How to Make Lacto Fermented Hot Sauce at Home!

Makes: 1 Litre

Prep Time: 10 mins

Cook Time: 8-14 days fermenting time

Ingredients You Need

For the Sauce

• 600g Fresno chili, deseeded and chopped

• 800ml water

• 24g salt

• Half an onion, chopped

• 4 garlic cloves, sliced

• Chili seeds to taste

• 1 tbsp thyme leaves

• Seasoning to taste

• 3 tbsp olive oil

• 1/2 tsp xanthan gum

  
  

Steps to Create Your Hot Sauce

1. Prepare the Chilies

   Start by washing the chilies if they’re covered in wax. Cut them in half, deseed, and chop them roughly. Place them in a sterilized Kilner jar or vacuum-sealed bag. Remember to weigh your jar before and after adding the chilies. This will help you keep track of the weights.

   
   

2. Add Water

   Pour water into your jar until the chilies are fully submerged. You can get creative here! Feel free to add other liquids, like cherry juice, as shown in the video.

   
   

3. Calculate Salt

   Weigh the entire mixture and subtract the weight of the chilies and jar (you did note this down, right?). This gives you the weight of your liquid. You want 3% of that weight in salt. For me, that was 24g of salt. You can also drain the water and weigh it if you prefer.

   
   

4. Mix the Brine

   Drain the liquid into a jug. Add the salt and stir until it dissolves. Pour this brine back into the jar. Weigh it down with something like a small ziplock bag filled with water. Then, close the jar (remember to remove the rubber seal to prevent any explosions!) and let it sit on your counter for 8-14 days. Don’t forget to burp the mixture daily! Check out the video for more tips.

   
   

5. Fermentation Process

   You might notice a wispy white yeast forming on top. Don’t worry; it’s perfectly safe to eat! You can remove it if you prefer.

   
   

6. Final Steps

   Once the fermentation time is up, drain the chilies but keep the brine. I like to enhance the sauce by sautéing the onions, garlic, and chili seeds together in olive oil for about 10 minutes. Then, blend everything with around 600ml of the leftover brine. Adding 1/2 tsp of xanthan gum while blending helps keep the sauce smooth and prevents it from separating.

   
   

7. Storage

   Pour your hot sauce into a sterilized bottle. It will keep in your fridge for months, ready for you to spice up any dish!

   
   

Why Lacto Fermentation is Awesome

Lacto fermentation isn’t just a way to preserve food; it also enhances flavors and adds beneficial probiotics. These little guys are great for your gut health! So, while you’re enjoying your homemade hot sauce, you’re also giving your digestive system a boost. Isn’t that fantastic?

Tips for Success

• Experiment with Flavors

Don’t hesitate to try different types of chilies or add herbs and spices to customize your sauce.

• Adjust the Heat

If you like it hotter, add more chili seeds. If you prefer a milder flavor, use fewer seeds.

• Stay Patient

Fermentation takes time, but the wait is worth it. The longer you let it ferment, the more complex the flavors will become.

Conclusion

Making your own lacto fermented hot sauce at home is not only fun but also rewarding. You get to control the ingredients and flavors, ensuring it’s just how you like it. So, roll up your sleeves, gather your ingredients, and let’s get fermenting!

And remember, if you want to dive deeper into the world of cooking, check out more recipes on my website. Happy cooking!

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