How to make Fermented Hot Sauce

habanero peppers

🥗Healthier: jalapeño peppers

💰Cheaper: banana peppers

Jalapeños offer a milder heat, while banana peppers are more economical.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Blackberries are lower in sugar and frozen blueberries are often cheaper.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: bottled lime juice

Lemon juice provides a similar acidity, while bottled lime juice is often cheaper.

Harvest ripe f1 super chillies from the plant by grabbing the base and pulling them off.

Rinse the harvested chillies in cold water to preserve the lactobacillus bacteria.

Ensure hands and all equipment are clean to avoid introducing bad bacteria.

Chop the chillies and pack them tightly into a Kilner jar, aiming for at least three-quarters full.

Prepare a brine by measuring 500 grams of water and adding 12 grams of salt to it, ensuring the salt is between 2% and 3%.

Pour the brine over the packed chillies in the jar, leaving some air gap at the top.

Insert the airlock into the jar, ensuring it fits tightly and does not touch the brine.

Place the jar in a consistent temperature environment around 20 degrees Celsius for fermentation.

Check the fermentation after four days for cloudiness and bubbling, indicating CO2 release and lacto fermentation.

Every few days, twist the jar to coat the top of the peppers with brine and ensure they remain submerged.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary