preservation · Best in summer
Lacto-Fermented Hot Sauce
Fermented hot sauce is tangier and more complex than cooked versions. The good bacteria do the preservation work — no canning required.
Ingredients
🌱 From Your Homestead
- hot peppers (1 lb)
- garlic (6 cloves)
🛒 From the Store
- non-chlorinated water
- sea salt (no iodine)
- white vinegar (for post-ferment)
How to Make It
- Gather your ingredients: hot peppers (1 lb), garlic (6 cloves), non-chlorinated water, sea salt (no iodine), white vinegar (for post-ferment).
- Prep your homestead ingredients — wash, chop, and measure: hot peppers (1 lb), garlic (6 cloves).
- Use a loose lid or cloth cover during fermentation — the CO2 needs to escape. Taste daily from day 3. Longer = tangier.
- Cook for approximately 20 min + 5 days ferment. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
More eggs from your flock?
Egg Production Guide →
Feed schedules, lighting, and seasonal management to maximize your hens' production year-round.
Love this recipe?
Get more like it in your inbox — weekly homesteading tips & recipes. Free forever. See our guides: Chickens, Egg Production, Chicken Health, April Planting, May Tasks, Summer Harvest, Preserving.
No spam. Unsubscribe anytime.
Turn Your Harvest Into Every Meal
Tended personalizes recipes to your exact homestead — your crops, your flock, your zone. Get 150+ recipes, a seasonal planner, and AI advice tailored to you.