I love spicy food. I add hot sauce, crushed red pepper flakes, or cayenne to nearly every meal. While I enjoy all hot sauces, I especially like the tang of fermented varieties. They can be hard to find in regular stores and are often sold only at specialty shops. So I decided to make my own fermented hot sauce at home. It turned out to be surprisingly simple and the result is deeply flavorful and tangy, with the bonus of probiotics when you ferment properly.
To ferment food you only need a starter like probiotic powder, sauerkraut juice, or whey. The process is mostly about time and patience—the fermentation develops the tangy flavor. My batch took a little over a week to reach the level of tang I prefer. I used jalapeños, but you can substitute any hot pepper or add bell peppers to soften the heat.
After straining, the liquid becomes the hot sauce and the remaining pulp is useful too. Save the pulp to add heat and flavor to dips, sauces, or marinades. Making your own fermented hot sauce gives you complete control over ingredients, freshness, and heat level, and it’s an easy way to add beneficial bacteria to your diet.
The recipe below is straightforward and requires minimal equipment. All you need is a food processor or blender, a clean glass jar with a lid, and patience while the mixture ferments at room temperature. Store the finished sauce in the refrigerator to maintain flavor and freshness.
Fermented Jalapeño Garlic Hot Sauce
Rate
Ingredients
- 1/2 lb jalapeño peppers
- 5-6 cloves garlic
- 1/2 tsp salt
- 2 tbsp fermented sauerkraut juice
- 6 tbsp filtered water
- 1 tbsp raw, unfiltered apple cider vinegar (“with the mother”)
Instructions
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Remove the stems from the jalapeño peppers.
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Place peppers, garlic, salt, sauerkraut juice, and water in a food processor and blend to a smooth paste. When opening the lid after blending, be careful: the fumes can be strong and may sting your eyes.
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Spoon the jalapeño paste into a clean glass jar and secure the lid.
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Let the jar sit at room temperature away from direct sunlight for 1–2 weeks. During this time the mixture will ferment, bubble, and lose some of its bright color. Open the lid every other day to release built-up gas (“burping”).
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When fermentation reaches the flavor you like, strain the mixture through cheesecloth or a fine mesh strainer. Press or squeeze to extract as much liquid as possible.
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Stir or shake in the apple cider vinegar to balance acidity and flavor.
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Store the finished sauce in a glass bottle or jar in the refrigerator. Keep the leftover pulp to mix into dips, dressings, or sauces for extra heat and flavor.
Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!
