🔥 Splash of Lava Hot Sauce 🔥 - Vacuum bag fermentation

In this episode, I try fermenting using the vacuum bag method. This is a seriously hot sauce!
This is up for sale, limited stock! ** SOLD OUT ** www.chillichump.com/product/s...
No-rinse Sanitiser: geni.us/norinsesani
Vacuum Sealer: geni.us/vacuumseal
Vacuum bags roll: geni.us/vacuumbags
Food mill: geni.us/roslefoodmill
bottle filling: geni.us/Filler
More details on vacuum bag fermentation:
Noma Guide to Fermentation: geni.us/nomaguide
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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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[@johnswaim3919]

Who else is salivating so hard it hurts as you watch?

[@-MacCat-]

EVERYTHING about this channel is enjoyable but the coughing and pauses and tearing up as the end product is being tasted is pure gold. Thank you so much for sharing with us.

[@johnreagan7596]

your video production and editing skills have reached new levels. congrats. 🖒

[@ChilliChump]

Thanks John!

[@TheHungrySlug]

Who ever said "Grown men don't cry" haven't tried a ChilliChump hot sauce. I'm surprised your brother still talks to you.

[@n1spirit]

ROFL!!!!! My father was the same way... He and I both liked (he passed in 2005) hot and spicy foods. Every now and again he would try something with a LOT of heat. He still loved it but yeah, the tears would flow. Mom made some cream enchiladas one time and forgot that she had already put the hot peppers in - so she put 'em in AGAIN. When dinner was served, we all (including my Great Aunt who LOVED HOT HOT spicy food) sat around the table taking bits off our plates and literally pouring tears back out onto the dish. Mom realized what she had done and told us all we didn't have to eat it. We all said, "No, no! It's delicious. Just a little hot but we can take it." I think my sinuses were cleaned out for a good three months that evening. hahahahahaha.

[@rickabrams3422]

His brother is worse than he is when it comes to all things hot

[@hansorsic7387]

I just give my family my weakest sauces and they love them

[@muellermade]

I always double seal each end, I have had the bags leak before. You probably have a better sealer than I do, but just something to think about if you notice any leakage. keep up the vids bud!

[@tevanna4833]

Just got a vacuum sealer. My cousin has been all about fermentation in a vacuum sealer with his experimentation during Covid. Now I am retired and all in! Thanks for sharing your learning experiences, so appreciated! Blessings

[@TheHuntforHeat]

We have been following your channel for a while and finally took the plunge into trying to make our own hot sauce. The wife even bought an inexpensive vacuum sealer to give this method a go too.

[@ChilliChump]

Thank you all for your support! My sauce sold out by the time I woke up this morning. Thank you! The majority of the orders got packed last night until the early hours of this morning, ready to ship out today! I have a few more sauce videos still to go from last year's harvest, so make sure you keep an eye out for those to get a chance to snag a bottle! You can also sign up to my newsletter to get alerted www.chillichump.com/newsletter , or become a Patreon and get early access! www.patreon.com/chillichump

[@AlphaRebel]

Chilichump still commenting on his viewers a year later. You deserve so many more subs. Thanks for the video!

[@ChilliChump]

Thank you! I will respond whenever I get a moment and still read every comment. If people are taking the time to comment, it's the least I can do ❤️

[@MATHMARILU]

OMG! This is such a great idea. You went one step ahead to use the techniques I read in NOMA. THANK you for expand my repertory for doing the hot sauce that I love. I am ready to use the vacuum sealer that I had used so far with frozen blueberries.

[@DaveLockie]

Fantastically documented from start to finish. Also the quality of your peppers, it's an inspiration to us who want to try our own recipes and experiments. Keep it up.

[@driqbal316]

You really are a champion when it comes to chillis! Thanks alot for sharing this!

[@petrosstefanis6234]

A very big thank you to you Sir, for freely sharing your knowledge. You have helped me greatly. :) It is truly appreciated.

[@pumpkin1escobar]

This is such a good idea and makes fermenting much easier for someone like myself that doesn't have any fermentation gear. Thanks for this video.

[@Tokiareinke]

Great I actually bought a vacuum sealer just yesterday, cant wait for summers harvest to try this!

[@net69flix]

looks awesome and what a great idea with the vacuum bags, I am doing my next sauce using this method, thanks

[@Reapererebos]

Awesome Video. I will have to look into this method after I have some Chilies to try it on. Thanks for another great video.

[@raspberryslush]

When I asked for a hint at what peppers you were using durning the stream, I was referring to this. Lovely video, and I just had to wait the rest of the week for the answer

[@skullyscrudder8090]

I love your vids i'm retired and your vids have given me inspiration for a new hobby at the growing season i grow alot of peppers. Keep up the good work.

[@bmhall138]

Just got my sauce today. It was incredible! Fairly spicy but definitely not over the top. The flavor was great. Out of 50+ sauces I’ve tried, I think I can honestly say I rank it as #2. Can’t wait to have some more

[@gerhardbecker3781]

Awesomeness Shaun. Love it.

[@DarthVince]

So happy to see a new sauce video!

[@yokittykat28]

Awesome vid as always chillichump. Look forward to every one that comes out!

[@ChilliChump]

Thank you Tammy!

[@keithmarquardt7025]

You guys are CRAZY!! LOL I will be checking out the vacuum bag method very soon!! keep up the great videos!!!

[@myathehappy_1]

Your channel is awesome! I'm so happy i found it, i just tried fermenting some of my own home grown peppers and made fake Cholula it tastes nearly identical, thanks so much for showing how to do it!

[@ChilliChump]

My pleasure, I'm glad you are enjoying it!

[@quantum8945]

awesome video thanks for making it @chillichump!

[@petrosstefanis6234]

Great Video Mr. ChilliChump. The timing is perfect, I just harvested some Reapers and Fatalii's. Time to get my vacuum sealer out, I will give this method a try :)

[@sohailahoj755]

Watching this while eating the hot sauce I learned to make from u, I'm thinking of making about 2 kg of sauce again I think this is my new addiction. Thank you for teaching us I'm really happy to know that you are selling your sauce, how lucky the buyers are!

[@sohailahoj755]

Ok, I made it. 1/4 kg of green chilli pepper and the rest of 2 kg are red pepper. some are pickled by your recipe with cauliflower and carrots, and 3 big jars for hot sauces (cardamom and garlic, beetroot, and Tabasco). since I didn't have vacuum sealer, so I fermented it in jars with water sealing bags. after 20 days the garlic cardamom sauce was AMAZING and the pickled was crunchy and so tasty. I really can't wait for the rest of the sauces. photos.google.com/share/AF1QipNZnIKqWBxWauBg6lv75H7vcfFSHo-ZVNoAQiql6cbjIudAjdMk3Dr-ctRSzo1TpA?key=QmJTVFZVd3hLUk9SbFpZTGhKaUVNbUs3dlo4SzR3

[@justinkyfishmongerma]

Thanks for the video chilli chump, your video production skills are top notch.

[@ChilliChump]

Thank you

[@skepticfucker280]

The reapers you helped me with last year went into a homemade mustard. Lots of tumuric and lots of mustard seed powder. If you like mustard and dont have one in your catalog you might want to try playing with some. Thanks for the content, can't wait 4 the next video.

[@ClydeDoSomething]

Awe snap, I just missed the last bottle on your site. Great editing on the video man. Seems like every post is an improvement in quality from the post before. Great work.

[@robertgeorgewerner]

I love any time your brother joins us!

[@TheKitchenNinja]

Great video! I'm going to try the vacuum seal method for my next fermentation. You haven't steered me wrong yet, Chump! #stayspicy

[@Frameshaft]

Cool vid, might try this with my ghost peppers this fall. You got some nice equip and cute bottles !

[@PaulTMaack0]

Oh, yes! I've been wanting to do this, but I can't get up the motivation to buy a vacuum sealer. This may just put me over the edge! Stay Spicy ChilliChump!

[@GordonjSmith1]

Buying the vacuum bag sealer is the easy part, overcoming your fear of why this is 'OK' is rather a larger step, but somewhat cheaper ;-)

[@SelfCreation13]

Been watching all your videos!! amazing stuff! About to make some sauce my self with some Trinidad scorpions and some *super hot chili peppers* cant wait :)

[@ray7419]

What a great idea. Absolutely brilliant!! I’ll definitely be giving this method a try, though probably with less deadly peppers. 😂 Great video and recipe!!

[@antoanarnaudov3664]

Great video as always !!! Absolutely brilliant !! My mouth is watering and I just had a very hot plate of pasta spiced up by some Naga Viper hot sauce. Keep it up!

[@Raz0rking]

I would recommend that you put the bags in a tray or bowl and then put them in the ferminator. You never know for 100% if the bag is surely sealed. If not, it'll be easier to clean

[@aronmcintosh8000]

Defo going to try vac pac method and would love to see more vid's about it thanks 😉

[@gazellecarlson6543]

great vacuum seal method thanks

[@jmannUSMC]

Always a good video when your brother shows up!

[@ivandelrosario6906]

Thank you so much sir, you videos helped me a lot. 😄

[@retrorocketuk]

Looks good! Bottle ordered. It may just give me the push to start fermenting myself this year. The vacuum sealer method looks much easier and less risky to those precious superhots than a jar. EDIT : I had to come back and edit this comment as my bottle arrived today (so quick!), and I've already had a good couple of servings. This is one tasty sauce! I'm getting a good fruity flavour which is not overpowered by the heat, and I'm going to have to try cardamon in my own sauces now. Thanks for making the sauce available to us. I cant wait to see if you bring us any other superhot sauces.

[@e2linuxos]

I've watched this video dozens of times as I'm close to doing my first fermented from home grown chillies sauce. Vacuum bag fermentation seems like such a great idea for small scale sauce production. The left over pulp I plan to dehydrate and blitz to powder to see me through to this time next year. Since I'm only going to have 1kg at best of chillies, I think an already owned wooden spoon and sieve would make more sense that a £100 food mill.

[@petermccool9396]

Just now tried a small batch also. Squished the juice out through a plastic cutlery drainer which had appropriate sized holes. Put the mash in my brand new vacuum sealer. Pushed the button. Opened the lid to find the sealer full of pepper juice 😂. The sealer sucked out the remaining juice and the bag didn't seal properly. Got s syringe to recover the juice from the sealer vacuum cavity and squeezed the remaining juice by hand through the small gap left in the unsealed bag. Got the juice in the ref until my bar magnet arrives and I make the stir plate. Mash is sealed and in the freezer till I get a grinder. This has been fun.

[@gailroberts8759]

Daaaaarn. That looks good. Love the vacuum seal idea. Excellent. Could almost taste it. Again, wish we could get some here in the good ole RSA. Much love to you Chump. 🤗

[@simplifygardening]

A fantastic way to ferment your sauces mate. looks a hot one great video pal. Editing looks awesome

[@ChilliChump]

Thanks Tony. I reckon when we come for a visit I will need to bring a few sauces for you to try! 🔥

[@BrianAlaniz]

Would definitely love to see more on the "noma/vacu-seal" fermenting. This is the oath I'm persuing do to lack of space in my current apartment.

[@simonhenry7415]

Always enjoy that lazy time on a Saturday morning to catch up on your videos Shaun. Got my order in before I even watched the video today!

[@ChilliChump]

I actually just packaged your parcel! Ready to ship in the morning. Been a busy evening!

[@ChilliChump]

And I refunded you £2 for the postage, I managed to fit your order in a lighter box! Hope you got it

[@simonhenry7415]

@@ChilliChump Sure did - thanks Shaun - shit you're up late on a Friday night mate!

[@ChilliChump]

Tell me about it...

[@chubbyschillis1065]

Have ordered my bottle, looks like it will be a fun one but hopefully as tasty as your signature peri peri sauce.

[@angelialou]

Ive taken the left over pepper mash and made a hot pepper jelly, or pepper butter. I bet that mash leftover would make delicious pepper butter.

[@Seanzee61]

I have a vacuum sealer, and am totally gonna give this a go when me Super Chilies are grown and ready. Can t wait

[@GordonjSmith1]

Go for it! I was rather unsure when I heard about it, but then thought 'well it makes total sense'. Have a bunch of chopped chiilies and salt in a vacuum bag right now, 4 weeks in, still doing its thing. Can't wait to open it.

[@Seanzee61]

Sounds awesome. Good luck with it

[@MrJoshItIs]

I am going to try this as well.

[@Powerslaveization]

Any concerns about parts of plastic gettin into the sauce? my hot chillies burn trough 2 pairs of gloves, dont you think it can release something from those bags?

[@ChilliChump]

No, that's not going to happen @Doctot Zee. No risk of that unless you somehow cut a piece of plastic off when processing

[@dctaken]

Your brother is a beast! A good poker face.

[@richardthorpe2458]

Looks fantastic 😄

[@emukiller1985]

I was about to buy those sanilids and airlocks and then watched this video. I already have a vacuum bag system and I'm excited to use it this way

[@randyn8605]

It’s a great method. I only tried it because of your first video doing it. Not sure if I will ever go back to fermenting hot sauce any other way. Flavors of the hot peppers is fruity and flavorful along with whatever else you put in the bag. I will just use a canning jar and brine fermentation for my cherry tomatoes and other things. Just my taste and opinion Lol.

Amazing content and a patreon sub here! Quick tip: roll up the bags before putting the blend in so when you get to seal it, it's perfectly clean

[@ChilliChump]

That's a good tip! And thank you!

[@john-smith.]

You mean roll out.... or turn the inside out like rolling down a sock on your leg??

@@john-smith. yes, sorry, I'm not a native speaker. I meant exactly that. A good practice is to use a cilindre (a glass for example) as a stand, put the bag in, roll down the bag and pour the blend in so you don't get burn if its hot.

[@GordonjSmith1]

@ I agree 'rolling' the top of the bag over prevents 'contents' getting into the vacuum system by keeping the 'neck' of the bag clean.

[@robingw2615]

Amazing video i'm just waiting for my peppers to ripen and then i'm gone make a yellow reaper whit piri piri hot sauce. Looking forwords for that

[@olivergodfrey1474]

Rock n roll and hot peppers. Simple stuff makes me very happy. Chilli chump. U rock dude. Ps. Ridiculously beautiful day in Cape town.

[@ChilliChump]

Sun is shining here...although it is cold. About 3 Celsius today!

[@natewayna]

I did this method for the first time and after 4 days my bag opened. I have just re vacuum sealed so fingers crossed it will still be ok

[@tdanel]

Love your work

[@ChilliChump]

Thank you!

[@NeonRazor7]

I’m beginning to worry about the integrity of that back shelf lol Quite a bit of memories up there

[@ChilliChump]

Yeah it is getting full! I actually had to take some sauces down on the end of the shelf because it was starting to bend!

[@pedxing]

hey. I love this idea. coffee packaging companies make bags (large enough to hold 1lb, 2Lb and 5Lb are common) with degassing valves that can also be heat sealed. I wonder if they could be used in conjunction with a vacuum sealer for the perfect solution.

[@Adam1nToronto]

Aldous Yelxuh Or maybe buy just the degassing valve and add it to the bags demonstrated here. Like this: Kofun Pe Valve, 10 Pieces One-Way Degassing Pe Valve with Filter Exhaust Ventilation Vent Coffee Bag www.amazon.ca/dp/B07NSG519X/

[@greggb557]

You got to, you need to, you have to, start sending a bottle of each sauce you make to Brian Ambs to review on his channel. Make it happen!!

[@randybishop9378]

Really looking foward to trying splash of lava :) also picked up a blazing buffalo eXtreme

[@ChilliChump]

Thanks Randy, I hope you enjoy them both! Will be shipping out the first orders today!

[@andrewwarrington2033]

Please do a more in depth video on this method please. keep up the great content. Loving chillichump2 as well my friend.

[@goonygoogoo2]

thanx ChilliChump...and high five to your bro...cool guy too...

[@clmiller30]

Love the vacuum method. Will you please add more information about basic fermentation for the future? Thanks for your sacrifice!

[@ChilliChump]

Hi Carlton, I will do more videos on fermenting. But have a look back through some of my earlier fermentation videos...I go into quite a lot of details: kzbin.info/aero/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF

[@clmiller30]

Thanks so much! I did not realize the extent of your video catalogue! It is massive!

[@frameworkart3985]

Always enjoy your videos Born in jhb Grew up in sunwitch port natal Unfortunately been in UK for 20 years Still remember picking birds eye , out my oumas garden And having competition with my friends on who could eat more

[@frameworkart3985]

Missing africa Tired of England Fokken rooi-neks

[@ulomeli079]

Awesome!!!

[@Legrandmiam]

Looking forward to receive this splash of lava in Singapore!

[@odettemarillier1297]

You take making chillie sauce to "Another Level" ... Why don't we have your sauce here in South Africa, where we would be totally loving the heat and taste variety 🤤😍

[@grolsch-nl]

Nice, really want to taste the sauce. #StaySpicyChilliChump! I am very interested in a follow up on vacuum sealing.

[@linaso9739]

It seems we got something spicy :). Could not see how did you mark the heat level on the bottle. Will check your shop on details and definitely going to purchase it. Thank you for the video!

[@Adam1nToronto]

Top posting an idea brought up by Aldous Yelxuh yesterday: Add a degassing valve to the bag, like what is used in bags of coffee beans. Available on Amazon.

[@erikhartwig6366]

9:36 that brick red color is beautiful

[@truetierra]

Good thing is with those bag systems is that you start with a large bag then after each batch, neatly cut the top and is good to reseal after a good wash.

[@dmaifred]

And Starsan. :)

[@saftschinken2353]

It looks really really awesome, I'd love to taste it but sadly can't afford for now. Do you know the show "hot ones"?

[@carbon5261]

I am helping two friends move, they're actually switching apartments and they both need to get rid of stuff... One of them hooked me up with a like-new temperature controlled wine fridge that can hold 64 F, and the other is passing on to me his vacuum sealer! Time to get busy!!!!

[@ChilliChump]

Very nice of them! That will be great to use

[@darthpaul123]

I have done 5 batches of hot sauce since I’ve started watching your videos. I started in my pickling crock. But the last 3 batches have been smaller with less chili’s and a different fermenting lid. They have a little lid with a rubber stopper in the middle that lets the gas escape, and a pump to evacuate the oxygen. The last 3 batches have had no growth whatsoever and I let them ferment for about 5 weeks on average.

[@goldbug007]

Hey love your channel. I find tons of useful info about hot sauce making. Many thanks. Where did you get the bottles for the lava sauce?

[@ChilliChump]

Thank you. I buy all my bottles in bulk. But you can get them on eBay here bit.ly/Smallbottles

[@thav2175]

Awesome to see you back with the sauce videos. Bought one already. Can't wait to get it here in Washington State USA. Any chance that you have any of the original blazing buffalo? I like the extreme and have a few bottles but my brother was asking for another bottle of the original blazing buffalo. If not when will you be making the next batch. Thanks TPH

[@ChilliChump]

I have to grow my chillies before I can make another batch of the original! It is only the start of my season now...so a few months to go

[@platima]

That's fucking awesome - I cannot believe I never thought of using the vac sealed bags.

[@sitnslide]

Here's a thought. Remove one of the one-way "valves" from a bag of coffee beans. Punch a hole in the sealer bag and glue the valve over the hole. Vac-seal your mash as usual. The valve won't let air in. But it will let CO2/gas out. What do you think?

[@mrhyd388]

Awesome a vacuum bag video! Have had mine fermenting in bags for over a month! Question, my bags haven't puffed up the same as yours. There are bubbles and brine. Would you say this is fine? I may have added to much salt :( ...........Also great song ;)

[@maplehouseknives]

Been watching quite a few of your videos lately, some great tips and advice! Have you got a tip to thoroughly clean and sanitize cutting boards other than obviously washing them? No matter how good I clean mine after cutting peppers, I always seem to have a residue. My daughter "informed" me of this after making a sandwich and I never heard the bloody end of it...🤣

[@ChilliChump]

I try keep my equipment used for my chillies separate from every day equipment! But with my cutting boards, a good steam clean does the job!

[@18deadmonkeys]

What a brilliant idea, and I hate myself a bit for not having thought of it myself.

[@jnicosia27j]

Please post a link for the bottles you used. Great video as always!

[@sadzasnake1755]

Howzit Shaun Have not seen much of your videos but am back on track again. This looks blinking fantastic and I will give this method of fermenting a go. Judging from your Boets face I would say there is one way to describe the sauce and that is “Inopisa sterek”. All the best mate hope your 2021 Christmas Day is great. Cheers mate. Ken 🇦🇺

[@ChilliChump]

Thanks Ken! Yeah, this was a hot one...but mushi sterek once you get passed the burn!

[@Stevey_B]

Awesome

[@dctaken]

I've ordered 2 bottles, one for me and one for my brother-in-law. I make hotsauce for a hobby and he likes things hot! He's gonna love this for is birthday in a few weeks!

[@comfychairstudios746]

Did he enjoy it as much as you hoped?

[@dctaken]

@@comfychairstudios746 we both did!

[@maatek]

Thank you for the recipe. If I'm fermenting frozen peppers, can I use a few slices of fresh bell pepper to start up the fermentation process?

[@jmrath]

Hi Shaun - big fan of your videos and thankful for all the information you share. I’m going to start my first ferment and am curious if you sterilize the vacuum bags before sealing?

[@ChilliChump]

Thank you for watching! I do give them a little spray with Starsan sometimes. But they should already be sterile from the factory.

[@jmrath]

@@ChilliChump Thank you so much for the quick reply! Ferment #1, here we go!

[@RossPotts]

@15:30, I was sweating just watching you taste it!

[@aaronh.4050]

Wowza! Just got my splash of lava in the mail. Gotta say- tasty! And hot hot hot woo! One drop will do it holy hell

[@barrycullen]

Sorry I missed out on a bottle of this. Would love you to go into a bit more depth on this fermentation method in future CC

[@karmicpandabear]

Great video for what seems to be the safest method of fermenting. One question: is there any danger of the bag exploding?

[@ChilliChump]

No not really...just keep an eye on it. If it gets too bloated, then snip a corner and release the air...then seal it again

[@ghostbuddy3106]

I love the part when Chilichump does a thing!

[@wranther]

Very nice appearing sauce Shaun. Maybe that is part of the creative inspiration behind Mrs ChilliChump's label designs? I take it your brother must be a well seasoned sauce connoisseur? Seemed to enjoy the spoon full, yet how did the sauce compliment the wings? What might be a good rule of dry weight when using vacuum sealing to ferment to avoid an exploding bag? Stay Spicy! -Bob...

[@peqrea]

Nice😋 ! Try obaid peanut butter hot sauce l'm sure you will like it !