Fermentation Jar
Fermentation Weight
Lid
Airlock
6 Cups Chili Peppers, tops removed
2 Tablespoons Kosher Salt
1-2 Cups White Vinegar (for blending)
This is a helpful intro recipe to fermented hot sauce. We have many more fermented hot sauce recipes available in our Field Guide.
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 Guide to Using an Airlock). 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.
