How To Make Fermented Chili Sauce?

The peppers’ tops should be removed, and they should be cut in half lengthwise. The peppers should be crammed into a quart-sized Mason jar with only about an inch of headspace. Add the garlic cloves last.

The salt should dissolve after being whisked into the warm water. Over the garlic and chilies, pour the brine.

Put a weight on top of the garlic and chilies to keep them in the brine. For two to three weeks, or until the chiles smell and taste mildly sour, let the chilies ferment at room temperature away from direct sunlight with an airtight lid.

Reserve the brine after straining it. Add the chilies to a powerful blender. Blend 1 cup of the reserved brine in a blender until it is completely smooth. Use a fine mesh screen to filter for a thin sauce. Simply spoon the pure into jars for a thick sauce, adding more brine as needed to thin.

How long does it take for chillies to ferment?

Slices of pepper should be placed in a half-gallon Mason jar. (If left whole, they float.) If preferred, add a few garlic cloves and a quarter of an onion, allowing 1 inch of room from the jar’s top. To keep the other peppers from floating above the brine, layer the larger peppers in a layer over the top of the jar.)

Make your brine and cover peppers

Pour 1 quart of pure, non-chlorinated water over the pepper mixture after dissolving 1/4 cup of salt in it. Use a weight to keep the peppers in the brine in place.

Secure your fermentation lid and ferment

Attach a fermentation lid to the jar’s top and place it somewhere cool and shaded to ferment. Culture at room temperature for typically 5-7 days or until the peppers’ color varies and dulls. If desired, you can let this ferment continue to ferment for many months at room temperature. We prefer it best at least three months later; the longer it ferments, the richer and more complex the flavors get.

Regularly check the peppers to make sure the airlock is intact. We prefer to ferment this in half-gallon jars and create the sauce out of the peppers one half-gallon at a time. So, some of them merely ferment for a month, while others continue to bubble for six months or longer. However, after a few months, there isn’t much fermentation activity because the majority of the sugars have been broken down, and the fermentation has essentially come to a halt.

As seen below, if any white yeast develops on the surface, skim it off and continue fermenting as necessary. This is the (relatively) harmless kahm yeast, which can impact flavor but often only softens the texture and imparts a faint yeasty flavor. It is simple to stop it early, before the yeast grows and penetrates farther into the ferment. Please be aware that persons who are prone to yeast imbalances, such as Candida overgrowth in their body, may experience negative consequences from even this moderate yeast. These people should take extra precautions to avoid consuming ferments that have yeast overgrowth contamination.

After a good long ferment, blend smooth

It’s time to make sauce with the peppers once they’ve matured for the desired amount of time!

You can also add apple cider vinegar, according to taste. Although adding ACV can raise the ferment’s acidity and make it more shelf-stable, it still needs to be kept in the refrigerator.

Bottle and store

Once this sauce is packaged, keep it in the fridge where it will last for months.

Take pleasure in it with chips, over eggs, tacos, or as a component in any recipe that asks for a dash of delightful peppery fire!

Can peppers be fermented in vinegar?

ferment the chili peppers first. The peppers should be roughly chopped before being packed into a ball jar with at least an inch of headspace. When fermenting, the peppers could rise a little. Mason jars work well as containers for fermentation.

Produce the brine. Next, combine 3 tablespoons sea salt and 1 quart of unchlorinated water. Just enough brine should be used to completely coat the peppers, pushing them down as you go. To prevent deterioration, it’s crucial to keep the peppers submerged in the brine of salt water. Check this every day. HELPFUL TIP: Filling a baggie partially with water is a wonderful way to keep the peppers immersed. Put the baggie into the jar’s top so that it presses the peppers into the brine.

Put the jar’s lid on and place it somewhere out of the sun to ferment for at least a week. The ideal range is 55 to 75 degrees Fahrenheit. Make careful to keep an eye on the fermentation process during the first two weeks, when it is most active.” Burp the jars frequently to release some of the building gases by slightly unscrewing the lid. Or, for simpler fermentation, use an airlock or membrane. visit our page “For additional information, see How to Ferment Peppers.

The brine will become murky, acidic, and flavorless after 1-2 weeks as the fermenting activity decreases.

Combine the fermented peppers with 1/2 cup of the brine and 1/2 cup vinegar in a food processor or blender. Depending on your preferences, you can adjust the amount of each ingredient. More vinegar will make the flavor more acidic and brine more salty.

Bring a pot of the fermented hot sauce to a rapid boil. Simmer for 15 minutes on low heat. As a result, fermentation will cease. NOTE: If you don’t want to, you don’t have to boil the sauce. You can use it just as is, but expect to still notice some fermentation. If you choose not to cook it, keep it refrigerated in airtight containers. Though cooling will halt the process, you might need to burp them sometimes to release gas buildup.

If you want a thicker spicy sauce, use the combination as-is without straining the liquid to get rid of the solids. Enjoy after pouring into bottles of hot sauce.

All right, my friends. Simple, right? Who knew it could be so easy to create a fermented hot sauce? It actually has a lot of similarities to the well-known Tabasco Hot Sauce, despite being produced from red serrano peppers rather than tabasco peppers.

How long does homemade spicy sauce with fermentation last?

Even if you don’t typically like hot sauce, I bet you would after tasting this recipe for fermented hot sauce! Compared to previous pepper preparations, the lacto-fermentation process converts the chili pepper’s strong, spicy, and frequently dominating flavor profile into something far more moderate, complex, flavorful, tangy, and delightful! This is referred to as a “sweet and spicy fermented hot sauce” because it contains both hot and sweet peppers in equal measure. Because of this, you can simply customize it to your taste preferences by selecting the right peppers to ferment.


  • 1 lb. of your preferred peppers, including some sweeter and hotter peppers
  • 1/2 cup loosely packed fresh cilantro
  • 1/2 a medium to big onion, or 1 full small onion
  • 2-3clovesgarlic
  • 1 tablespoon of kosher, pickling, or sea salt (no table salt)
  • 2 cups of filtered water and brine salt should be combined.


Cut up onions and peppers after washing. It is advised to put on gloves. Eliminate most of the pepper seeds.

Add a small handful (1/4 cup loose) of fresh cilantro and two or three crushed garlic cloves to the bottom of a clean quart-sized jar.

Add some peppers and the diced onion on top after that. As you move, lightly press to compact and reduce air gap.

Add the final 1/4 cup of cilantro when the jar is halfway to two-thirds full, and then continue packing the peppers into the jar until it is full (within top inch of the jar).

1 tbsp sea salt and 2 cups of filtered water should be combined on the burner. Heat just enough to dissolve the salt without overheating.

When the brine is lukewarm or at room temperature, pour it over the peppers in the jar until it is full and they are completely submerged. To get rid of air bubbles, tap and jiggle the jar.

To keep the vegetables immersed beneath the brine during fermentation, cover with a fermentation weight and airlock cap.

Open the jar after 7–14 days and pour the contents through a strainer set up over a basin to collect the liquid. Keep the liquid from the strained brine.

Blend all of the solid ingredients (peppers, onions, garlic, and cilantro). 1/4 cup of the brine liquid should be added along with 1 tablespoon of freshly squeezed lime juice. Blend.

Check the fermented hot sauce’s consistency. Until the desired sauce consistency is obtained, keep gradually adding the reserved brine while mixing as you go.

Fermented spicy sauce should be kept in the fridge in an airtight container. Before use, shake. In the refrigerator, it ought to last for up to a year.

What quantity of salt should I use to ferment peppers?

Any variety of chili pepper, even dried peppers, can be used to make fermented pepper mash. You simply take the pepper walls’ thickness into account. You don’t have to seed thicker walled peppers if you don’t want to because the coarser skin may need to be removed after the fermentation period.

If you like a smoother outcome when processing the mash later on, you may want to seed thinner walled peppers first. They won’t require filtering.

Process your fresh peppers in a food processor first before making the pepper mash. Use a mortar and pestle or simply finely chop them if you don’t have a processor.

Salt is then added. Per pound (.45 kg) of peppers, 1 teaspoon (5.69 g) of salt should be used. About 1 cup of mash should result from processing 1 pound of peppers. Use 1 teaspoon of salt (or 2.3% of the weight of the mash) every cup of mash.

The peppers will immediately start to release their moisture. The majority of salts can be used without issue, but avoid utilizing salts that have additions, such table salt.

Put the mash in a jar and pack it down to get rid of any air bubbles. Give your head at least one inch (2.54 cm) of room. When fermenting, the peppers could rise a little. The peppers will be covered in the brine as it rises. To prevent deterioration, it’s crucial to keep the peppers submerged in brine. Check this every day.

Put the jar’s lid on and place it somewhere out of the sun to ferment for at least a week. The ideal range is 55 to 75 degrees F. (12.78-23.89 C). Keep an eye on the fermentation process during the first two weeks, when it is most active. Burp the jars frequently to release some of the building gases by slightly unscrewing the lid. Or, for simpler fermentation, use an airlock or membrane. What I like to utilize is listed below.

The activity of the fermentation will slow down after a week or two. Put it in the pantry so you may use it straight away or let it ferment for a longer period of time if you’d like. To enable the flavors to fully develop, you can ferment for months or even longer.

Once it is prepared, keep it in the fridge to keep for a year or more.

Why is my spicy sauce after fermentation bitter?

Since when has it been happening? Further fermentation may be helpful if it hasn’t been long. It’s possible that some of the peppers weren’t quite ripe, which can give a bitter flavor. In either scenario, if your final product is bitter, you should balance it with sweet, maybe a little salt, and/or acid, until you’re satisfied. Many of my ferments are “unfinished goods” when they leave the jar; they have completed the fermentation process, but they still require additional processing and additions to reach the desired final balance before bottling.

How is fermentation made?

Salt inhibits mold spore growth while promoting good bacteria, producing fermented goods with a crisp texture. Place the vegetables in a mason jar or fermentation crock and cover them with a brine that is produced by combining 1 tablespoon of salt with 1 cup of water (use natural, non-iodized salt and, preferably, bottled spring water). As desired, combine herbs and other flavors.

The trick in this situation is to keep the vegetables immersed in the brine since anything that is exposed to air will rot. Find a technique to weigh down floating veggies; fermentation weights are the simplest option.

How can I ferment spicy sauce in bottles?

When the yeast has consumed all of the sugar (in the form of carbs from the peppers) in the spicy sauce, fermentation will naturally come to an end.

This can take a while, and if your fermented hot sauce contains fruit (mango is a popular addition), this can also encourage further fermentation.

There are actions you may take to halt fermentation sooner if you don’t like the way the flavor or color changes as a result of fermentation or if you’re having issues with gas buildup in the jar or bottle that results in explosions or spills.

Throwing your spicy sauce in the refrigerator or freezer is one simple alternative. The bacteria’s growth and fermentation will be greatly slowed by the extremely low temperatures.

An alternative to adding vinegar is to pasteurize the sauce before bottling it if you don’t want your fermented hot sauce to be overly acidic. In order to eradicate the yeast and terminate the fermentation process, this necessitates boosting the temperature.

You can cook the fermented hot sauce in a pot or saucepan on the stove after the peppers have fermented for 1-2 weeks (this is when fermentation is most active). To do this, drain the peppers and mix them until they are smooth.

In order to accomplish this, heat the processed fermented hot sauce to a rolling boil, then reduce the heat to a simmer, letting it cook for about 15 minutes. Then you can put it in a bottle or jar. As an alternative, you can even boil the hot sauce-filled jars directly.

Be aware that some of the fresh, raw qualities of the peppers may be lost if the fermented hot sauce is cooked or if the bottles or jars are boiled after being filled. The primary, intricate flavors of the fermented hot sauce won’t be lost, though.

Finally, fermentation might continue if the bottle is left at room temperature. The fermentation process will therefore be slowed down by cooling the hot sauce once it has been fermented. This is a result of the low temperatures, which prevent the yeast from being sufficiently active to ferment the carbohydrates.

Additionally, refrigeration keeps the color and flavor intact (if it continues to ferment at room temperature, these will change over time). Additionally, it stops the jar from accumulating too much gas, so you won’t have to worry about bottles blowing up from the pressure of the gas.