Every Warthog Had a Chilli INSIDE It. 9 Months Fermented Hot Sauce

The hottest chilli I've ever eaten, fermented for 9 months. Limited 50ml bottles in the store now: https://chillichump.com/product/hog-r... Warthog seeds: https://chillichumpseeds.com/s/warthog/ Back in October I put nearly 4kg of Warthogs into a mash fermentation and left it alone for the best part of a year. This is what came out. The sauce is deliberately simple: fermented Warthog mash, green cardamom, and a good white wine vinegar. No cooking. Along the way I'll take you through the salt calculation, the salt trick I use to keep kahm yeast down, the airlock setup, and the temperature I hold it at while it ferments. One other thing about this variety that I've not seen this consistently before: nearly every single pod had a second, fully formed chilli growing inside it. If you bought Warthog seeds from me, let me know in the comments whether yours did the same, and how far off they came out. Warthog Chilli Tasting:    • Is The Warthog the New World’s Hottest Chi...   Cowboy Candy:    • Cowboy Candy Recipe - Step by Step!   ⬅️🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹🔹➡️ Stay Connected! https://chillichump.com/newsletter Websites 🌶️ https://chillichump.com 🌱 https://chillichumpseeds.com 📱 https://seedsio.com Any links to products or services may be affiliate links that give me a small kickback at no cost to you, and with no influence on the content. I use Geni.us to help geo-target, ensuring you are linked to the correct country's Amazon website -- As an Amazon Associate I earn from qualifying purchases. Disclaimer: This video is for educational purposes only. Use this information at your own risk.