How to Ferment Chilli Sauce Like a Pro / Easy Recipe!

[@onepizzaboy3369]

Love this gents! Great video and wicked looking sauces. Really informative and easy to follow. Defo inspired me to give it a go. 👏🏻

[@renestrgar]

@@onepizzaboy3369 thanks for stopping by and for your lovely comment! Let us know how it goes 🌶️🌶️🤗🤗

[@lazyscientistchilli]

Amazing! Thank you so much. Please do let us know how you get on 😊

[@fryderykfranciszekchopin5716]

You are a perfect teacher!

[@fryderykfranciszekchopin5716]

Also, you deserve more subs and views

[@lazyscientistchilli]

Haha I may have been one of them in another life ❤

[@cronoz-sensei4259]

Damn, how the hell dont you got more views on this. The production quality and wisdom shared deserves far far more. Youve earned yourself a subscriber, and I wish you success in the future on this platform.

[@renestrgar]

@@cronoz-sensei4259 Thank you so much! Just doing what we love ❤️🤗

[@lazyscientistchilli]

Wow thanks! We just did this as a bit of fun but it’s so nice to receive such an amazing comment. Very much appreciated! ❤

[@renestrgar]

Ingredients: Red Cayenne Scotch Bonnet Garlic Ginger Ground Cumin Ground Coriander For the 3% brine: 200g Mineral Water & 6g Sea Salt Instructions: Sanitise 250ml jam jar by carefully rinsing with boiling water or washing well. Rinse chillies, chop and add to jar with garlic, some peeled ginger and any dry spices you like such as cumin and coriander (or don't! Chillies will ferment great just on their own). Be sure to push the ingredients down as much as possible and leave a gap of at least 3 cm at the top to allow for expansion. Make a brine by taking 200g of spring/mineral water and dissolving 6 grams of sea salt. Pour the brine into the jar making sure all ingredients are soaked and covered, but still leaving a 2 cm gap at the top for expansion. Place the lid on tightly. Leave the jar in a very obvious place and invert it a few times a day when you walk past to ensure all ingredients stay covered in brine. This helps prevent mould. After a few days, you should see bubbles start to form inside the jar and the brine will go cloudy. The jar lid will pop up and become hard. You now need to burp this a couple of times a day to carefully release the pressure of the CO2 gas being produced. Be careful not to open the jar completely and let air in. After a week or so the activity will die down and you may only need to burp once a day or every few days. After a minimum of 2 weeks (a month is even better to allow the flavours to develop), you can process into a chilli sauce. Simply strain through a sieve (keeping the liquid to one side), blend the solids and add either the fermented brine (you can also use any leftover brine as a gut health shot or in a dirty martini!) or the vinegar of your choice until to reach your desired consistency. Place back in the jar and keep in the fridge.

[@waytothewill]

Thank you for sharing so many details! I would love to create this in high volume, but I am kinda concerned that increasing the amounts would lead to a trickier process. Do you think using a 2 liter jar would make the whole thing harder and it would be easier to get it spoiled?

[@lazyscientistchilli]

Hi! You can absolutely scale this up. The process is exactly the same no matter the size of the jar. The same rules apply however… I would always recommend starting off small until you are comfortable with the process especially if it’s your first try. When I began fermenting I did many small jars at the same time until I found the perfect ratios of ingredients for my tastes too. Also dividing up into smaller jars means you can leave them fermenting for different periods of time too!

[@waytothewill]

@@lazyscientistchilli OK, you convinced me. It makes sense to start with 4-8 jars instead of a single big one. Thanks again!

[@renestrgar]

@@waytothewill nice one!!❤️🌶️

[@lazyscientistchilli]

@@waytothewillYou’re very welcome! And good luck, I very much look forward to hearing how you get on 😊

[@Mwrp86]

Production of Professional cook. But barely any views

[@renestrgar]

@@Mwrp86 ❤️

[@lazyscientistchilli]

I just stood there and did what I love. Rene is the one who makes it looks so professional!

[@reidrodgers3870]

That's how I get 3% brine. I don't see the benefits of taking extra steps weighing everything separately.

[@migel3443]

Does not produce, releases co2.

[@lazyscientistchilli]

You’ve awoken the scientist in me ☺️ In fact, CO2 is a “product” from the aerobic biological growth process initially caused by one of the bacteria present in the jar. This bacteria produces CO2 by a series of reactions involving oxygen which in turn provides the desired anaerobic conditions that then allow various lactobacillus bacteria to then thrive and produce further lactic acid lowering the pH. It is this series of reactions that ensure we get a safe ferment.