Is My Fermentation Healthy?

[@neilus0]

great advice. love the expression on your face when you opened up the healthy ferments. You look very happy :-)

[@ChilliChump]

You have to get joy out of even the little things in life! 😊

[@kanhdahar2]

for my first batch of mash i put a salt cap on top to prevent the badies. Im wondering would a vinegar cap work? a couple tablespoons on vinegar? @@ChilliChump

[@Dirtyboxer1]

I mostly make kimchi and sauerkraut. I've always gone by smell, color, and looking at the growths. Anything that looks suspicious gets tossed. Cabbage and salt are cheap. I can make another batch. Food poisoning is expensive.

[@mikeappleget482]

And healthy ferments, no matter how pungent, usually don’t compel you to jerk your head away. If a ferment “went bad” it’s hard to not notice that “something’s waaaay off.”

[@bertaugenbroe6866]

I'm making my first sauerkraut. Is it suppost to smell like someone farted? Is looks ok and there is no growth

[@ChilliChump]

A sulphur smell is normal in the beginning. It should go away after a week or two

[@Yeedeed]

Hey just want to say Thanks, man! I'm learning a lot from your videos

[@mdugan1990]

The saucespence is killing me! Looking forward to seeing more about the new sauces.

[@ChilliChump]

Lol. Soon my friend, soon!

[@CDeanhartman]

I appreciate you taking the time to make this video; the uncertainty of things when you first fermenting is difficult. I also GREATLY appreciate that your episodes capture a sauce from start to finish!

[@ChilliChump]

It is my pleasure!

[@michaelsude5291]

Thank you for all the effort you put in your videos. I'm doing my first fermentation right now and your videos are helping me quite much. Keep up the good work.

[@oldmaneasy7405]

Just started my first fermentation 10 days ago. I'm glad to have found your channel. Thank you for all the great tips and tricks! Keep it up!

[@CaffeinatedTech]

My first fermentation is just on 13 days now. I'm thinking of making a sauce with it tomorrow. I had a little bit of white on the top after a few days, but since I cleaned that up it has been good. I've got sauerkraut on the go too, its 12 days old and smelling nice. Cupboard above the fridge is mine now :)

[@linusherrlin3019]

From someone who just recently started fermenting with vacuum bags, this was amazing. Even tho most of the air is vacuumed out, tips like these do help and make you feel safer and less worried during the process! Great vid!

[@phillieb30]

Your content and knowledge has led me to successfully ferment my first three batches of hot sauce! All have been super hot peppers, yet after fermenting, the heat is dulled down in a very good way from my perspective. I have gave away bottles with high praise for the product and you have supplied me, Chillichump, with confidence to create. Thank you for all of your efforts, plus sharing your experiences.

[@ChilliChump]

That is my pleasure, and that's great to hear that you are having success with your sauces! I have been doing this for a while now but still get a buzz from a successful, tasty sauce!

[@kirkbrost1029]

Solid man, I've been watching for some time now and the content keeps blossoming nicely. I like how you've come into yourself and owned your channel. Keep up the quality. It's well enjoyed and appreciated, blessed, thank you. Cheers!

[@ChilliChump]

Thank you for the very kinda words Kirk!

[@thanatosst]

Even if I wasn't already subscribed and liking every video, your reaction to the first sauce you opened would have cemented it!

[@ChilliChump]

That was a surprise for me, especially because I hadn't even fully opened that jar yet! And thank you for checking out and liking my videos!

[@bormotore6013]

I’ve been browsing through your channel and I really appreciate you sharing your knowledge from 0 to 100 😊 Definitely subscribed 💪

[@OnboardG1]

This is brilliant mate. I’ve always got excess chillis (in Scotland no less) and this has always been on my mind when I ferment.

[@GordonjSmith1]

US author, 'fermentor', and educator, Sandor Katz has some good guidance on this topic in both his videos and books. I was horrified to see some of the 'ferments' he was willing to consume, but both you and he have the same rule of thumb it seems - 'smell'. I follow his advice with respect to sauerkraut and fermented onion/celery/fennel by keeping everything under the level of the brine with a ceramic or glass dish/disk and not using airlocks, but just a 'spring lid' and rubber gasket on a glass pickle jar. Works like a dream. However I am totally with you on 'multi-coloured funky stuff' below the level of the brine. Very much enjoying your videos.

[@paulkerrison3342]

Brilliant timing. I have had my first fermentation going for about 2 weeks now (based on one of your recipes) and was wondering exactly this.

[@gapey]

I think 3 months is the longest I've let a pepper ferment go. I am considering starting one more sauce this year with cranberries that I might let go for 6 months or so.

[@richardcatalinajr.369]

Great video. I have several first batches of tabascos and chiles fermenting and all developed a healthy kahm yeast layer on the top. I scraped off, stirred and allowed further fermenting at lower temps. The thin white milky layer on the top did not return. And, importantly, the batches smelled fine - a little fruity from the esters, but that would be expected - and no smells to suggest anything went bad. Now that I am approaching bottling time, I wanted to be sure all is well and this video answered all of my questions. Thumbs up.

[@halpwr]

Sir ChilliChump, your happiness is our happiness ❤️

[@nefariouspurplebadger]

This guy has inspired me to make my own fermented chilli sauce. Also absolutely trust your nose! It’s why we have one.

[@dctaken]

im learning so much! ima try to do a fermented hotsauce. i do it as small hobby and love to share with people.

[@ChilliChump]

Hi Danny, let me know how your fermented sauce turns out!

[@XxPANCOTTOxX]

You inspired me to do my own habanero pineapple ginger ferment and it turned out absolutely remarkable with your tips, the color, taste, and heat are all there thanks to you! Appreciate what you do bc its such quality, keepem coming.

[@ChilliChump]

That's brilliant to hear! I'm glad it turned out well!

[@christopherstirrat1398]

I'm so glad I watched this. I was starting to worry when I saw white stuff on the bottom of my jar. Thanks, Shaun.

[@bkpickell]

As a person who grows peppers in hydroponics I have used several digital ph meters and after losing several crops due to the inaccuracies of them, I will never buy another one. I exclusively use strips and drops now. If you haven't tried hydro, you are missing out. Peppers all year round and the sheer size of the plants is amazing. My last scorpion I grew it was 4 feet in diameter and 6 feet tall. I am starting fresh this year with new seeds. So I have nothing growing at the moment

[@ChilliChump]

Hi bkpickell. I haven't had a problem with even the cheapest pH meter in terms of accuracy...as long as I have cleaned it (with deionised, or distilled water, and calibrated it before use). If I just took it out the box and used it without calibrating, I get a fluctuating result. The more expensive one is a little more forgiving in that regard, but I still make a habit of cleaning before packing away and calibrating before use. Also strips are near impossible to use with sauce because of the colour....if I was using it for water alone then strips may be a cheaper option and also less hassle for sure. Also I love the idea of hydroponics. But I like the forgiving nature of soil. I have experimented in the past, and the issue I had with hydroponics is if I am away for a week for work or on holiday and my system fails or electricity goes out, then my plants are more likely to die quicker than if they were in soil. I may still do somethiing with hydro in the future. Like I said, I like the idea of it. The kratky method in particular looks good.

[@bkpickell]

@@ChilliChump i always cleaned and calibrated prior to use and all of my meters cost me more than $80 each. They would calibrate just fine but anything outside of 2 ph from the calibration ph would read very low. It was frustrating. As far as going away, I would hook my system up to a battery backup system designed for computers. As long as a power failure didnt last more than six hours it wouldnt be a problem. They can live a day without light, but water will kill them. I used a flood table for mine. Very easy to set up and maintain. If you are really worried about power failure you could use deep water culture bubble buckets. Those are great for beginners and what I started with. The only thing you need with the exception of buckets hydroten and nutrients is an aquarium air pump and air stone. You can run that on a car battery for a week. I know because I did it when we lost power. Lol

[@AlabamaTree]

Excellent video that everyone should watch till the end. Thanks CC 👍🏼

[@MrVangassen]

BTW Chumpie idea for vid ( I will not make pepper videos) I sift my ferments to make a smooth sauce did one yesterday and decided to do something with the pulp. So I mixed: 2 pounds of mince 3 tbs of liquid smoke 3 tbs of scotch bonnet fermented pulp (obviously any other, milder or hotter will do) 1/3 of chopped leek 1 egg ( optionally only if the mixture is too runny add some bread crumbs like 3 - 4 tbs) Mix everything together thoroughly, Form the burgers, fry on mid heat (squeeze them from time to time with the spatula to remove moisture) or barbecue if you prefer that way shove it in a bun with your fav condiments and enjoy. LIterally half hour ago I was smiling eating this. No need for spicy sauce cause patty itself is GORGEOUSLY spicy. Try it mate, even just for yourself. Let me know if you did it and how was it. Cheerio bud.

[@ChilliChump]

That sounds delicious! I will give it a go and let you know what I think!

[@mdugan1990]

Always nice to come back to this when in doubt of whats happening with my ferments.

[@lydiajoymcdowell-davis3390]

So cute! Thanks for the info! Im doing my first pepper fermentation with jalapeños from my local farm.

[@joeb4142]

Very informative and interesting, thanks. I was about to bin one my ferments due to what I now know is Kahn yeast. Saved me a batch and relieved me a bit.

[@Ptolemeian]

Just started my first fermentation. Got 30+ superhots (Carolina Reapers, Naga Brain Chocolates, Moruga Scorpions, etc.), combined with a pound of habaneros in a 1.7L jar, as close to a 2.5% brine as I could get. We'll see if this works. Thanks for the work you've done making chili fermentation look fun and accessible, and will return in 6-8 weeks to either scream in delight or scream in horror at failure. Thanks man, your channel is super comfy, love it lots.

[@ChilliChump]

Good luck with your fermentation! Let us know how it turns out!

[@JohnLee-vw3ki]

Thanks for all your content! Learning so much. On day 10 with my first ever fermentation ( hot Thai/basket of fire/orange habanero mash) One of my jars was growing some mold. Now that I’ve watched this I’m confident it’s fine 👍🏻😁

[@ChilliChump]

My pleasure John, and I hope your sauce turns out great!

[@SpaghettiNoob]

Did you take the mold out or mix it in? In the video the one he mixed in looked like mold, I get that sometimes and remove them. They are the white fuzzys and sometimes with green. Should I keep em?

[@RYKOWISKOpolskieostresosy]

In Poland we are fermenting many things, cabbage, kale, mushrooms, cucumbers, as along as you do not smell any off flavours you can dig in ;)

[@SnackyJackie79]

Great video. I have always been scared of fermentation because i wasnt sure what to look for. You have def cleared that up for me. I am trying to make a sourkrout for my dad because it was something from his childhood that was always available. I am so afraid lol to make it but this has helped me be more confident in trying. Thankyou so much for all you do for us.

[@ChilliChump]

Thanks Jacqueline! I love sauerkraut too! I do make it, it is a fun and easy Fermentation! I should maybe film the next one I do.

[@SnackyJackie79]

@@ChilliChump that would be awesome. I would totally watch it.

[@patata220]

Great video ....again... why not submerge the mash under brine?...could use a stainless silt or smt of that sort ... the ones u discarded looked worying no doubt ..

[@boboscurse4130]

I'm not sure if I'll ever again make hot sauce without fermenting the peppers. The difference is huge.

[@iverbrnstad791]

Thanks a lot, had been panicking a lot over some kahm yeast in my tepache

[@finnmacdiarmid3250]

Sanitation has never been an issue for me so long as I keep the brine flowing through the ferment and tilt the jar to both release trapped gas and also coat the edges of the jar where any bacteria may start to colonize, with brine

[@EdWeibe]

am here because I had one seaoned hot sauce and one unseasoned hot sauce. I open the unseasoned and processed it into bottles adding some things to preserve the final product. The seasoned one which I put a smidge of garlic and onion in, doesnt smell like the other one exactly, and the liquid went down some and expsoed the tops of the peppers on thetop and that part turned black on spots. The two brines are also not the same. The seasoned brine is yellowish whie the unseasoned brine is redish/orand liek the sauced will be. I am weighing my options. I yielded enough peppers to now have to worry is I toss the one batch or not.

[@simplifygardening]

Id leave that one in the glass too, not looking good, throw it out if in doubt. Shame you had to get rid but better safe than sorry

[@LassesFoodAndBarbecue]

Very interesting. Based on your videos i am trying my first femented sauce. I for one would be very interested in learning more about the ph meter usage. Cheers

[@ChilliChump]

I will definitely do that in the future. I have to get through editing a few videos and will be able to do the pH meter video after that.

[@TIFFandDRETV]

I’m going to try a mash for my next hot sauce ferment. I typically use sliced peppers in the brine because I wasn’t sure what a bad ferment in a mash would look like. Now I know and I’m motivated to try mash. I do see the advantages of a mash, however, I must compare the taste. I have 3 lbs of jalapeños to ferment. Thanks again for this video. Cheers!

[@ChilliChump]

Have a look at this video, may give you a couple more pointers...I discuss mash Vs brine method. kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@TIFFandDRETV]

@@ChilliChump Got it. Thanks as always.

[@jonathanhughey9673]

THANK YOU! This video helps so much!

[@tomowens7499]

I’m fermenting my first batch of hot sauce... i watched a video where the guy making it just ‘eyeballed’ his measurements. I thought ‘that seems easy’, so i’m trying it. Now, a week later, it’s bubbling nicely in its jar. I am using a large canning jar, so i have to open it daily to burp it, and it smells nice, bubbles actively... BUT. I’m now seeing the white yeast. One video i watched said it’s harmless... i’ve watched others where all weights and measures are specific and they have put me in a bit of a panic about botulism... so after watching several more vids including just now discovering you, i’m convinced what i’m seeing is just yeast, no black mold or anything. It smells fine... my brine is pretty salty so i am not really worried anything bad is going on, i even tasted the brine and it tastes good. Anything else i should worry about? I skimmed the yeast off as much as i could, gave the peppers a stir... i do not have anything weighing down the top layer of peppers as some videos insist is important (because nothing fits through the neck of the jar...) and i’m stirring once in awhile to trade up the stuff on top with lower stuff. But i’ll admit i’m a bit nervous... is it just as simple as ‘no black mold, smells good, therefore it’s probably fine’?

[@ChilliChump]

Tom, I really wouldn't be opening the jar up all the time and stirring. Introducing oxygen is the biggest concern from what you have written. You should be fine....but just bear in mind lacto fermentation is an anaerobic process. Have a look at my video on creating your own fermenting jars. Burping the jar also has the risk of introducing oxygen. kzbin.info/www/bejne/iauQemegodJso8U

[@mikeaguirre4108]

This video is mandatory. Great examples.

[@journeyfortwo5211]

Gday, you mention you can stir in the kahm yeast rather than scrape it off. Why would you do that, or why wouldn't you do that? Edit: I kept watching and you kind of answered that. Only stir in if it is a little bit

[@cwaddell171]

Very handy video. I just made a mash almost a week ago and noticed some white areas forming on the top and was a little worried, but seeing this video can see it was just the yeast forming. I did scrape the top layer off to be safe, but good to know what to look out for.

[@ChilliChump]

I'm glad it helped!

[@tonytotster]

Great knowledge there cuzzy! Keep up the great work!

[@TIFFandDRETV]

Great video. Awesome advice. Thanks for keeping us safe.

[@pepperdactyl]

Thanks for sharing that. I always learn something from your videos. Someone recently gifted me the Fiery Ferments book you mentioned a while back. I'm going to dabble with some of those recipes this winter. I just started my first batch of Kombucha tea this weekend. Have you ever heard of (or tried) using kombucha culture as a starter for pepper ferments?

[@ChilliChump]

Hi Peter! Good to see you back, I always check out your videos when they come out. Some of the peppers you test out, I just can't believe how composed you are with them! I am trying to stay away from using a starter with my ferments. I try to keep it as "natural" as I can, using the lactobacillus that is on the peppers already. Also, I have been reading up on kombucha. I still haven't tasted it, maybe something for me to try in the future (still in two minds about it!)

[@msniegorski]

you can always pour some oil on the top. it separates fermentation from the oxygen - i use it for some time and nothing was ruined :)

[@ChilliChump]

My only concern with introducing oil, especially for longer fermentations, is that there is a risk of the oil going rancid.

[@acoow]

I'm glad I stumbled onto this video. I've been thinking about following your techniques make a hot sauce. This video will go a long way toward allaying my concerns about food safety.

[@zazamicofifi]

very important video.........thanks soooo much

[@bentgenetics8623]

This helps alot, thanks for the video.

[@PepperWolverine]

Very informative, thanks for sharing. Ferment # 1, Can't wait till your video on that one.

[@ChilliChump]

Thanks Jeff! Ferment #1 has finished filming....gotta get it edited now! It won't dissapoint...wow, it was a killer. I think this year my peppers were exceptionally hot. My eyes are watering just thinking about that sauce!

[@schrabbels]

Wow that sounds exciting, cant wait too I love that flavour of the scotch bonnets but never tryed to make a sauce from, maybe after your Video i get enough inspiration.

[@luisfelipealvim7941]

Hi! I'm a fan from Brazil! I love your work, as it has inspired me into creating new recipes. I would like to know what is this sanitizer solution you use and if it's homemade. If not, what can I use to sanitize my fermentator and air locks without putting my whole process at risk or inserting something that shouldn't be consumed?

[@sparkyh62]

What if some jars didn't bubbles but no mold on top. Used fresh peppers from garden and bought suoer hot from pepper farmers.

[@Gh0stChili]

I've been wanting to try making a hot sauce mostly just for the fun of it, found you through your hottest hot sauce video. I'm trying to destroy my taste buds, not poison myself, so this was super helpful and informative.

[@sumchekf3643]

That's a great vid. Very helpful! Much appreciated.

[@tml4251]

Brother this video is gold thank u ...

[@utkuturky]

Hey, Thank you for all the videos. I have been lacto fermenting (5% salt brine) some chili peppers, at around room temperature of 22 - 24 degrees Celcius with brining method. In a week they already fermented ok, with cloudy brine. I took some of it to taste, they are Ok and crunchy but some of them have slimy texture like okra. Would that be Ok to eat, and continue fermenting? Because i ferment at rather warm temperature, shall I move them to refrigerator already?

[@Ultracity6060]

A follow-up question I have to this: what's the best way of disposing of a failed fermentation? If you tossed it in some compost, would it be all right, or would the salt and acid make it plant poison? Or would the bad bacteria take over and a compost monster would eat your house?

[@ChilliChump]

I don't think I would suggest putting it in your compost, the salt would not be great!

[@PhantomsPortal1]

Wonderful video! Thank You for sharing this!

[@alegomso]

What would be the main reasons behind a failed fermentation? Do you know what went south with those sauces that failed you?

[@ChilliChump]

They were both using the sterikap airlock, I think it was down to that (the little white thing on top of the lid). The one with the metal cap had that too but I tried to save it by putting on the normal lid. Not saying the sterikaps are bad, I just don't think they are meant for longer fermentations.

[@gerardohman4666]

hi don't mean to be a besserwisser, but I always boil the water before I add it at the start. maybe you could prevent some of the stuff growing in there with that easy step. water from the tap, and even from a bottle will have bakteria in it. regards, gerard

[@omarmahmood611]

Got inspired to try out a mash fermentation at room temperature so its ongoing. Been a week n a half now got a separation of a cloudy bottom watery layer and a kinda thick kahm layer ontop so had opened it around3-4 days back scraped off the top layer mixed in the mash with the milky bottom solution n found the liquid to be kind of 'slimy' but smelled fine n covered again with the plastic bag n rubber band.now a layer of kahm has began forming again but I don't want to open it too often as uve mentioned not introducing oxygen. However I don't wna mix the milky liquid with the separated top chilli layer through shaking because of the thick kahm ontop as would rather remove it. Is it ok to leave the layers separated like this till the end? Does all this seem normal or any of it not?also dont wna let in more oxygen by opening to check pH as forgot to the first time I opened it. Being first time n wanting to ferment it for 40days dyu think its also safe from botulism n all?n when it comes to the end do I jus mix in the milky liquid with the top(drier)mash then add the vinegar accordingly or do I strain it then add the vinegar to the mash alone(assuming u gime a thumbs up for all the above😅).sorry for so many questions at once.thank you so much for the amazing work you're doing👍

[@hamanu23]

That was a great video! I've had one ferment go bad so far. When I opened it, there was no question. Haha, they can be gross.

[@ChilliChump]

Thank you! Yeah, a bad fermentation does not smell great. I have had one smell like an animal had died inside!

[@hamanu23]

Today I am making strawberry, ginger, kiwi, jalapeno, serano, and some kind of unknown whitish yellowish pepper.

[@ChilliChump]

That sounds like an interesting one! Let me know how it turns out!

[@jessicalowther56]

I fermented cooked, mashed lentils with a few tbsp of used brine for three days before putting it in the fridge - internet recipe. It smelled very complex and strong but not off and I've been eating it. I found out what the PH should be today. The lentils are ph 8 yikes 😬

[@ChilliChump]

😬

[@Levirules]

Your videos are dope. I've made some hot sauces, but never from fermented peppers. A friend of mine gave me a jar of fermented reapers and I want to make a sauce that could be used on chicken wings. I was thinking of blending the peppers with some of the brine, butter, and garlic. What do you think? Should I clarify the butter? Should I wait to add the butter until it's applied to the wings? Side note: totally waiting on that Buffalo sauce video. Keep it up man!

[@ChilliChump]

Hi Levi, thank you! I wouldn't add the butter until just before you make your wings...don't add it to the sauce bottle! Garlic and brine is all good though. I would recommend once your wings are cooked, melt some butter in a bowl, mix in some hot sauce, throw your chicken wings and toss them about until coated. Delicious!

[@guilhem3739]

Adding a layer of oil on the top couldn't prevent the development of molds? Great video, I'm binge watching your channel since 2 days. Thx for the great work. Cheers from France.

[@ChilliChump]

I have always been hesitant incorporating oil in my sauces. In fact one of the reasons I started fermenting my hot sauces is because of an amazing hot sauce my mom makes. She uses oil on the top, and I was reading up about the safety of that...the articles and research appeared to suggest that it wasn't a good way to do things. I would have to go back and read through again...but I don't use oil as a barrier right now. And thank you for watching! I'm glad you are enjoying the videos!

[@J.B.Cripps]

WOW 0 thumbs down, as of this post, nice job man!

[@H2Dwoat]

Hi, do you have a video on how you sanitise your fermentation vessels prior to starting a ferment? Also, I have heard of starsan in the context of brewing, much higher volumes than fermenting food. Can you talk to how safe it is for food fermentation and how you use it?

[@amandah5478]

I used red cabbage. (with salt) I made it about 2 months ago. Its in the fridge now. My first time doing a ferment. It smells very cabbagee. Not terrible. But not like fresh cabbage. I've tasted it. It didn't taste tangy. It just tasted like salty cabbage. No mould. Cabbage is slightly crunchy. I don't think it's gone off. I ate about a tablespoon and I didn't get ill. I'm unsure if it's worked. Anybody know.

[@micahcowley5947]

Did a small batch fermentation and after a couple weeks my mash had a pH of 2.3. It's very acidic and pungent. Any idea how I could balance it out a bit so it doesn't have such a bite? Love the channel so much. You've given me a wonderful hobby that I get to share with many people. Thanks!

[@ChilliChump]

Thank you, I am glad you enjoy my channel! Thank you for watching! With regards to your sauce, you could add some ripe bell peppers to dilute the heat a bit. Or you could add tomatoes, but that would change the sauce quite a bit! Onions are another option.

[@Rusty_stuff]

Hi, I am coming to the end of my first attempt at fermentation and I see white spots all over the top that should be Kahm yeast but I’m not exactly sure if I should remove it or stir it in. Any suggestions? Thank you for all your help, love your channel!

[@ComeJardin]

Just started my first fermentation 15 days ago, apparently it stopped fermenting (there is not visible bubbles). I used 2.5% salt brine. Everything is looking good, peppers with vibrant colors, nothing growing in the jars, but the smell, mhhh. It smells like when you leave a pepper in a plastic bag on your coutertop or your fridge for too long. Since it is my first time doing it I'm not sure if it is ok to use it. Any advice? I been growing peppers for many years but all my sauces where made fresh or cooked, until I find your channel and your fermented hot sauces. 🇲🇽

[@ChilliChump]

The primary fermentation will be done at this stage. So don't expect too much activity anymore. Is it a sulphur smell, like rotten eggs?

[@ComeJardin]

@@ChilliChump The smell is more like a jalapeño starting to go bad (even when I am using only C. Chinense). I am doing 3 jars: #1 mostly Red Peppers with pink salt, PH 5.3 #2 mostly Peach, Yellow, White peppers with Sea Salt, PH 5.2 #3 50% Red Peppers and 50% color peppers with table salt, PH 4.4 The #3 is the less smelly and it's the only one that smells like a hot pepper.

[@ChilliChump]

If it smells bad, I wouldn't risk it

[@simonhenry7415]

You can really tell the difference between the vibrant ferments and the infected ones - what is the worst bacteria that can grow in these sorts of things? Will it be a case of making the ferment taste horrible or could there be health effects?

[@ChilliChump]

The worst thing you could get when processing food (ferments, canning etc.) is botulinum or botulism. That is a killer! I actually wrote a a piece on food safety on my website. I have done an accompanying video, but not yet finished editing! www.chillichump.com/lets-talk-about-food-safety/

[@simonhenry7415]

@@ChilliChump Thanks mate - I'll go check out your website

[@carsonstewart2761]

nice vid.. btw i would love it if you were to make a super hot bbq sauce recipe. maybe something with trinidad chocolate peppers if you have any

[@ChilliChump]

I have used up my pepper stash for the year... Although I haven't released all the videos for them just yet. So a few more to go. Unfortunately I didn't do a BBQ sauce this year. I have it on my list though for the next year. Keep the suggestions coming!

[@petercohen5924]

HI, love what you do and i am inspired to try fermenting my own sauces, i have a problem with water, were do i sauce water suitable for fermenting? can i use campden tablets in tap water, or is bottled water better? please help, i have jars, air lockes, grommets, and chillies just need your help with water and birne. any help you can give would be great.

[@ChilliChump]

Hi Peter, a Camden tablet would sort out the chlorine and chloramine. And would only take a short time to do. 1 tablet for 5 gallons of water

[@tubeagespank]

I just found your channel last August but I'm catching up on episodes and really enjoy every video. (I have many, many questions and observations but I'll restrain myself today.) Is there a benefit to fermenting a mash instead of just pepper rings? I ask because I have only ever fermented rings and I really enjoy regularly checking the jars and seeing a torrent of bubbles rush to the surface! Also, I only want to put peppers through the food processor once because cleanng it is a eye burning chore. Thanks.

[@ChilliChump]

Hi Spanky (lol...gotta love KZbin names 😊)! I'm glad you are enjoying my videos! With regards to mash Vs large pieces, I think ultimately it is down to preference. I like to do both....it depends on what I'm trying to get from the particular sauce, or even my mood on the day! I think that mashes will ferment more thoroughly. That could be a good or a bad thing. If you want some of the initial pepper flavour (pre ferment) then larger chunks instead of mash would be the way to go. But ultimately just experiment and see which you prefer. By the way, mash ferment gives more CO² bubbling off in my experience!

[@DominikMarczuk]

First fermentation is doing great, thanks for the inspiration and all the tips. I've always wondered though: what's the difference between fermenting a mash and fermenting chopped peppers? Are there pros and cons to each method? Do the results differ somehow? When is it better to use one or the other? Thanks.

[@ChilliChump]

Hi Dominik, I am glad to be of help! With regards to your question, I did a video on the topic, hopefully it answers your question: kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@linaso9739]

Informative video, thank you!

[@ChilliChump]

Thank you Linas! And it is my pleasure!

[@pcurtis987]

When you opened that first one your reaction was similar to mine when i opened my reaper fermentation. Straight gas mask after that.

[@ChilliChump]

Lol...there may or may not be reapers in that jar 😊

[@pcurtis987]

@@ChilliChump no better flavor for a pepper in my honest opinion

[@MelanieOh]

Great video! Very informative. I wonder what you do with your peppers besides make mashes and sauces.

[@ChilliChump]

I do loads with them! One of my favourite things is Jalapeno poppers (jalapeno with cream cheese inside, and surrounded by bacon....stick it on the BBQ. So good!). I also pickle my peppers, and use them in salads, eat them fresh (not the really hot ones!), make powders....and many other things! Gotta love peppers, so versatile!

[@mtimber1]

I've got a batch fermenting that is the Tabasco recipe. Three weeks in I've got yeast growing on top of the mash. Since I plan to let it continue on for another 5 months or so, it occurred to me that I could probably nip this by scrapping out the existing yeast then give the surface a generous sprinkle of salt. What do you think of this approach to inhibiting unwanted "bugs"?

[@ChilliChump]

Definitely scrape it off with the longer ferment...but depending on how much salt concentration you have in your fermentation, I would maybe not sprinkle any further salt on the top. Keep an eye on it, and if you get growth again quite quickly, only then maybe add the salt.

[@yashoza9792]

This video is very helpful. 👌🏻👌🏻

[@derliebej7675]

Great video!

[@sparkymark68]

Thanks for that, really helpful. I've made a large hot pepper ferment and the brine is a bit milky. Is that ok or will it depend on the smell? It's been fermenting for 2 or 3 weeks.

[@ChilliChump]

Milky is no problem at all. I was hoping one of my fermentations would have milky brine to show, but unfortunately I didn't. Milky brine is absolutely normal (the stuff you see at the bottom of Fermentation #1 is just that milkiness all settled at the bottom.)

[@sparkymark68]

Thanks for the helpful reply. I sent you a photo on twitter of the ferment I did from our work garden a week or 2 ago, it's going well (now I know that milky is ok!) Your channel is a mine of information and inspiration, so much so that I plan to scale up and experiment with a view to selling sauces and a few other things. Thank you! Keep up the brilliant work.

[@ChilliChump]

Hi Mark, I checked Twitter. Didn't see anything there?

[@sparkymark68]

@@ChilliChump I'll send it again.

[@robertmcintyre4088]

Excellent video! Super informative! Does anyone know if there was a video was made for using a PH meter? If so, does anyone have a link? I couldn't find it... :)

[@thifran2]

So many questions answered here, thank you! I have a question please, what is the difference with fermenting the mash alone versus pieces in brine? What makes you decide one versus another method? Cheers!

[@thifran2]

Ohhh!! I just found my answer in your other video, thanks!! kzbin.info/www/bejne/qZ-xg414naibadkm55s

[@ChilliChump]

Hey there. I make the decision on whether to do a mash or brine ferment depending on the type of sauce im going for, flavours I want and how long I will ferment it. I would recommend a brine ferment for beginners though, easier to "fix" if something goes wrong!

[@thifran2]

Brine it is then! I am a beginner! Thank you so much for everything your teaching in your video series, so inspiring and helpful! Now, my wife asking if I'm done buying things.. receiving things from Amazon on a regular basis! hahaha I'm using 2 grow tents for now with leds, planning to bring most of them outside in pots this spring, not sure if I can do (in tents) all year round? will see! Cheers from Ottawa, Canada!

[@maryiamoocow]

My partner and I started our first Jalapeno fermentation with a 3% brine 2 weeks ago. It contains around 960 grams of home-grown Jalapenos. Today we tested the pH of the brine and it came in at 5.15. There is no growth inside the jar, it smells fine and the chillis are not slimy. Does anyone know if this is okay? Can we just blend them and add vinegar to bring the PH down when we make the hot sauce? I can't find anything online to say whether it would still be okay

[@maryiamoocow]

Also thank you so much Chilli Chump for inspiring us to try fermentations with our home grown chillis!

[@ChilliChump]

Hi Maryia, you can use the sauce, however it will require some processing to make it safe. Firstly, blend it up, then simmer on the stove (above 80'C) for 10 minutes. Then add an acid (vinegar, citric acid etc) until you get the pH well below 4.6. The sauce will be safe to consume once you've done this.

[@maryiamoocow]

Thank you so so much for replying and explaining this we appreciate it beyond words. Thank you for the awesome content!

[@seanoharra9601]

Ok, I just put my peppers in about a 3% solution on Saturday (4 days ago). I did 3 large jars and one is already bubbling and a bit cloudy, the other 2 are bubbling a bit, but nothing like the first. Is the one that is already bubbling ok, should I open quickly and check? I am only planning on fermenting for about 2 weeks to make sauces for Christmas presents. I really enjoy your videos and insight.

[@ChilliChump]

Hi Sean, I wouldn't open them. They sound just fine. Let them run for the 2 weeks...I may even suggest 3 if you are able. If there is any activity (which you said there is) then they are just fine! Let me know how it turns out!

[@seanoharra9601]

@@ChilliChump, great! Thanks for the insight.

[@seanoharra9601]

@@ChilliChump, so I visually checked them again and the one I am concerned about looks like some water bubbled out of the bubbler top and it is cloudy. I also noticed two of my garlic cloves in the jar are turning a bluish color, could I have put too much liquid in the jar and it is overflowing a bit. The other two look great. I will let them run for 3 weeks as you have suggested. Thanks, Sean

[@ChilliChump]

It is possible you put too much liquid...the fermentation process will cause the liquid level to rise anyway (bubbles pushing on the contents of the jar). And don't worry about the blue garlic, it is normal! To me it sounds pretty healthy, so just keep an eye on it, but you should have a good result at the end!

[@seanoharra9601]

@@ChilliChump, perfect! Thanks again, hopefully I won't bother you anymore other than telling you how it comes out. I am looking forward to it.

[@mpeay3945]

Regarding smells: I've made a fermented sauce out of red jalapenos, red pablanos, and tabasco peppers with garlic and onion. After a few weeks the mash smelled a little like kimshi. I love kimshi but is it wrong for these to smell this way? Thanks!

[@ChilliChump]

No that is normal...it is the same process basically, lactofermentation. As long as it isn't smelling fishy like a traditional kimchi! It should smell pickled, sour

[@mpeay3945]

@@ChilliChump Awesome thanks! This was my 1st fermented hot sauce and I'm loving your videos about this method.

[@martinetminet]

great video, thx so much

[@anarchyburger_]

I started my first mash fermentation this week using serranos and a couple cloves of garlic. Still smells and looks healthy, but when I smell it it smells kinda like alcohol. I know you said if it has a tangy smell like vinegar that’s good but is a boozy smell okay?

[@ChilliChump]

Alcohol smell isn't good...sounds like you have some yeast in there. The smell may go away in a couple of days...but if it doesn't then you might want to discard it

[@anarchyburger_]

@@ChilliChump oh okay, thanks for getting back to me and letting me know!

[@laulau069]

Hey, really appreciate your channel. Found it via recommendations since I'm into fermenting too, and now I got myself a new future hobby after moving to the house with garden :) How come that you use plastic containers for fermenting? AFAIK even BPA free plastic isn't safe when dealing with acidic environments like when fermenting. I recently fermented simple green and red hot peppers from the supermarket here and the brine became very thick, do you know anything about this? Thanks!

[@ChilliChump]

Hi there! I have done a lot of research on using plastic for fermenting. And BPA free plastic containers are safe. In fact most of my vinegar that I buy comes in BPA free plastic containers and that is far more acidic than any fermentation I've done! With your fermentation...did you by any chance add carrots?

[@laulau069]

@@ChilliChump Hi, you're right about the vinegar I'm glad that I asked! The fermentation was only roughly chopped green and red chilis from the supermarket here in Israel (I don't know the strain but they're like Jalapeno plus hot), red bell pepper, garlic and a little bit of brown sugar in a 2.4% brine. Also an onion since I used your trick to submerge + fermenting weight :) It sat in the dark but temp wasn't stable at all, between 22-28C depending on the hour. Fermentation was bubbly but after 7 days there were no new bubbles so I stopped, blended and added some vinegar to it. The smell was great but the brine that I sieved out was of a thicker nature, something I never encountered with Sauerkraut or other random veggie ferments. This temp control fridge is def. on my list, great idea!

[@ChilliChump]

No problem! I think the temperature was a little bit high, that might have caused theproblem. I like to keep my temperature around 19' and 20' Celsius. See if you have somewhere that is a little cooler for the next fermentation maybe

[@CraterFilms]

I have white growth but it smells really sour, should I keep it? I used mostly green peppers. I used iodized salt but there was plenty of fermentation happening. I do not know what to do.

[@ChilliChump]

I don't like fermenting with green peppers personally because they have a lot less sugars than a ripe pepper...the lactobacillus needs the sugars to ferment quickly, and thoroughly. I would recommend testing the pH of your sauce to be sure it has fermented well. Sour smell is normal....that is part of the process

[@CraterFilms]

ChilliChump I do not have a ph Tester, I removed the white growth which whet more like white dots. In the same jar a white film of growth is forming. I’m going to give it sometime. If the smell doesn’t clear up I will pitch it.

[@net69flix]

awesome video and very informative thank you, never heard the term "manky" before but I figured it out, you must be from across the pond ;)

[@robertblackburn180]

He is from the other side of the pond. Not a South African term so could be from the "when we side". Lol

[@orbtastic]

Above the brine level would make a good album title.

[@ddelacruz]

Great video 👍

[@AlabamaTree]

Did you make the PH meter video that you talk about in this video? I just got me the cheap yellow meter (I didn’t know it would be in this video so I’m happy about that) I’d like to know more about using it. Thanks again for your time and knowledge.

[@ChilliChump]

I haven't yet had a chance. Maybe one for this weekend! I'll see what I can do

[@SpaghettiNoob]

I wanted to ask about mold. Sometimes my ferments have usual small fuzzy/spiky white spots with green accents (like moldy bread) which is why I think it is mold and not the kahm yeast. I had to pitch a batch or two early on. Based on some of your videos I just remove it and wipe the jar. Never had black mold like in your video. I suspect that my jars are not air tight and oxygen is still present. I use old pickle jars with airlocks. Is this safe? Why is this happening? Can I remove and keep the batch going? I can try and upload a picture.

[@ChilliChump]

Mold is not ideal. But if it isn't much, and the ferment still smells ok, then you should be alright removing it and keeping the fermentation. I would still suggest checking the pH it at a safe level...and to be extra cautious, I would pasteurise the sauce.

[@SpaghettiNoob]

@@ChilliChump thank you for the quick reply. I have noticed in a few of your sauces you let it simmer, sift and then bottle. Does that pasteurization process dull the heat or the flavor? Am I supposed to put the cap on the bottle right away or wait for it to cool down? I would love a detailed video on this, unless I missed it - going back through your videos now.