Peach Ghost 👻 Pepper Fermented Hot Sauce

[@ChilliChump]

What sauces would you like to see me try to replicate?

[@skyehimalaya8047]

Valentina?

[@butzmn7190]

Da Bomb from hot ones

[@phillieb30]

Nandos garlic hot sauce or a yellow pepper sauce? A smoked pepper sauce? I really like how citrusy tasting the yellows are. Cheers!

[@ChilliChump]

@Phillie_B_30 I have already done the normal Nandos sauce: kzbin.info/www/bejne/ope8dZuVi9SHjdU And I have done a smoked sauce too: kzbin.info/www/bejne/m5bYYpaVqNacjZo

[@jakew209]

Secret aardvark would be a great one!

[@hatusage]

Here's a tip that we have found.. de-bulb, (seperate), your garlic, top and tail it, and throw in a container in the freezer. When it comes time to use it, simply un-thaw and you will be able to slip the skin off very easily. It is soft and juicy and looses no flavour, in fact we think that it might gain some!. Try it as an experiment, you won't look back! Roast capsicum is always good as an addition as well. Love your videos, they are the first vids that I looked at when I was going to up my game in the growing department. Of course, It didn't take me long to start fermenting ;-) I make the HOT sauce, and with the pulp left over my wife makes sweet chili sauce. Waste NOTHING!...lol Anyway Shaun, thank you from the bottom of my heart :-)

[@rickfoss1136]

Chilli chump is one of my top 3 channels on KZbin! So easy to watch your videos and always looking forward to new ones!

[@ChilliChump]

Thank you Rick! Means a lot to me

[@timopaschen5525]

Great video as always! I also like the info boxes popping up once in a while. keep it up 👍🏻

[@JobraKai]

I love how floral these peppers can taste it's unlike anything else I've ever had. Bhut Jolokia's are my absolute favorite pepper! Great looking sauce bud!

[@ChilliChump]

Thanks Joe!

[@mrhyd388]

Excellent sauce! Michigan has reached good temps to start hardening off my plants. Thanks for all your helpful videos and responses. Hope the family if doing well. Stay safe

[@richardsenuty723]

About xanthom I learned a valuable 20.00 mistake with xanthom gum a 1/8th to a 1/4 teaspoon is all you need. You can hallway add more but you can't subtract it will ruin you sauce as I have learned early in the game I've been fermenting peppers for about a year now. Thank you for your videos they have taught me alot

[@Jeff-kq6cs]

I am growing these peppers this year after watching your videos can’t wait to try this sauce out

[@jontallman3878]

I like the raised bed garden. It's all I use.

[@keithatkinson7649]

Those jar tops look great, CC

[@linaso9739]

Sauce video in Spring - awsome! This year I will be growing Yellow Bhut Jolokia, will try this recipe.

[@wranther]

Welcome to May in a perfect way. A finished sauce that looks so Yum Shaun! Rather looking like your climate there is a good month ahead of this area. Temps dropping back into the 30s F or 2-4 C towards the second half of next week. Almost that time to begin fresh air growing. Hope you both are Staying Safe and Healthy with all those good sauces. See you Sunday. Happy Gardening! -Bob...

[@ChilliChump]

Since filming this the weather has turned rubbish! Been non-stop rain...even had hail today! Thankfully looks like the sun is back this weekend though!

[@stevehutchings4339]

This sauce looks awesome, and I may try to make it. Love the sound effects in the video.

[@JoeWeymouth]

I am so looking forward to doing this. I have coming along nicely some purple bhut jolokia, maruga chocolate, and 7 pot primos chugging along.

[@phillieb30]

I like the cumin added, it's a wonderful flavor to me. The sauce sounds great too! Thanks for sharing.

[@themightymustache69]

Another nice fermented sauce

[@abc_cba]

Very explanatory video. Thank you.

[@erikhartwig6366]

that looks fantastic

[@simplifygardening]

Lol mate seems we are all getting lockdown haircuts :) great video again pal

[@froththegrothy]

A tip on xanthan gum, it will disperse best if you mix it into the Erythritol first before blending. Less clumps

[@ChilliChump]

That's a great tip!

[@heyo8118]

Great video! I love how you show the entire process!

[@000phill000]

You do lacto fermenting differently than most people. Usually you weight the weight of vegetable matter, multiply that by 0.02 and that give you the 2% weight of salt that you need to add. I stopped bothering with fuss and chance in using added brine in jars by using vacuum sealed bags, no need to add brine. When it's fermented, there's no waste either, no need to pour away the naturally created brine.

[@ChilliChump]

I do it in a variety of ways depending what I want out of the sauce in terms of flavour profile etc. The two primary ways I do it are brine and mash. You can see my thoughts on this in this short video kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@agentham]

Loving the music choice Shaun. I'm interested in trying this, maybe with something a bit cooler than Bhut, though.

[@ChilliChump]

Thank you! I think scotch bonnet may be a good choice... Still has some heat!

[@social3ngin33rin]

Really wish it could taste this. My mouth is already watering

[@premramjith]

Master at sauce.

[@ahmed007Jaber]

great video. what is the rule of thumb for fermentation period? e.g. 2 weeks fermentation VS months

[@ChilliChump]

Hi there, I made a video on the topic kzbin.info/www/bejne/jIvXaIOPbaqGnZY

[@crazaylex5952]

Another excellent vid, I’m always impressed with your shots and editing. Quality stuff. Just ordered a load of goodies for myself off your online shop! So excited for the cookbook as long as it makes it through Quarantine Customs! Hah!! 🌶🌶🌶

[@ChilliChump]

Thank you! And Thank you for supporting me through my shop, that is very cool of you!

[@TroIIingThemSoftly]

The Bhut Jolokia actually does taste very fruity - for about 20 seconds. Then all you taste is pain.

[@theangrycheeto]

Slava 🫡

[@catalincioponea]

Great video as always! Will you maybe make a video about how to sterilise everything and close the bottles right ?

[@ChilliChump]

Thank you! I will do another video in the future on the topic, but in the meantime have you seen this one I did previously? Clean, sanitise, sterilise kzbin.info/www/bejne/iGi2hJypgJKoi80

[@catalincioponea]

@@ChilliChump no I haven't seen this one, thank you !

[@gregwakefield1306]

I love the Habanero flavor, wouldn't mind seeing a good sauce for it. thanks for your videos, I've been making a few sauces myself after watching yours.

[@david_reynolds3660]

Thanks for a sauce video!!!

[@strandednseattle]

I personally use Allulose as my sweetener but Erythitol is good too.

[@goonygoogoo2]

I have a couple of peach bhut jolokia growing this season...my first...:)

[@pifitnesstraining]

So question. The addition of the garlic AFTER fermentation is OK if your looking for a shelf stable product? Ibrelaize your pH was in a safe range but does the fresh garlic not change thay over time?

[@DavidBrown-gf1wc]

Have you ever tried fermenting chillies in honey! Sounds ace. Could be your next vid. Thanks so far, ive just made my first sauce with some orange habs I fermented. Added persimmon as its my fav fruit ;)

[@somnathchanda1250]

Bhut Jolokia from my native North East India, India

[@alegomso]

I just did this recipe with some Scotch Bonnets I picked today. Wish me luck!

[@ChilliChump]

Let us know how it turns out!

[@joeb4142]

It has begun...

[@nataliedubious5241]

Have you tried using lactose as a sweetener? Its a non-fermentable sugar so safe to add at this finished stage of the fermentation too

[@ChilliChump]

lactose is a fermentable sugar by lactobacillus unfortunately. Not as readily used as other sugars like glucose and fructose, but it is still fermentable.

[@nataliedubious5241]

@@ChilliChump oh duh! Haha can't tell I come from a brewing background at all.. Lactofermentation is not something you want in your beer (unless you're doing a sour) but of course is one of the main wild yeast types for veggie fermentatiom 😅 Serves me right for skiving off my study time to watch YT

[@pablomotorlap2795]

Great video! I'll make this sauce for sure! What type of fermented sauce would you recommend for French fries? Does it improve a cooked sauce that is not fermented? Thanks and regards!

[@ChilliChump]

I use my blazing buffalo sauce on fries! The vinegar, sweetness and spice is perfect!

[@jamestboehm6450]

Very fruity and screaming hot. Found dried apricots and ginger compliment the pepper also, will try cumin and fruit next time. Thinking about some kind of BBQ sauce for them, sounds very interesting. Any tips or suggestions would be appreciated.

[@davewmck]

I’m curious why you didn’t ferment the garlic with the peppers like you normally do. Excellent video as usual.

[@ChilliChump]

I was going for a stronger garlic taste. If you ferment the garlic is mellows the flavour out. So really depends on the end flavour you are going for.

[@kennethwithrow8711]

I have a question: does a regular blender have enough speed or power to accomplish the grind that you look for? Most blender blade assemblies fit on regular mouth mason jars, both pint and quart sized, and I don't have a nutribullet or anything. You think it would be the same?

[@ChilliChump]

I think you should be able to use most blenders to achieve a decent consistency. But I would have a look for some generic smoothie blender. I have one from Amazon for about £12 and it does a great job

[@smcsmc4209]

Have a question for you? First once again love your video's. I just fermented some hot peppers it was about 3 weeks to a month and went to make a sauce had some white mold on the tops of 2 jars and my last jars had turned the liquid on the bottom mucus like. I tossed it all away. I'm very nervous about making people sick. Any thoughts. Thanks

[@ChilliChump]

Have a look at this video of mine on fermentation health. It is likely the white stuff was just kahm yeast (you can see an example of that in the video) kzbin.info/www/bejne/iXqzcqSlratqZ5I For the ones that turned mucus like....did you have carrots in them?

[@smcsmc4209]

@@ChilliChump no I didn't have any carrots in with them. I only had Habaneros onions and some garlic. But I was trying these new covers out so I'm not sure if that had anything to do with it. They are fermentation airlock lids. They are made out of a silicone. They are for Mason jars.

[@thijspieterse5313]

Giant garlic isn't actually garlic, but a type of bulbing leak. Which explains the softer taste of course.

[@greedoshotfirst1]

The Ferminator killed me lol

[@kickuprumpus]

Hi. I was wondering when you make the brine you dont measure the water and pepper weight you just make straight brine in a different container. Have you ever had trouble by doing it this way as all the brine instructions I have seen say to weight the water and pepper and add salt accordingly. Thoughts please!

[@ChilliChump]

That would make it WAY too salty. Have a look at this video where I discuss this. Mash vs brine kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@kickuprumpus]

@@ChilliChump thanks for the reply very much appreciated!!!

[@bigbear7233]

I’ve used you as my Fermentation go to for many years, so I feel dumb asking. Why add garlic at the end instead of fermenting it?

[@ChilliChump]

I sometimes ferment the garlic with the peppers. But it results in a milder flavour of garlic. Adding it at the end like this keeps a little of the sweetness of the garlic as well as a much sharper garlic flavour

[@jeffsmith9305]

garlic, added at various points, has different flavors -- right at the end, it will be bright and crisp -

[@Oldmankingspiffy]

I want a sweet, fruity, and ridiculously spicy sauce.

[@terrycuyler5659]

Hmm they are a real pretty pepper.

[@chefcyrus1]

Hi Shaun, can we not add the garlic along with the peppers and ferment it ?

[@ChilliChump]

You can, but it does change the flavours. There is quite a bit of sugar in garlic, and that will get used up during the fermentation. I like to add it after for many of my fermentations for a stronger and sweeter flavour

[@ebaylegend]

About adding the raw garlic at the end - any chance the sugars in the raw garlic will restart the fermentation process? Or any chance it will compromise the shelf life of the sauce? (I may have misunderstood these parts!).

[@ChilliChump]

If the pH is low enough, the fermentation won't start up again (lactobacillus becomes dormant below around 3.5pH). You could alternatively heat the sauce through to kill the lactobacillus.

[@ebaylegend]

@@ChilliChump Thank you! Was hoping that would be the case. Loving the videos :)

[@annaprewett2560]

I don’t have a fermentation fridge like you do and given that it’s summer and internal house temp is around 78-79 F, should I aim for a 4-5% brine?

[@ChilliChump]

I wouldn't change the brine percentage. Just put it in the coolest part of your house.

[@troofast]

Great video! I have one question, why don't you use weights to keep the peppers submerged? I read that it's important to keep food you are fermenting submerged. In my experience with fermenting, finding weights that fit the glass aren't always that easy and depending on the size of the ingredients, the weights might fall through to the bottom of the glass. Thanks! :)

[@ChilliChump]

Thank you! If you clean and sanitise effectively then it isn't actually necessary. But I do submerge sometimes, I just use things other than weights...have used cabbage, onions etc. Have a look at some of my other sauce videos and you will see some of the ways I do it

[@troofast]

@@ChilliChump Woah, that was a super quick reply, thank you so much. Ill check out the videos (think I actually saw some too) and give those methods a try. Hope you're having a great summer!

[@DyesubDave]

Would it make any sense to add fruit before the fermentation process or would that not give the desired results? Just thought one might be able to avoid the heating step afterward.

[@ChilliChump]

It would completely change the sauce. If you ferment the fruit, the sugars will be used up by the lactobacillus....removing sweetness and changing the flavour as well

[@DyesubDave]

@@ChilliChump Ah yes ... that makes sense. Thanks for the reply. I haven't make a fermented sauce yet. Mine have all been cooked on the stove and bottled. I may try a fermented sauce this year though. And thanks to your videos I have excellent suggestions to follow.

[@hedgehogseducationalplaygr9627]

Id put it in the fridge for a day or 2 to stop the ferm process before adding the sugar

[@ChilliChump]

Like I said in the video, I used artificial sweetener, which isn't fermentable. Also putting it in the fridge won't kill the lactobacillus, it will slow them down. BVut if you add real sugar, they will become active and start fermenting again.

[@shopclasswithsam9051]

Do you recommend simmering the ferment to stop the process? I noticed a lot of people dont

[@ChilliChump]

No need if you get the pH low enough, and you ferment long enough...and don't add any other sugars.

[@simonhenry7415]

Nice one Shaun - I am going to use all of my caramel / chocolate bhut jolokias next weekend, but not planning on a 8 month ferment. I've got some peach jolokias to grow out this coming season so I'll be keen to compare difference in flavour.

[@boboscurse4130]

How do you come up with the ingredient combinations? (peppercorns, cumin) Also, is the peach variety just about the color, or does it have a different flavor than the regular ghost pepper?

[@billdomonkos8780]

I just made a fermented jalapeño and Serrano hot sauce. The ph level is 3.8 - 3.9. Is that number shelf stable or should I refrigerate it?

[@ChilliChump]

It should be shelf stable if you bottle it correctly.

[@brucecook502]

I have a question. I just ordered a 4 foot 54 watt 6500L grow light system today. I have had to use a cheap 8 led 14 watt grow light all month long for my seedlings. I have about 25 seedlings that have grown between 1-2 1/2 inches tall, but only 2 of them so far have grown a 3rd and 4th leaf. They all have a healthy look to them but they are incredibly small and short compared to your seedlings as well as others who's seedlings are up to a month old. These are almost a whole month old since I germinated them, so is the lack of growth due to the poor lighting source Ive been using all month long, and if so should this new lighting system speed it up once I get it and start using it?

[@ChilliChump]

It could be many things. What n compost are you using. And what is the temperature of the soil on average?

[@brucecook502]

@@ChilliChump I have them in red cups and I am using "Magic Dirt Organic Premium Potting Soil'. I would imagine the temperature of the soil has been somewhere between 67*-72* fahrenheit . I don't have a heating mat yet to heat the soil. When the seeds were first germinating in peet moss, I had them in my 72 cubed propogation container, and they sat on top of a space heater which kept the soil at 80* fh, and they all germinated just fine except the peet moss dried out really bad, and it killed several of the seedlings, so thats why I transplanted them into the magic dirt so soon. That was 2 1/2 weeks ago. They have grown a little bit, but as I said, only 2 out of the 25 at survived have grown a 3rd and 4th leaf, and the rest just have their 2 leaves but they are growing in size, just super slowly. I ordered a heating mat yesterday by the way and realized after I purchased it that it was from china, and the estimated delivery was between May 21st-June 16th lol. I screwed myself not looking where the item was located at before purchasing it.

[@brucecook502]

@@ChilliChump wait a second, I just checked my seedlings, and it turns out one of the 2 seedlings has it's 4th leaf growing just this morning, and theres a 3rd seedling that has its 3rd leaf finally growing :-) some of the others just have 2 large leafs. my chocolate bhutlah seedlings are the ones with the 3 and 4 leaves btw. The others are carolina reapers and they just have 2 much larger leafs.

[@ChilliChump]

Maybe just late bloomers 😀

[@300ddsrt3]

To avoid having to cook your hot sauce, can you add the sugar before the fermentation starts and if you do is the added sugar eaten by the fermentation process making it pointless to add prior?

[@ChilliChump]

Adding the sugar up front will mean the sugar gets used before the sugars in the peppers....and you end up with some strange flavours.

[@darbs1323]

@chillichump love the channel. Where do you get your empty sauce bottles from?

[@ChilliChump]

Thank you! I buy them wholesale in bulk at this time. But you can get similar ones on eBay. In smaller numbers

[@darbs1323]

@@ChilliChump thanks alot. Keep up the great content!

[@jayjacobs1504]

Please do another vacuum fermentation vid

[@ChilliChump]

Have you seen the video I did for my splash of lava sauce?

[@jayjacobs1504]

@@ChilliChump I will now

[@patricknazar]

If only smells could be sent over the internet. I bet that smells amazing. I'm guessing the taste of the sauce will only improve over time, or has that already happened with the ferment? I recently got some "blair's ultra death" sauce which was a very nice sauce with a nice punch. Do you know how that one might compare with your weapons grade one?

[@JBNat]

Can't imagine how hot that is, I made a sauce last year that was 50/50 golden hab and peach ghost and it is like rocket fuel. I let all my friends try it at a get together once and a couple of people were literally crying. "It tastes nice though!!!" What is the main determinate of whether or not you strain off the brine, or leave it all in there for the sauce? You usually strain off don't you? PS loving the covid haircut!

[@ChilliChump]

It is pretty damn hot! But really flavourful. I guess it comes down to tolerence. Watch my livestream this Sunday....will be trying something ridiculously hot. Should be interesting!

[@derher3273]

Any chance of the garlic restarting the fermentation?

[@ChilliChump]

Yes, if the pH isn't low enough.

[@northeastassam954]

Our Assamese word bhut jolokia is famous hole world😀

[@danm8004]

Forgive me if I'm wrong, but isn't the location of the heat sensation dependent only on what part of your mouth contacted the sauce? I've heard people talk about "the heat is on the lips" or "back of the throat" or whatever the case may be, and I've always found it unusual

[@ChilliChump]

There are different capsaicinoids in different chillies. And the burn from a chilli can vary between the different types. For example most birds eye (Piri Piri, Thai chilli, Tabasco) will burn the lips. Whereas superhots (c.chinense) don't really burn the lips much. It's just different burn "profiles"

[@danm8004]

@@ChilliChump oh okay, does this also explain why sauces made with ghost chillies make me feel much worse than other superhots like scorpions and reapers? I've never tried any of the above in anything close to a high concentration, mind you, but the ghost pepper seems to build slowly and make me feel nauseous in a way others don't

[@ecsolha]

I went out and bought some peppers at the supermarket nothing crazy. Chopped them mixed in salt and stuffed it in a vacuum bag. And sucked out the air. A week later the bag is starting to balloon. I just did this to see if I could make it work. For how long should I ferment? any basic rule?

[@ChilliChump]

Have a look at this video of mine kzbin.info/www/bejne/jIvXaIOPbaqGnZY

[@peejayw]

My attempt at fermenting has not gone well, after 6 weeks there is still little fermentation taking place. Could this be because i used iodized salt? What is the effect of iodized salt on the process?

[@ChilliChump]

Iodised salt could be one problem. Another issue could be the source of your peppers. Did you buy them from a supermarket?

[@peejayw]

@@ChilliChump No, they are my home-grown peppers, fermenting at 19 C.

[@peejayw]

I put down another mash, my last of this years crop. This time I made sure to use plain salt, not iodised. The ferment started within 24 hrs so very pleased and I now have 1.5kg of Peach Habanero mash to figure what to do with :-) Such an easy method, thanks for the info.

[@MrTrevims]

Shot bud, obvs we are at end of season here but a mate of mine dropped off a huge packet of superhots.... Going to do a last ferment. Why don't you do a mini series on cooked sauces, something that is instant. Obvs we all love a ferment but for instant gratification sakes

[@ChilliChump]

I would love to...but no fresh peppers at the moment! Still the start of our season. I have a few instant sauces that I made at the end of last season, and will of course be doing a load more at the end of this season too!

[@inakiencinillas9643]

I have a doubt. I am making fermented sauces to which I add fruits to give it a touch of sweetness. I do not want the sauce to ferment again and I want to keep the sweetness of the fruit that I add. How can I get to stop the fermentation at that point? I have read that by freezing the sauce there are bacteria that survive and reactivate when they enter the proper temperature for fermentation. Maybe if I cook the fruit at a high temperature together with the fermented sauce, would I still be able to keep the sweetness, having stopped the fermentation permanently? Thank you

[@ChilliChump]

You can heat the sauce through to 60 or 70 Celsius for 5 minutes, that will stop the fermentation

[@daveminnich9194]

Any reason you didn’t add the garlic to the fermentation?

[@ChilliChump]

It just depends on the recipe I have developed. If I want a stronger garlic flavour, then I add garlic after. If I want a more subtle garlic flavour, and reduced sweetness, then I add it during the fermentation.

[@mypepperproject7288]

Mate does the garlic not kick off the ferment again too??

[@ChilliChump]

No...the pH is low enough so that isn't a concern

[@mpfball79]

I notice you use both mashes and whole chopped peppers with a brine. Do you have a preferred method?

[@ChilliChump]

I talk about that in this short video kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@mpfball79]

Thanks!

[@dantevortex]

8:14, Minor regret kicks in.

[@butzmn7190]

Is there an actual benefit using brine in the airlock instead of just water?

[@ChilliChump]

yes, helps keep away bacteria....also if the temperature shifts and the liquid gets sucked into the fermentation, you don't want any pathogens being introduced to your sauce.

[@jeffsmith9305]

how did the xanthum gum workout? for me, that amount is for about 1.5L of soup to thicken, and 1/4teas in 0.5L seems like it would go too thick -- honestly asking

[@ChilliChump]

It worked well. It was the perfect thickness. I've found that adding it to soup, especially soups that have been made using bones etc, will require less of the xantham gum than a sauce like this.

[@jeffsmith9305]

@@ChilliChump i cook and bake with it often - it's a keto staple .. i once put a teaspoon in a pot roast -- oh the jelly!

[@robertbeaston5042]

Hopefully I'll have enough peppers from my 40ish plants to make some sauce this year! I have some red Bhut Jolokia and white Bhut Jolokia this year so maybe......

[@ChilliChump]

That should be more than enough! As novel as white peppers are.... The resulting sauce is very strange looking! 😉

[@stevebryce6071]

If you got to the stage of testing the pH and it was above 4.6, what steps would you take?

[@ChilliChump]

I would bin it if that was the case. The problem is you would have by that stage had this sitting in a perfect environment for pathogens to take hold if the lactobacillus didn't. If you were really set on keeping it, then you could heat it beyond 90'C for 10 minutes (or 130'C for 4 minutes).

[@jonassx100]

have u tried growing mutant pepper

[@luciddreams5272]

Try adding green onions to the sauce you get some good flavors

[@lowenhall1142]

Marie sharps green habanero hot sauce.

[@MrTrevims]

What size hole do you drill in the lid?

[@ChilliChump]

Hi Trev, I believe it was 12mm but have a look at this video I made about making these containers. kzbin.info/www/bejne/iauQemegodJso8U The one in the video however is bought like that...I linked it in the description

[@JBNat]

@@ChilliChump I can testify to the effectiveness of those homemade containers, I made about seven sauces last year using them and they all turned out great!

[@IsaiahHoerauf]

Most of the sauces you make don’t have xantham gum, what’s different about this sauce?

[@ChilliChump]

There are a variety of ways to emulsify a sauce. I use xantham gum in a few of my sauces to either keep them from seperating or thickening them up. It really depends on the sauce.

[@troofast]

I see you are often making 2.5% brine and only measuring the water you add. Many articles and one book I've read say to measure the weight of the vegetables/fruits as well. By only weighing the water and not the other content which has water in it, won't the % of salt become too low and the ferment is more likely to grow mold and such? Thanks in advance 😊

[@ChilliChump]

Have a look at this video, it should give you a bit more info on this. Mash vs brine kzbin.info/www/bejne/Z3rco6l-YqyYrs0 The salt percentage is more important in the beginning of a fermentation to make sure the lactobacillus dominates the culture. The brine fermentation with big chunks of chillies will not draw out enough moisture to make a difference in the beginning

[@troofast]

@@ChilliChump Thank you! Always amazed of how quick you reply :) What you point out about chilies makes perfect sense. I did a mango fermentation not long ago and in that case I included in the weight of the mangoes. Think I did 3.5% of weight of water+mango. Turned out excellent :)

[@rbid]

My pH meter broke, I was looking to get one similar to this one, can you reply with the model? I'm not so rich to buy cheap any more.

[@ChilliChump]

This is the one I'm using now geni.us/Apera_ph

[@rbid]

@@ChilliChump Thanks, just purchased it. I should RTFM your site, I saw also there the recommendation.. Have a nice day as always.

[@gatovillano7009]

Chillchump, I have a question. I see some people on KZbin adding vinegar before they start the fermentation. What are your thoughts on that? The low pH would prevent botulism and it would help cut down on salt. If you buy one of those vinegar that have a live culture, like you find in these biological food stores, wouldn't that produce an acetic fermentation instead. I'm not 100% certain about that because usually the acetic bacteria transform ethanol into acetic acid, this means that you would need an alcoholic fermentation first. But think about it: a pickled fermented hot sauce. That would be interesting... or disgusting. I'm not sure yet. =P

[@ChilliChump]

Not a good idea. The problem with adding vinegar is that it will likely kill the lactobacillus. Lactobacillus stops being active below about 3.5pH. Vinegar is typically lower than that. You may as well just pickle the peppers instead.

[@gatovillano7009]

@@ChilliChump Yes, I think you are right. I have seen many channels do that, but perhaps they believe they are fermenting when they are actually pickeling.

[@peatbogfaierie]

M8 overhead Motorway Information says 'Stay Safe, Stay Alert'... wish I could change it to ' Stay safe, Stay Spicy!'

[@gdr88]

Are you sure that's food grade xantham gum?

[@ChilliChump]

Very sure.

[@gdr88]

@@ChilliChump good man. You didn't make the mistake I did!

[@Barandorias]

I'm not eating hot/spicy at all, but i'm watching all of his videos and i really want to create a hot sauce myself now. What happend to me :O

[@car09180707]

Dude, i grow peach bhut, that sauce outta be mad hott ya'll!

[@car09180707]

Nome sayin?

[@TheErrorerrorerrorer]

some kind of chilli and lime / lemon

[@dimitrioslykissas7981]

Why not discard the brine this time?

[@ChilliChump]

Because of the flavours I wanted to end up with...I didn't want a vinegar based sauce. I wanted some of the subtleties of the fermentation to come through.

[@joeb4142]

I was wondering the same thing. I’ve got a bunch of ferments going. Before I bottle I’m going to test them: saline solution vs. vinegar. I don’t think I’m experienced to necessarily make the right decisions but I think it’s a good idea to give it a try.

[@delmarmountainstar6444]

Why is my hot sauce separating from vinegar

[@ChilliChump]

Your sauce needs to emulsify... You can see I used xantham gum for this sauce. Have a look at this other video of mine for a mechanical method of emulsification kzbin.info/www/bejne/moPOiZSXbdmng5o

[@douglas7998]

I'm sure it tastes great, but it isn't a looker, that's why I don't grow the peach/white varieties....

[@ChilliChump]

2 or 3 years ago I grew a load of white chillies to make a white hot sauce. That was a bad idea....looked terrible!!

[@jordyd8916]

that colour though :S Ik know you are not a fan of white hot sauce. But that kinda brown only reminds me of India in a very bad way.

[@ChilliChump]

Lol

[@leomarabentes2202]

Bom dia, não tem como vc fazer uma legenda, não falo outra língua 😊

[@ChilliChump]

Vou tentar o meu melhor para vídeos futuros!

[@thecsslife]

All chilies are from south america.

[@boboscurse4130]

For someone who grows peppers (which take a while), you sure are impatient when it comes to dissolving salt in water. LOL!