CLEAR HOT SAUCE - How To Make It Fermentation Style

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  • Published on:  Saturday, January 26, 2019
  • Seems like fermenting and hot sauce are becoming increasingly popular. So now is a great time to show you how I made clear hot sauce using fermentation. I also made normal, opaque, hot sauce from the same fermentation. The clear hot sauce was just a happy bonus.

    Chilli Chump
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    Fortress of Solidudes
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    new video -

    Hot Sauce Supplies
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    Jairus Of All
    PO BOX 491
    Scotland, PA 17254


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    Daily Beetle by Kevin MacLeod is licensed under a Creative Commons Attribution license (

    New Crobuzon - Ender Guney
    By Ender Güney


  • mistik thikness
    mistik thikness  7 days ago

    I love your channel,it would be great to see you do top 10 life hacks series (quick generic hacks?)

  • RogueShadowTCN
    RogueShadowTCN  3 months ago

    You're basically a King of Random, Hacksmith blend? :D Whatever you are, it's pretty good.

  • Dabunny Rabbit
    Dabunny Rabbit  3 months ago

    I would be very interested in a bottle.

  • Dabunny Rabbit
    Dabunny Rabbit  3 months ago

    give away... ha.
    ask for a donation, with a free bottle of hot sauce 😉

  • dreadlamb54rulz gaming

    How long did this take

  • Unlimitless Power
    Unlimitless Power  8 months ago

    Maybe make more stuff like this it’s really cool

  • Dreamy
    Dreamy  9 months ago


  • Dreamy
    Dreamy  9 months ago +1

    Somehow this seems right up your alley. Make videos on making pickles

  • Paxt
    Paxt  9 months ago

    I need this sauce. It looks pretty good.

  • David
    David  11 months ago +1

    The frozen pulp, you might want to try to dry it into green pepper flakes?

  • hajmola
    hajmola  11 months ago


  • Adrian Hernandez
    Adrian Hernandez  11 months ago

    I want to buy some of the clear sauce!

  • ArmyVet
    ArmyVet  11 months ago

    So.. you can't sell the hot sauce.. perhaps you could sell a $30 sticker and include a bottle with every purchase. ;-)

  • speedbuggy16v
    speedbuggy16v  11 months ago

    LOL, the story and labels made the wait worth it!

  • *Alex* V-i-P
    *Alex* V-i-P  11 months ago

    Please send a clear one to heat 101 to review

  • rdizzy1
    rdizzy1  11 months ago +1

    There are plenty of harmful bacteria/microbes that can and do survive in low ph and/or high sodium level environments. For example, H pylori and Ecoli can both survive in environments as low as 1.5-2.0 ph and high sodium.

  • GravityToy
    GravityToy  11 months ago +1

    "For all of you germaphobes out there, no need to worry because I am processing this on the floor of my apartment 6" from the garbage can."   Yeah, I know it's safe-ish, but you could have put a little effort into making it look less sketch.  Make friends with someone who has a commercial kitchen and start slinging this stuff!

  • hansel abreu
    hansel abreu  11 months ago

    Let me get one for me soup

  • tinncan
    tinncan  11 months ago +1

    That's a tiny ass stir bar for that volume....

  • Steven Yeager
    Steven Yeager  11 months ago

    I love the names. I have to try making this stuff next fall. Great idea. Thanks