Today I'm gonna be making a seriously spicy hot sauce
I'm gonna be using some super-hot chilies that I've been growing all year and I'm calling this one Splash of Lava
I'm also going to be using a new method of fermenting and I'll show that to you in this video
The ingredients for this recipe could not be simpler. We have some really hot peppers
We have some garlic and we have some salt the method we're using today
Doesn't require as much salt as you would normally put in a fermentation
So we need 2 percent of the weight of the ingredients in salt
We have 200 grams of peppers and garlic which means we need 4 grams of salt
I'm going to be using the Naga Morich, which is a really hot pepper, but a really tasty one as well
After a lot of research. This is the vacuum sealer
I went with it is a good balance between cost and features
the other feature wanted from this besides having wet and dry is I
Wanted a roll bag inside it can make bags as big as I want because it's just a long roll of plastic
So you roll out the amount that you need.
You then
push that down
you then use this cutter and
We'll just seal that so it'll start the bag for us
There we go
So you have the bag seal down below there and we're going to fill this up with the mash
So all we need to do now it's on dry but I'll make it moist
Because this is a little moist
make sure there's nothing here, where the actual seal is gonna happen and
We need to just get that in there
Vac and seal
And there we go, it's busy sealing now go dark and we have our
vacuum sealed
Peppers and that's ready to ferment
it's quite an interesting concept and
It makes a lot of sense if you think about it when we ferment
We are sealing up our jaws
Using an airlock or things like that because you don't want air to get back in and essentially it's not just air you want
No oxygen to get back in
CO2 needs to be released which means that this bag after a little while will actually start expanding
Even though it's vacuum sealed right now
A lactobacillus are going to create CO2
Which means that it's going to create the CO2 is going to create lactic acid and you'll see this bag start to puff up
Which is perfectly fine. This also means that you have a less chance of anything bad going wrong with this
We're going to stick this into the Ferminator, which is my temperature controled fridge
And we're going to ferment this as we would any other
Fermentation the only difference is: We don't have an airlock on here. So this will actually take up less space than some of the other
Fermentations that I have. So all in all this might be the new method that I use going forward
We'll just have to wait and see.Let me go stick this in the Ferminator and I'll be back with you once this is fermented
It's been 13 days and you can see that this here has just blown up the co2 that's been released during the fermentation process
has
Expanded this bag as you remember when we started this off. The bag was vacuum sealed
So there was no air inside there whatsoever. But purely down to the
fermentation you can see
How much co2 has been produced we are going to be opening this up today. And
Adding in some more peppers, which are these peppers over here. The extra peppers were adding there are
570 grams of those and we have 30 grams of garlic. So all together that is 600 grams and
These aren't all Naga Morichs. (The same as these over here) but the majority are Naga Morichs
there are some others in here as well Naglah Beasts as well as some gourmet jigsaws and
This is going to be hell of a spicy and I'm looking forward to trying it out
The mix is going to work quite well together. It'll be complementary and I think the sauce is going to be fantastic
I've measured out the salt already. We need two percent salt to add in because obviously we had two percent salt with this but
Need another two percent salt which here is 12 grams of salt
The one other change I'm gonna be making so with this one here. We did just a
like a brine fermentation
I chopped up the peppers quite thickly and added in the salt with these new ones
what I'm gonna do is mix in with these and we're going to actually
Blend it up. So we're gonna make a mash and
No real reason for doing that. It just will make it a lot easier for
Packaging and getting it into the bag
First things first. I've got to open this up. So this is gonna be interesting. I'm not gonna let it blast into my face, but
This will be interesting to see what this smells like
Wow spicy but actually quite a nice smell it's that's quite unique
Smells really good, really really good. Ok. So what I'm gonna do I'm gonna put it inside this blender cup and
I'm gonna add in some of the other peppers as well
Quite impressed with how healthy
this is. This is quickly turning into one of my new favorite methods of fermenting using these these bags and doing a a
Vacuum-sealed ferment it really is quite a... Quite a nice way of doing it.
One of the good things about doing it this way
Which is you know
Starting with an existing fermentation and adding in some fresh peppers is the fermentation has already kicked off
so these new fresh peppers are gonna start fermenting really really rapidly and you know,
it is really important when you are fermenting you want to get this fermentation to start and
Do its thing as quickly as you can the quicker the pH gets down to a decent level the healthier
Your fermentation is going to be and the less likely you're going to have problems down the line
Some fumes coming out of there
It's going to need to be a fairly big bag if the original
Fermentation is anything to go by this is going to blow up quite a bit again. So I'm gonna make it
quite a bit oversized
Probably should he use my bigger blender jug, but this is the one I had
cleaned and sterilized for this so..
I guess I'm just gonna have to make do
Hopefully that's sealed it okay... it has.
Here we have our
two
Batches, so we split it up into two batches so that we could make quite a bit more as the season went on
We just put in more and more ripe peppers and I made two batches in this
over here
So you can see the colors are a little bit different
But that's because there are a few different types of peppers in each of these
The one thing to have in common is they're all ridiculously hot
Today is the last day of February in 2020. We started these back in September of
2019 so they've been fermenting for a nice little while now they are thoroughly fermented
I intended these to actually go for about a month month and a half
But things getting away and that's one of the benefits of a fermentation
is the fact that
in this phase - when it is fermenting - as long as you've done this
Right and you've not got any pathogens and growth and that sort of thing
Then you can actually leave this for quite a while before you get ready to actually make sauces
The first thing we're gonna do here and I get this question every time
Asking me what am I using?
here: This here is
Star San, I'm actually using a different one now. I'm just using the last of my Star San but this is a "No Rinse" sanitizer
It's an acid sanitizer. So it's not going to affect your source is not going to be detrimental to your health and
This is what I use to actually do the final sanitization. Obviously, I've cleaned everything but this is just
what's the final step and
It just means that we have everything nice and clean nice and healthy ready for us to make our sauces.
So you can wipe out the excess. It's up to you
All I do is if there is any like you see in the bottom there then I just empty that out into the sink. I
Don't wipe it with tissue because then you're gonna be possibly introducing some more bacteria, so don't do that
Oh
Listen I know this is hot, but that
smell
that smells
Sweet and delicious. Oh, this is gonna be such a good sauce
So we're just gonna mill that down get the liquid out
You see that down there coming through
Wow that actually smells quite a bit hotter still an amazing, amazing smell but
Quite a bit hotter there. I can actually smell the garlic through there, too
So, let's have a look at what we have here
This is just lovely what I did halfway through the milling is I actually switched
to a
bigger plate so the holes in the mill plate... just so that I could get more of the goodness out and we can see all
we have left here is it's pretty dry, but
Yeah, I'm pretty happy with this we have quite a lot here
The second last thing we're going to be adding to our sauce is cardamom pods, and these here are five grams of cardamom pods
Which works out to around 0.2 percent of the overall weight of our sauce.
So we're gonna add that to our spice
grinder
And we're gonna grind that up before we add it
And this is going to go straight into there
Cardamon is such a fragrant spice. The last ingredient we're going to be adding is
250 milliliters of white wine vinegar. This is good quality white wine vinegar, so that works out 10%
by volume of the chilli sauce
So let me add that in
And that there is all gonna go into this blender get blended up
We're also going to be adding a little bit of xanthan gum
I'm going to be adding in 1 teaspoon of xanthan gum just to bind this all together so that we don't get
separation with the sauce
My sauce is bottled labeled and ready to ship to you guys once again Mrs. ChilliChump has done a fantastic job here and
Looking forward to giving a bit of a test. That's all that's left to do now is to actually try it out
I've got a little bit left over here that didn't quite fill a bottle and
We're gonna try this today
Does smell good. I mean I have been smelling this obviously for the last few hours and
It's got a really good smell very spicy smell but very good
Let's give it a try
Bottoms up
Oh definitely got a lot of heat
that's gone down the wrong way
Tastes fantastic. It really does the the white wine vinegar really adds a nice sweetness to it without having to add sugar
But flavors are really good and the heat is yeah, it's it's up there and I think you guys are going to enjoy it so
I
Have another guest who's gonna give me a hand my brother's here tonight
We're having some chicken wings and I've asked him to give it a bit of a taste
So let's check that video out before we finish this off
This is it
Was it called? [Shaun: This one is the splash of lava. That's more than a splash!] Why didn't you say that?
[Shaun: What do you think of that one?] Yeah, it's good
Hmm yeah spicy [Shaun: Bit of heat?]  Yeah, nice. [Yeah?] I'm gonna try that with chicken wings, see how it turns out
Yeah, that's good that. [Shaun: You like it?]
Is this mine? [Shaun: That is your bottle. you can have that.] Yeah, it's very nice [No worries. Thank you!]
So it looks like my brother has enjoyed that one which is great one less bottle for you guys
But there's still quite a few. So make sure that you go and get your order in as soon as you can
Just in case it does sell out. But thank you so much for watching. I hope that you enjoyed this
Hope that you learned a few things. I really do enjoy this vacuum seal method
I don't think it's gonna be necessarily the way I do all my fermentations in the future
But definitely going to be using it for a lot more of my fermentations
So I might going into a little bit more detail on how it works in another video if that's what you guys want
Just let me know in the comments below but until the next video as always stay spicy
