What Is Lacto-Fermented Hot Sauce?
Fermentation uses salt and time to develop flavor and preserve ingredients. In this method, beneficial lactic acid bacteria thrive in a salty, low-oxygen environment, transforming the natural sugars in peppers into tangy, complex flavors. Unlike vinegar-based sauces, fermented hot sauces evolve over time and offer more depth and umami.
Ingredients & Ratio (for ~500 ml sauce)
- Peppers (~450 g) – a mix of hot and sweet, our preference goes to Habanero
- Salt brine: 1000gr of water for 40gr of salt (4%)
- Optional: garlic, onion, herbs, carrots, lemon, etc.
Equipment
- Glass fermentation jar with airlock or weight
- Clean strainer
- Blender
- Bottles for sauce
Instructions
- Wash and roughly chop peppers and other vegetables, at approximatively the same size
- Place in a clean jar, pressing to reduce air pockets.
- Dissolve salt in water and pour over until everything is submerged.
- Install an airlock or weight to keep contents submerged. Store at 13–21°C for 7–21 days.
- Taste periodically until desired sourness and complexity are reached.
- Strain solids and blend with some brine, optional vinegar or citrus to adjust acidity.
- Adjust texture with reserved brine or water.
- Bottle the sauce and refrigerate. It will last for several months and continue to develop flavor.
Recipe Example: Habanero-Carrot Sauce
Combine 200 g carrots with 10–12 habanero peppers, lemon, and 4% salt brine. Ferment for 14–21 days, then blend to desired texture. This version is fruity, hot, and bright with citrus added.
Tips for Success
- Use 2–5% salt brine by weight for safety and flavor.
- Keep all vegetables submerged to prevent mold.
- Ferment in a cool place (13–18°C) for best results.
- Use clean tools and containers to prevent contamination.
- Use airlocks or burp jars daily to release CO₂ pressure if sealed.