Hot in Herrrreee 🔥🌶️

Hot in Herrrreee 🔥🌶️

Lacto-fermented Hot Sauce

Fermentation is one of the oldest methods of food preservation. There are many different types of fermentation but this recipe involves a process called lacto-fermentation. Other types of fermentation include ethanol/alcohol fermentation, as used in making beer or wine, and acetic acid fermentation, as used in making kombucha or vinegar. Lacto-fermentation is a process by which microorganisms convert starches and sugars into lactic acid. The microorganisms naturally present in produce are combined with salt to create an acidic environment. The microorganisms then essentially eat the sugars and starches of whatever produce used, in this case the peppers, and produce lactic acid and carbon dioxide. The carbon dioxide is what gives ferments their bubbly nature while the breakdown of sugars into lactic acid is what helps preserve the food. 

While the goal of fermentation is to create a longer shelf life, the process also creates a multitude of health benefits. We have an entire blog post on probiotics, what they are and what they can do for you, so be sure to check that out. In summary, probiotics are the microorganisms naturally present in the produce that proliferate during the fermentation process. They can be used to help support our own gut-biome (the microorganisms in our digestive tract), and our immune system. In the breakdown of food they also help to make nutrients more bioavailable, meaning they are easier to digest, absorb, and assimilate. 

If fermentation is something new to you, then it might seem a bit scary. We’ve created a very simple lacto-fermented hot sauce recipe to make your fermenting experience easier. Follow this recipe to give it a try and see what you’re missing! 

Fermented Hot Sauce


  • 150 g hot peppers, such as ghost peppers

  • 150 g mild peppers, such as banana peppers

  • 150 g sweet peppers, such as bell peppers

  • 1 shallot

  • 4 garlic cloves

  • 3 cups water

  • 2 tbsp sea salt, non-iodized 

  • Optional: peppercorns, ginger, cloves

  • Also required is two 1L mason jars


  1. Start by washing all your produce well.

  2. Then loosely dice up all your produce. We will be blending everything so don’t worry about chopping things perfectly. 

  3. Combine all ingredients except the water. Mix by hand until everything is well coated with salt. 

  4. Add the mix to a blender and add in the water. Pulse until everything is blended but still chunky. 

  5. Sterilize the jars by washing them thoroughly, then submerging them in boiling water. Make sure you sterilize the lids as well. 

  6. Pour the blend into the jars, filling them up about halfway. 

  7. It is important to make sure your veggies stay submerged in the saltwater brine. If you let your jar sit for an hour, you should notice everything sinks to the bottom. If the veggies arn’t fully submerged, you can use a glass weight to push them down. If you don’t have a weight you, can you anything that can be sanitized to do this. Glass is an ideal material, while metal is not. 

  8. Screw the lid on the jar and let the fermentation process begin!

  9. The work isn’t done yet. Since fermentation produces carbon dioxide, it is incredibly important to “burp” your jars. Essentially what this does is let the extra carbon dioxide out, so your jars don’t explode. Every morning and night, unscrew the lid to let the air out, then screw it back on. Twice a day is normally more than enough but as the ferment goes on you might find that three times a day is necessary. 

  10. Let your hot sauce ferment for 5-7 days. Burping twice daily, and maybe three times daily for the last couple of days. 

  11. Once fermented, I like to strain some of the excess liquid off. I usually save this to add to other recipes since it is so packed with flavour and probiotics. Try using it as a marinade or add it to other sauces for an extra kick.

  12. Then, depending on how chunky you like your hot sauce, you might want to blend the mix a little bit more. 

Use this hot sauce as is or try it out in a fermented hot sauce fruity salsa. Combine one diced mango, half a cup of diced pineapple, two tablespoons finally chopped cilantro and two tablespoons fermented hot sauce for the ultimate summer topper. 

We hope that this recipe will make your fermentation introduction easier. We’re always here to answer all your questions, so don’t hesitate to reach out. As always, let us know what you think if you give this recipe a try.

By c.n.p Danielle Weins & Malwina Biczysko 

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