preservation · Best in summer
Lacto-Fermented Hot Sauce
Fresh hot peppers and garlic fermented in a salt brine for two weeks, then blended into a complex, funky hot sauce that nothing from a store can match. The fermentation adds depth you can't replicate any other way. Gets better with every passing week.
Ingredients
🌱 From Your Homestead
- fresh hot peppers (1 lb — any variety or mix)
- garlic (6 cloves)
🛒 From the Store
- non-iodized salt (2% of total weight, about 1.5 tbsp)
- filtered water
- quart mason jar
- apple cider vinegar (splash to adjust pH at blend time)
How to Make It
- Gather your ingredients: fresh hot peppers (1 lb — any variety or mix), garlic (6 cloves), non-iodized salt (2% of total weight, about 1.5 tbsp), filtered water, quart mason jar, and the rest.
- Prep your homestead ingredients — wash, chop, and measure: fresh hot peppers (1 lb — any variety or mix), garlic (6 cloves).
- Use a kitchen scale and weigh everything including the water — then calculate 2% of that total weight in salt. This is the fermentation formula. Eye-balling salt invites the wrong bacteria.
- Cook for approximately 30 min + 2 weeks ferment. Adjust to taste and serve 24 portions.
- Plate, enjoy, and share with your household!
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