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Fermented Hot Sauce

Servings: 6 to 7 cups


  • 1 quart filtered water
  • 3 tablespoons fine grain sea salt
  • 1 pound hot peppers
  • 1 pound sweet peppers
  • 1 head garlic peeled
  • 4 inches ginger peeled and roughly chopped


  • Combine the filtered water and salt in a quart jar and shake it well to help the salt dissolve.
  • Remove stems and cores from peppers and roughly chop them. Heap them in the bowl of a food processor along with the peeled garlic cloves and ginger and process until you have a uniform mash.
  • Scrape all the pepper, garlic, and ginger mash into a half gallon jar and pour in the brine.
  • Fit the jar with an airlock of your choice and let it bubble away for two to three weeks, until the color fades and you like how the sauce is tasting.
  • Puree until the sauce has a texture you like. Pour into jars or bottles and stash in the fridge.


After the fermentation process is finished, the pH of the sauce is typically low enough that you can heat the finished sauce, funnel it into jars, and process it in a boiling water bath canner for 15 minutes if you want it to be shelf stable.
This treatment will kill off the probiotic bacteria in the sauce, but if you can't spare the fridge space for your sauce, it is a way to make it stable and stashable in the pantry.