Lacto Fermented Hot Sauce Recipes

Fermented Hot Sauce Recipe My Fermented Foods

WEBFeb 21, 2020 · Pack the sauce in a mason jar with a lid, leaving about 2 to 3 inches of headspace. Store in a cool place and leave to age for about …

1. In a fermenting vessel or a crock, add onions, chillies, and garlic, and cover them completely with brine.
2. Set the mixture in a clean, dark place at room temperature to ferment for about 4-6 weeks. Keep an eye on the contents of the crock. You must make sure that the ferment is completely submerged in brine.
3. Once the fermentation is complete, strain the peppers, onions, and garlic, and reserve the brine.
4. In a food processor or blender, add the strained onions, garlic, and peppers along with a little bit of the brine and process until smooth. This might take some time since the peppers have seeds. You might have to add brine a few times to ensure smooth grinding. Ideal consistency to look for is a paste that is thinner than Sriracha but thicker than Tabasco. Now it is time to add some tomatoes.

Preview

See Also:

Show details

Fermented Hot Sauce Recipe – Easy LactoFermentation

WEBDec 5, 2023 · Make a salt brine with around 3 – 3.5% percent salt. Pour 500ml water into a saucepan along with about 15 – 17g of unrefined salt (approximately 1 tablespoon.) …

Rating: 4.7/5(18)

Preview

See Also:

Show details

Fermented Hot Sauce Simple and Delicious!

WEBOct 1, 2018 · Use 1 1/4 teaspoons fine sea salt per 1 cup of water. This is roughly a 3% Brine (3 grams of salt per 100g of water). Here, I used 5 …

1. Heat the water and stir the sea salt into the warm water until dissolved. Let cool to lukewarm.
2. Wearing gloves, slice the small hot peppers in half, and remove stems and seeds if you like (for less heat). I left the seeds in mine. If adding bell peppers to temper the heat, cut into thin strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.
3. Layer all into a 2 quart mason jar. Pour the saltwater brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 1/4 teaspoon salt per 1 cup of water.
4. Weight the chilies down with fermentation weights (or use a small ziplock bag filled with water, to weigh the veggies down). You want the veggies completely submerged under the brine. Cover loosely with a lid ( or cheesecloth and rubber band) and place the jar in a pan or bowl to collect any liquid that may bubble over. The lid is loose here so gasses can escape easily, but no creatures can get in.)

Preview

See Also:

Show details