How to Make Shelf Stable Hot Sauce | Vacuum Bag Ferment Hot Sauce - DIY Fermented Hot Sauce

Wash the sugar rush peach peppers.

Cut the peppers open and remove the seeds if necessary, checking for any discolored or moldy seeds.

Place the washed and cut peppers into a vacuum seal bag.

Weigh the bag with the peppers, which is 347 grams.

Calculate 4% of the weight for salt, which is approximately 14 grams, and add it to the bag.

Seal the vacuum bag with the peppers and salt mixture.

Label the bag with the date, percentage of brine, and type of peppers used.

Leave the bag to ferment for about a month.

Check on the ferment daily to monitor for air buildup and re-vacuum seal if necessary.

After about a month, cut open the vacuum bag and check the smell of the ferment.

Add 1 cup of vinegar and 1 cup of water to the ferment and blend until smooth.

Check the pH, aiming for around 3.5 for shelf stability.

Pour the mixture into a pot and simmer for 20 to 30 minutes to pasteurize.

Prepare hot sauce bottles by sterilizing them in hot water.

Bottle the hot sauce while it's still hot to ensure shelf stability.

Optionally run an immersion blender through the sauce to smooth it out before bottling.

Seal the bottles and flip them upside down to help with sealing.

Shrink wrap the seals on the bottles.

Equipment Needed

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