Easy Lacto-Fermented Hot Sauce
- 1 cup of hot peppers chopped into rings (about 6 medium size peppers) - You can use any hot pepper you like or mix them up.
- 2 garlic cloves, smashed
- 1 cup of purified water
- ½ tablespoon of fine celtic sea salt (any fine sea salt will do).
- Place the hot peppers and garlic cloves in a glass jar. A pint sized mason jar or similar works.
- Make the brine by heating up 1 cup of water and adding the salt.
- Stir the salt until dissolved and let the brine cool to room temperature.
- Once the brine has cooled pour it into the jar with the hot peppers and garlic.
- Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 2-3 days.
- Stir the brine each day or every two days to prevent mold from forming on the top.
- The brine should become cloudy in 2-3 days depending on the temperature of the room.
- Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth.
- Transfer it to a glass jar and store it in the refrigerator. It's ready to use.
- Lacto-Fermented hot sauce will store for several months.
Fermentation time can take more than 3 days if weather is cooler. You can ferment it for a week or longer if you want to develop the flavor more.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/easy-lacto-fermented-hot-sauce/
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