Lacto-Fermented Hot Sauce
The first time my partner Joe mentioned that he wanted to ferment, my first thought was… please don’t get me sick.
BUT now having experimented many times, I see that it really is a science– science that makes it very difficult for bad bacteria to grow… yay!!
If you’re new to fermentation, lacto-fermentation is any type of fermentation that creates Lactobacillus. Lactobacillus is the bacteria that helps along most of typical fermented foods and prevents us from getting sick. It works by converting the natural sugars from the vegetables or fruit into lactic acid. The lactobacillus creates an environment that makes it super difficult, if not impossible for bad bacteria to grow in that environment. So there you go — all good bacteria no bad!
I didn’t even know that you could ferment hot sauce, but honestly, I like it so much more now that I know not only is it delicious, it is also good for my gut!!
This recipe is pretty fool-proof for first time fermentors. Starts with some peppers of choice. We like habañero, fresno and serrano but I’m sure you could do this with jalapeño or other hot peppers of your choice. You cut up the peppers, add them to a jar and then add a salt water mixture. Let sit for 5 days to 2 weeks (we like 2 weeks but we like a lot of funky flavor!). Once its fermented, drain the brine (but save it) and add to a blender: peppers, a few tbsp brine, vinegar, garlic oil, garlic and salt. Blend. Thats it!!! It stays in the fridge up to 6 months and is truly delicious.
Try it, so I can convert everyone to the world of fermentation!
Lacto-Fermented Hot Sauce
Ingredients:
- 1.25 lbs peppers of choice *Recommended types: habanero, serrano, fresno or jalapeño
- 1150 mL filtered water
- 3.5 tbsp salt
- 3/4 cup white vinegar
- 4 large garlic cloves
- 1/4 cup canola
- 3 tbsp brine from peppers
- salt to taste
Instructions:
- Wash, destem and cut peppers in half. Add to a large mason jar or other fermentation grade jar.
- Add 1150 mL filtered room temperature water and 3.5 tbsp salt to a large bowl or measuring cup. Stir until salt is dissolved.
- Pour the salt water brine into the jar, filling until the water line is above the peppers.
- Make sure all peppers are submerged. If they are floating, you can add a small rameken or fermentation weight to the jar to push the peppers below the water.
- Seal the jars using your fermentation lock/airlock lid. If you do not have a fermentation lock, you MUST burb the jars at least once daily to allow air to escape otherwise they will explode.
- Allow peppers to ferment out of the fridge between 5 days and 2 weeks. The longer you let them sit, the more funky flavor they will develop. It's just preference!
- To a small pot, add canola oil and 4 large cloves of garlic. Allow to simmer on low for 2-3 minutes or until the garlic turns slightly golden. You do not want it to burn.
- Drain the fermented peppers but don't get rid of that brine!
- To a blender, add peppers, vinegar, 2 tbsp of garlic oil, 3 of the cooked garlic cloves, salt to taste and about 3 tbsp of brine. You can add more or less brine depending on how brine-y you like your hot sauce.
- Blend. You can use more brine or water as needed to thin it to the consistency you want.
- Store in woozy bottles or small mason jars. This should last you 5-6 months in the refrigerator.
