How to make Fermented Hot Sauce

hey everyone and welcome back this is the final episode of from seed to source chile chumps beginner's guide to growing peppers and being the final episode it's of course time to do some harvesting so we're going to be picking some peppers we are then going to be turning these peppers into a lovely fermented hot sauce this here is one of my super chilies so the f1 super chili that I recommended growing right in my very first episode it is doing fantastically there's lots of ripe peppers on here it's not even near the end of the season they're still planting more peppers to come from this and we can see lots of green ones on here there are plenty of nice ripe red ones so we're gonna pick those today and we're going to make ourselves a hot sauce picking peppers very straightforward there's a couple ways to do it the easiest way with this type of pepper which is thin skinned and fairly small is grab the the base of the pepper and you should be able to just do that so there we go we have some lovely peppers and that'll be more than enough for us to make a lovely hot sauce we're back in the kitchen and it's time to make some sauce this is everything you need to make your hot sauce we have our f1 super chilies here we need some salt pickling salt will work or kosher salt or pure sea salt just make sure that there are no preservatives or anything in the salt so pure salt that's what you need we're going to need a jar this here is just a Kilner jar that I'm using and this lid is from Sterry kappa we'll link to it in the in the description below so the nice thing with this lid is that it's already got the hole in here which we need for the bubbler but this jar is just your standard pickling jar or preserving jar so you can use the same lid you can of course make your own ones this is just a standard jar sauce jar that I have and all that I did is I drilled a hole through here I bought some of these rubber grommets and I fitted it into this here this here is the bubbler so what this does is it allows this to gas off so when you're making fermented hot sauce the fermentation process releases co2 and you need that to escape while you could have a bit of a problem with your jaw so what this allows to happen is the air to come out it bubbles out through this but it doesn't allow dirty air back in and spoil your sauce the first thing you want to do is give these a bit of a rinse so I'm going to put some water in here make sure it's cold water you don't want to kill all the lovely lactobacillus bacteria that's inside there so there we go I've just put some cold water in here and they give this a bit of a rinse make sure that your hands are clean you don't want to introduce any germs or bad bacteria into this mix try and keep everything as sterilized as you can the jar as well make sure that that has been cleaned thoroughly if you can put it through a hot wash in the dishwasher and everything else as well make sure it's nice and clean so what we're going to do is we're going to chop them I'm going to put them straight into the jar and we're going to pack that up as tight as we can just remember these are spicy peppers so don't take it for granted if you can wear gloves and there we go so that's only half full like I say I'd prefer it to be at least three-quarters full so if we have a look at that I prefer to be up to about there but that'll do so because this is a fermenting hot sauce what will happen is the good bacteria which is already on this its occurs naturally it thrives well in a salt environment so like a briny environment not too strong not too much salt but if we have salt in there it's gonna stop the bad bacteria from coming in because they don't like a salty environment I'm gonna zero that so I'm gonna pour water in there I'm gonna make it 500 grams of water because I know that the job got the peppers in is actually a 500 milliliter jar so 500 grams and now we need to add salt where we want it to be between 2% and 3% so that means that 400 grams we need 2 grams of salt which means that for 500 grams we need 10 grams of salt I always go a little bit more than that so I go for 2% and just a little bit over so in this case I'm gonna go for 12 grams of salt I'm going to zero this and I'm gonna add up to 12 grams well 13 grams so as long as it doesn't go to salty then you're fine and don't go under 2% that's the other reason that I go a little bit over that the 2% is because when you stir this you're not necessarily going to get everything properly stirred in there might be something left behind so just err on the side of caution so here we can see that I've topped the water quite a bit there's quite a bit of space at the bottom because the the chillies have floated up so you want a bit of an air gap at the top you can see there's one there you want to make sure that the liquid at the top here is not going to touch the bottom of the airlock so I'm putting the airlock inside here as tight as you can get it I can see that the airlock sticks out just a little bit there but I think that'll be perfect so for this type of bubbler we just need to add a little bit of liquid which we'll use some of our saltwater just to the edge when you put that inside we have created an airlock so there we go our fermentation is prepared and is looking lovely and fresh so you want to put this in a place where it has a nice consistent temperature around about 20 degrees Celsius and you'll have lovely fermented peppers within the next two weeks if you want to get more consistent results with your fermentation consider having a look at my video where I show you how to build a fermentation chamber I'll link to it up the top here so you can go and have a look at that maybe it's something you want to try doing as a bit of a DIY project I'm going to go put this into my fermentation chamber so it is now day four of the fermentation fourth of August and we have a look at this it's looking good we can see the cloudiness down the bottom that's a good thing and I can also see that the the bubbling has been happening because the what has been pushed up if I release this yeah so I can see that has been bubbling so that's a good sign that means it's releasing co2 which means that the lacto fermentation is happening now one thing to point out at this point ideally you want to have the peppers below the surface right so normally you'd have maybe stones that would sit on top they would push this all down or sometimes people use marbles in a bag I don't like doing that the fact is I am producing quite a bit of co2 in here and the bad bacteria can't survive in that co2 but the other thing you can do is just give it a bit of a bit of a twist around like that and what's gonna happen is it's going to coat the top with some more of this liquid so every other day I did this on day three or day two and then obviously today again I've done that but you know if there are too frequently once the starts really taking over the lacto-fermentation then the bad bacteria have no chance anyway so just give it a bit of a twist like that and you'll have no problems you can see there still are some peppers at the top there just above the water or the brine but like I say not the end of the world these will start sinking after a little while so that's looking healthy and we're going to put that back in there and come back to in a couple more days it's now day ten so let's have a look at our fermentation see how it's doing so the one thing you'll notice if we look closely there lots of little bubbles and that's awesome that means it's definitely doing what we wanted to do if we give that a bit of a shake see all the bubbles rising to the top there and if we have a look on the top I'm not gonna open it because they don't introduce any oxygen or any bad bacteria but give it a bit of a shake like I've been doing nothing on the top I can't see any mold any anything funky at all lots of bubbles which is really good like I said bubbles are the byproduct of fermentation what one other byproducts so that's all looking really good I think we're almost ready there give it another few more days we'll take it to two weeks and then we'll be ready to make the sauce fantastic so it's been 2 weeks now and it's time for us to finish off the sauce lots and lots of bubbles still fermenting beautifully and there's no strange growth on the top so I'm really happy with that let's take that over to the kitchen and let's make our sauce so now that the sauce has been fermenting for two weeks is time for us to do the next steps which is to actually make the sauce so let's open it up and see what it smells like look at that that smells amazing it's difficult to describe the smell I guess a little bit like pickled peppers maybe but it smells fresh it shouldn't smell anything other than good if it does smell bad to you then maybe it's not doing too well but this smells amazing to me so these peppers now are ready for the next phase which is basically we're going to blend it we have a couple options today I'm going to add a little something extra which is time time goes really well with these Birdseye peppers peri-peri peppers that sort of thing so I'm going to add a little bit here it's about a teaspoons worth for the amounts of peppers I have here you really don't need to add that this is going to be amazing just on its own the Tabasco company they also ferment their peppers and they obviously ferment the Tabasco peppers but when they make their sauce all that it is is peppers the salt mash and that's it they blend it up there's a few extra steps involved but they don't add any extras to it you can keep the brine but I'm not going to in this instance it is quite spicy because it's taken on some of the flavor of the peppers it really is up to you taste it see what you think it might be something you want to cook with or add on to your eggs something like that so I'm just going to pour this through a sieve there we go there's a lot of flavors coming at me here but it completely transforms the pepper it really makes a big difference to your sources and to your peppers and of course it also makes it really safe we aren't only fermenting the peppers to make it taste lovely and smell amazing like it does that is actually just a byproduct of the real reason why people had started fermenting things like peppers or vegetables and that reason is to make it so that it's safe so if you consider back in the day you would have had an abundance of fruit vegetables peppers and that would come like probably once or twice a year maybe but then you want to be able to eat that for the rest of the year during the winter in that and the only way that they could do that before that fridges and things like that was to ferment them so fermenting makes your food really safe you can keep it on the shelf obviously hot sauce you not necessarily going to eat it all in one night you want to be able to have it throughout the rest of the year so obviously I use hot sauce throughout the year I don't have peppers fresh throughout the year so we're gonna put this in a blending jug make sure everything's clean I have cleaned everything off here properly there we go [Applause] so it doesn't have to be perfectly blended because we're gonna be doing a little bit an extra step now hmm strong I mean remember these aren't even super hot peppers these are literally excuse me he's aren't even super hot peppers and they are burning already the fumes are hitting me so there we go we can see the peppers they look beautifully mashed up there we're gonna be adding a little bit of vinegar here just to make extra sure that this is safe you want to get the pH level down which is going to increase the acidity but look at that that is amazing so before we add the vinegar we need to find out how much pepper we actually have and we want to add an equal amount of vinegar so I'm just gonna pour this all out doesn't have to be exact but you want it roughly that and it will bring it down to a acidity level that is gonna work for the whole sauce and keep you safe so we need to weigh this firstly we'll zero it with the same size bulk there we go so that weighs just over 100 grams which means I need just over 100 grams of white distilled vinegar so I'm just using this just white distilled multiple you can use other vinegars as well flavored vinegars if you want any vinegar will work we're going to pour 100 grams it's a little bit too much that'll work it's just over where it was for the peppers but that'll be just fine so now we add this back in here with the peppers don't want to waste anything and also our teaspoon of dried thyme now we blend this all back up together and we're gonna have a lovely sauce look at that beautiful color we obviously have things like the mashing here and the seeds that sort of thing so you have a choice now you can use the source exactly like this and it's really good like this to be honest or the other side is if you want to make a nice smooth sauce you can run it through a sieve and you'll end up with a nice smooth sauce similar to a Tabasco and you can use it like that I'm not going to serve this one this one is going to go straight into the bottle as it is here I think that there looks just amazing it is burning my skin be careful I'm not wearing gloves but the fumes can be a bit overwhelming because I'm sweating some of the fumes are getting into my skin and I can feel the burn around my eyes so just be careful it's not the hottest pepper in the world but it still burns so you can imagine when I'm making my super hot sauces that rarely burns so time to bottle so these are the bottles I'm going to use they're just 150 milliliter bottles I will leave links for everything down in the description below so you can get them for yourself but these are lovely little bottles they're 150 milliliters this here is just over 200 milliliters cause 200 grams which means I'll need two bottles I really need to get myself a smaller funnel cuz this just barely fits in the lid and it's not not perfect we're gonna pour this into the bottle to test the pH level just to make sure this is on the safe side we can use something like this a pH meter I'll put a link to this in the description below it's cheap it's about ten dollars or ten pounds and it's pretty straightforward to use what I'll do first is use some vinegar and you could see what the pH is of the vinegar itself should be around two two and a half I would guess let me just check so we just turn that on so there we go you can see the pH there is about well it's going up now because it's dripping off the actual sensor but it was about two there we go do that so we see there the pH level is three or just over three which is very safe don't forget to clean this every time you use it it's now time to taste your creation you've spent the last few months growing your own peppers getting to the point where you can actually harvest them and make a beautiful source that is lovely and it's something to be proud of if you've just made your own source from peppers you've grown you've got to feel good about yourself that is really tasty and the good thing is it'll actually get better with time so this year this can go on a shelf this can go in your fridge I'd recommend in the fridge just for an extra bit of safety but it can sit on the shelf because the pH level is as low as it is the acidity is quite high this will be nice and safe so this year will get better with time it will mellow even more the flavors will all come together really nicely and just like I say it will mature and it gets better with time thank you so much for joining me on this beginner's guide to growing Chili Peppers I hope it's been useful for you I hope that you've learnt a lot and I look forward to seeing you on my future videos thank you very much for watching and bye bye for now my recommendation you are a first-time chilli grower for the best success I would look at the superchip [Music] [Music] you

Channel: ChilliChump

Views: 318,958

Keywords: chillichump, chilli, pepper, spicy, from seed to sauce, seed to sauce, chillichumps beginners guide to growing peppers, beginners guide, beginners guide to growing peppers, grow your own, grow peppers, grow chillis, how to grow your own chillis from seed, make your own hot sauce, fermented hot sauce, easy fermented hot sauce, fermenting peppers, chilli sauce, hot sauce recipe

Id: iQqyA5zbps0

Length: 22min 14sec (1334 seconds)

Published: Fri Aug 17 2018