Fermented Hot Sauce Recipes For Bottling

Fermented Hot Sauce The Best Method for at Home PepperGeek

WebMar 19, 2024 · This fermented hot sauce will use 4 basic ingredients: Peppers (jalapeño, ancho, and habanero), garlic, kosher salt, and water. You may add sugar or other …

1. Wash and dry your hot peppers. Cut off the tops and slice the peppers lengthwise. Remove seeds (optional). You can also slice the peppers into smaller pieces, but it is not necessary. Always wear gloves when handling spicy peppers!
2. If you are using a brand new jar, it should be pre-sterilized. However, if you are using an older jar you should boil the jars in a large pot for 10 minutes to ensure the jars are clean. Remove jars from boiling water and allow to full dry on a drying rack.
3. Add the garlic and peppers to the jars. For this recipe, we are filling our jar with peppers to about 24 oz before adding liquid. Tip: Always put the smaller items first, as they have a tendency to float.
4. For a normal-sized ball jar (about 16 oz), use 1 tbsp of kosher or sea salt. Shake the salt and peppers briefly to coat, and then allow to sit for 3-4 hours. This will bring moisture out of the peppers and help initiate the fermentation process.

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Fermented Hot Sauce Chili Pepper Madness

WebSep 25, 2019 · After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Drain the peppers, but reserve the …

1. First, ferment the serrano peppers. Roughly chop the peppers, then pack them into a ball jar, leaving at least 1 inch of head space. The peppers may rise a bit when fermenting.
2. Next, mix 1 quart unchlorinated water with 3 tablespoons sea salt. Pour just enough brine over the peppers to cover them, pressing them down a bit as you go. It is important to keep the peppers covered with brine to avoid spoilage. Check this daily.
3. Screw on the lid and set the jar away from direct sunlight to ferment for at least 1 week. Ideal temperatures are between 55-75 degrees F. The most active fermentation period is between 1-2 weeks, so be sure to monitor it during this time. “Burp” the jars often by unscrewing the lid a bit to let out some of the accumulating gases. Or, use an airlock or membrane for easier fermenting. See our page, “How to Ferment Peppers”, for more detailed instruction.
4. After 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic.

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