Who else is salivating so hard it hurts as you watch?
@johnreagan7596
4 жыл бұрын
your video production and editing skills have reached new levels. congrats. 🖒
@ChilliChump
4 жыл бұрын
Thanks John!
@AustinMuellerHandmade
4 жыл бұрын
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!
@-MacCat-
4 жыл бұрын
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.
@tevanna4833
Жыл бұрын
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
@TheHungrySlug
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
His brother is worse than he is when it comes to all things hot
@hansorsic7387
4 жыл бұрын
I just give my family my weakest sauces and they love them
@TheHuntforHeat
4 жыл бұрын
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.
@angelialou
4 жыл бұрын
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.
@Raz0rking
4 жыл бұрын
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
@Seanzee61
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
Sounds awesome. Good luck with it
@MrJoshItIs
4 жыл бұрын
I am going to try this as well.
@Powerslaveization
4 жыл бұрын
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
4 жыл бұрын
No, that's not going to happen @Doctot Zee. No risk of that unless you somehow cut a piece of plastic off when processing
@PaulTMaack0
4 жыл бұрын
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
4 жыл бұрын
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 ;-)
@AlphaRebel
2 жыл бұрын
Chilichump still commenting on his viewers a year later. You deserve so many more subs. Thanks for the video!
@ChilliChump
2 жыл бұрын
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 ❤️
@e2linuxos
4 жыл бұрын
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
3 жыл бұрын
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.
@ChilliChump
4 жыл бұрын
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
@skullyscrudder8090
4 жыл бұрын
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.
@gailcewlroberts
Жыл бұрын
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. 🤗
@bmhall138
4 жыл бұрын
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
@gazellecarlson6543
3 жыл бұрын
great vacuum seal method thanks
@randyn8605
4 жыл бұрын
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.
@ClydeDoSomething
4 жыл бұрын
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.
4 жыл бұрын
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
4 жыл бұрын
That's a good tip! And thank you!
@john-smith.
4 жыл бұрын
You mean roll out.... or turn the inside out like rolling down a sock on your leg??
4 жыл бұрын
@@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
4 жыл бұрын
@ I agree 'rolling' the top of the bag over prevents 'contents' getting into the vacuum system by keeping the 'neck' of the bag clean.
@retrorocketuk
4 жыл бұрын
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.
@sohailahoj755
4 жыл бұрын
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
4 жыл бұрын
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
@pedxing
4 жыл бұрын
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
4 жыл бұрын
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/
@driqbal316
4 жыл бұрын
You really are a champion when it comes to chillis! Thanks alot for sharing this!
@emukiller1985
2 жыл бұрын
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
@pumpkin1escobar
2 жыл бұрын
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.
@jmannUSMC
4 жыл бұрын
Always a good video when your brother shows up!
@NeonRazor7
4 жыл бұрын
I’m beginning to worry about the integrity of that back shelf lol Quite a bit of memories up there
@ChilliChump
4 жыл бұрын
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!
@frameworkart3985
2 жыл бұрын
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
2 жыл бұрын
Missing africa Tired of England Fokken rooi-neks
@dctaken
4 жыл бұрын
Your brother is a beast! A good poker face.
@Frameshaft
3 жыл бұрын
Cool vid, might try this with my ghost peppers this fall. You got some nice equip and cute bottles !
@petrosstefanis6234
4 жыл бұрын
A very big thank you to you Sir, for freely sharing your knowledge. You have helped me greatly. :) It is truly appreciated.
@daniebecker7704
4 жыл бұрын
Hi, made a South African favourite yesterday, Marula jelly. Wish I could post n pic for you. 👍🏻
@watkinsrory
4 жыл бұрын
Never had that !! Sounds great.
@daniebecker7704
4 жыл бұрын
@@watkinsrory Its a indigenous fruit in Africa that can be used to make beer, jams, jellys and eaten as is. It falls of the tree when green and ripen on the ground.
@watkinsrory
4 жыл бұрын
@@daniebecker7704 Ja I know
@myathehappy_1
2 жыл бұрын
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
2 жыл бұрын
My pleasure, I'm glad you are enjoying it!
@robingw2615
4 жыл бұрын
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
@carbon5261
4 жыл бұрын
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
4 жыл бұрын
Very nice of them! That will be great to use
@skepticfucker280
4 жыл бұрын
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.
@Tokiareinke
4 жыл бұрын
Great I actually bought a vacuum sealer just yesterday, cant wait for summers harvest to try this!
@MATHMARILU
4 жыл бұрын
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.
@goonygoogoo2
4 жыл бұрын
thanx ChilliChump...and high five to your bro...cool guy too...
@DaveLockie
4 жыл бұрын
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.
@natewayna
4 жыл бұрын
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
@SelfCreation13
4 жыл бұрын
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 :)
@clmiller30
4 жыл бұрын
Love the vacuum method. Will you please add more information about basic fermentation for the future? Thanks for your sacrifice!
@ChilliChump
4 жыл бұрын
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: kzitem.info/door/PLuQ_ySnkV1elfcdlvXeIQUEzVI87vtZqF
@clmiller30
4 жыл бұрын
Thanks so much! I did not realize the extent of your video catalogue! It is massive!
@robertgeorgewerner
4 жыл бұрын
I love any time your brother joins us!
@keithmarquardt7025
4 жыл бұрын
You guys are CRAZY!! LOL I will be checking out the vacuum bag method very soon!! keep up the great videos!!!
@truetierra
4 жыл бұрын
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
2 жыл бұрын
And Starsan. :)
@dctaken
4 жыл бұрын
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
4 жыл бұрын
Did he enjoy it as much as you hoped?
@dctaken
4 жыл бұрын
@@comfychairstudios746 we both did!
@sitnslide
4 жыл бұрын
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?
@net69flix
4 жыл бұрын
looks awesome and what a great idea with the vacuum bags, I am doing my next sauce using this method, thanks
@simplifygardening
4 жыл бұрын
A fantastic way to ferment your sauces mate. looks a hot one great video pal. Editing looks awesome
@ChilliChump
4 жыл бұрын
Thanks Tony. I reckon when we come for a visit I will need to bring a few sauces for you to try! 🔥
@simonhenry7415
4 жыл бұрын
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
4 жыл бұрын
I actually just packaged your parcel! Ready to ship in the morning. Been a busy evening!
@ChilliChump
4 жыл бұрын
And I refunded you £2 for the postage, I managed to fit your order in a lighter box! Hope you got it
@simonhenry7415
4 жыл бұрын
@@ChilliChump Sure did - thanks Shaun - shit you're up late on a Friday night mate!
@ChilliChump
4 жыл бұрын
Tell me about it...
@odettemarillier1297
Жыл бұрын
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 🤤😍
@ray7419
4 жыл бұрын
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!!
@mattc825
4 жыл бұрын
You should use small wood barrels instead of plastic bags. Have you tried doing superhots this way? Great vid. Put the sauce directly on the wings. Spoon isn't really necessary
@BrianAlaniz
4 жыл бұрын
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.
@nitelite78
4 жыл бұрын
Makes so much sense vacuum packaging the chillis for fermenting. I would want to be very liberal with the size of the bag though. Could end up being such a disaster if you start too small.
@ChilliChump
4 жыл бұрын
Not really...just keep an eye on it, and if it gets too bloated then snip a corner to let air out. Then reseal it. After about two weeks it won't be releasing much co2 anymore
@Reapererebos
4 жыл бұрын
Awesome Video. I will have to look into this method after I have some Chilies to try it on. Thanks for another great video.
@aaronh.4050
4 жыл бұрын
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
@andrewwarrington2033
4 жыл бұрын
Please do a more in depth video on this method please. keep up the great content. Loving chillichump2 as well my friend.
@olivergodfrey1474
4 жыл бұрын
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
4 жыл бұрын
Sun is shining here...although it is cold. About 3 Celsius today!
@ivandelrosario6906
7 ай бұрын
Thank you so much sir, you videos helped me a lot. 😄
@darthpaul123
4 жыл бұрын
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.
@platima
4 жыл бұрын
That's fucking awesome - I cannot believe I never thought of using the vac sealed bags.
@RossPotts
4 жыл бұрын
@15:30, I was sweating just watching you taste it!
@gerhardbecker3781
4 жыл бұрын
Awesomeness Shaun. Love it.
@gayass8599
4 жыл бұрын
When vacuum sealing liquids, it's best to freeze them first because then you don't have to worry about liquids getting into the machine and can get more air out. Good video though. Edit - If you don't have room in your freezer or are making a large quantity you could fill them with nitrogen (non-toxic) because it's heavier than air so would displace it so if you don't get all the gasses out (practically impossible to) it will stop it going bad .these last longer than regular vacuum sealed food so are good for long term food preparations although you need very little nitrogen
@ChilliChump
4 жыл бұрын
Freezing this would ruin the fermentation. The lactobacillus that does the fermenting needs around 20' Celsius or 68' farenheit to do the fermentation.
@gayass8599
4 жыл бұрын
I meant let it defrost after sealing but cheers
@quantum8945
4 жыл бұрын
awesome video thanks for making it @chillichump!
@raspberryslush
4 жыл бұрын
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
@Adam1nToronto
4 жыл бұрын
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.
@jimmydigriz3703
4 жыл бұрын
I am soooooo buying a Toyuugo vacuum sealer. Up yours Kahm yeast.
@AaronFrance
4 жыл бұрын
The vacuum/bag method seems quite space efficient but I just wonder about how much plastic waste it could be generating. You have such a great channel! Love your content.
@ChilliChump
4 жыл бұрын
That is probably my biggest concern with this method. It is claimed you can wash the bags and reuse them...but I am not sure I'm sold on that idea.
@john-smith.
4 жыл бұрын
@@ChilliChump They could definitely be re-used if it could be sterilized in a pressure cooker if they are the right plastic....gonna have to get back to you on that. Also what are you replacing the star-san with? As a brewer that is what I use as well.
@ainumahtar
4 жыл бұрын
I was thinking this as well, for home use getting something that is a bit more controllable seems like a decent idea, but throwing out this much plastic (or risking cleaning them and not having a perfect seal etc) instead of just setting up your fermenting bins well, as Chillichump for one seems to have no issues with, just seems like a lot of waste for a bit less effort. I can certainly see it be useful for small scale fermentations if you don't have the required gear to do it "the normal way", though. I'd be interested in seeing what the Star San replacement is, I've used Star San for years now and never had any issues since I started using it, and I'm using it for brewing (mostly mead and wine) and fermentations (mostly chillis and Kimchi)
@ChilliChump
4 жыл бұрын
@@ainumahtar I would still use Starsan...however it is getting almost impossible to purchase in the UK
@ainumahtar
4 жыл бұрын
Ah, that's rough, but indeed a good reason to look beyond it. Hope whatever alternative you use will be similarly good!
@sadzasnake1755
2 жыл бұрын
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
2 жыл бұрын
Thanks Ken! Yeah, this was a hot one...but mushi sterek once you get passed the burn!
@ulomeli079
4 жыл бұрын
Awesome!!!
@greggb557
4 жыл бұрын
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!!
@Moldenshop67
Жыл бұрын
I like to purchase some of your hot sauce. I’ve been watching you for the last couple of months. I learned a lot right now. I have a call bunch of peppers growing in my garden and can’t wait.
@ChilliChump
Жыл бұрын
Thank you! You can check out my shop chillichump.com/shop there are some sauces available right now!
@GrizzAxxemann
4 жыл бұрын
Use 1123 for my vacuum sealer. 😁
@aronmcintosh8000
4 жыл бұрын
Defo going to try vac pac method and would love to see more vid's about it thanks 😉
@justinkyfishmongerma
4 жыл бұрын
Thanks for the video chilli chump, your video production skills are top notch.
@ChilliChump
4 жыл бұрын
Thank you
@gatovillano7009
4 жыл бұрын
This is interesting. This means that you could even put the bag in water at the ideal temperature to start your fermentation
@ChilliChump
4 жыл бұрын
Actually yes...that's not a bad idea. Use an aquarium heater to maintain the temperature. Only problem is when the bag expands with co2 it will be floating!
@gatovillano7009
4 жыл бұрын
@@ChilliChump Yes, you would have to put a weight on the bag at some point.
@gatovillano7009
4 жыл бұрын
@@ChilliChump some literature say that between 37 to 50 Celsius is optimal and some say 18 Celsius I would choose 40 degrees. One thing for certain is that you would have the control on the speed of your fermentation.
@erikhartwig6366
4 жыл бұрын
9:36 that brick red color is beautiful
@chubbyschillis1065
4 жыл бұрын
Have ordered my bottle, looks like it will be a fun one but hopefully as tasty as your signature peri peri sauce.
@petrosstefanis6234
4 жыл бұрын
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 :)
@glenmugford695
4 жыл бұрын
i do not understand why you are using something that will end up in the ocean or in the sky but good to watch and to make
@TheKitchenNinja
4 жыл бұрын
Great video! I'm going to try the vacuum seal method for my next fermentation. You haven't steered me wrong yet, Chump! #stayspicy
@DarthVince
4 жыл бұрын
So happy to see a new sauce video!
@kristerl939
4 жыл бұрын
Just bought 3 bottles and the last two of Nyami Piri Piri Hot sauce. I hope I still will have taste buds after testing them. Have to stock up on milk and ice-cream.
@ChilliChump
4 жыл бұрын
😂
@bobbeskillz1771
4 жыл бұрын
Great method high price for little bottle BUT LOOKS VERY GREAT
@ChilliChump
4 жыл бұрын
The thing is that if I priced it any lower then it honestly is not worth me doing this. I am spending any spare time I have bottling these, then packaging, then sorting out postage etc. I would rather have my free time back than drop the price any lower. For example, my entire Friday evening is being spent packaging these orders ready to go out tomorrow morning. I will likely be doing this until 2am. Edit: it was after 2am when I finished
@yokittykat28
4 жыл бұрын
Awesome vid as always chillichump. Look forward to every one that comes out!
@ChilliChump
4 жыл бұрын
Thank you Tammy!
@inorium
4 жыл бұрын
Nice😋 ! Try obaid peanut butter hot sauce l'm sure you will like it !
@Nightowl2548
4 жыл бұрын
This looked like a fantastic way to do it so I went out and got a vacuum sealer. In the US you can get them at Bed Bath and Beyond as I work for a shady outfit peddling shoddy mainland Chinese "off brand" knockoff electronics on Amazon and know first hand what a wild west online commerce can be and prefer to buy electronic stuff in brick and mortar stores where a professional purchasing manager who knows their stuff keeps these phony mainland Chinese company products that break in 4 months off their shelves. Started my first fermentation last Tuesday and it has a little bit of CO2 now building up in the bag. I made it simple for a first attempt, no spices, just Chili and Salt. I had watched this video a couple months ago so didn't have an exact memory of the recipe and used 3% salt. (I also started a small shredded head of cabbage and 3% salt in another bag to see if I can make sauerkraut too.) Strangely enough of the 7 varieties of peppers I am growing the Habanero was the first to ripen although it was supposed to be the last one according to the days to harvest. Some "World's Hottest Caribbean Pepper" Red Habanero Scotch Bonnet type pepper I got by "Chef Jeff's" plants, a smaller competitor to the Bonnie Plants which is the largest outfit in the US. For some reason the few I have had fresh in some dishes are not really that hot, didn't seem any hotter than the average Cayenne although they have that delightful apricot citrusy Habanero flavor quite intensely. A second plant is also ripening called "Thai Dragon" by Chef Jeff's and I started a blend of both, 262 grams. I wonder why the Red Caribbean pepper isn't super hot? Genetics? The weather in the Midwest this year, cold May and they very hot and humid July. Or lack of some micronutrient in the soil? My Bonnie plants should have some Tabasco and Cayenne soon so will see if genetics is the cause? Am wondering if dipping one pepper in some Kimchi juice would help to inoculate the mix with the correct bacteria? Just a touch as the anchovy garlic flavor in that stuff is not something I want in my sauce but a tiny bit from the dip would contain millions of bacteria. I assume they would be the correct type?
@jnicosia27j
3 жыл бұрын
Please post a link for the bottles you used. Great video as always!
@Armadillopepper
4 жыл бұрын
I really liked this technique more than using an air lock. Any issue if I start fermenting all the peppers at once?
@ChilliChump
4 жыл бұрын
No issue at all. I didnt so that only because mine hadn't all ripened
@Armadillopepper
4 жыл бұрын
@@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.
@18deadmonkeys
4 жыл бұрын
What a brilliant idea, and I hate myself a bit for not having thought of it myself.
@ghostbuddy3106
4 жыл бұрын
I love the part when Chilichump does a thing!
@randybishop9378
4 жыл бұрын
Really looking foward to trying splash of lava :) also picked up a blazing buffalo eXtreme
@ChilliChump
4 жыл бұрын
Thanks Randy, I hope you enjoy them both! Will be shipping out the first orders today!
@Stevey_B
4 жыл бұрын
Awesome
@jasonault3511
2 жыл бұрын
ChilliChump, you ever fermented a jar of garlic with raw local honey than use that with some peppers for a sauce? I’m just getting ready to try it with red Habaneros from my assortment. I think it will give a sweet taste with a less garlicky taste. Give me your thoughts.
@bretthelmers1141
4 жыл бұрын
Another excellent quality amazing video, full of quality information and instructions. Absolutely loved your brothers reaction after you told him the name of the sauce, a label would have given that away. As always love you videos and already looking forward to the next one, and further information on the vacuum fermenting option. Stay spicy.
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