Easy Lacto-Fermented Hot Sauce
Beginner recipe, makes 1 cup of hot sauce, takes 15 minutes of preparation and 3 days to ferment.
  • 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).
  1. Place the hot peppers and garlic cloves in a glass jar. A pint sized mason jar or similar works.
  2. Make the brine by heating up 1 cup of water and adding the salt.
  3. Stir the salt until dissolved and let the brine cool to room temperature.
  4. Once the brine has cooled pour it into the jar with the hot peppers and garlic.
  5. Cover loosely with a lid and set on the counter in a cool place away from direct sunlight for 2-3 days.
  6. Stir the brine each day or every two days to prevent mold from forming on the top.
  7. The brine should become cloudy in 2-3 days depending on the temperature of the room.
  8. Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth.
  9. Transfer it to a glass jar and store it in the refrigerator. It's ready to use.
  10. 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/