How to make Fermented Hot Sauce - Pickle Party Part 3
Recipe Information
Lacto Fermented Hot Sauce
Cultural Context
Lacto fermented hot sauce has roots in various cultures, where fermentation is used to preserve food and enhance flavors. This method not only adds a unique tang but also introduces beneficial probiotics. Popular in many cuisines, it has gained traction in modern culinary practices for its health benefits and complex flavors.
hot peppers
🥗Healthier: bell peppers
💰Cheaper: jalapeños
Bell peppers are milder and can be used for a less spicy sauce.
vinegar
🥗Healthier: apple cider vinegar
💰Cheaper: white vinegar
Apple cider vinegar adds a fruity flavor while being a healthier option.
Wash and roughly chop vegetables. De-seed the peppers if you want a milder hot sauce. Wear gloves while handling the hot peppers.
Add all vegetables to a food processor with 1.5-2 tsp kosher salt, and any other spices.
Puree until smooth. You may want to wear a mask during this part!
Pour into a clean glass jar, and pour a little apple cider vinegar on top.
Top with a gas-releasing lid or a regular jar lid.
Let ferment at room temperature for 1-2 weeks, pushing the mash below the surface of the brine as needed.
Replace lid with regular lid and refrigerate. Let mellow in fridge for about a month before using.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Also Known As
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