Is My Fermentation Healthy?

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[neilus]

great advice. love the expression on your face when you opened up the healthy ferments. You look very happy :-)

[Dirtyboxer]

I mostly make kimchi and sauerkraut. I've always gone by smell, color, and looking at the growths. Anything that looks suspicious gets tossed. Cabbage and salt are cheap. I can make another batch. Food poisoning is expensive.

[Yeedeed]

Hey just want to say Thanks, man! I'm learning a lot from your videos

[mdugan]

The saucespence is killing me! Looking forward to seeing more about the new sauces.

[CDeanhartman]

I appreciate you taking the time to make this video; the uncertainty of things when you first fermenting is difficult. I also GREATLY appreciate that your episodes capture a sauce from start to finish!

[oldmaneasy]

Just started my first fermentation 10 days ago. I'm glad to have found your channel. Thank you for all the great tips and tricks! Keep it up!

[michaelsude]

Thank you for all the effort you put in your videos. I'm doing my first fermentation right now and your videos are helping me quite much. Keep up the good work.

[bormotore]

I’ve been browsing through your channel and I really appreciate you sharing your knowledge from 0 to 100 😊 Definitely subscribed 💪

[linusherrlin]

From someone who just recently started fermenting with vacuum bags, this was amazing. Even tho most of the air is vacuumed out, tips like these do help and make you feel safer and less worried during the process!
Great vid!

[kirkbrost]

Solid man, I've been watching for some time now and the content keeps blossoming nicely. I like how you've come into yourself and owned your channel. Keep up the quality. It's well enjoyed and appreciated, blessed, thank you. Cheers!

[OnboardG]

This is brilliant mate. I’ve always got excess chillis (in Scotland no less) and this has always been on my mind when I ferment.

[halpwr]

Sir ChilliChump, your happiness is our happiness ❤️

[phillieb]

Your content and knowledge has led me to successfully ferment my first three batches of hot sauce!
All have been super hot peppers, yet after fermenting, the heat is dulled down in a very good way from my perspective. I have gave away bottles with high praise for the product and you have supplied me, Chillichump, with confidence to create.
Thank you for all of your efforts, plus sharing your experiences.

[thanatosst]

Even if I wasn't already subscribed and liking every video, your reaction to the first sauce you opened would have cemented it!

[lydiajoymcdowell-davis]

So cute! Thanks for the info! Im doing my first pepper fermentation with jalapeños from my local farm.

[GordonjSmith]

US author, 'fermentor', and educator, Sandor Katz has some good guidance on this topic in both his videos and books. I was horrified to see some of the 'ferments' he was willing to consume, but both you and he have the same rule of thumb it seems - 'smell'. I follow his advice with respect to sauerkraut and fermented onion/celery/fennel by keeping everything under the level of the brine with a ceramic or glass dish/disk and not using airlocks, but just a 'spring lid' and rubber gasket on a glass pickle jar. Works like a dream. However I am totally with you on 'multi-coloured funky stuff' below the level of the brine. Very much enjoying your videos.

[paulkerrison]

Brilliant timing. I have had my first fermentation going for about 2 weeks now (based on one of your recipes) and was wondering exactly this.

[AlabamaTree]

Excellent video that everyone should watch till the end. Thanks CC 👍🏼

[nefariouspurplebadger]

This guy has inspired me to make my own fermented chilli sauce. Also absolutely trust your nose! It’s why we have one.

[richardcatalinajr.]

Great video. I have several first batches of tabascos and chiles fermenting and all developed a healthy kahm yeast layer on the top. I scraped off, stirred and allowed further fermenting at lower temps. The thin white milky layer on the top did not return. And, importantly, the batches smelled fine - a little fruity from the esters, but that would be expected - and no smells to suggest anything went bad. Now that I am approaching bottling time, I wanted to be sure all is well and this video answered all of my questions. Thumbs up.