How to Make Hot Sauce
What You Need
Cut peppers and any other ingredients (like onions, garlic, carrots or fruit) in 1” pieces and pack into fermentation jar.
Combine salt and water, stir until salt is fully dissolved to make the brine.
Add fermentation weight and pour in brine to cover, vegetables should be fully submerged.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment for 2-3 weeks at room temperature out of direct sunlight.
Add vegetables to blender with 1 cup of the fermentation liquid. Blend until smooth and then add white vinegar to taste. Hot sauce will keep refrigerated for at least 2 months.