How to Ferment Hot Sauce

1. 1

   Prep Ingredients

   15 min

   Wash and chop your chosen hot peppers, removing stems; optional to include other aromatics like garlic or onion.

2. 2

   Mix Brine Solution

   5 min

   Dissolve non-iodized salt in filtered water to create a 2-5% brine solution, ensuring it's well mixed.

3. 3

   Combine & Ferment

   10 min

   Pack peppers tightly into a clean jar, pour brine over them, ensuring all solids are submerged using a fermentation weight.

4. 4

   Fermentation Period

   1-4 weeks

   Place an airlock on the jar and store in a cool, dark place for 1-4 weeks, checking periodically for activity.

5. 5

   Blend & Finish

   20 min

   Once fermented, blend the peppers and some brine until smooth, then strain through a fine-mesh sieve for desired consistency.

6. 6

   Season & Bottle

   10 min

   Taste and adjust seasoning with vinegar or more salt if needed, then bottle your finished hot sauce in sterilized bottles.