Sriracha Sauce Recipe - ChilliChump Style

[@ChilliChump]

What is your favourite hot sauce available commercially?

[@bruizey7319]

My Sriracha sauce has been on shelf for quite a while not getting any attention, but keep finding my peri peri bottles empty, and struggling to support my Tabasco habit!

[@benhadlow5730]

Good question 👍🏻 bit like asking what your favourite movie is. For me, it depends on what I’m eating. At the moment I find I’m reaching for the Cholula the most.

[@tikkidaddy]

Tabasco Habanero...MHMB Garlic Chipoltole...or MHMB Visdalia Onion and Georgia Peach

[@willrichter4041]

I really love El Yucateco's green habanero sauce, especially on some grilled chicken.

[@joriswagter8516]

Definitely Tabasco. A few drops can spice up literally anything.

[@thresh-]

Chillichump: "This isn't something to be used as a ketchup.." Me: "hold my peppers."

[@lasaraungbakri7386]

I got to know about fermentation of hot sauce is from you Sir. In my country indonesia, as far as I know, we don’t fermented chili sauce, but using them straight up. Having seen the fermentation, I will definitely try to ferment pure chili before adding other ingredients that we use for particular chili paste recipe as I am afraid the fermentation process may not successful if I blend everything up prior to fermentation. Thank you Sir for this great channel 🙏

[@FarmerJimbob]

It never ceases to amaze me your level of technicality while still being approachable. I love your videos and try to watch every last one. Going to be making this with one of my final harvests in Atlanta, GA,USA. CHEERS!

[@ChilliChump]

Thank you for the kind words Jimmy!

[@madcraic3283]

Hey, little update on the last comment: Dang! It is quite nice. I used habs and i am in heaven. Thank you for the receipe!

[@Alien_Ian]

Just started my own sriracha fermentation using homegrown Thai chili's, scotch bonettes, and poblanos with a beet root and carrot for sugars. Thanks for the great tutorial! Fingers crossed for a stable fermentation period and I'll be back in 4 weeks to finish it up!

[@Alien_Ian]

And lots of garlic, of course 😋

[@ChilliChump]

Good luck!

[@Alien_Ian]

@@ChilliChump thanks! I just finished it after a 7 week fermentation and it turned out great! The fermentation was a super slow burn and probably was more active around week 5 based on my burping every 3 or 4 days

[@benhadlow5730]

Good of you to provide the alternative sweetener. Loving the content, cheers

[@therayn0]

I always enjoy your sauce videos. I started this year trying fermentation and it is the best taste for a sauce ever!

[@Dyloniuss]

I wouldn't touch a single thing in his kitchen without gloves.

[@dlighted8861]

So you wouldn't touch the gloves without gloves?😁

[@Dyloniuss]

@@dlighted8861 Oh no. you've got me. I'm not touching anything period. there we go. spoon feed me the taste tests. I am not risking my eyes.

[@0xb1_]

@@Dyloniuss So your not gonna touch the garlic?

[@cantstartafire]

YO! Hey CC, We really dig your channel man. My family is finally reaping the benefits of my first ferment and I've got two more started. We just want to say thanks for the instruction. I'm in South Carolina so reapers and scorpions are abundant at our farmers market and the sauces I've made so far are incredible. I honestly don't believe I'll ever purchase hot sauce again unless it's from a small producer. Thanks again Brother!!!

[@ChilliChump]

My pleasure! I'm glad you are enjoying my videos! If you are interested in buying one of my sauces, sign up to my newsletter to get alerted when I put one up for sale! www.chillichump.com/newsletter

[@cantstartafire]

@@ChilliChump Right on! I'm on board! Thanks!

[@jason-ge5nr]

I made some sriracha last year loosely based off of this guys recipe. it was good. I'm making some again this year and I remembered that he had a formula for the mash. 3% salt by weight.

[@gavinvd1]

Lucky spillage on the pour :) The drop landed right in the jar! and I like the beet root tip/idea, have been wondering how to add natural colour and sugars ;)

[@pepperdactyl]

Thanks for sharing your recipe and the process for dialing in flavors. The sauce looks delicious.

[@CliftonChilliClub]

Great video and very informative cheers, great to see your channel is growing strong to, keep the great work up.🍻👍😁

[@ChilliChump]

Thank you mate! 🍻

[@vaazig]

Haven't seen you on this channel before guys, but it makes perfect sense! Great channel for us chili heads.

[@0xb1_]

Both of you guys are legends

[@valencia8150]

Very nice. The only thing I do differently is using the paste from roasted garlic after the fermentation. That elevates this sauce to greatness.

[@simplifygardening]

Thats a great looking sauce mate

[@DarthVince]

I was literally scouring your channel earlier this week looking for a Sriracha recipe! Thanks

[@00Uglyduckling00]

Awesome channel, can't wait to start making my own. Keep up the good work, much love from South Africa

[@ChilliChump]

Thanks Reinhardt!

[@00Uglyduckling00]

Wonder if one can make a hotsauce with an anchovy, even if it a very small amount? Saw a guy use it for his secret bbq sauce recipe. Cheers

[@mikemorrison281]

I’d love to see a video of flavor profiles of different peppers! Love your content. Cheers from Texas:)

[@ChilliChump]

I am building up a series of all the different peppers I grow. Have you seen it yet? kzbin.info/aero/PLuQ_ySnkV1en-LzckBahvxwV13ROjEjnJ

[@AceMaverickM]

I made the sauce, its tasty but it’s definitely a challenge to find the right balance given its heat. Plus its my 1st time making it , so its a little hard to know what to compare it to. It was really fun making it and I appreciate you sharing it .

[@Dina_tankar_mina_ord]

the beet root idea was awesome tanks.

[@aussiebornandbred]

Great video as usual,,,,I would have never of thought to add beetroot for colour, i will try it in my next batch, thanks mate,

[@MarioSilva-ib9ke]

Really want to thanks for one more video. Since I got tired of supporting bosses I'm looking forward to boss myself and as a chilli lover want to invest on it. Chilli powder, chilli sauces, garlic powder, garlic paste.

[@s18169ex3]

Nothing like going back and checking out the old videos. I was thinking about putting fish sauce into a format that I’m doing presently to finish it off and I wasn’t sure so good for me. So I’m definitely going to add some fish sauce brand-name that I have. I won’t remember it has 40 on it and I’ll be careful not to add to much.

[@trishsmith2811]

My husband loves sriracha sauce. I will try this recipe next year. We always have fish sauce in the cupboard. Love your videos!

[@keithmarquardt7025]

Really good job! love your videos!!! looks really good!

[@eriksevriens5058]

Nice one... I made one from 4 big cloves garlic with 2 tablespoons of sugar diluted in 1 tablespoon rice vinegar and fermented 300 gramms yellow habanero peppers. Think to ad more sugar and some rice vinigar to dilute the heat. Came out lovely hot.....

[@L00NGB00W]

Interesting idea using the beet for sugar and colour. I made a sriracha with ghost peppers once, the pale off white colour was pretty frightening. You wouldn't want more than a few drops of the stuff.

[@acesofgambit]

I saw some they add water and they cooki it after the fermentation. What makes the difference? Thank you

[@claudinejohnson4968]

Great video ! I will try to make it tomorrow 👍

[@SpaghettiNoob]

Is there a specific reason you use brine in the airlock as opposed to just tap/filtered water?

[@ChilliChump]

Because brine will stop a lot of pathogens from growing. And if the temperature drops, and the liquid in the airlock gets sucked into the fermentation, then it won't affect the salt concentration

[@SpaghettiNoob]

@@ChilliChump wow that is interesting! What salt % do you use for the airlock brine? 2 or 3%?

[@ChilliChump]

I use the same that I use for that fermentation.

[@bucketsAMF]

I would never have thought to add beet to a hot sauce. Looks tasty, loving the color.

[@mimmipiggast2243]

This one is definitely something I will make.

[@BryanCDonaldson]

I found an amazing way to get Kahm yeast out of your ferments. It's this new tool called a spoon, sir. ;) hahaha! Great vid as usual. Our season nears an end and I'm already getting hyped for next year! Hope things are well on your side of the pond.

[@itsjude1]

Bryan's Pepper Garden Channel LOL! I was frustrated watching him fish that out with a blade also. Spoons work!

[@Koorisin]

Normally he does

[@brandincounterman437]

On your fermenator is it just a dark place or do you have to keep it cold

[@ChilliChump]

It's a modified fridge...maintains any temperature I need. Have a look at this video to see how it's built. kzbin.info/www/bejne/pH6wk5d6h6-Ui7s

[@sterlingpurdy8218]

With fermented sauces, once you add vinegar...how long can you store at room temp and/or fridge? Thanks.

[@alegomso]

2 Questions: 1) Was that light brown sugar or dark brown sugar? 2) Since this is a fermented sauce, and you added the sugar after the fermentation process, I assume you'd need to store this in the fridge to keep the sauce from fermenting further. Would it be safe for shelf storage? I'd think the bacteria would continue to eat the sugars and shatter my bottle, unless I went with a plastic one. Any thoughts? Thanks!

[@ChilliChump]

1. I used light brown for this. Dark brown would do the job just fine too. But palm sugar is ideal 2. If you watched to the end you will see that the pH was down to 3.6. The Lactobacillus slows down when it gets to around that level. So if there is any build up of CO2, it will be very minor. I just tested my sauce, there was no build up of pressure.

[@alegomso]

@@ChilliChump That is great insight. I didn't know they slowed down on the 3.6 mark. Thank you so much! Love the content.

[@willkas8650]

All your videos have help me so much mate. Totally going to be putting some beetroot in on my next batch. Looking forward to the next year we both have. Take care and keep it up you magnificent basterd 😎

[@DuBFxx]

Great color to the sauce, perfect for this time of year. Can't wait to make it myself.

[@checkma8s]

What kind of peppers. I think its something to do with the right pepper.

[@joebonsaipoland]

Should there be ginger in the Suraci sauce???

[@DirkPlante]

Looks amazing! Thanks for all the great tips!

[@kristyybarra2724]

I used one of your videos to make my first hot sauce, tabasco style. Really good! It's this one uncooked?

[@uneque]

Sweet been waiting for a good sriracha recipie , excited to make this!

[@Samuel_Lipscomb]

Actually love the color. Wish I could taste

[@ChilliChump]

I will be making a new batch for my shop soon!

[@mathieubraun9529]

Adding that beetroot was so smart :0 Haven't thought about using it in that way :D

[@pierrerossouw6083]

Very nice recipe, although I'll probably be a little more conservative on the amount of chili . . . . The thing that stands out is the beetroot. The most under-utilized combination; chili and beet. Since I made raw, fermented beetroot with jalapeno I have become obsessed with using beets in everything, even ginger and beetroot wine.

[@joeb4142]

Beetroot wine sounds amazing

[@pierrerossouw6083]

@@joeb4142 Right now I'm on my carrot trip; from fermented carrots to achar to wine. And - it took many tries to get it right - but my carrot wine is so close to a Blanc-de-Blanc it's almost scary. Thanks for the reply and DEFINATELY make some beetroot wine. It is so good it will blow your mind. Blessed be..

[@HMClagi]

Awesome vid. Thanks, Sir. And as Bono said in the past: Garlic...too much is not enough.

[@PigpenTheOneAndOnly]

Thanks for sharing your recipes and techniques to make these sauces. Your videos are very informative and have inspired me to start fermenting at home. Im within a week of bottling this Sriracha sauce and I’m getting excited to taste the fruits of my labor. I have a question when it comes to bottling this sauce. How can know if this will be safe to bottle up after I add the sugar? In your Aji lemon pepper video you mention to heat up the sauce to 60-70 degrees Celsius to stop fermentation from starting up again. Do I need to heat this sauce up as well? How can I make this decision with other sauces that have sugar added after fermentation? Thanks again for the great videos and please keep making them! Cheers!

[@ChilliChump]

It's my pleasure! If you test the pH of the sauce and it is below 3.4, then it shouldn't start fermenting again. However to be safe I would probably still heat this to about 60 or 70 to stop the fermentation

[@testfortester7131]

4:28 hello what is this you’re spraying ?

[@ChilliChump]

It is an acid, no-rinse sanitiser

[@testfortester7131]

Chillichump thank you, is it available on amazon or in stores?

[@ChilliChump]

Hi there....you can get it on Amazon: geni.us/starsan

[@lukerbs]

Do you leave the seeds in the emulsion when you make hot sauces or should you sieve them out ?

[@ChilliChump]

Really depends on the chilli variety you are using. If they have loads of seeds, then remove them. Also you can try chewing a seed and see if it's bitter. If it is, remove them. Superhots don't typically need their seeds removed

[@rayyanali4471]

Where I live I only have two main varieties of red peppers, Kashmiri which is very mild (1000-2000 sh) and South Indian chilli peppers which are quite hot (50,000 to 100,000 sh). What would be the best way to make the sauce using both or either of them? Should I mix them in a specific ratio or can I just use the South Indian one by removing the seeds/veins? Also would coconut vinegar go well with the mix instead of white vinegar?

[@vikigossen1578]

Does it matter if you add the fish sauce prior to the fermentation or after? I use Red Boat prior to fermentation a similar strength and I can't taste it after fermentation although it smells initially. Maybe this could be helpful for your issue of strength.

[@joeb4142]

What is the difference in taste between a slow (beetroot) and fast (sugar) fermentation?

[@veger2001]

HI, I noticed you did not cook the batch after you added the sugar and Garlic, wouldnt you have to do that in order to stop the fermenting action of the the newly introduced ingredient ?

[@ChilliChump]

If you watch to the end you will notice the pH tested at 3.6. Lactobacillus stops being active around that point, below 3.4 and it should stop completely. You could heat it up if you like, but if you get the pH low enough, there is no reason to.

[@veger2001]

ah ok I see :)

[@scottmilligan2958]

How many 5oz bottles would you get from a batch this size?

[@starshot5172]

Congrats on seventy-five thousand subscribers!!!

[@ChilliChump]

Thank you!

[@ericgrinnellsr.832]

@@ChilliChump waiting for the celebratory tablespoon of max heat video.

[@vance7354]

What is your take on possibly using fish sauce as the salt at the start of the fermentation?

[@ChilliChump]

You could do that, but it would depend on the fish sauce...and how much salt it contributes. Too much salt is detrimental to a fermentation. I don't like unknown variables when I make sauces.

[@vance7354]

@@ChilliChump makes sense, thank you so much for answering all my newbie questions, I want to learn as much as i can before i actually start. I want at least a decent quality product from start.

[@bry120]

Does the fermentation process stop when you added the vinegar? Will the fermentation goes on?

[@ChilliChump]

It will stop when the pH is low enough, or when there are no more sugars for the lactobacillus to process....or of course if you heat process

[@inakiencinillas9643]

Is It posible to cook the fermented sauce with some other ingredients to make another sauce? Thanks

[@ChilliChump]

Yeah you can do that

[@inakiencinillas9643]

@@ChilliChump okey perfect thanks for tour answer

[@balke7935]

I’m just wondering.. I see a lot of recipes boil the sauce after fermentation, does that make a difference? Does that affect the stability of the sauce? I’m wondering as I have a pretty big jar fermenting that I want to make into bottles of sauce I can use throughout the year.

[@ChilliChump]

It won't negatively impact the shelf stability. But it could change the taste...and also kill off the beneficial bacteria.

[@balke7935]

@@ChilliChump crikey thank you for the quick response! Well that answers my question then, I’m all about the bacteria. Seems wrong to kill off that bio culture, non boil it is! 💪🏼 🌶

[@Latrry3000]

What % distilled vinegar do you usually use both for marinates and fermented sauces? :)

[@kelleymcbride4633]

What is the blue spray you use to sterilize?

[@ChilliChump]

It's a no-rinse acid sanitiser. I talk about it in this video: Clean, sanitise, sterilise kzbin.info/www/bejne/iGi2hJypgJKoi80

[@kelleymcbride4633]

@@ChilliChump thank you, big fan of your channel you've taught me alot in my journey as a pepper breeder, grower and hot sauce maker! 🔥🌶🤙

[@Wotdermatter]

Lived in Thailand for 20+ years and helped and made Sriracha Sauce in many places even in Sriracha itself and Bang Saen which is very close to Sriracha. Never seen it made anything like that anywhere in Thailand. 'nuf sed. plamuk aka travelligchef

[@ChilliChump]

Its a derivation, my own take on the recipe. The core flavours are still there and would be recognisable as a sriracha type sauce. It's all about experimenting...if I wanted an exact replica of Huy Fongs sriracha, I may as well buy it because it would be a lot cheaper than making it!

[@cornbread2u2]

I’d like to make a Jamaican style sauce similar to Busha Browne’s Pukka Sauce but with cayenne peppers. Any ideas or recipes?

[@basdekker1959]

Great recipe but at what temprature do you ferment? And how can I do this in another way?

[@ChilliChump]

I ferment between 19 and 21'C. Depending on the phase of the fermentation. But if you can get around that temperature you will be fine

[@PhrankXarbour]

I have enjoyed all of your videos and this one has really inspired me. My questions are: Do you find adding all the extra ingredients at the end reactivate the ferment risking messes when opening the sauce later? How did adding the extra ingredients at the end effect the final ph? Keep up the great work. I love your videos. I wish I had the grow space you do.

[@ChilliChump]

Hi Mike, if you watched to the end you will see that the pH of the final product is 3.6. Lactobacillus slows down or even stops around that level and lower, so no problem with any ongoing fermenting. If there is it will be minimal!

[@PhrankXarbour]

@@ChilliChump Thank you for answering my draft question. I stopped the video right as you said "stay spicey". Thanks for the reply. You rock. Stay spicey.

[@AshleyJeudy]

How do you go about washing the blender? Do the oils from the pepper wash off easily?

[@ChilliChump]

I only use this blender for my sauces. But I still wash in the dishwasher, and it doesn't appear to leave any residue or smell

[@phvroomphvroom7403]

Shaun, if I put palm cane sugar in mine 20 days old brine fermented chillies, and bring that in boiling for 4-5 minutes,will be ok to store it at a shelf? I always check my ph and trying to have lower than 4.0.

[@ChilliChump]

It should be ok....just make sure you are sterilising the bottles and caps very well too!

[@phvroomphvroom7403]

@@ChilliChump I always check twice. I also use star-san

[@terryprice731]

What brand of Food Mill doe you use to separate your juices and pulp?

[@ChilliChump]

Hi Terry. It's this one here geni.us/roslefoodmill

[@lesmcd]

Thanks for the great video as usual 👍🏻🌶️ I'm just starting out on hot sauces and my flatmate loves this brand so I'm hoping to make her some as a Christmas present. Can I ask what type of blender you use, can you list the ingredients also ? I find it hard keeping notes when watching videos. Also I can't find starsan on Amazon, I read on the FB group there's another version but can't find the post. Also are the Lakeland fermentation jars okay for this ? Thanks. Les aka ScotchBonnet on the group

[@ChilliChump]

Hi Les, I wrote about the alternative for Starsan here : www.chillichump.com/no-rinse-sanitiser-alternative-to-starsan/ The Lakeland jars will be fine to use for this. Regarding the ingredients etc. I will have this all in my recipe book which is coming very soon!

[@lesmcd]

@@ChilliChump thanks for getting back to me, I'll be making this on Monday 👍🏻🌶️

[@ChilliChump]

@@lesmcd apologies...missed one of your questions! I use this blender geni.us/nutrininjablend

[@Creatbyisrat]

Hello chef , watch you from Bangladesh 🇧🇩🌹

[@turkojedi]

What is the variety of pepper you used after the poblanos? I can't catch the name of it

[@ChilliChump]

They are called "Bert the Chilli"

[@justmogg]

as you add sugar, it will not keep fermenting in the bottle?

[@ChilliChump]

Not if the pH has dropped below around 3.5

[@videogame1291]

Are you able to use peppers from the grocery store? Or have they been treated in such a way that it kills the lactobacillus?

[@ChilliChump]

Sometimes you will get lucky. A lot of supermarkets spray their produce with something that kills bacteria etc, which also kills the lactobacillus. See if you can get peppers from a farmers market.

[@bluesdog88]

I'm wondering if adding the vinegar would destroy the probiotics from the fermentation process?

[@syedarefinulbarkati6782]

Hello,can you explain what is calm yeast and how to differentiate it from mold?

[@ChilliChump]

Have a look at this video I made which talks about this kzbin.info/www/bejne/iXqzcqSlratqZ5I

[@Sheenasalesthriftytreasures]

Excellent video thank you

[@will16320]

Absolutely love the channel!

[@williscooper7750]

What is the sanitation spray you are using?

[@ChilliChump]

I am using Starsan in this video. But I will be moving over to another similar sanitisation spray soon because Starsan is getting difficult to get hold of. www.chillichump.com/no-rinse-sanitiser-alternative-to-starsan/

[@Koorisin]

@@ChilliChump Interesting, is this not the same you use? www.amazon.com/Star-Sans-Sanitizer-4-oz/dp/B00E5MXGKK/ref=sr_1_1_sspa?keywords=Starsan&qid=1572236476&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzUjRKNklXTVRRWDhYJmVuY3J5cHRlZElkPUEwNjMzNzQ2VFJNQVVTVlZFTFhYJmVuY3J5cHRlZEFkSWQ9QTA5ODEzNDkzTVJPT0lXUTNPOVlQJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==

[@ChilliChump]

looks like it. The bottle I have is a little different looking, but same company.

[@williscooper7750]

@@ChilliChump since that is a US amazon you prob cant get it then?

[@ChilliChump]

I can get it still from my homebrew shop. But the one I linked to above is the same active ingredient for a fraction of the price

[@wbrown310]

So, new to this… does liquid need to cover the whole peppers but if it’s a mash you don’t need to have a liquid cover? I’m growing Carolina Reapers Ghost and Habanero, should I ferment in a mash or diced up?

[@ChilliChump]

Hi Warren. Have a look at this video...may help you out. Let me know if you have any other questions. Mash vs brine kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@jackosallotment6224]

Super stuff last year was the first time I did any chilli style sauces. I made a nice mellow one using Jalapeños nice and creamy for salads great on chicken not super hot but this year I’m going to get going on some hotter ones using some of your ideas. Growing loads of Carolina reaper and scotch bonnet plus poblano for your little friendly competition ha ha cheers 🍻

[@evilgr]

What emulsifier did you use at the end ? And what is the ratio please? I am currently growing a dozen plants of scotch bonnets and japanenos, and you channel has been amazing for inspiration!

[@ChilliChump]

Xanthan gum. Start with about 0.2% by volume ..and add until you have the consistency you want.

[@evilgr]

@@ChilliChump Thank you ! You are a legend !

[@qualitylife5350]

cardamom can be fermented as sugar?

[@Anaid-cs4lc]

Can I use jarred pickle beets instead of fresh beet root?

[@ChilliChump]

It's worth a try

[@ToniKhoury83]

Was the knife an intentional choice to skim with or could I use a spoon?

[@ChilliChump]

You can use a spoon if you want

[@valdoimpalatorez]

Just create one. If I might add, it is way better to use Mulata Isleno then Poblano. But Mulata isleno is brown, so it might affect colour.

[@000phill000]

Why don't you always blend the peppers first before fermenting? I would assume because theres much more surface for the lacto bacteria to get to it would progress much faster than just roughly chopped.

[@ChilliChump]

It really depends what I'm going for. I discuss this topic in this video: kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@roynoi4662]

Nice. Regarding adding raw garlic: does the vinegar prevent the raw garlic to produce clostridium botulinum? Thanks!

[@ChilliChump]

Yes...I would still test the pH after making it if you intend on keeping this on the shelf for any length of time. The vinegar strength can vary

[@roynoi4662]

@@ChilliChump Bam, that was fast :)! Thanks mate and keep your great work up.

[@bullfogy1]

Maybe a stupid question but is the beet root boiled before or is it blended raw?

[@TG18]

Good thing I didn't buy Sriracha the other day 😄. Awesome presentation as always. Love the accent. Love the recipes. Keep up the excellent work 🇿🇦

[@HanefiSUNNI]

Does chili normally not have to be covered by the brine? Doesn't it start to go mouldy?

[@ChilliChump]

Not necessary if you have a small headspace, and have properly sanitised your containers. The co2 produced will displace any air, and that means things that need oxygen to grow, won't grow.

[@Wetfishmedia]

Looks good. I am gpnna try it.

[@LeendertCordemans]

Is the beetroot raw or cooked, because the taste and texture are different by cooked or raw?

[@beyondalpha1072]

How do you stop the fermentation so my bottle dont explode?

[@ChilliChump]

Heat pasteurisation

[@squidmaster9100]

Could this be done as a bag fermentation?

[@ChilliChump]

Sure, that would work

[@Knutfromthehoood]

After adding garlic and sugar after the fermentation...is it still shelf stable?

[@ChilliChump]

Yes it is. If you watch to the end you can see the final pH is 3.6. The lactobacillus slows/stops being active around that point. If you wanted to be sure you could dinner the sauce for a couple minutes to kill the lactobacillus, but that isn't necessary if you fermented correctly and bottled in a sterilised way

[@arzucksan2972]

How come you blended it before fermenting? In your seed to sauce guide you ferment in water first..? Cheers!

[@ChilliChump]

There are two methods I use...mash fermentation or brine fermentation. It depends on the sauce I'm making. Have a look at this video of mine kzbin.info/www/bejne/Z3rco6l-YqyYrs0

[@arzucksan2972]

@@ChilliChump thanks! Another related question, you seem to have switched to the longer style of airlock, any reason to use that over the shorter ones in your beginners guide?

[@ChilliChump]

I have multiple different airlocks. They all work similarly. The shorter ones I use when I am doing a large fermentation, and need to fit it in my fermenting fridge. I prefer the s-shape ones though.

[@rhinoranger3873]

Does vinegar have the same preservatives effect once it is cooked..??

[@ChilliChump]

Yes, it shouldn't change

[@rhinoranger3873]

ChilliChump thank you

[@Laflamablanca969]

Help! I’m fermenting my reapers as a mash and it’s been about 8 months and I haven’t stirred them so it looks like the top half is darker in colour than the bottom half. It doesn’t smell rotting but never had a ferment go like this and couldn’t find anything online. Is it ok in your opinion if it has two tones?

[@ChilliChump]

Two tones isn't an issue...it is just seperating. Make sure to test the pH when you get to processing it.

[@Laflamablanca969]

Chillichump ahh I see. Ok awesome, thanks for your help and love the vids so keep em’ coming!