If you’re anything like me, you’ll love a scorching hot chilli pepper sauce, and you can’t beat fermented 7Pot Brainstrain Yellows; they certainly pack a punch. These chillies can range between 800,000 and a million on the Scoville scale! Adding Multiple Varieties of Chilli Peppers in a Sauce If there’s one thing I’ve learned in …
INSANELY hot fermented 7Pot Brainstrain Yellow Chilli Sauce Read More »
The health benefits of lactofermented foods have been known for thousands of years, but the flavours that result from a successful fermentation will take your hot sauce creations to a whole new level. Have a look at my YouTube channel for many more videos about fermenting chillies, and other spicy creations. Fermented Chilli Pepper Sauce …
10 Month Ferment, 7Pot Brainstrain Yellow and Pear Chilli Sauce Read More »
Use the step-by-step guide below or click on the video to join me in making a spicy ketchup that the whole family will enjoy. I like to add super hot chillies to my ketchup for a bit of extra heat but choose a heat level that’s right for you and your family. I also like …
Spicy Ketchup Using a Slow Cooker with ChilliChump Read More »
When fermenting, salt is hugely important. Two questions commonly arise when talking about salt in fermentations. What type of salt, and how much?
Some of the links below are affiliate links, meaning that I will earn a commission if you click and make a purchase. This is at no extra cost to yourself. In many of my hot sauce making videos you will see me using a pH meter to test the acidity of the sauce. This is …
15th December 2018, the dayI got to 10,000 subscribers! What a ride it has been so far. 1st January 2018 I had 431 subscribers. It is now the 19th December, and in 4 days 10,000 has jumped to 11,625 subscribers! Thank you to all of you that have supported me so far, to those that …
I wanted to give smoked peppers a go. I frequently get asked whether you can ferment smoked or frozen peppers. In this video I do both! I am really loving the whole smoking thing. It isn’t something I have done very much with in the past, but hopefully in the future I will have a …
This is a great hot sauce, it is a beautiful bright orange colour and the flavours are phenomenal! I fermented this for just over a month, and it turned out perfectly. The pH was low at 3.4! (get yourself a cheap pH meter to do your own testing) So it is a shelf-stable, safe sauce. …
After a couple re-shoots, I finally got this video finished! Check out how I make my homemade Nandos Style Hot Sauce
