Oh, beware.
Beware not the fiery bite of the fermented pepper (though it may be fierce!); no, beware the compulsion that may seize you, once you’ve tasted this sauce, to gather peppers by the crate, ferment them by the gallon, blend them and shake them over every meal you eat for the next 11 months. That’s what has happened to many of us here (see our article from last year, Hot Saucy.) As you can imagine, there are many ways to personalize a recipe as simple as this. Feel free to tinker with it, as you are moved to do.
Here is the most basic recipe for fermented Hot sauce. Some ideas for variations include: Adding a quarter of an onion to the batch, or replacing a few jalapenos with a bell pepper, to temper the fiery heat, while keeping the fermented tang. Of course, you can use peppers other than jalapenos, too, but the thinnest peppers may require the addition of another pepper to the mix, in order to have enough sugars for the bacteria to digest.
Makes 1 quart of finished hot sauce, but it can be scaled up infinitely.
Directions
1) Prep your peppers
Select fresh, unblemished peppers, and wash them.
Slice the peppers lengthwise.
2) Pack your jar
Pack the pepper slices into a half gallon mason jar. (They float if left whole.) Add a few garlic cloves, and a quarter of an onion, if desired, leaving 1” of headspace from the top of the jar. Layer larger peppers across the top of the jar, as a sort of dam to prevent the other peppers from floating above the brine.)
3) Make your brine and cover peppers
Dissolve the 1/4 cup salt into 1 quart pure, un-chlorinated water, and pour over the pepper mixture.
Secure the peppers beneath the brine with a weight.
4) Secure your fermentation lid and ferment
Affix a fermentation lid to the jar top, and set in a cool place, out of direct sunlight, to ferment.
Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.
Check the peppers periodically to make sure that the airlock is secure. We like to make this ferment in half gallon jars, and blend up the peppers into sauce one half-gallon at a time. This way, some of them ferment for only a month, while others bubble along for 6 months or more. After a few months, however, there is not much fermentation activity, as most of the sugars have been digested, and the ferment is at something of a standstill.
If any white yeast forms on the surface, as shown here, skim it off, and continue fermenting, as needed. This is the (relatively) harmless kahm yeast, which can affect flavor, but does not generally have any negative effects other that a slight yeastiness in flavor, and a softening of the texture. Catching it early on, before the yeast multiplies and works its way deeper into the ferment, is easily done. Please note, however, that even this mild yeast can have adverse effects for those who are prone to yeast imbalances, such as overgrowth of Candida, in their bodies. Those individuals should take especial care to avoid ingesting ferments that are contaminated with yeast overgrowth.
5) After a good long ferment, blend smooth
When the peppers have fermented for the desired length of time, it is time to turn them into sauce!
Place the peppers in a blender, reserving the brine.
Blend until smooth, adding more brine if desired, to make a thinner sauce.
Apple cider vinegar may also be added, to taste. Adding ACV will increase the acidity of the ferment, making it more shelf stable; however, it must still be stored in the fridge.
6) Bottle and store
Using a funnel, pour the finished sauce into airtight bottles.
Once bottled, store this sauce in the refrigerator, where it will keep for months.
Enjoy it with chips, over eggs or tacos, or as an ingredient in any dish that calls for a splash of delicious peppery fire!
Over to You
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FAQs
Besides peppers, water, and salt that I have already mentioned there are a few other additional ingredients you could add to take that sauce to the next level. Vinegar - Vinegar should be added after fermentation is complete as it will totally inhibit all further fermentation from occurring.
What is the ratio of salt to water for fermented hot sauce? ›
It's an 5% salt brine by weight. Translated into the more familiar tablespoons and quarts, that's about 3 TBS of sea salt per quart of water. The peppers, either red Serrano or Hungarian Hot Wax, are sliced in half, then packed into the 52 gallon fermenters and submerged beneath the brine.
Should I strain my fermented hot sauce? ›
If you've fermented your peppers in a brine, then it's wise to strain out some or all of that brine before blending. Otherwise, you might end up with a watery, thin hot sauce that lacks intensity.
How long should I ferment my hot sauce? ›
Culture at room temperature until the color of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continue to ferment at room temperature for many months. We like it best after at least 3 months; the flavors become more complex and rich, the longer it ferments.
Do you add sugar to fermented hot sauce? ›
You can also skip the sugar completely—peppers contain enough natural sugar—but adding sugar makes fermentation more visible the first few days (i.e. it bubbles a lot more!). With the brine prepared, fill your chosen fermentation jar with a small amount of your brine and roughly half of the spice mix.
How to thicken fermented hot sauce? ›
By Adding Xanthan Gum
You can use Xanthan gum to thicken your homemade hot sauce too. Simply add ⅛th teaspoon per cup of hot sauce and blend it well into the sauce while it is still hot, using a blender.
Can you use too much salt when fermenting? ›
Salt in fermentation encourages the growth of healthy bacteria, while at the same time kills off bad bacteria. We need to be precise when measuring the salt and water, especially when fermenting vegetables that will be submerged in brine. Too much salt may kill off all the bacteria, thus preventing fermentation.
How do you mellow fermented hot sauce? ›
Red chiles are usually hotter than green ones. If you want a milder sauce, you'll want to remove not just the seeds, but also the membranes that follow along the length of the chiles. It's the membranes that are spiciest, not the seeds (they're second spiciest), so get them both out if it needs to be a mellow sauce.
How do you stop fermentation in fermented hot sauce? ›
Add the fermented hot sauce to a pot and bring to a quick boil. Reduce heat and simmer for 15 minutes. This will stop the fermentation process. NOTE: You don't have to cook the sauce if you don't want to.
Can you ferment hot sauce without an airlock? ›
Use a gallon glass jar with an airlock lid for fermenting the hot sauce. Without an airlock lid, you will have to "burp" the jar a few times a day early in the fermentation process to release excess gasses.
Frank's RedHot is the hot sauce that started the Buffalo wing craze in Buffalo, NY in 1964. With a proprietary fermentation process that results in the Perfect Blend of Flavor and Heat™ consistently time after time, Frank's RedHot brings unmistakable heat to almost any dish.
Is fermented hot sauce healthy? ›
Hot sauce is full of probiotics, bacteria that are beneficial to our bodies. Studies show that hot peppers kill up to 75 percent of bacteria in our bodies. The most common bacteria in hot sauce, is lactobacillus. Lactobacillus help break down food and absorb nutrients in our bodies.
Which vinegar is best for hot sauce? ›
There are all different kinds of vinegar used in cuisine today, from white wine vinegar, red wine vinegar, apple cider vinegar, rice wine vinegar, balsamic vinegar, and champagne vinegar. However, the best and most common kind used for hot sauces is white wine vinegar.
What percentage of salt is needed for fermented hot sauce? ›
Your hot sauce will need to be exactly 2% salt. It's helpful to have a digital scale so you can measure in grams. While the ingredients are fermenting, they can't be exposed to air. The easiest way to do this is to ensure that the ingredients are submerged in a brine.
Can botulism grow in fermented hot sauce? ›
Bad bacteria like E. coli and botulism can't withstand an acidic (aka, low pH) and hot environment. The FDA guidelines suggest a pH of 4.0 or below and a hard simmer of at least 180F (83C). You also need to hold the hot sauce at that temperature for 10 minutes to kill all the bad guys.
What does vinegar do in hot sauce? ›
Vinegar is another base that is consistently used when making a hot sauce. Vinegar can range in flavor from mild to sour. The main component of vinegar is acetic acid, which is what gives it a sour taste and pungent aroma.
Can you add vinegar to fermented foods? ›
The fermentation process with vinegar is much quicker than traditional lacto-fermentation. You can start to enjoy your fermented vegetables within a few hours of combining them with vinegar, but for optimal flavor, allow them to ferment in the refrigerator for at least 24 hours.
What does vinegar do in sauce? ›
The acidity or sourness of vinegar brightens the flavor of food and adds balance to a rich dish. It is found in popular kitchen staples like salad dressings, marinades, sauces, mayonnaise, and ketchup.
Does vinegar enhance spicy food? ›
A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.
