🔥 Splash of Lava Hot Sauce 🔥 - Vacuum bag fermentation

[@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 ❤️

[@-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.

[@johnswaim3919]

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

[@johnreagan7596]

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

[@ChilliChump]

Thanks John!

[@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

[@AustinMuellerHandmade]

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!

[@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.

[@driqbal316]

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

[@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

[@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.

[@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.

[@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

[@jmannUSMC]

Always a good video when your brother shows up!

[@petrosstefanis6234]

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

[@robertgeorgewerner]

I love any time your brother joins us!

[@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

[@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

[@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.

[@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.

[@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...

[@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.

[@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! 🔥

[@gailcewlroberts]

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. 🤗

[@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.

[@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!

[@gerhardbecker3781]

Awesomeness Shaun. Love it.

[@net69flix]

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

[@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.

[@keithmarquardt7025]

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

[@gazellecarlson6543]

great vacuum seal method thanks

[@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

[@Tokiareinke]

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

[@Armadillopepper]

I really liked this technique more than using an air lock. Any issue if I start fermenting all the peppers at once?

[@ChilliChump]

No issue at all. I didnt so that only because mine hadn't all ripened

[@Armadillopepper]

@@ChilliChump I assumed that, but wanted to make sure. I usually have a ton of peppers ripe at once. Thanks for the reply and great video.

[@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

[@Frameshaft]

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

[@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 :)

[@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/

[@dctaken]

Your brother is a beast! A good poker face.

[@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.

[@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.

[@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

[@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!

[@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 ;-)

[@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?

[@justinkyfishmongerma]

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

[@ChilliChump]

Thank you

[@quantum8945]

awesome video thanks for making it @chillichump!

[@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.

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.

[@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

[@DarthVince]

So happy to see a new sauce video!

[@ivandelrosario6906]

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

[@yokittykat28]

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

[@ChilliChump]

Thank you Tammy!

[@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

[@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

[@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.

[@goonygoogoo2]

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

[@aronmcintosh8000]

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

[@daniellenkes]

Thanks for the video! You mentioned that you don't use Star San any more. What do you use these days?

[@heiko3365]

I'm unter in this as well :)

[@ChilliChump]

I wrote about it on my site www.chillichump.com/no-rinse-sanitiser-alternative-to-starsan/

[@daniellenkes]

@@ChilliChump Thanks. Sorry for the late reaction, I somehow missed your reply and found it upon re-watching the video! Thanks again!

[@ChilliChump]

No problem at all! I'm glad you found it in the end ☺️

[@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

[@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!!

[@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. :)

[@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 :)

[@dannycarreiro9599]

great video. I have a question, what is stopping the fermentation to continue once you bottle it?

[@ChilliChump]

If you ferment it completely, then the fermentation can't continue unless you increase the pH and/or add other ingredients which will then start to ferment

[@richardthorpe2458]

Looks fantastic 😄

[@TheMudcat92]

Sorry if you covered this before but are you concerned about the vacuum sealed bags bursting from pressure on longer fermentations?

[@ChilliChump]

I was concerned about that...and I think it is a possibility. But it is easy to snip a corner, let some air out...then reseal.

[@manatoa1]

When I do this, if the bag gets too inflated, I put a piece of duct tape on the outside of the bag and pierce a tiny slit through the tape and bag with the point of a knife. It keeps positive pressure in the bag but allows it to vent a little. Just piercing the bag directly doesn't let it hold pressure as well in my experience.

[@dreamingwolf8382]

Question for you: After mulling and straining the fermented sauce- the dry bits that were removed - are you able to salvage any of that (like the seeds)? It would be nice if you could use some of that for seed stock- but I don’t know if the fermentation process would adversely effect their ability to germinate ...

[@ChilliChump]

I haven't tried it but I don't think it would work...not with the length of fermentation I am doing.

[@cavjer123]

Hi Mr Chump. I'm wondering if you could help me. I'm overwintering a Carolina reaper plant but recently had to cut of the main stem because all the leaves were wilting and after cutting it I figured there might be rot. All that is left is a green leafy offshoot and the base of the plant. Is it worth continuing to try or will the rot inevitably spread to the healthy part of the plant?

[@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

[@outlawfpv1551]

Hi there. If you did not plan to add more chillies. For how long should the first vacuum back be fermenting before used to make a sauce? Do i need to transfer the fermentation to a new bag(vacuum sealed) after a month?

[@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

[@dawnofprogress]

Hi, very nice video. Why would you not blend chillies, salt and pepper from the beginning, and only then put them in the bag to ferment? Also, what is the temperature of your Ferminator? Thank you.

[@ChilliChump]

Hi there. Have a look at this video, it should answer your question. kzbin.info/www/bejne/Z3rco6l-YqyYrs0 Depending on the fermentation I am doing, I will set the ferminator to between 19 and 21'C

[@ulomeli079]

Awesome!!!

[@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

[@chubbyschillis1065]

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

[@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 🤤😍

[@goonygoogoo2]

Hi ChilliChump :) what do you recommend irrigation from below or top irrigation...I have been trying both ways on some of my peppers...it seems like double bucket and bottom irrigation is better...your opinion matters bro :)

[@ChilliChump]

Hi there. I share my watering tips in this video! kzbin.info/www/bejne/pXm6aJZnpdKHmdU Where I can, I bottom water. In particular in the beginning. I don't later on because I'm drip feeding

[@jnicosia27j]

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

[@N4Nai]

Great recipe. Love the quality of your video. I love the new vacuum method will definitely start looking around for a machine. My problem is no matter how much I clean and sanitize the fermentation develops kham yeast. Any advice?

[@ChilliChump]

Only advice I can give is to make sure your headspace is as small as possible and that you are using fresh peppers that haven't been treated with preservatives (so that the fermentation starts quickly and properly)

[@N4Nai]

Thank you. Do you think fermenting in brine is more manageable than fermenting a mesh?

[@ChilliChump]

@@N4Nai I did a short video on the topic here kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@joubertmc]

Like your videos alot. Just one question, where in SA can I buy starsan? Or can you recommend any other product.

[@26xxdevilpup]

What is that milling device you use? Can't find anything like that which isn't industrial

[@tdanel]

Love your work

[@ChilliChump]

Thank you!

[@andrewwarrington2033]

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

[@smcsmc4209]

Hello I love watching your videos. I was wondering do you need to have a controlled environment or can you do the vacuum seal method and just place it in a cupboard in your house.

[@ChilliChump]

Hi Scott, thank you! You don't need a temperature controlled environment...however you need to keep within a range for optimal results. Best is around 20 Celsius. So if your cupboard is around that temperature, and not going above 24 or below 17, then you should be fine

[@Nightowl2548]

I have it in a dark corner in my living room where the air conditioner is set to 72 degrees so hopefully that temperature will be in a reasonable range. I think that's about 22 or 23 degrees C?

[@Eragoth186]

Hello there! First of all, I love your content! I have a question. I would like to know what is the reason behind fermenting one half of the peppers before and then fermenting everything together again? Thanks in advance.

[@ChilliChump]

Thank you! Like I mentioned in the video it is because these are peppers I have grown in my garden. They ripen at different times, so I do extra batches as they ripen

[@Eragoth186]

@@ChilliChump Now I feel a little bit stupid haha. Thank you!

[@ChilliChump]

@@Eragoth186 no worries mate. It's a long video!

[@jackegan3734]

Hey there, just wondering what the go is with adding dry spices post fermentation on shelf stability? My thoughts are that it can rehydrate and go off, but is this not the case in a low ph environment? Thanks

[@ChilliChump]

The low pH environment preserves them, so won't go off in a hurry. Ultimately it does affect shelf life though

[@jackegan3734]

@@ChilliChump Great, thank you

[@Nightowl2548]

Well, the batch I made in August using this technique went well, but the batch later in the year didn't? I opened it to bottle and the PH never went down and it smelled more like wine, like an alcohol fermentation went on instead? Maybe the crops from mid summer fermented better than the low sun angle fall fruit? I also did the August fermentation using 3% salt. I rewatched this video and did the later batch with 2% and it was much more "gassy" which may have been yeast in a lower salt environment? I also dipped a sliced up pepper in August in a bottle of Kimchi I got at the asian grocery store as a starter? Maybe that helped? The August batch smelled like hot sauce and the PH went down to just below 4?

[@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!

[@Stevey_B]

Awesome

[@etruedus]

Do you have a link to the separator contraption and the pump you used to fill the bottles by chance?

[@ChilliChump]

This is the food mill: geni.us/roslefoodmill And this is the pump system: bit.ly/manualfillingmachine

[@john-smith.]

Why did those bags (@9:33) you kept adding to not have that big gas bubble like the starter??

[@ChilliChump]

I snipped the corner and let the gas out...then resealed again after a month

[@richardbatla]

I did it two weaks ago with this metod with habanero bag puffed up now i am gonna add more fresh habanero and would like to ask you what is minimum recommended time to ferment it?You made me to buy ph meter 😄 and is cardamon mostly used in habanero sauce or some secret spice mix? I thought that i felt cumin in habanero sauce i used to buy but try it with cardamon now really exited how it turns out eventually

[@ChilliChump]

Hi Richard. I did a video about fermentation time, might help you out kzbin.info/www/bejne/jIvXaIOPbaqGnZY And regarding the spices I add. Really it depends on what I'm going for with the recipes I develop. Have a look at some of my other sauce videos, or even my recipe book if you are interested www.chillichump.com/shop

[@stefanhamann1571]

Great video. Again! :-) Quick question: I am following your recipes and do them at home. recently I had an issue with kahm yiest after bottling. I was growing inside the bottle, on top of the surface of the sauce. Have you ever experienced this? Thanks.

[@ChilliChump]

Hi Stefan, thank you! Yes I have had kham yeast a couple times. Have you watched this video of mine? kzbin.info/www/bejne/iXqzcqSlratqZ5I

[@CiaranMartin]

How do you ensure the inside of the plastic is sanitary

[@vladdrogomyretskyi8714]

So two years after this video was posted did you switch, or maybe partially switched to vacuum fermentation from traditional methods? Could you also give the main reasons? Thanks a lot, love the video!

[@ChilliChump]

I use vacuum fermentation for small experimental batches, when i am testing my recipes. It's not really practical for my larger batches

[@The_Soup_Wizard]

Do you have a small starsan mix ratio for spray bottles? I imagine you can get away with eyeballing it right?

[@ChilliChump]

I wouldn't eyeball it. I go with 7ml per 5 litres. I also test the pH of it regularly to ensure it is under 3.5. If it isn't, then I bin it

[@erikhartwig6366]

9:36 that brick red color is beautiful

[@RossPotts]

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

[@17hmr243]

Q&A with air lock it exspels the c02 right in the bag its traped so can it sit so long the co2 slows the fermentation balance?

[@ChilliChump]

The co2 doesn't slow the fermentation. Lactofermentation is anaerobic, it thrives in the absence of oxygen.

[@17hmr243]

@@ChilliChump ok thanks

[@zhardoum]

What I’d like to know is where you get your bottles and rhe screw caps please?