About eight months ago. I started a fermentation with my Peach Bhut Jolokias and today we're gonna be finishing that sauce off
But first let's go back to when I actually started the sauce
These are the ingredients we need for our fermentation
So here we have just of 100 grams of the Peach Bhut Jolokia
Which we're going to chop up in just a little bit just so we can open them up and over here
We have one and a half teaspoons of peppercorns and one and a half teaspoons of cumin seeds
Now the Peach Bhut Jolokia is an Indian pepper
that's originally from India and
A lot of Indian cooking has cumin in. I really enjoy the flavor of cumin as well. So that's going to go in here
I think it's really going to complement very nicely the flavors that are going on here
There we go, and these just need to be put in the jar
It's a very fruity smelling pepper and
And there's quite a bit of spice in there, let's make up our brine
About two months into the fermentation. I replaced the lid of the fermentation with a normal lid
so the other lid is one that allows an airlock and
After about a month or so
You're no longer producing co2 so there's no longer a need for the airlock
So you can actually just go and stick a lid on there. Just a quick tip.
That's why we see the lid on here, unfortunately
I've shaken this up a little bit. So it's a little bit cloudy, but here's our Bhut Jolokia and
It's looking good. I am looking forward to seeing how it comes out. There's going to be one other ingredient
I'm gonna be adding and that is some garlic quite a bit of garlic actually
I think it's gonna go well with the cumin flavors that are in here and the Bhut Jolokia kind of like
almost a curry type flavor, so
Let's get processing. Like I said, it shouldn't look cloudy like that, but
unfortunately with
Shaking it up. It causes that problem but let's open that up and give it a quick smell
Beautiful fermented smell I can definitely smell quite a bit of heat in there
But yeah
It smells good
Just the typical fermentation smell that's one thing: is to make sure when you are making
Especially a long term fermentation like this if there are any smells in there that don't smell right
Just bin it. You don't want to take a risk, but this here
Smells gorgeous I have some of my giant garlic which isn't very strong, but then we've also got some
normal cloves of garlic there and
what we're gonna do is use our blender just throw that all in there as
Well as everything in here because I didn't add too much salt
I don't make it like 5% mix which some people do then this won't be too salty
So let's just pour that in there. I think it was a 2.5% mix if I remember correctly
Make sure you get everything in there
I'm gonna use a little bit of vinegar just to get the last of the
Bits and pieces in the bottom there out. We're not going to be using a lot of vinegar
This is just plain white distilled vinegar
I don't want an overwhelming taste of vinegar in here, but also don't want to add water to dilute the acidity of this
so we're just gonna add a little bit in there about a
tablespoon and a half maybe
then I'll just mix it up and
pour that in
Now blend this up and see what we get
Mm. That smells so good
Obviously by blending it you are releasing the cumin smells and obviously the pepper
That's in there, but the cumin really comes through
Now one thing I'm going to do as well. You can see it's quite liquidy
We're going to use a little bit of xanthan gum to thicken it up. Just a tad so about
About a quarter of a teaspoon of xanthan gum. Do not go overboard with xanthan gum. It'll make it very thick very quickly
Another thing I'm gonna add is some sweetener. Now, you can add sugar but to do that
you're going to have to cook this through a little bit because
Sugar might kick off the fermentation again
hopefully the pH is low enough and we'll test that in just a little bit that the fermentation won't continue but
If you use sweetener, you won't have a problem. This is erythritol and it's a tablespoon
That is much better
so for thickening like this xanthan gum is my preference and that's because you can use it whether
You're putting it into hot liquid or cold liquid a lot of the thickeners out there require
Heating it through before it to actually take xanthan gum doesn't need that. Let's test the pH of this
That's a good consistency and it's a little bit lighter at the moment purely because when you blend it up
It's going to introduce a little bit of air but that'll go away and this will settle down to a bit of a
bit of a darker color
There we go. Three point nine anything below four. I'm really happy
Honestly speaking below four point six is what you're looking for
but
There's always a chance of something going wrong
So just try and go a bit lower than that below four is where you really want to be aiming for.
But there you go. That's three point nine and
couldn't be happier to
Rinse that off
It's time to give this a taste
Cumin right up front. That's great
Heat is there definitely a Bhut Jolokia heat there
Heats on the... on the lips
a little bit on the tongue
It's a nice burn. But yeah, a lot of it is on the lips
But flavor's great and the... the garlic that I had it really came through nicely. I happy with that. That's a [coughs]
That's a good tasting sauce
When it doesn't go down your throat like that - the wrong way.
I'm gonna be bottling this up, now. This is for my own personal use I didn't make a whole lot
It's about just under 500 milliliters there. So about a pint
so that'll keep me going for a little while and
What'll that go great on? I think that'll go fantastic on lamb. So we're having a barbecue bit later on today and
I think I'll be using a bit of that on our lamb that we're going to be cooking
Thank you so much for watching
I hope that you enjoyed this video and I look forward to seeing you on the next one until then - stay safe and stay spicy
