I am looking forward to bringing you many more sauce and cooking videos! 🔥 I hope you enjoyed this one. Thank you for watching! 💙
@Psychothropicstrip
3 жыл бұрын
You said you're not a fan of English mustard, because it's too strong... I don't know English mustard, but I know French one (because I'm French). English mustard is stronger than French mustard ? (French mustard is pretty strong. Especially Maille's fine and strong mustard - "moutarde fine et forte" in French - or worse : The strong mustard you can find in France in Lidl shop centers. This one is hell...)
@ChilliChump
3 жыл бұрын
I mainly don't like English mustard because it tastes strongly of that horseradish flavour...same reason I don't like wasabi.
@Psychothropicstrip
3 жыл бұрын
@@ChilliChump I didn't know there's horseradish in it. Once more you taught me something ^^. French mustard doesn't contain horseradish, but damn !! it makes nose blow up...
@CraftyZA
3 жыл бұрын
This is so close to one of my own recipes. I used Tamarind, Bhut Jolokia, and then Shiitake mushrooms. A 3rd of each. That blend I then diluted 50/50 with a blend of 50/50 water and apple cider vinegar. All the dilution makes it such that I can over indulge on any food. Super awesome as a (thin) basting of steak before hitting the fire.
@loudsqueak
3 жыл бұрын
Ya man more sauce recipes !
@FunnyBugBeesandWoodWorks
3 жыл бұрын
Here in the US, we use jam and jelly. A jelly has no fruit particulates, it is made from fruit juice. Where as a jam has fruit particulates. Jams are thicker, and have nice chunks of fruit in them. Where as a jelly looks more like jello, if that helps you visualize it :)
@mrhyd388
3 жыл бұрын
Ahhhh a sauce video :) awesome. Can’t wait to harvest soon and start fermenting. You are the inspiration behind what is becoming my favorite hobby
@HMClagi
3 жыл бұрын
Dear Sir, JakartaChump here, a fan's quick name. All plants doing great, except one. A primo X, for which I bought seeds. Normally we don't buy seeds, but seemed like a good experiment. I considered plant sterile, until your vid on moist last week. Kept the plant moist, and immediately have some flowers going into chili-mode, instead of falling off. You Sir, are a genius.
@ChilliChump
3 жыл бұрын
Fantastic! I am happy it helped you out!
@paulkerrison3342
3 жыл бұрын
I loved that first reaction when you tasted the mash and great tip about the mustard, I'll remember that one.
@tikkidaddy
3 жыл бұрын
Well done! You were the guy who taught me earlier that fermenting drops heat levels a LITTLE...but you weren't able to quite finish your statement there😂 looks great!😂
@DonPandemoniac
3 жыл бұрын
Great to see that you can safely let the mash sit for 2 years! Quite the testament to the effectiveness of a proper fermentation.
@alisonvanwyk4348
3 жыл бұрын
Thank you everytime I watch a video I learn something
@erikhartwig6366
3 жыл бұрын
fantastic video. the color change of the pepper was incredible... nice orange color to a brick read! Mustard is a neat trick too.
@ChilliChump
3 жыл бұрын
Thanks Erik!
@TimCluyts
3 жыл бұрын
Mustard! The damn mustard! I've been looking for a quick fix for it for so long. Thank you!!!
@INSIGHTSAU
3 жыл бұрын
Great video as always. I get several uses out if my bags and I don’t even wash them. Just make sure to wipe the area that seals. I find any remaining mash left in the bag kicks off the next ferment. Still not ecologically sound but better than single use.
@satyr1349
3 жыл бұрын
Great to see the sauce experimentation back!
@GreenWitch1
3 жыл бұрын
Hi Shaun..I’ve been away from KZitem for a while, but I recently purchased some Hawaiian chili peppers. Those little things pack quite a punch. I decided yesterday to make a little hot sauce with them, so I had to check out your videos again to refresh my memory. Thanks for the mustard tip! I’ll ferment in brine for a few weeks & add in some spices & fruit at the end. Very excited to see your new kitchen space!
@linaso9739
3 жыл бұрын
This reminded me that I need to buy Tamarind paste. I still remember your Sriracha which was amazing! Thank you for this video and the tip with mustard.
@h088es
3 жыл бұрын
The sauce looked great, thanks for sharing and I can't wait to see the upcoming sauce kitchen!!
@Giros25
3 жыл бұрын
Fold the top 2-3 in of the vacuum bag Iover when filling. Keeps it super clean and easy to seal
@driqbal316
3 жыл бұрын
Love watching your videos! 2 years of fermentation, wow, not sure if I have that kind of patience!!
@Jeffjohnsonla
3 жыл бұрын
Hey ChilliChump I enjoyed this video and it brings me back to your video on making chili oil. I have a tip for you. First, get that Sous Vide machine. I use mine all the time to cook everything. I have done entire meals. You won’t regret it. The tip is on keeping the sealing edge of your bag clean is to make the bag a bit larger, and fold down the top edge about an inch and a half. This way if you get it dirty you can cut and discard or sanitize easily. Regarding bags, for your oils, use the Sous vide vacuum bags. BTW, I love that vacuum sealer and the moist setting. You can’t loose. Also double seal both top and bottom. You can leave those in the bath for days. I made my first batch of sauce is a vacuum bag and it came out great. Thanks for your vids. Love your channel.
@ChilliChump
3 жыл бұрын
Thanks for the message and tips Jeffrey. By the way, I got the sous vide for my birthday from my family last weekend!
@Jeffjohnsonla
3 жыл бұрын
Awesome! Happy Birthday!
@felfelatyhotsauce536
3 жыл бұрын
thank you ChilliChump...can't wait to see your sauce kitchen...
@tml4251
2 жыл бұрын
I use coconut palm sugar works pretty well
@666draculas666
3 жыл бұрын
That sauce looks great!
@ChilliChump
3 жыл бұрын
Thank you mate. It is really tasty!
@ijones79
3 жыл бұрын
I just might have to try my first ferment with my Naga Morich's, they did quite well this year. Shaun, I chuckle every time you taste the ferment and it burns through the rest of the video. Stay Spicy!
@Sheenasalesthriftytreasures
2 жыл бұрын
Love your sauce and cooking videos my family does as well have a beautiful day
@ChilliChump
2 жыл бұрын
You don't like my gardening videos? 😉
@ptbrian1016
3 жыл бұрын
Mustard is definitely something I've used in all my sauces, specifically honey mustard. But it's ability to adapt to even a sweet super hot pepper hot sauce is what I love about it. And like you displayed in the video it definitely helps bined everything. Keep up the great work, you are definitely what I would consider a master hot sauce maker!
@ChilliChump
3 жыл бұрын
Thank you!
@billhodges6547
Жыл бұрын
Ever thought of changing to a chamber vacuum sealer? Game changer when sealing liquids.
@claudiafieber7901
2 жыл бұрын
Hi thank you for your videos! If you turn the top of the bag a little bit inside out you don’t have to clean it😜Greetings from Germany close to Frankfurt
@matthysloedolff
3 жыл бұрын
Came for the sauce making, stayed for ChilliChump's taste expressions and comments on how hot the sauce is. Great video, Shaun. Might try something similar in the future in terms of long ageing. 👍
@EvilSam75
3 жыл бұрын
Nice video! I like the way you display the used ingredients on screen! 😎👍
@sharondarby44
3 жыл бұрын
Fabulous!! I purchased plants this year that said that they were ghost peppers but I have not harvested any yet. Only one plant has not produced anything yet and I'm hoping that it is ghost peppers. Thanks for this video.
@ChilliChump
3 жыл бұрын
They can take a some time to get ripe fruit, but it is worth it!
@wademellor5304
3 жыл бұрын
I made a fermented hot sauce the other day with some scotch bonnet chillis I forgot I had in the freezer. I use a large Moccona coffee jar to ferment them, it just burps itself when the gas builds up. I added 2 parts white vinegar, 1 part raspberry vinegar, 1 part apple cider vinegar, a little salt, sugar, 1 tsp Cape Malay spice blend and ginger powder. Turned out pretty good IMO!
@notmyname327
3 жыл бұрын
I love mustard! Lol, your reaction to trying the mash was immediate, that looked spicy! Great to see another recipe, and the ingredient substitutions you made for a lower speed processor, it's all I have so sometimes I need to choose the recipes carefully.
@BlackJesus8463
3 жыл бұрын
Spicy brown!
@jeil5676
3 жыл бұрын
I love mustard too. Keens hot english mustard has a great kick or Colmans. Get the powdered form.
@edthatsme858
3 жыл бұрын
NICE! thanks for making a hot sauce video. I always like what you produce and recipes.
@aussiebornandbred
3 жыл бұрын
Thanks for the Mustard tip mate, great video as always🌶🌶🌶
@stropheum
3 жыл бұрын
I love this video! You really indulged us a lot with the thought process of not just how to make this sauce specifically, but the thought process in making sauce altogether. It's pretty incredible how unadulterated your sauces are yet how flavorful they end up being!
@ChilliChump
3 жыл бұрын
Thank you mate!
@user-ri8nd4ye8c
3 жыл бұрын
Been using mustard seed in my sauces last 12months now...works a charm
@TheSteveo2626
3 жыл бұрын
Can't wait for sauce season!
@gazellecarlson6543
3 жыл бұрын
absolutely trying this one..thank you, and making chilli ketchup this weekend. ..with my first large harvest.
@SullyStuff
3 жыл бұрын
Hey @ChilliChump thank you for this video well created and I love the tips and tricks. Too often people have questions that were answered in earlier videos but it’s great to revisit and add a few new tips and tricks. I’m also a discord & KZitem member so I can attest to the fun group and extra assistance taking direct with great growers and yourself ofc. Glad to get sauce videos showing back up and excited to see the studio kitchen etc! Keep it up 👍
@ChilliChump
3 жыл бұрын
thank you for the kind words my friend!
@claudiafieber7901
2 жыл бұрын
That‘s so cool with the vacuum seal bag! I will try it! 😍
@MrReichard
3 жыл бұрын
Great video! Ive been experimenting with vac bag fermentation and wondered about long fermentation safety.
@simonhenry7415
3 жыл бұрын
Sauce kitchen sounds amazing Shaun! Also thanks for the tip about mustard in salad dressing, I'd never heard of the concept
@bentgenetics8623
3 жыл бұрын
Enjoy see all the different ingredients you use. Thanks for sharing can't wait to try to make this.
@PreatorRaszagal
3 жыл бұрын
Baby formula, ey? 👶Goo goo gaga! Looks like a tasty sauce! And It looked cool when you sped up the video a bit but it didn't look like that weather vane (is that what it's called? I used google translate hehe) was moving any faster 😋
@panuntukan
3 жыл бұрын
I never used mustard in my hot sauces, I didn't know it has a binding property, thank you ! One of my best success dealing with my peppers (I grow mostly Cayenne, piments l'oiseau and some aci sivri varieties) is chili jam with ginger bits, garlic, fish sauce and kafir leaves, with vinegar and of course sugar. I try to have some small pieces of chili inside also, I find it nice when you have chunks in the preserved jam. My friends are crazy about it, they eat it for example with strong aged pecorino cheese. I personally like it with anything fried, like french fries or fish and chips, or accras. I am sure that your followers on YT would be glad to see you experiment that kind of product. Greetings from Lake Maggiore !
@ChilliChump
3 жыл бұрын
Sounds tasty! I have a couple chilli jams and chilli chutneys in my recipe book. (chillichump.com/shop). But your recipe has a couple interesting twists. I will certainly be experimenting!
@david_reynolds3660
3 жыл бұрын
I love to see the great contact Sean! This is exactly what I always thought this channel was supposed to be about! And I’m really dying to get my hands on some of your Perry Perry pepper mash powder that you had last year that I never got a chance to get! I’ll buy two bottles if you ever get it going!
@ChilliChump
3 жыл бұрын
I have some ready to go! As soon as the sauce kitchen is up and running, I will be able to get it bottled up!
@neel99988
3 жыл бұрын
Awesome, finally a hot sauce, looking forward for your sauce kitchen.
@countdrugula1
3 жыл бұрын
You just gave me a use for the mustard seeds I have. Let’s just say buying them online during the dark times makes judging general bottle size a bit tough 😅
@jeil5676
3 жыл бұрын
Make your own mustard too.
@baumstanz
3 жыл бұрын
Here's a video idea of you need one : I'd love to see a video with an overview of the different types of sauce (not variations of the same type). That would help me to decide what to ferment and how (mash/no mash), add vintage yes/no, emulsify yes/no, additional ingredients... So many variables. Would be nice to know some archetypes, you know?
@doushannon2799
3 жыл бұрын
While watching, i planed my next hot sauce. Thought about vinegar and if the tamarind paste i bought would fit...30 seconds later, you put tamarind in your sauce. Thanks for clearing that up :D
@Meechree
3 жыл бұрын
Hey ChilliChump! I love your videos and have learned quite a lot from them. Keep up the awesome work! I wanted to ask you if you'd ever make a short video talking more in depth about your PH meter, how you calibrate it, etc. I think a lot of your viewers could benefit from something like that, including myself :) Thanks for the great tip and the quality videos as always!
@ChilliChump
3 жыл бұрын
Thank you, I'm glad you are enjoying my videos! I have already done a video on calibrating your pH meter. Have a look here: kzitem.info/news/bejne/oqd8nGp3soygqmk
@Meechree
3 жыл бұрын
@@ChilliChump I'm surprised I missed that! Thank you very much!
@TuftyMcTavish
3 жыл бұрын
🌶 Chilli tasting reaction videos FTW! 🤣 i was chuckling away at all of you reactions throughout; “holy hell, that was only a little bit that I had.”
@wranther
3 жыл бұрын
Looks like you have discovered a tasting lab to go along with your sauce kitchen Shaun! Small grill, wings or chops or ribs, tasting companions, and great experiences follow. Apparently the Bhut pepper is universally hot? Just happen to have some yellow mustard powder on hand, and a couple of vacuum seal ferments started this week. Salsa time to follow. See you and Ms CC live in less than a week and a half. Happy Gardening! Stay Spicy! -Bob...
@ChilliChump
3 жыл бұрын
See you on the livestream Bob!
@boboscurse4130
2 жыл бұрын
ChilliChump...check out the Carolina Cayenne. They are the same color, heat and flavor of a standard Thai cayenne, but the pods are enormous. The size of banana peppers. And they are still putting out hundreds of peppers per week. I need more airlocks!
@ChilliChump
2 жыл бұрын
Sounds like an interesting one!
@whippy107
2 жыл бұрын
I never thought to try coriander in my hot sauce; that sounds interesting, and I'm going to experiment with it next time...biltong hot sauce lol I'll also try your mustard trick! Thanks for your videos, I am learning a lot from you.
@Halloweenville
3 жыл бұрын
I Have to say Thank you I've watch a ton of your videos before the growing season and have had excellent sucess with Fresno Chillies, & Tabasco Peppers. I look forward to expanding and growing more next season. I've been Looking for the Perri Perri Peppers but couldn't find any could you point me in the Right direction so I can pick some up for next year. Thanks again, your advice is top notch.
@ChilliChump
3 жыл бұрын
Thank you, I'm glad you are enjoying my videos! I actually already provided Piri Piri seeds as reward on a patron tier patreon.com/ChilliChump I will also be selling seeds starting at the end of this year from my website www.chillichump.com/shop
@Halloweenville
3 жыл бұрын
@@ChilliChump Thanks again I will Check both of those out.
@andersostlund
3 жыл бұрын
Eggplant (cooked) also does the trick of prevent separation.
@ahuertas69
3 жыл бұрын
Damn Sean, the beard is getting pretty gray! Lol Glad you're still making videos, I need you in my life! Lol I'm hoping my plants give me enough chili's to make a batch of sauce before the cold hits. I have tons of flowers but still no pods. I live in zone 9 so I might be able to go as far as November. Anyway, thanks for all you do!
@ChilliChump
3 жыл бұрын
The stress will do that to ya! 😉 I have put out at least one video every week for a couple of years now! Is KZitem not showing them to you?
@nickzourikian4555
3 жыл бұрын
Zone 9 is awesome ans nothing to laugh at 😅. Specially if one lives in Canada !
@stawmp
3 жыл бұрын
My boy! Slapping out them sauces!
@swingasc
3 жыл бұрын
Great sauce. Tamarind is used in Tiger sauce. Here in Thailand it's an important flavor in many dishes.
@ChilliChump
3 жыл бұрын
Its a key ingredient in my sriracha that I sell. Its good stuff in the right sauce!
@themightymustache69
3 жыл бұрын
Excellent video
@ChilliChump
3 жыл бұрын
thank you mate
@JustOneAsbesto
3 жыл бұрын
Dedicated sauce kitchen? Ooooh, fancy.
@ChilliChump
3 жыл бұрын
I had one in my last place, where I filmed most of my sauce videos! This will be version 2.0 🌶
@GraymatterPix
3 жыл бұрын
Excellent mustard trick. You say about adding citric acid etc to make it shelf stable after diluting, but what pH should it be to be shelf stable?
@ChilliChump
3 жыл бұрын
Strictly speaking it should be below 4.6. but better to go below 4.0 to be on the safe side
@chillimamabird4566
3 жыл бұрын
Love your videos so much 🌶🔥🙌🏼🇦🇺
@ChilliChump
3 жыл бұрын
Thank you! I enjoy yours too, they pop up on my Facebook feed quite a bit!
@chillimamabird4566
3 жыл бұрын
@@ChilliChump ooooh 😬🌶
@larroquemichel4486
3 жыл бұрын
Hey mr chilie chump, I have been following you on KZitem for over a year and it gives me strength and inspiration I know a little confidential success thanks to my cooked / fermented / pickled sauces ... 🙃 and dream of developing a professional activity around these condiments, so thank you very much. I dream of a lot of recipes but maybe you can avoid traps ... What products / herb (s) / liquid (s) / sugar (s) / fat (s) etc ... What should be avoided for a sauce to keep badly or develop mold. Thanks again.
@ChilliChump
3 жыл бұрын
If you are considering doing this professionally, maybe have a look at my Patreon. I provide a consultancy service, one to one to help people like you. Look for the Pepper X tier Patreon.com/chillichump
@SmuttyNLP
3 жыл бұрын
Sounds like a fantastic sauce!
@rmamuric1400
3 жыл бұрын
Will the addition of raw garlic kick off fermentation again? Love your channel and Great info on your videos! From the Phillippines👍👍🔥🔥🔥
@ChilliChump
3 жыл бұрын
Like I mentioned in the video, if pH is low enough then it won't. If the pH is too high you need to heat treat the sauce
@mlenzkes
3 жыл бұрын
double-dipped w/such care @ 15:30 - then the 'quick' dip, lmao
@brianedge2746
3 жыл бұрын
I got a fermentation going with cayenne peppers and two ghost peppers. It’s my first one so hopefully it turns out ok
@ChilliChump
3 жыл бұрын
Good luck! Hope you get a good result!
@manuelvizcarra4110
3 жыл бұрын
Chiltepin the round one
@deepdawda
2 жыл бұрын
Would you keep the bottle tip covered in the refrigerator or keep it open since there might be possible fermentation since the pH levels may be up?
@amlenke
3 жыл бұрын
This looks AMAZING! And us Americans use Jam and Jelly interchangeably, more likely regional. Jam/Jelly vs Preserves are different though. I am greatly enjoying your channel. I just found you today. I am getting ready to start on my seasonal hot sauces and was looking for ideas. I am intrigued about your use of spices. One of my friends and family's favorites that i make every year is a habanero/scorpion pineapple curry. I would LOVE to see you do your own spin on that one. I don't know if you have or have not already. I haven't had a chance to review all of your videos yet. Keep up the great work!
@BlackJesus8463
3 жыл бұрын
Do Scorpions taste better than Ghost? I think so!
@randbaldwin
8 ай бұрын
I could use xanthan gum, or I could just be ok with separation. Guess which I prefer.
@uhligfabrication8061
3 жыл бұрын
I've gained a new love passion for making hot sauce and salsas. Alot of what I do is for myself and people love trying it. But I am really interested in getting both salsa and hot sauce on the market. What kind of steps do you do in the UK? I'm in the US and I have started talking to a few people about it and I think im on track to get this on the market in the next year or 2. This started as another hobby and has quickly grown to I can't keep sauces for myself.
@ChilliChump
3 жыл бұрын
I have been selling commercially now for more than 2 years. If you are interested, I offer a one to one consultancy through my Patreon (patreon.com/chillichump), have a look for the Pepper X tier. I am helping a couple folks in this way.
@cavjer123
3 жыл бұрын
You should try doing a Thai inspired hot sauce. Fish Sauce, Lemongrass, tamarind, Kaffir Lime Leaves (apologies, I think I read somewhere that word is offensive in south africa but I don't know another name for the plant)
@ChilliChump
3 жыл бұрын
Those are some of my favourite ingredients, I love Thai food! I already have done a couple like that on my channel, and also in my recipe book (chillichump.com/shop) kzitem.info/news/bejne/mapmmXaQg55_aII kzitem.info/news/bejne/03x6lpmMoohjenY
@jhnshep
3 жыл бұрын
@11:29 I've a bottle full of cardamome pods some place, but heavens if I can find it, I know when I buy more it'll be staring me in the face.
@katunyingmushroom4503
3 жыл бұрын
Is distilled water most ideal to use in making hot sauce?
@cortoolei-pearson7702
3 жыл бұрын
😆 yep that's hot 😂 Owww 🤣 Brilliant, thank you 👍
@sergelamontagne3323
3 жыл бұрын
What do you think of a Juicer to take the juice from the fruits?
@xaverklaus5176
3 жыл бұрын
Hello! Thank you for the advice on thickening the sauces. Do mustard seeds also work and if so, black or white/yellow? Thanks for the answer. Keep it up please
@ChilliChump
3 жыл бұрын
Hello Xavier, I mention later in the video that seeds and mustard powder work just as well.
@Lifegrowsonandon
3 жыл бұрын
Saucey
@manuelvizcarra4110
3 жыл бұрын
Have you try chilpitin?
@matthewwatts6723
3 жыл бұрын
Hi I do my chilli sauces by the cooking and adding vinegar method but have not tried fermentation yet am wondering if there's much difference in taste 🤔 looking forward to seeing your new sauce laboratory 😛
@ChilliChump
3 жыл бұрын
There is a big difference in taste....mellows out the "green" taste you often get with non-fermented sauces, and adds a more complex flavour profile.
@matthewwatts6723
3 жыл бұрын
@@ChilliChump thanks I better start fermenting will be watching your fermentation guide for tips
@jc5066
2 жыл бұрын
How does mustard keep it from separating being mustard separates too.
@Hotsauce-cj7kj
8 ай бұрын
Hey Shawn(not sure your name’s spelt ha), have you ever used slow roasted garlic 🧄 for any sauces as opposed to raw? I was going to ask you about Keen’s Hot Mustard in replacement normal mustard, but you just answered that. THANKS BROTHER!!
@ChilliChump
8 ай бұрын
Take a look at these videos. One of my best selling sauces uses this method. kzitem.info/news/bejne/s65sqKmwk2lleag kzitem.info/news/bejne/1HmQnmaeo6iidpg
@jaysilence3314
3 жыл бұрын
Usually I am fermenting the garlic with the chilis.
@ChilliChump
3 жыл бұрын
I will do that with some sauces if I want less of a garlic flavour. Also, you will find that the sugars in the garlic get used up pretty quick, so the subtle sweetness of the garlic is diminished. Really just depends on the flavour profiles I am aiming for.
@silverbackpeppers
3 жыл бұрын
I got a peach ghost im waiting on, but its a bit small as i put it in a small kraky hydro pot and although small, its very healthy looking, and it has small pods, not sure what to do with her as the weather is not looking very sunny, any advice would be great
@alch3myau
3 жыл бұрын
Howd some honey go in that instead of sugar
@nimbo173
3 жыл бұрын
you can use xantan gum to stop the sperating
@ChilliChump
3 жыл бұрын
Did you watch the video? I talk about xanthan gum
@nimbo173
3 жыл бұрын
@@ChilliChump i kinda watched it on fast-forward 😂i think i missed the xanthan part . but great video 👍
@quantum8945
3 жыл бұрын
naisuuuuu!
@mezofirichard5371
3 жыл бұрын
I want to put away for longer the sauces I make but I want to cut down on vinegar or citric acid, should I water bath cann it of pressure cann it so it will be shelf stable for a longer time? I like your videos a lot, learned a lot from them.
@ChilliChump
3 жыл бұрын
Water bath canning or pressure canning is always an option! I would still ensure you get the pH to a safe level (at LEAST below 4.6pH, but I always aim for below 4.0pH personally).
@mezofirichard5371
3 жыл бұрын
@@ChilliChump Thank you 😁 this helps a lot.
@juliaf_
3 жыл бұрын
If we do a brine fermentation, we could just use the brine to thin it out without affecting the pH, right?
@justintyme73
3 жыл бұрын
yes you can!
@ChilliChump
3 жыл бұрын
No problem at all! And will maintain the same pH because the lactic acid produced by the lactobacillus will be present in the brine too
@pensadorrealista2825
Ай бұрын
Thank you so much, I was more interested in knowing the reason of hotsauce separation which I did not ear from you. Did not I pay attention or notr?rrrr
@ChilliChump
Ай бұрын
The sauce seperates because there is a lack of emulsification. The solids seperate from the liquids. You need to emulsify either mechanically (with a stir plate, by high speed blending etc) or by adding something like xanthan gum. See the videos below: Using xanthan gum: kzitem.info/news/bejne/yYKIlpaufnuAdag Using a stir plate: kzitem.info/news/bejne/xYihvpWXcaalgG0 Build your own Stir plate: kzitem.info/news/bejne/xnqY16iVsaufd44
@pensadorrealista2825
Ай бұрын
@@ChilliChumpThank you so much dear teacher for you free lessons which I have been appreciating so much.
@jorgeromero4680
2 жыл бұрын
What you do when the bag gets full of fermentation gas and how often you change the plastic bag? thanks
@ChilliChump
2 жыл бұрын
Snip the corner...release the gas slowly...then reseal.
@organicgardener9106
2 жыл бұрын
Great Video Sean! Thanks for a tips and tricks, I have one question: I want to add fresh fruits or vegetables to fermented hot peppers( red savina habaneros 9 kg and few garlics in 3% brine) and make final sauce , and pasteurize it. Would my sauce be ok?
@ChilliChump
2 жыл бұрын
Hey Ronny, thank you. As to your question, have a look at these videos Fermenting with fruit kzitem.info/news/bejne/yHibt6aHb6NyZqA kzitem.info/news/bejne/woSNzoeiiZmJa3o I would suggest heat pasteurising Vs freezing though (will make sense when you watch)
@organicgardener9106
2 жыл бұрын
@@ChilliChump Thanks, very informative video and spot on, however I was wondering if I' ll heat fermented part and then blend with fresh fruit part, would It work too? I want to taste freshness of fruit in a sauce and umami
@organicgardener9106
2 жыл бұрын
And I noticed in your monster mash fruit content was less than pepper, that's why I suppose your Brother could not identify flavour. Making sauce its like an Art! Thank you for your Videos!
@bonsai108
3 жыл бұрын
Is it ok to ferment the garlic with the peppers to keep it a more sterile and consistent finished product or does it minimize garlic flavor?
@ChilliChump
3 жыл бұрын
It minimises the garlic flavour and reduces that subtle sweetness that garlic introduces. Works fine for some sauces...just depends on the flavour profile you are aiming for and the type of sauce
@Purpose_Tortoise
3 жыл бұрын
Hey guys! I just made my first sauce today (not a fermented sauce)! I have a question: I cooked the ingredients before blending them, but didn't boil the blended mix. Is that a problem for the shelf life? Should I take it out of the bottles and boil it again? The pH should be low (I don't have a tester, but there's quite a bit of vinegar and lemon. It tastes quite sour.)
@ChilliChump
3 жыл бұрын
For it to be safe, you need to get it to below at LEAST 4.6pH. I will discard any sauce that is not below 4.0pH though (to account for any possible issues with testing). You will also need to make sure our bottles, lids and any other equipment is properly sanitised/sterilised (kzitem.info/news/bejne/s22JuZ2phF-miKA)
@infantryrecon101st
3 жыл бұрын
Hey! Love the videos! I've been watching for a while and have bought a couple different hot sauces you've sold. You really got me interested in making my own sauces here in the U.S. Would you recommend a vitamix blender over a ninja blender? Or would the ninja do just as good of a job? Cheers!
@ChilliChump
3 жыл бұрын
Value for money, you can't beat the ninja. If you have the money though, the Vitamix will be better
@infantryrecon101st
3 жыл бұрын
@@ChilliChump Thank you!
@DaniPooo
3 жыл бұрын
I'm curious on making a liquirice/habanero hot sauce. I am Swedish so liquirice is very close to my heart, it's also a flavor that I think is a bit unusual especially in food. :) Not sure how to go about doing it though and not sure if it's possible to make it last long without acidity. But maybe since it's liquirice I would add much more salt than with any normal hot sauce and perhaps that together with cooking it will make it last a while? So I'm looking for it to be Super salty, Sweet and spicy. I'm thinking that it could be nice on ice cream, steak or in a salad dressing.
@ChilliChump
3 жыл бұрын
I make a few sauces where I use aniseed, which provides that liquorice flavour. It could be interesting to make a stronger liquorice flavour in a sauce. You would need to do some experimenting though. I would probably start by adding liquorice after the fermentation, because the amount of salt could affect the fermentation. Then, try some smaller batches by adding liquorice during the fermetation, making sure to test pH for safety.
@DaniPooo
3 жыл бұрын
@@ChilliChump Thanks for the reply, That's some great ideas. I really dig your channel :) Please don't stop making videos
@rapinbatches
2 жыл бұрын
The way I solved the hot sauce separating. Just run the blender on high a long time. Give it a rest so you don't burn up the blender, then do it again. Basically blend the shit out of it, lol.
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