Fermenting Dried Chillies - Lets Make Hot Sauce!

Drying chillies is a great way to preserve them until you are ready to use them. The good news is that you can still use these dried chillies in a fermentation! In this episode, I show you how to make a fermented hot sauce using dried chilli peppers. If you are looking to buy some hot sauce from me, check out the link below ⬇️
www.chillichump.com/shop/
Some of the things I used in the making of this sauce:
pH meter: geni.us/Apera_ph
Food Mill: geni.us/roslefoodmill
Big Stick Blender: bit.ly/comm_stickblend
Bottle rinser: geni.us/bottlerinse
Bottle Filling machine: bit.ly/manualfillingmachine
Airlock and lid: geni.us/sterilock
Sign up to my newsletter to get alerted of new sauces, spices, merchandise...or any other big news. www.chillichump.com/newsletter
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Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country's Amazon website -- As an Amazon Associate I earn from qualifying purchases.
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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ChilliChump Hot Sauce Shop chillichump.com/shop

[@krissickler1373]

I finally got a password! And got the last bottle!! Love the videos and the fun game to get the bottles, keep up the amazing work

[@ChilliChump]

Congrats! I thought this one would take longer! But you for it pretty quick

[@platima]

Damn it you beat me by 5 mins!

[@krissickler1373]

I have been combing through each video and picture since the Jigsaw video like a detective and just so happen to be on lunch break when the notification came up and I impatiently waited for something to pop up and finally!!!

[@ChilliChump]

@@krissickler1373 there will more more super hot sauces coming in the next few week! So you should hopefully be able to snag yourself one

[@krissickler1373]

@@ChilliChump I'm looking forward to future hot sauces. It's my vice and addiction

[@JeanMarceaux]

Friendly reminder that when this guy hits 100k, he'll review Duke Nukem Forever. Wait, no Wrong channel

[@linaso9739]

Knowledge on how to ferment dried peppers is definitely useful. Thought about this few times since dried peppers are easier to preserve - they do not occupy that precoius space in the freezer. Thank you for this great video!

[@butzmn7190]

Shots like the one with the mash in the bucket are the reason I subscribed to your channel. Purest foodporn. The sauce looks great!

[@Chained88]

Especially that sound at 13:26 lol

[@bubbyanne2]

I wish I had seen this around New Years when I was trying to figure out how to ferment the dried chili peppers from my garden. I couldn’t find any methods used online. I ended up rehydrating the crushed dried chilies with boiled water and adding some fresh chili peppers to the mash and added brine. So far it’s going well. I’ll try your method next time thanks for sharing.

[@pepperdactyl]

Thanks for sharing your methods. The way you deduce how much water to add to the dried peppers makes total sense and is very helpful. The sauce looks delicious!

[@urlocalcultleader3385]

i just pickled some peppers yesterday and today i opened it and it smells AMAZING

[@s18169ex3]

It’s fun to go back in time just watching this video that you made for years ago he experiences the machinery that you have now a present compared to them big difference. I was looking for information on dried peppers and I can put that into a batch of hot sauce. I wasn’t thinking about fermentation, but rather a cook, but they gave me some ideas and some knowledge of how I’m gonna go about this as always a pleasure. Keep it spicy Marc from Montreal.

[@tikkidaddy]

For my green jalapeno sauce, I Kickstarted that joker with red bell pepper brine and garlic and a tad of sugar...my God that stuff is delicious...I kept saying to myself...well CC Said 50/50...might not work...well it did! I took the red bells out and used their brine. When you throw that live colony in there like that and it's already writing a dictionary and planning a mission to Mars...I mean it's ON😂😂

[@mathewleeth4733]

Hey just wanted to say thank you, i was born and raised here in south Louisiana and as you know Tabasco country, I love spicy food or adding spice to food. Unfortunately i do not like Tabasco as it is way to vinegary. Also i have found it very hard to find tastful hot sauces with a kick, except the same ole usuals ( franks, chalulla, Louisiana hot sauce,etc) you have inspired me to create my own sauces, been growing peppers for a few years now but never made hot sauces, but after watching alot of your videos, i feel confident i can do it and make some good quality hotsauces. Thanks again, and keep up the great work.

[@jimthommes9740]

Amazing concept to use freshly fermented chillies as a starter, then adding a boatload of dried chillies. I will definitely be using this concept in my sauces in the future!

[@cornevandervyver3301]

I use the fermented mash that gets left over as a paste with garlic bread. Tin foil and n braai :)

[@HappyPepper]

Wow! Pushing 90K! Congratulations, Shaun! I remember when you first started your channel. Great video!

[@suesun7072]

I made a hot sauce with 50/50 fresh and dried peppers. I didn't used a starter batch nor did I pre-water the dried ones. But yes, Birds Eye peppers taste amazing! 2020 seedlings are looking nice and this year I go with some super hot as well! Thanks for your great, informative videos and hooking me to this amazing hobby!

[@Mr.BobGray]

Always a good day when there's a new video about my favorite condiment

[@daveramsay8598]

Saw one of your other videos when I searched fermenting chillies now I can use up a bunch of unused dry chillies as well. Great tip on the cabbage leaf.

[@johnmiller1354]

I really appreciate your videos. I am also on my own hot sauce making journey and I have learned a lot from your videos. Thank you so much for the great content!

[@lerzhaba69]

Order is in and cant wait! Thanks mate again making us dream about chili sauces 💯

[@13Luk6iul]

I added my solid leftovers from hot sauce making as a subsitute for chilli flakes to aglio olio. Really enjoyed that!

[@DavidStirneman]

ChilliChump, as a starter can you use just a small amount of leftover fermented brine from a different kind of pepper than the dried pepper without altering the flavor noticeably? And how much starter is enough? And thanks for the idea of using the cabbage leaf, that's ingenious!

[@patrikalexkiss4833]

Fun fact: "Nyami" means "yumm, tasty" in Hungarian.

[@agentham]

Funny thing is, I just put some peppers in the dehydrator today wondering about this very subject. Great video as always!

[@TheAwesome2626]

Nice video. I never realized how much fermentation has come along. I’ve always been anxious to try it but i think i might take a shot at fermenting and sauces. Great effort and final product making this video. Looks like it took a while. 👍🏼

[@Reapererebos]

The sauce looks awesome ChiliChump. I ordered some Piri Piri peppers to try out thanks to your videos.

[@ParanaSlim52]

Great video, I have learned so much watching you concoct your sauces. I'm near ready to start with my crop of this years peppers. I liked your comment about saving the pepper pulp to use as a dry spice. I have purchased dried pepper pulp on my visits to Avery Island for exactly that reason and I've also mixed the dry pulp with various fruit jams to use as rubs on BBQ. Spicy/sweet grilled meat is hard to beat.Cheers, Will

[@mattraino3274]

This was highly informative- thank you sir!

[@MrJoshItIs]

Thanks for the tips from a newbie!

[@graemekeable8461]

I'm fermenting carolina reaper 50/50 fresh and dry. On the first ferment I cut up the fresh reapers and put them in a jar with 3% salt and water solution which fermented nicely for four weeks. I just recently mashed the first ferment with the dried reapers and the second fermentation has gone completely mad. Thanks for such a good video 👍

[@Ridth-one]

Its about time! Thanks for the upload brother!

[@gapey]

Hadn't thought of using dried chilies in the ferment. Sounds good. I need to add piri piris to my grow list for next year. Haven't tried them yet.

[@tikkidaddy]

We used 50/50 cider vinegar and white vinegar, a shot of TN whiskey and some Liquid Smoke before we bottled it. I don't imagine what is left will last until June😂

[@e2linuxos]

Sounds really nice, liquid smoke would enhance and bring out the best in your sauce.

[@tikkidaddy]

@@e2linuxos Sorry I didn't see this before now...we ended up making a couple of gallons with fresh and frozen and it was wonderful. First fermented anything we ever did and it turned out perfect thanks to Chillichump. To be honest I was shocked at the time😂you just know something is gonna flop... Neighbor was saying he would drink it out of a shot glass as he was sweating and coughing!😂😂

[@blissfulmistahd]

Ordered! Very much looking forward to trying the sauce! (and browsing through the book :))

[@wranther]

This is another of your wonderful videos with the added twist of the dry pods incorporated. Am sure looking forward to the adventures that must be in store from reading your book once the book has arrived. Thank you. Stay Spicy! -Bob...

[@josephcampese5347]

Outstanding Shaun. That you include your errors with us only makes you more real and succeeds in raising my regard for you . Many thanks.

[@ChilliChump]

Thank you Joseph!

[@fredeckstein43]

thank you for sharing it is for those who would like to try like me nowhere near the set up you have a big thank you to learn

[@JoeWeymouth]

That looks awesome. You are a wealth of knowledge sir. I have seen some violent fermentation with some beer using a yeast starter, and you did basically the same thing on the veggie side. Once I get my peppers producing I will definitely be making my own sauce. I am one of the individuals that likes to have a sauce and say that it is warm to get others to try it and enjoy the burn. That is why I am hoping that I can get a good bunch of plants and pods from the 7pot primo, moruga, and bhut jolokia seeds that are on the way.

[@tinkiak6052]

It’s nice to know how to incorporate dried peppers 🐞🌶🐞thanks

[@billybones956]

Thanks for this. I live in an area where it's pretty much unfeasible to get fresh peppers in the quantities needed for good sauce, and I don't have room to grow them myself. I've been making sauce from dried chillies for a few months now but using a slightly less... intensive? method. I'll try it using yours next time around.

[@mrhyd388]

Awesome a new video!!!! I'm currently waiting for my vacuum sealed peppers to become fermented!

[@ethanhunt1717]

This guy is a professional foodie. Thanx for helping! Love frm 🇿🇦

[@rilledulu]

Fantastic video!!

[@nejckosanic4862]

Funny enough, nyami (spelled "njami") in some Slavic languages is a slang word / cute expression for saying something is delicious! Thanks again for great content, much appreciated that you made an episode about fermenting dried peppers!

[@jamesvancameronjvc]

Thx very much !! I've done it and it turn very good!!

[@G-boi]

This was a very nice and informative video, so thanks for sharing and have a great day :D :).

[@rafathasan8348]

I really enjoy watching you make delicious hot sauce in a very creative and wonderful way, thank you

[@rhohoho]

This is a great idea! I'm immediately curious about taking a step further and using smoked dried peppers for some added depth.

[@ChilliChump]

Of course, that would work great too! And great idea Ryan!

[@simplifygardening]

Loved this episode mate. What a brilliant looking sauce. I bet that's gonna sell well being a signature for you pal.

[@gerhardvanstaden389]

Thanks for sharing. It seems this will be a excellent sauce as always

[@markmcmonagle6794]

Love the video and just ordered a chillichump signature sauce. Now I have to play the waiting game. See you on the live stream

[@ChilliChump]

Thanks Mark, and see you on Sunday!

[@dlighted8861]

Good idea to post this method. I have dried Ring of Fire peppers. My idea was to fernment one pepper for each small squirt bottle filled. Just to see what a simple but hot sauce tasres like. Now I see that most of the little beasties living on the ripe peppers get killed off in the drying process. But thanks to you I will use a cabbage now residing in my cold room.

[@dlighted8861]

I imagine that eventually you will start using a juicer. They are a pain to clean but with a large batch you still only have to clean it once. Thanks for all the tips.

[@draidanhart8017]

Great video. I added some dried to my last ferment and I was really really pleased with the flavour. I'd always been a bit snobby about the dried and didn't think they would ferment as well, but wow! I thought it gave it an extra depth of flavour. And needed far less emulsifier as well.

[@ChilliChump]

It certainly is a good option to have when fermenting. And you are right, it helps with emulsification. I will talk a bit about that in a future video.

[@draidanhart8017]

@@ChilliChump I look forward to the video. Can you add some rehydrated into a brine as well or is it better to stick with a mash

[@ChilliChump]

You could do it in the brine, that should be ok. Might need to watch the salt content though...as the dry will absorb more of the brine than fresh would

[@ichbin2361]

I am a bit late, but nevertheless, great video as usual, and I just want to share a hint that I've been using to start fermentation faster - use some "sauerkraut juice" or, if you are lucky to find a sauerkraut fermented in larger chunks, use a leaf to cover and a brine to start the fermentation process. I hope you will find it useful.

[@markmcmonagle6794]

Just received mine, fast delivery, can't wait to try it.

[@ChilliChump]

I hope you like the taste Mark!

[@markmcmonagle6794]

@@ChilliChump I tried the sauce tonight. First, absolutely delicious, great flavor and really good heat. Second, I think your heat rating is wrong. It's definitely hotter then the blazing buffalo. I had a little of that left and compared the two. Definitely hotter, which is a good thing. My daughter looked at the bottle and said "awesome, it's not as hot as the blazing buffalo". I really wished I videoed her face, lol.

[@ChilliChump]

@@markmcmonagle6794 oh really? Maybe that's because of the sweetness of the cayenne in the blazing buffalo (I'm guessing you are talking about the original blazing buffalo...because the blazing buffalo extreme is certainly a lot hotter than the Nyami sauce!)

[@rafathasan8348]

You are amazing, you teach us how make a great hot sauce I would like to try one Thank you

[@tikkidaddy]

@ChilliChump...Shaun back when I watched the first CC video I ever encountered I was thinking...but if you could ferment dried ones, you could just gather seed and crush it. Get a desired weight and go...great answer!

[@taurushipointenthusiast1306]

Wished I ran across earlier, I am growing dehydrating, my own wondering to dos. Love the work so far, I do like mine thicker, each his own on that, I am totally impressed to sub impressed, like to follow the progress of mixing fresh and dehydrated.

[@seanst.george6218]

Just bought one! Not liking the extra poundage to ship to US but it's the price we pay to satisfy our palates. Can't wait to try!

[@thewoodweldingfabricator9300]

I never thought of using vaccuum bags! Thats awesome!

[@KrisWiltseArt]

I feel like I'm getting an education in chilis and fermentation but also cultures. Wonderful channel, thank you!.

[@ChilliChump]

Thanks Kris

[@WhiskyLoversSociety]

Order is in. Cannot wait to try it. Btw. I like a thick sauce

[@Rattletrap-xs8il]

I cant remember if I told you about his or not, but I use a Red Solo cup cut in half (about midway up the cup) Then I pierce the bottom of the cup full of small holes so the brine can go through it. Then I put the pierced solo cup bottom into the partially brine filled jar of peppers and push the peppers down with the cup. Then I top off the brine and put the cap on. This holds the peppers down and allows you to top off the brine if necessary.

[@eriel369]

Got your new sauce ,,,got your book ,,, was not cheep for CANADA ,,, but love so much your content it was worth it! Will be growing peppers on a larger scale for the first time this summer and just love your introduction videos. Continue with the great peppers video , automation videos and of course sauce videos. Just love them.

[@ChilliChump]

Thank you for your support Vincent! And good luck with your growing this year

[@beerfanboy]

I always love your videos. I've tried making a hot sauce with my cayenne peppers that I grew last season. taste was OK but the mouthfeel was too thin. I've ordered a bunch more pepper seeds for this year's growing season including 7 pot chocolate douglah, carolina reaper and a supposedly rare hot lemon habenero along with a bunch of tabasco, birds eye and others that aren't as hot.

[@ChilliChump]

Thank you! Good luck with your growing!

[@dantemadden1533]

Hey mate im from Australia and have got 4 chilli plants, ive got Habenero, firecracker, rumba, and seville chilli plants, ive also got carolina reaper seeds.

[@cameronlarson2472]

Shout out from Arizona!! I bought some extreme buffalo sauce and Cajun dry rub and wow they are amazing!!!!

[@ChilliChump]

Hi Cameron! I am really glad you enjoy the sauce and rub! Thank you for supporting my channel!

[@fulven]

Thank you for the video and your vast work. As your follower from Hungary, I would like to let you know if it did not come up during the Discord conversations, that Nyami means yummy in Hungarian. It is a valid name choice from our linguistic viewpoint as well.

[@ChilliChump]

That is great! Yeah, Nyami seems like a perfect name 😀

[@philgringo2438]

Thank you for all these beautiful informative videos that are always nice to see 🌶🌶👍.

[@ChilliChump]

thank you Philippe!

[@TaylorTheHater]

Can confirm, my first couple days of fermenting with lactobacillus was coming out of the air lock it was bubbling so hard

[@gerhardbecker3781]

Awesome Stuff...

[@Dlgeis]

My process is to not hydrate the dried peppers. I just add to my fermented mash plus 2% by weight of salt. Later if I need to add more liquid I use 2% salt solution The difference of the two starter ferments ph in your videos can be explained by the h20 dilution

[@soccer2themax]

I added pepper powder made from dried peppers to my hot sauce after the ferment by soaking the powder in my brine for about 12 hours before blending it all together. My idea was that the bacteria would get good contact with the powder this way and help deter any bad bacteria from growing. I'm keeping it in a bottle in the firdge. No heat treating or anything. It's been over a month now and no issues.

[@brad2751]

I ferment dried with just 3% brine. No re-hydrating, no starter. Works perfectly fine with a 1 month ferment.

[@vjm3]

First, I want to thank you for making these videos. I love engaging in a list of self-created projects, like hot sauce or chili making, and your knowledge is invaluable. Secondly, could you show us an example of what growth would look like on an improperly stored batch, just so we know what to look out for? Finally, I take a tsp of Turmeric every day in my protein shake (all you need is a tsp of Turmeric with some black pepper mixed in it to get the benefits). It helps with heart-related issues, but along with ginger is an incredible anti inflammatory for painful joints (and general pain management). Please keep up the good work and the best of luck for your growing company.

[@ChilliChump]

I made a video showing how to tell if your fermentation is healthy, have a look: kzbin.info/www/bejne/iXqzcqSlratqZ5I

[@mfr336]

I ferment fresh ginger, tumeric root, and pepper corns, blend, and take as a tonic. Works amazingly. I feel like I see even better results than taking powder.

[@brixomatic]

I've taken two approaches fermenting dried chilis. The first one is just whole chipotle chilis which I rinsed and just roughly split with a knife, topped up with brine and added a good shot of fresh whey for the lactobacillus, and that's fermenting and bubbling well after three weeks at room temperature - it took almost one and a half weeks to really get going. The other one is a mix of fresh habanero and rinsed, dried mulato chilis, blended with beetroot, some fish sauce and brine. It's also going well as it seems. No growth on any of the two. I'm dying to see how they develop. It's about time to put them in a fridge to slow everything down.

[@karrigenraynor9742]

hey man im fermenting a sauce tonight following your guide

[@ChilliChump]

Good luck, hope it turns out well!

[@toddadkins1666]

Love watching you...brother you are awesome...

[@ChilliChump]

Thank you Todd! You are awesome too 😀 Thank you for watching

[@MrPig-et8pd]

Love this, getting some pepper seeds for some fresh pods. Hoping to make some hot sauce come winter time. Also is there something special you use to clean all your stuff like blenders and PH scale?

[@dtdeathmaster]

Awesome you use apera instruments. Just bought the 7 in 1 ph tester

[@outlawofgor4426]

Can you ferment fresh chillies, then instead of making sauce with them, dry them into fermented chilli powder?

[@jackhorlock7193]

Could you keep a "permanent" starter, topped up occasionally, to start off fermentations as a time-saver?

[@OfficialCritz]

When opening up an ongoing fermentation and stirring it (especially when you start doing larger batches) you need to be careful because there is a chance of there being trapped co2 bubbles that will quite litterally explode when "set free". Keep up your awesome work, looking forward to trying your sauce one day when I'm actually quick enough 👍

[@ChilliChump]

I still have stock of this sauce! I made a decent sized batch. The hotter sauces that I do unfortunately are smaller batches, and go quite rapidly!

[@OfficialCritz]

@@ChilliChump Oh, awesome! Just read a comment about someone getting the last one but I realized he/she was talking about the passwords for another sauce.

[@TheKitchenNinja]

What a great looking sauce! Sadly, it's not really feasible for me to try and order it here in Canada, but you give me wonderful inspiration for the sauces that I make myself. Stay spicy, chump!

[@duckz93]

Yet another great video! Sauce looks amazing cant wait to try some! Is this the only way you should be adding dried peppers to a sauce or do you think it would be okay if i wanted to just add a little more heat to my sauce to just grind up a couple of dried super hots and throw them into the fermentation jar or into the final blend before bottling?

[@ChilliChump]

You could do that, it wouldn't be a problem. In this sauce I am actually fermenting the dried chillies, because they are the majority of the ingredients.

[@OSGCourtWatch]

Did u use your automatic stir plate on this?

[@ChilliChump]

I made a much bigger batch here, too big for my mixer that you have seen. I use a different method!

[@OSGCourtWatch]

@@ChilliChump thanks. Ud an outstanding job of presenting great info in a concise format, have been a sub for a while. Trying to get a better understanding of theory behind building suace “recipes” and pick up lots of tidbits on that

[@keithmarquardt7025]

You are the Best!! Love your videos!! I make hot sauce because of your videos!! Keep it up!

[@ChilliChump]

Thank you Keith!

[@SpaghettiNoob]

How do you clean the pH meter in-between testing? Also, how do you store it?

[@gen3v8]

LOL You taught me but I got leaps and bounds in front with some of the problems after lots of fermentation experiments. Maybe not problems but that`s the word of this morning.

[@lakehart60]

Im learning much...love my habanero plants

[@rudedog34]

Great videos. You and ATX give me inspiration for experimenting with my own sauces. Is there an online site that sells the Piri Piri? Can't seem to find them in the U.S.

[@DarthVince]

I tried the vacuum sealer method, but the peppers started leeching water when I added salt. I couldn't get the bag to seal because the liquid kept getting sucked up. How do you manage the liquid?

[@divyarathi5856]

Loved the detailed video. Thank you! Wanted to understand why the vinegar was added. The pH was lower than 4, so was it for the flavour or preservation?

[@ChilliChump]

I am glad you enjoyed it! The vinegar was added for flavour

[@PaulTMaack0]

You ever try using a vacuum sealer on the buckets? How effective you think that'd be?

[@CrowMagnum]

Do you have a good reference for how to tell the difference between peri peri, Thai, bird's eye? Which are frutescens and which are annuum?

[@LNVACVAC]

Which is the variety/family of peppers used in the softest heat korean dry pepper and gochujang? I want to cultivate some and experiment with smoking it. But I want the softest heat possible.

[@grolsch-nl]

Please do make a dry spice of the left over mash. I'm happy to buy some.

[@ChilliChump]

I will do sir!

[@burnnfly]

When adding salt to the rehydrated mash, I assume you base it from the weight the peppers were before drying (?) Thanks for your videos. I followed your Seeds to Sauce tips, and had an amazing harvest season of 60 plants. Just did my last harvest, and when I cut the plants back for the Winter, I saw many were beginning to grow again. Cheers!!

[@ChilliChump]

I would add salt according to the weight of the rehydrated peppers. And my pleasure! Thank you for watching!

[@sebastianlundahl1282]

Just bought 2 more of your souces 😍

[@ChilliChump]

Thank you!

[@sebastianlundahl1282]

@@ChilliChump cant wait to try them. One punch knockout was awesome 😊

[@CraftyZA]

I revisited this video and got me thinking... I'm really struggling to get my hands on adequate amounts of cayenne. But I did manage to get 1kg pure dried powder. Ie, no anti caking, or preservatives. I think I want to try to get this to ferment. The Idea is to make something like Franks or Crystal. I will more or less use your rehydration ratio. Then rather than a big starter, I was thinking of layering it between 6 or 8 layers of cabbage. Will start the cabbage 1st in a sauerkraut way, then when nice and active, transfer layers of cabbage and cayenne pulp. The cabbage leaves will be removed after 2 months, then I will layer in some oak staves for 3 odd years.

[@thav2175]

Glad to see another hot sauce video.......I enjoy the heck out of these type of videos

[@thav2175]

While I really enjoyed this video, it definitely wasn't as detailed as your videos normally are. Bummer!!! Huge Fan Though!!!

[@ChilliChump]

I am careful not to repeat things too many times, things I may have discussed in length in other videos. But I guess not everyone watches all my videos so they may not have seen the others. Thing is when I go into the sanitising process, or discuss lactobacillus in length like I have done multiple other times, a lot of the comments mention this and say that it is boring to go over the same things again. Tough to balance.

[@thav2175]

ChilliChump I am a hot sauce stalker. Too lazy to do it on my own so I live vicariously through you. 😂😂😂😂😂😂