppers dry perhaps?
Also - I have the same Food Saver unit. They have bags with a port- curious how they might do.
I have the same FS machine. I use the pulse setting so it doesn't pull all my mash into the drip tray, just watch it close so I can see when all the air is removed.
U should make some chilli oil again but with hotter chilli
Thank you for the video. Currently I don't have vacuum sealer but may buy one in the future. Would like to check this method to see if I like it more than a usual one with a bubbler.
It's more convenient, and pretty foolproof. But has its downsides too of course
@@ChilliChump could you please tell me what is the downside to fermentation in a vacuum sealer bag? Thanks
The main downside is the single-use plastic. With a typical jar and air lock fermentation, you can reuse that many times. With vac seal, you are more than likely binning the bag you used after every ferment.
Also, check out the video I did a couple weeks back...vacuum seal fermentation without a vacuum sealer th-cam.com/video/N51G3WLK1Nc/w-d-xo.html
@@ChilliChump Thanks for that info I did look at it. Could you please tell me which one of your videos should I use as a first timer for meditation? Thanks
Hi mate love the vids. Random question but have you ever put a new fermentation next to an old finished one, to then have it start bubbling or fermenting again along with the fresh batch? Surely the lactobacillus cant jump through glass?
That isn't possible...however the old fermentation didn't stop because it ran out of lactobacillus or anything like that. The fermentation stops because the pH drops too low, the sugars run out, or the temperature drops too low.
@@ChilliChump Ah ok that makes sense, thanks for the reply mate much appreciated.
Hi Shaun, been growing chillies for a while but new to making hot sauces, just made your fridge fermenter. interested to know have you ever added fermented limes to fermented peppers to create a sauce? I am just fermenting some limes as a practice go as my chillies are not ready here in Australia.
Hi there. No I haven't added fermented limes before. Just be careful you aren't dropping the pH too much before starting the ferment....lactobacillus have a lower limit before they become dormant.
Thanks for the video. I'm going to end up with a lot of green ghost peppers this year. I thinking of fermenting with garlic. Any thoughts on that?
I would wait for them to ripen. There are limited sugars in them as it is, which is needed for the fermentation process. Have a look at my last video for some tips on getting them to ripen th-cam.com/video/0VFiLfuCjgI/w-d-xo.html
brine vs Vacuum ? who is which is better?
Hi Shaun, hope you're well? Thanks for sharing as always.
We have a couple of vaccuum seal ferments in our temperature controlled fridge for a few months but they're not swollen at all. Does that mean they haven't worked? Thanks, Anna
Hi Anna. It doesn't necessarily mean they have failed. Done fermented will be more active than others. The real test is checking pH. But check the ferment for small bubbles, especially at the beginning (first 2-3 weeks), that will indicate activity.
@@ChilliChump Thank you! 🤞
Not really related to the video but the big plants of yours made me wonder, what would give you a bigger harvest. 3 pepper plants in a big pot or 1 big plant in that same size pot.
I’ve been following you for a while now and each time I look at your videos I see something new that I want to purchase from you. Now I’m going to go ahead and pull the trigger. Could you please tell me which sauce is your hottest with great taste that would be the one I want to purchase? I also want a shirt do they come in 3X? Thanks
Hi Howard. Currently my hottest sauce would be The Sting. There are of course some more even hotter coming in the next couple of months. But The Sting is a seriously tasty and spicy sauce.
I believe the shirts come in 3XL. Have a look on the ChilliChump.teemill.com website. I'm a big guy...and the biggest t-shirt fits me nicely. Great quality too!
Shaun I recently found out that if I use a KN95 mask it cuts the chili pepper fumes and the resulting discomfort down by about 50%. Cheers! 🌶🥵
Thanks Joe, I will give that a try. I can't really use a mask while filming. But if you look behind me on the shelf, I have a full respirator I use when I'm processing my chillies when not filming. Does a good job. Just no fun wearing it for hours at a time!
Two quick questions. I notice you always use a blender for breaking down your chilis for fermenting, have you considered a food processor. That's what I use for breaking down, and then a blender for making the sauce with the fermented product. The other question is, how long can you grow in those greenhouses? I know it's more than the temperature for growing, sunlight matters too, and a lot of plants start to die off when they don't get enough sunlight. Cheers.
I use other machinery for my commercial setup. I use the blender for my videos, small batches, experiments etc
With regards to the greenhouse...are you following my grow update series? I do one every year. End of season on there is coming up soon.
Will you tell me, if you freeze the chilies will that keep them from fermenting?
If you are going to ferment frozen chillies, you will need to mix in around 50% fresh chillies to ensure you have a successful ferment. Similar to what I do with dried or smoked chillies :
Smoked Peppers Ferment
th-cam.com/video/eeu1c_sqiW8/w-d-xo.html
Fermenting dried peppers
th-cam.com/video/da9yn5jJKYc/w-d-xo.html
How long will a vacuum fermentation last? I started one 12 months ago and forgot about it due to health issues. Do you think it will still be good to proceed with making a sauce from it?
Yes it should still be fine as long as you used quality bags. Hope you are recovering well!
G'day mate, a mate of mine gave me 1.5kg of chillie flakes, is there a way of fermenting them?cheers Tom
Have a look at this video Thomas
Fermenting dried peppers
th-cam.com/video/da9yn5jJKYc/w-d-xo.html
The moral of this vid is don't have the trouble of mixing old with new!
Just put the second batch in a new bag lol.
Hi Chilli Chump! I just tried vacuum bag fermentation and i failed miserably😢😢 My vacuum sealer is a fairly cheap one and when it sucked the juce through the bag it wouldn't seal properly! Any tips?😊
Hi there! I'm guessing your vacuum sealer doesn't have a "moist" setting? What you can do is cut your chillies into bigger chunks before adding to the bag, and vac seal it with the salt fairly soon after adding...so that it is almost a dry mix. Then. Once vac sealed, you can "knead" the bag, mixing in the salt with the chillies. This should result in less moisture up front and allow a good seal
@ChilliChump thanks mate! Yeah I thought it was because I made a mash! I'll try just a rough chop next time! I love all your videos they have been a great help for a newbie to the chilli world! Cheers!
Hi Chilichump. I followed your recipe from a few weeks ago, but using a mix of Scorpian peppers and sweet bell pepper to tame the heat. I added 2% salt, but 2 weeks later, there has been no off-gassing at all into the vacumn bag and the color is really subdued. Any idea where I might have gone wrong?
Thanks
What temperature did you have it while fermenting? Did you use fresh, home grown chillies?
@@ChilliChump Hi Chilichump. Thanks for the reply. I grew them myself and kept them at room temp. However, room temp in Malaga was around 27deg for the last 2 weeks.
All the chillies fully ripe?
@@ChilliChump A mix. Mostly fully red, but a few green unripe. Also a few Jalapeños in the mix and a store bought bell pepper to bulk it up and dilute the strength. I did wash them all, maybe this washed off all the lactobacillus?
Washing them won't wash off lactobacillus...unless you are using soap or bleach....which I would hope you aren't!
Unripe chillies have very little sugar for the lactobacillus. I'm guessing you jalapenos are green too, which are unripe. This can really limit the success of a fermentation.
Do you sell peppers?
Not this year. Need all my chillies for my sauces that I sell
@@ChilliChump I didn't think so. Just thought I'd ask. There are peppers that are becoming difficult to find in the states. I'm attempting to grow some, but didn't start out with your videos. 😅 So it'll be awhile before I can start using peppers from my plant. I'll have to use the method you explained in this video. Thanks.
What happens if I use ziplock bags?
Same concept. Follow what I do in this video when adding to it th-cam.com/video/N51G3WLK1Nc/w-d-xo.html
@@ChilliChump Thanks 🤘🏻
🦁🌶️🌶️🌶️🌶️👍
Mental! I just cannot imagine how bloody hot that must be if the fumes alone are making your face sting! Just crazy. Lol
The fumes, the face touching, the discomfort are the reasons we now deal with milder peppers. Age, I guess; knowledge perhaps.
The end justify the means!
Food savers are garbage manufacturing. Get a chamber vac. .20 not $.75 for bag cost
Man I’ve tried multiple times to order your book and sauces from your store but your site apparently hates the US. It keeps changing my info as I go through and will only allow pay pal payment that I don’t have. I give up.
You can pay by card too. It goes through PayPal as the payment processor, but doesn't require a PayPal account. The majority of my orders go to the US. Let me know if you are still having issues
@@ChilliChump it required me signing in to paypal. Nothing i did would give me an option otherwise. And paypal is a woke company that I refuse to give my information to.
I just tested. When you click "Proceed to PayPal" at checkout, you should get this screen ibb.co/BgJqjpv
@@ChilliChump that time i saw that. Ordered. But before it didn’t show the pay as guest. Also it almost snuck in making me a paypal account. Not a fan of that. But thank you for responding. I’ve loved your videos and you’ve inspired me a lot. I grew 30lbs of Carolina Reapers this past season and still producing. Can’t wait for your book and sauces.
Appreciate your fantastic, informative videos as always, but why, oh why, does the title appear in bad, machine translated Finnish for me...? (It never used to happen with your videos before.) It's off-putting when the title is "Adding to vacuum concentrate/seal fermenting chili sauce" instead of whatever the original title is. The Finnish title makes no sense and I'd like to know what the video is about before I watch it. :( And as a subscriber I KNOW the content will be in English and that's okay! Stop the (machine) translations, TH-cam, puh-lease!
It's actually my fault! I was trying something, using Google translate and the multilingual feature of TH-cam. I have removed the translated titles now! Should be back to normal.
@@ChilliChump Oh! 😄 No worries at all - and thank you! I guess it was worth a shot trying it anyways, since you never know how things turn out! Titles being back to their original form makes the experience much nicer here at this end at least, though. :)
I suppose translated titles might work better for some languages perhaps, but Finnish tends to be notoriously bad (still) when it comes to Google Translate, for instance. Goodness knows how many TH-cam accounts I've clicked 'not interested'/'don't show again' on by now, because their badly translated titles raise the suspicion that the content was created by some faceless content farms/factories somewhere... In today's insufferable world full of bots and crappy automated & pointless content, gems like your videos can get lost in that sea of nonsense, all because of machine translations not making sense. :)
Appreciate your work and thanks again!