I finally got a password! And got the last bottle!! Love the videos and the fun game to get the bottles, keep up the amazing work

@ChilliChump

4 жыл бұрын

Congrats! I thought this one would take longer! But you for it pretty quick

@platima

4 жыл бұрын

Damn it you beat me by 5 mins!

@krissickler1373

4 жыл бұрын

I have been combing through each video and picture since the Jigsaw video like a detective and just so happen to be on lunch break when the notification came up and I impatiently waited for something to pop up and finally!!!

@ChilliChump

4 жыл бұрын

@@krissickler1373 there will more more super hot sauces coming in the next few week! So you should hopefully be able to snag yourself one

@krissickler1373

4 жыл бұрын

@@ChilliChump I'm looking forward to future hot sauces. It's my vice and addiction

Knowledge on how to ferment dried peppers is definitely useful. Thought about this few times since dried peppers are easier to preserve - they do not occupy that precoius space in the freezer. Thank you for this great video!

Friendly reminder that when this guy hits 100k, he'll review Duke Nukem Forever. Wait, no Wrong channel

It’s fun to go back in time just watching this video that you made for years ago he experiences the machinery that you have now a present compared to them big difference. I was looking for information on dried peppers and I can put that into a batch of hot sauce. I wasn’t thinking about fermentation, but rather a cook, but they gave me some ideas and some knowledge of how I’m gonna go about this as always a pleasure. Keep it spicy Marc from Montreal.

Shots like the one with the mash in the bucket are the reason I subscribed to your channel. Purest foodporn. The sauce looks great!

@Chained88

4 жыл бұрын

Especially that sound at 13:26 lol

Always a good day when there's a new video about my favorite condiment

Hey just wanted to say thank you, i was born and raised here in south Louisiana and as you know Tabasco country, I love spicy food or adding spice to food. Unfortunately i do not like Tabasco as it is way to vinegary. Also i have found it very hard to find tastful hot sauces with a kick, except the same ole usuals ( franks, chalulla, Louisiana hot sauce,etc) you have inspired me to create my own sauces, been growing peppers for a few years now but never made hot sauces, but after watching alot of your videos, i feel confident i can do it and make some good quality hotsauces. Thanks again, and keep up the great work.

For my green jalapeno sauce, I Kickstarted that joker with red bell pepper brine and garlic and a tad of sugar...my God that stuff is delicious...I kept saying to myself...well CC Said 50/50...might not work...well it did! I took the red bells out and used their brine. When you throw that live colony in there like that and it's already writing a dictionary and planning a mission to Mars...I mean it's ON😂😂

Order is in and cant wait! Thanks mate again making us dream about chili sauces 💯

Wow! Pushing 90K! Congratulations, Shaun! I remember when you first started your channel. Great video!

Amazing concept to use freshly fermented chillies as a starter, then adding a boatload of dried chillies. I will definitely be using this concept in my sauces in the future!

Its about time! Thanks for the upload brother!

i just pickled some peppers yesterday and today i opened it and it smells AMAZING

This was highly informative- thank you sir!

I wish I had seen this around New Years when I was trying to figure out how to ferment the dried chili peppers from my garden. I couldn’t find any methods used online. I ended up rehydrating the crushed dried chilies with boiled water and adding some fresh chili peppers to the mash and added brine. So far it’s going well. I’ll try your method next time thanks for sharing.

This guy is a professional foodie. Thanx for helping! Love frm 🇿🇦

I really appreciate your videos. I am also on my own hot sauce making journey and I have learned a lot from your videos. Thank you so much for the great content!

Thanks for sharing your methods. The way you deduce how much water to add to the dried peppers makes total sense and is very helpful. The sauce looks delicious!

Outstanding Shaun. That you include your errors with us only makes you more real and succeeds in raising my regard for you . Many thanks.

@ChilliChump

4 жыл бұрын

Thank you Joseph!

Thanks for the tips from a newbie!

I use the fermented mash that gets left over as a paste with garlic bread. Tin foil and n braai :)

Saw one of your other videos when I searched fermenting chillies now I can use up a bunch of unused dry chillies as well. Great tip on the cabbage leaf.

Nice video. I never realized how much fermentation has come along. I’ve always been anxious to try it but i think i might take a shot at fermenting and sauces. Great effort and final product making this video. Looks like it took a while. 👍🏼

The sauce looks awesome ChiliChump. I ordered some Piri Piri peppers to try out thanks to your videos.

This is another of your wonderful videos with the added twist of the dry pods incorporated. Am sure looking forward to the adventures that must be in store from reading your book once the book has arrived. Thank you. Stay Spicy! -Bob...

I made a hot sauce with 50/50 fresh and dried peppers. I didn't used a starter batch nor did I pre-water the dried ones. But yes, Birds Eye peppers taste amazing! 2020 seedlings are looking nice and this year I go with some super hot as well! Thanks for your great, informative videos and hooking me to this amazing hobby!

Thx very much !! I've done it and it turn very good!!

Thanks for sharing. It seems this will be a excellent sauce as always

thank you for sharing it is for those who would like to try like me nowhere near the set up you have a big thank you to learn

Loved this episode mate. What a brilliant looking sauce. I bet that's gonna sell well being a signature for you pal.

I added my solid leftovers from hot sauce making as a subsitute for chilli flakes to aglio olio. Really enjoyed that!

Awesome a new video!!!! I'm currently waiting for my vacuum sealed peppers to become fermented!

Ordered! Very much looking forward to trying the sauce! (and browsing through the book :))

Fantastic video!!

Great video, I have learned so much watching you concoct your sauces. I'm near ready to start with my crop of this years peppers. I liked your comment about saving the pepper pulp to use as a dry spice. I have purchased dried pepper pulp on my visits to Avery Island for exactly that reason and I've also mixed the dry pulp with various fruit jams to use as rubs on BBQ. Spicy/sweet grilled meat is hard to beat.Cheers, Will

It’s nice to know how to incorporate dried peppers 🐞🌶🐞thanks

I really enjoy watching you make delicious hot sauce in a very creative and wonderful way, thank you

Funny thing is, I just put some peppers in the dehydrator today wondering about this very subject. Great video as always!

This was a very nice and informative video, so thanks for sharing and have a great day :D :).

Im learning much...love my habanero plants

That looks awesome. You are a wealth of knowledge sir. I have seen some violent fermentation with some beer using a yeast starter, and you did basically the same thing on the veggie side. Once I get my peppers producing I will definitely be making my own sauce. I am one of the individuals that likes to have a sauce and say that it is warm to get others to try it and enjoy the burn. That is why I am hoping that I can get a good bunch of plants and pods from the 7pot primo, moruga, and bhut jolokia seeds that are on the way.

Fun fact: "Nyami" means "yumm, tasty" in Hungarian.

Wished I ran across earlier, I am growing dehydrating, my own wondering to dos. Love the work so far, I do like mine thicker, each his own on that, I am totally impressed to sub impressed, like to follow the progress of mixing fresh and dehydrated.

You are amazing, you teach us how make a great hot sauce I would like to try one Thank you

Hadn't thought of using dried chilies in the ferment. Sounds good. I need to add piri piris to my grow list for next year. Haven't tried them yet.

Love the video and just ordered a chillichump signature sauce. Now I have to play the waiting game. See you on the live stream

@ChilliChump

4 жыл бұрын

Thanks Mark, and see you on Sunday!

Funny enough, nyami (spelled "njami") in some Slavic languages is a slang word / cute expression for saying something is delicious! Thanks again for great content, much appreciated that you made an episode about fermenting dried peppers!

Order is in. Cannot wait to try it. Btw. I like a thick sauce

I'm fermenting carolina reaper 50/50 fresh and dry. On the first ferment I cut up the fresh reapers and put them in a jar with 3% salt and water solution which fermented nicely for four weeks. I just recently mashed the first ferment with the dried reapers and the second fermentation has gone completely mad. Thanks for such a good video 👍

I feel like I'm getting an education in chilis and fermentation but also cultures. Wonderful channel, thank you!.

@ChilliChump

2 жыл бұрын

Thanks Kris

This is a great idea! I'm immediately curious about taking a step further and using smoked dried peppers for some added depth.

@ChilliChump

4 жыл бұрын

Of course, that would work great too! And great idea Ryan!

Good idea to post this method. I have dried Ring of Fire peppers. My idea was to fernment one pepper for each small squirt bottle filled. Just to see what a simple but hot sauce tasres like. Now I see that most of the little beasties living on the ripe peppers get killed off in the drying process. But thanks to you I will use a cabbage now residing in my cold room.

Thanks for this. I live in an area where it's pretty much unfeasible to get fresh peppers in the quantities needed for good sauce, and I don't have room to grow them myself. I've been making sauce from dried chillies for a few months now but using a slightly less... intensive? method. I'll try it using yours next time around.

Got your new sauce ,,,got your book ,,, was not cheep for CANADA ,,, but love so much your content it was worth it! Will be growing peppers on a larger scale for the first time this summer and just love your introduction videos. Continue with the great peppers video , automation videos and of course sauce videos. Just love them.

@ChilliChump

4 жыл бұрын

Thank you for your support Vincent! And good luck with your growing this year

We used 50/50 cider vinegar and white vinegar, a shot of TN whiskey and some Liquid Smoke before we bottled it. I don't imagine what is left will last until June😂

@e2linuxos

4 жыл бұрын

Sounds really nice, liquid smoke would enhance and bring out the best in your sauce.

@tikkidaddy

2 жыл бұрын

@@e2linuxos Sorry I didn't see this before now...we ended up making a couple of gallons with fresh and frozen and it was wonderful. First fermented anything we ever did and it turned out perfect thanks to Chillichump. To be honest I was shocked at the time😂you just know something is gonna flop... Neighbor was saying he would drink it out of a shot glass as he was sweating and coughing!😂😂

Thank you for all these beautiful informative videos that are always nice to see 🌶🌶👍.

@ChilliChump

4 жыл бұрын

thank you Philippe!

Awesome Stuff...

What a great and detailful hot and love science, keep on the good work men

Diving into your fermented chilly vids a little late.

I never thought of using vaccuum bags! Thats awesome!

Just received mine, fast delivery, can't wait to try it.

@ChilliChump

4 жыл бұрын

I hope you like the taste Mark!

@markmcmonagle6794

4 жыл бұрын

@@ChilliChump I tried the sauce tonight. First, absolutely delicious, great flavor and really good heat. Second, I think your heat rating is wrong. It's definitely hotter then the blazing buffalo. I had a little of that left and compared the two. Definitely hotter, which is a good thing. My daughter looked at the bottle and said "awesome, it's not as hot as the blazing buffalo". I really wished I videoed her face, lol.

@ChilliChump

4 жыл бұрын

@@markmcmonagle6794 oh really? Maybe that's because of the sweetness of the cayenne in the blazing buffalo (I'm guessing you are talking about the original blazing buffalo...because the blazing buffalo extreme is certainly a lot hotter than the Nyami sauce!)

Love watching you...brother you are awesome...

@ChilliChump

4 жыл бұрын

Thank you Todd! You are awesome too 😀 Thank you for watching

Shout out from Arizona!! I bought some extreme buffalo sauce and Cajun dry rub and wow they are amazing!!!!

@ChilliChump

4 жыл бұрын

Hi Cameron! I am really glad you enjoy the sauce and rub! Thank you for supporting my channel!

hey man im fermenting a sauce tonight following your guide

@ChilliChump

3 жыл бұрын

Good luck, hope it turns out well!

Just bought one! Not liking the extra poundage to ship to US but it's the price we pay to satisfy our palates. Can't wait to try!

I am a bit late, but nevertheless, great video as usual, and I just want to share a hint that I've been using to start fermentation faster - use some "sauerkraut juice" or, if you are lucky to find a sauerkraut fermented in larger chunks, use a leaf to cover and a brine to start the fermentation process. I hope you will find it useful.

Awesome you use apera instruments. Just bought the 7 in 1 ph tester

Nice! I want to see you produto in the grocery store sooner.

You are the Best!! Love your videos!! I make hot sauce because of your videos!! Keep it up!

@ChilliChump

4 жыл бұрын

Thank you Keith!

ChilliChump, as a starter can you use just a small amount of leftover fermented brine from a different kind of pepper than the dried pepper without altering the flavor noticeably? And how much starter is enough? And thanks for the idea of using the cabbage leaf, that's ingenious!

Glad to see another hot sauce video.......I enjoy the heck out of these type of videos

@thav2175

4 жыл бұрын

While I really enjoyed this video, it definitely wasn't as detailed as your videos normally are. Bummer!!! Huge Fan Though!!!

@ChilliChump

4 жыл бұрын

I am careful not to repeat things too many times, things I may have discussed in length in other videos. But I guess not everyone watches all my videos so they may not have seen the others. Thing is when I go into the sanitising process, or discuss lactobacillus in length like I have done multiple other times, a lot of the comments mention this and say that it is boring to go over the same things again. Tough to balance.

@thav2175

4 жыл бұрын

ChilliChump I am a hot sauce stalker. Too lazy to do it on my own so I live vicariously through you. 😂😂😂😂😂😂

@ChilliChump...Shaun back when I watched the first CC video I ever encountered I was thinking...but if you could ferment dried ones, you could just gather seed and crush it. Get a desired weight and go...great answer!

Thank you for the video and your vast work. As your follower from Hungary, I would like to let you know if it did not come up during the Discord conversations, that Nyami means yummy in Hungarian. It is a valid name choice from our linguistic viewpoint as well.

@ChilliChump

4 жыл бұрын

That is great! Yeah, Nyami seems like a perfect name 😀

Great video. I added some dried to my last ferment and I was really really pleased with the flavour. I'd always been a bit snobby about the dried and didn't think they would ferment as well, but wow! I thought it gave it an extra depth of flavour. And needed far less emulsifier as well.

@ChilliChump

3 жыл бұрын

It certainly is a good option to have when fermenting. And you are right, it helps with emulsification. I will talk a bit about that in a future video.

@draidanhart8017

3 жыл бұрын

@@ChilliChump I look forward to the video. Can you add some rehydrated into a brine as well or is it better to stick with a mash

@ChilliChump

3 жыл бұрын

You could do it in the brine, that should be ok. Might need to watch the salt content though...as the dry will absorb more of the brine than fresh would

I imagine that eventually you will start using a juicer. They are a pain to clean but with a large batch you still only have to clean it once. Thanks for all the tips.

LOL You taught me but I got leaps and bounds in front with some of the problems after lots of fermentation experiments. Maybe not problems but that`s the word of this morning.

What a great looking sauce! Sadly, it's not really feasible for me to try and order it here in Canada, but you give me wonderful inspiration for the sauces that I make myself. Stay spicy, chump!

Can confirm, my first couple days of fermenting with lactobacillus was coming out of the air lock it was bubbling so hard

Hey mate im from Australia and have got 4 chilli plants, ive got Habenero, firecracker, rumba, and seville chilli plants, ive also got carolina reaper seeds.

Hay Shawn, I only discovered this channel a few days ago and I must say I love the content. I can't wait to try your recipes. I am from Zambia so also have a strong connection to all things Zambezi. 💪

@ChilliChump

5 ай бұрын

Mulibwanji! Welcome to my channel!

@vks4917

5 ай бұрын

@@ChilliChump Bwenobwanji

I cant remember if I told you about his or not, but I use a Red Solo cup cut in half (about midway up the cup) Then I pierce the bottom of the cup full of small holes so the brine can go through it. Then I put the pierced solo cup bottom into the partially brine filled jar of peppers and push the peppers down with the cup. Then I top off the brine and put the cap on. This holds the peppers down and allows you to top off the brine if necessary.

Didn't know you were from Zim! Lekker!

I love making fermented hot sauce,but mever tried dry peppers. Should be interesting.might try it to .

Subscribed.🤘

Smart trick with the cabbage

Just bought 2 more of your souces 😍

@ChilliChump

4 жыл бұрын

Thank you!

@sebastianlundahl1282

4 жыл бұрын

@@ChilliChump cant wait to try them. One punch knockout was awesome 😊

First, I want to thank you for making these videos. I love engaging in a list of self-created projects, like hot sauce or chili making, and your knowledge is invaluable. Secondly, could you show us an example of what growth would look like on an improperly stored batch, just so we know what to look out for? Finally, I take a tsp of Turmeric every day in my protein shake (all you need is a tsp of Turmeric with some black pepper mixed in it to get the benefits). It helps with heart-related issues, but along with ginger is an incredible anti inflammatory for painful joints (and general pain management). Please keep up the good work and the best of luck for your growing company.

@ChilliChump

4 жыл бұрын

I made a video showing how to tell if your fermentation is healthy, have a look: kzread.info/dash/bejne/hX2Eo9OoqKmdYZM.html

@mfr336

2 жыл бұрын

I ferment fresh ginger, tumeric root, and pepper corns, blend, and take as a tonic. Works amazingly. I feel like I see even better results than taking powder.

I always love your videos. I've tried making a hot sauce with my cayenne peppers that I grew last season. taste was OK but the mouthfeel was too thin. I've ordered a bunch more pepper seeds for this year's growing season including 7 pot chocolate douglah, carolina reaper and a supposedly rare hot lemon habenero along with a bunch of tabasco, birds eye and others that aren't as hot.

@ChilliChump

4 жыл бұрын

Thank you! Good luck with your growing!

In SA next to Zim, nyama means meat & tjisanyama is corched meat, meaning BBQ or like we call it braaivleis. So there's that connotation to nyami as well I suppose. But ja a cool video, thanks. I only use fresh chillies in brine cure for fermentation. However, a nephew of mine grows & dries his own chillies. He uses a different method, other than fermentation, to make sauce. So this is interesting to share with him, because he is quite interested in fermenting his dried chillies. I didn't know how you'd do that & now I do, lol!!

Does anyone else hear the 808 bass drum when he hit the counter a couple of times haha Good video though

I've taken two approaches fermenting dried chilis. The first one is just whole chipotle chilis which I rinsed and just roughly split with a knife, topped up with brine and added a good shot of fresh whey for the lactobacillus, and that's fermenting and bubbling well after three weeks at room temperature - it took almost one and a half weeks to really get going. The other one is a mix of fresh habanero and rinsed, dried mulato chilis, blended with beetroot, some fish sauce and brine. It's also going well as it seems. No growth on any of the two. I'm dying to see how they develop. It's about time to put them in a fridge to slow everything down.

99.9k subs... if only I could have pushed it over the hump... love your videos!

@ChilliChump

4 жыл бұрын

Thank you! It's pretty amazing really! Less than 50 subscribers until I get there. Never thought for a second I would have that many people watching my videos.

When opening up an ongoing fermentation and stirring it (especially when you start doing larger batches) you need to be careful because there is a chance of there being trapped co2 bubbles that will quite litterally explode when "set free". Keep up your awesome work, looking forward to trying your sauce one day when I'm actually quick enough 👍

@ChilliChump

4 жыл бұрын

I still have stock of this sauce! I made a decent sized batch. The hotter sauces that I do unfortunately are smaller batches, and go quite rapidly!

@OfficialCritz

4 жыл бұрын

@@ChilliChump Oh, awesome! Just read a comment about someone getting the last one but I realized he/she was talking about the passwords for another sauce.

I added pepper powder made from dried peppers to my hot sauce after the ferment by soaking the powder in my brine for about 12 hours before blending it all together. My idea was that the bacteria would get good contact with the powder this way and help deter any bad bacteria from growing. I'm keeping it in a bottle in the firdge. No heat treating or anything. It's been over a month now and no issues.

My process is to not hydrate the dried peppers. I just add to my fermented mash plus 2% by weight of salt. Later if I need to add more liquid I use 2% salt solution The difference of the two starter ferments ph in your videos can be explained by the h20 dilution

There is so much in that name. Even the Afrikaans saying Njam for something tasty comes from that. Really epic back story. Then I bet chesa nyama ties into this as well.

Please do make a dry spice of the left over mash. I'm happy to buy some.

@ChilliChump

4 жыл бұрын

I will do sir!

Great videos. You and ATX give me inspiration for experimenting with my own sauces. Is there an online site that sells the Piri Piri? Can't seem to find them in the U.S.

like it....

Love this, getting some pepper seeds for some fresh pods. Hoping to make some hot sauce come winter time. Also is there something special you use to clean all your stuff like blenders and PH scale?