{"id":7877,"date":"2019-10-23T01:53:44","date_gmt":"2019-10-23T08:53:44","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=7877"},"modified":"2022-03-12T10:41:43","modified_gmt":"2022-03-12T18:41:43","slug":"fermented-hot-chili-sauce-recipe","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/","title":{"rendered":"Easy Fermented Hot Sauce"},"content":{"rendered":"\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n<p><em>In the late summer and early autumn, you'll find baskets brimming with ripe hot peppers at your local farmers' market.  Toss those peppers in a jar with plenty of garlic and make <strong>Fermented Hot Sauce<\/strong>. It's a great way to make the most of all that fiery abundance.<\/em><\/p>\n<\/div><\/div>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"720\" height=\"900\" fetchpriority=\"high\" data-pin-description=\"Wanna make amazing hot sauce? FERMENT it!  Fermentation gives hot sauce a deep, rich complexity, vibrant heat and just the right touch of acidity. Plus it's loaded with beneficial bacteria, just like sauerkraut and yogurt.  And it's super easy to make.  All you need for this fermented hot sauce recipe is ripe hot chilis, garlic, salt and water.  Toss them all into a jar and wait.  When they're ready, pur\u00e9e and you'll have the best hot sauce you ever tasted. - #fermentation #fermentedfoods #guthealth\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-post-2.jpg\" alt=\"Ripe, red jalape\u00f1os, garlic and cherry bomb peppers fermenting in a glass jar for hot sauce\" class=\"wp-image-22418\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-post-2.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-post-2-256x320.jpg 256w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"what-is-it\">What is it?<\/h2>\n\n\n\n<p>Fermented hot sauce is a spicy, slightly acidic sauce made by fermenting hot chilis and other ingredients together in a jar or crock.  Over time, the flavor will deepen, growing more complex and acidic as beneficial bacteria go to work. <\/p>\n\n\n\n<p>Most of the world's most beloved hot sauces - from Tobasco to Sriracha - begin in the fermentation crock, and that's because fermentation gives the hot sauce a bright acidity and deep, complex flavor that develops slowly with time.<\/p>\n\n\n\n<p> Fortunately, hot sauces are simple to make. You just toss hot, ripe chili peppers in a jar with plenty of garlic and other spices as it suits you, then cover them with salt water. Then all you have to do is wait.<\/p>\n\n\n\n<p>Fermentation is a magical and transformative culinary technique that not only helps to preserve foods that might otherwise spoil, but also gives foods a complex and rich depth of flavor.&nbsp; <\/p>\n\n\n\n<p>As a result, you'll have a deeply flavor-forward sauce that's full of good bacteria, just like <a href=\"https:\/\/nourishedkitchen.com\/homemade-yogurt\/\">yogurt<\/a>, <a href=\"https:\/\/nourishedkitchen.com\/homemade-sauerkraut\/\">sauerkraut<\/a>, or <a href=\"https:\/\/nourishedkitchen.com\/daikon-radish-kimchi\/\">radish kimchi<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-s-in-it\">What's in it?<\/h2>\n\n\n\n<p>At its most basic, you'll only need three ingredients to make a fermented hot sauce: fresh peppers, salt, and water. These ingredients are the foundation of hot sauce. However, you can enhance the flavor and complexity of your sauce by adding additional ingredients. <\/p>\n\n\n\n<p>Alliums, such as garlic and onions, as well as herbs, spices, and even fruit work well to enhance the flavor of homemade hot sauce.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Fresh chilies<\/strong> are the foundation of a good homemade hot sauce, fermented or not. Fully ripe chilies are best for making a fermented sauce, so look for yellow, orange, or red chilies rather than green ones.  Fresno peppers, aji amarillo, and scotch bonnets work well for fermented hot sauce as do fully ripe jalape\u00f1os, Thai chilies, or serranos. Sweet peppers, such as bell peppers, can be added for a milder sauce.<\/li>\n\n\n\n<li><strong>Garlic<\/strong> can give your sauce its depth, and it provides a grounding note that tempers the fiery top notes of fresh chili pepper.<\/li>\n\n\n\n<li><strong>Fruit<\/strong> can be a delicious addition to homemade hot sauce, too. Its natural sweetness can bring balance to the heat of chilies.  Citrus, such as tangerine, lime, or orange, is particularly delicious; however, many home cooks have had good luck adding blueberries or even pineapple to their sauce.<\/li>\n\n\n\n<li><strong>Spices and other aromatics<\/strong> can bring balance to your sauce. Ginger, turmeric, Szechuan peppercorns, hibiscus flowers, and even allspice can work well depending on the full flavor profile you prefer.<\/li>\n\n\n\n<li><strong>Salt<\/strong> is a necessary ingredient for most fermented foods. It's best to use a minimally processed salt with no additives for fermentation<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-kind-of-equipment-do-you-need\">What kind of equipment do you need?<\/h2>\n\n\n\n<p>At its heart, fermentation is simple. In order to make fermented hot sauce, as well as many other fermented foods, you'll need a few key pieces of equipment including a vessel and a lid.  In the case of hot sauce, you'll want a high-speed blender, too.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>A fermentation vessel<\/strong> can be as simple as a mason jar. You can also purchase crocks and jars specifically designed for fermentation.<\/li>\n\n\n\n<li><strong>An airlock or fermentation lid<\/strong> is helpful for allowing the carbon dioxide that naturally builds up during fermentation to escape while preventing the free flow of oxygen which can contribute to mold formation.<\/li>\n\n\n\n<li><strong>Glass fermentation weights<\/strong> are helpful, but not essential, and they help to keep your chilies submerged during fermentation, preventing the formation of mold and keeping your hot-sauce-to-be safe.<\/li>\n\n\n\n<li><strong>A blender<\/strong> is necessary for pur\u00e9eing the fermented chili peppers and turning them into homemade hot sauce. If you don't have a blender, you can work in batches to pur\u00e9e the peppers and brine in a food processor instead.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-how-to-make-fermented-hot-sauce\">How to make fermented hot sauce<\/h2>\n\n\n\n<p>Making this hot sauce recipe, as with most fermented foods, is easier than you think and fairly straightforward. There are requires two primary steps: fermenting the chili peppers, and then blending the sauce.  <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prepare the ingredients<\/strong>. You'll want to prep the chilies and any other ingredients you have in advance.  You'll rinse the chilies to remove any debris, and then cut away the stem end. Coarsely chopping the chilies can speed up fermentation, too.<\/li>\n\n\n\n<li><strong>Mix the brine<\/strong>. A typical brine for fermentation is about 2%; however, for both hot and sweet peppers a higher level of salt is optimal, and you'll typically need to ferment these ingredients in a 3-3.5% brine. You can mix the salt and water together on the stove, and then allow it to cool to room temperature before adding it to the chilies.<\/li>\n\n\n\n<li><strong>Combine the chilies and brine<\/strong>. After about two weeks, your chilies will be done fermenting and ready to make into sauce.  You'll pur\u00e9e chilies and any other ingredients, as well as some of the brine together to form the sauce.<\/li>\n\n\n\n<li><strong>Strain the finished hot sauce<\/strong>. If you prefer a thinner sauce, you can strain it if you like.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-tips-for-making-hot-sauce\">Tips for making hot sauce<\/h2>\n\n\n\n<p>While making fermented hot sauce is simple, there are a few tricks you want to keep in mind so that it comes out right every time. <\/p>\n\n\n\n<p>Paying attention to the quality and variety of ingredients as well as proper fermentation techniques can make a big difference in the quality of your sauce.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Remove the seeds from the hot peppers<\/strong> if you prefer a milder hot sauce.<\/li>\n\n\n\n<li><strong>Use a variety of fresh peppers<\/strong>. Chilis vary in flavor. Accordingly, some have smoky notes, others bitter and others sweet. When using a variety of peppers, you'll get the deepest and most complex flavor out of your sauce.<\/li>\n\n\n\n<li><strong>Use ripe chilis<\/strong>. Fermentation amplifies the bitter notes you taste in unripe, green hot chilis. Using ripe chilis eliminates that bitterness and can give your hot sauce better flavor.<\/li>\n\n\n\n<li><strong>Use filtered or dechlorinated water<\/strong>. Chlorinated water may interfere with successful fermentation, so use a good water filter or dechlorinate your water by letting it sit overnight before you add it to your chilis.<\/li>\n\n\n\n<li><strong>Fill your jar with brine within 1 inch of its opening<\/strong>. Leaving too much headspace will increase the likelihood of mold formation.<\/li>\n\n\n\n<li><strong>Keep your chilis submerged under the brine<\/strong>. Glass fermentation weights help keep your chilis and garlic submerged while they ferment, lowering the chance that your hot sauce will be contaminated with mold.<\/li>\n\n\n\n<li><strong>Use an airtight jar or fermentation seal<\/strong>. An airtight jar or a fermentation seal will prevent oxygen from getting into your chilis while they ferment which helps keep your hot sauce safe from mold contamination.<\/li>\n\n\n\n<li><strong>Pay attention to temperature<\/strong>. Foods ferment faster in warm temperatures and more slowly in cool temperatures.<\/li>\n\n\n\n<li><strong>Pay attention to flavor and aroma<\/strong>. Your fermented hot peppers are ready when their flavor and aroma please you. Some people prefer younger ferments, while others prefer aged ferments.<\/li>\n\n\n\n<li><strong>Strain for a thin sauce, don't strain for a thick sauce<\/strong>. After blending the peppers, garlic, and brine together you can strain the pur\u00e9e which will give you a thin hot sauce and a thick, <a href=\"https:\/\/nourishedkitchen.com\/fermented-pepper-mash\/\">fermented pepper mash<\/a>. Alternatively, if you avoid straining, you'll have a thickened hot sauce about the consistency of sriracha.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"storage\">How to store your sauce<\/h2>\n\n\n\n<p>Fermented hot sauce is a living food that's rich in food enzymes and beneficial bacteria.&nbsp; Once you pur\u00e9e the chilies and bottle your sauce, it will continue to ferment.&nbsp; <\/p>\n\n\n\n<p>Store your fermented hot sauce in the refrigerator to slow down the fermentation process. You can also pour your sauce into jars and can it for long-term storage, but the high heat of canning will destroy the sauce's beneficial bacteria.<\/p>\n\n\n\n<p>Some home cooks stabilize their finished hot sauce by adding apple cider vinegar.  Adding vinegar lowers the PH of the sauce, increasing both its acidity and the ability to store it long-term.  <\/p>\n\n\n\n<p>If you wish to stabilize your hot sauce this way, you can pur\u00e9e the fermented peppers and, instead of mixing them with leftover brine, use apple cider vinegar instead. This forms a blended sauce, using both fermented peppers and vinegar.<\/p>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-21473\" class=\"wprm-recipe-container\" data-recipe-id=\"21473\" data-servings=\"32\"><div class=\"wprm-recipe wprm-recipe-template-nk-recipe-buttons\"><div class=\"wprm-container-float-right\">\n\t\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<a href=\"#commentform\" class=\"wprm-recipe-jump-to-comments wprm-recipe-link wprm-block-text-normal\" style=\"color: #333333;\"><span class=\"wprm-recipe-icon wprm-recipe-jump-to-comments-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#333333\" d=\"M10,0C9.4,0,9,0.4,9,1v4H7V1c0-0.6-0.4-1-1-1S5,0.4,5,1v4H3V1c0-0.6-0.4-1-1-1S1,0.4,1,1v8c0,1.7,1.3,3,3,3v10c0,1.1,0.9,2,2,2s2-0.9,2-2V12c1.7,0,3-1.3,3-3V1C11,0.4,10.6,0,10,0z\"\/><path 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d=\"M11.99,1.94c-.35,0-.67.19-.83.51l-2.56,5.2c-.11.24-.34.4-.61.43l-5.75.83c-.35.05-.64.3-.74.64-.11.34,0,.7.22.94l4.16,4.05c.19.19.27.45.22.7l-.98,5.72c-.06.35.1.7.37.9.29.21.66.24.98.08l5.14-2.71h0c.24-.13.51-.13.75,0l5.14,2.71c.32.16.69.13.98-.08.29-.21.43-.56.37-.9l-.98-5.72h0c-.05-.26.05-.53.22-.7l4.16-4.05h0c.26-.24.34-.61.22-.94s-.4-.58-.74-.64l-5.75-.83c-.26-.03-.48-.21-.61-.43l-2.56-5.2c-.16-.32-.48-.53-.83-.51,0,0-.02,0-.02,0Z\"\/><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">7<\/span> votes<\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-separate wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-21473 wprm-recipe-servings-adjustable-disabled wprm-block-text-normal\" data-recipe=\"21473\" aria-label=\"Adjust recipe servings\">32<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">servings (1 pint)<\/span><\/span><\/div>\n\n\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-normal\">Fermented Hot Sauce Recipe<\/h2>\n<div class=\"wprm-recipe-summary wprm-block-text-italic\"><span style=\"display: block;\">Seasoned with fresh garlic this fermented hot  sauce is rich with flavor, bright and fiery. Use a variety of ripe, hot peppers for the best flavor.  Red jalape\u00f1os, cherry bomb peppers, Scotch bonnets, and aji amarillo chilis all work well, especially when mixed together.  <\/span><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-custom-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Fermentation<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-custom_time wprm-recipe-custom_time-days\">14<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-days\" aria-hidden=\"true\">d<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-days wprm-recipe-total_time wprm-recipe-total_time-days\">14<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> days<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-days wprm-recipe-total_time-unit wprm-recipe-total_timeunit-days\" aria-hidden=\"true\">d<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">10<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\n\n\n<a href=\"https:\/\/nourishedkitchen.com\/wprm_print\/fermented-hot-sauce-recipe\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #3e3e3e;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21473\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" 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M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print<\/a>\n<span class=\"wprm-recipe-grow-container\"><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #000000;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-grow-not-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21473\"><span class=\"wprm-recipe-icon wprm-recipe-grow-icon wprm-recipe-grow-not-saved-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"16\" height=\"16\" viewBox=\"0 0 16 16\"><g class=\"nc-icon-wrapper\" stroke-width=\"1\" fill=\"#ffffff\" stroke=\"#ffffff\"><path fill=\"none\" stroke=\"#ffffff\" stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-miterlimit=\"10\" d=\"M11.5,0.5 C9.982,0.5,8.678,1.355,8,2.601C7.322,1.355,6.018,0.5,4.5,0.5c-2.209,0-4,1.791-4,4c0,4,7.5,11,7.5,11s7.5-7,7.5-11 C15.5,2.291,13.709,0.5,11.5,0.5z\" data-cap=\"butt\"\/> <\/g><\/svg><\/span> Save Recipe<\/a><a href=\"https:\/\/app.grow.me\" target=\"_blank\" rel=\"nofollow noreferrer\" style=\"color: #ffffff;background-color: #3e3e3e;border-color: #000000;border-radius: 0px;padding: 5px 5px;display: none;\" class=\"wprm-recipe-grow-saved wprm-recipe-grow wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"21473\">Saved!<\/a><\/span>\n\n<a href=\"https:\/\/nourishedkitchen.com\/subscribe\/\" target=\"_self\" class=\"wprm-link wprm-recipe-link wprm-block-text-normal wprm-recipe-link-inline-button wprm-color-accent\" style=\"color: #ffffff;background-color: #175f2c;border-color: #175f2c;border-radius: 0px;padding: 5px 5px;\"><span class=\"wprm-recipe-icon wprm-recipe-link-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><path d=\"M12.0002,0 C18.6272,0 24.0002,5.373 24.0002,12 C24.0002,18.627 18.6272,24 12.0002,24 C5.3722,24 0.0002,18.627 0.0002,12 C0.0002,5.373 5.3722,0 12.0002,0 Z M12.0002,2 C6.4852,2 2.0002,6.486 2.0002,12 C2.0002,17.514 6.4852,22 12.0002,22 C17.5142,22 22.0002,17.514 22.0002,12 C22.0002,6.486 17.5142,2 12.0002,2 Z M12.0002,5.772 C12.5130358,5.772 12.9357072,6.15804019 12.9934723,6.65537887 L13.0002,6.772 L12.9997,11 L17.2277,11 C17.7799847,11 18.2277,11.4477153 18.2277,12 C18.2277,12.5128358 17.8416598,12.9355072 17.3443211,12.9932723 L17.2277,13 L12.9997,13 L13.0002,17.228 C13.0002,17.7802847 12.5524847,18.228 12.0002,18.228 C11.4873642,18.228 11.0646928,17.8419598 11.0069277,17.3446211 L11.0002,17.228 L10.9997,13 L6.7717,13 C6.21941525,13 5.7717,12.5522847 5.7717,12 C5.7717,11.4871642 6.15774019,11.0644928 6.65507887,11.0067277 L6.7717,11 L10.9997,11 L11.0002,6.772 C11.0002,6.21971525 11.4479153,5.772 12.0002,5.772 Z\"><\/path><\/g><\/g><\/svg><\/span> Click to Remove Ads<\/a>\n\n\n\n\n\n<div id=\"recipe-21473-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-21473-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"21473\" data-servings=\"32\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh chilies<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cloves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fine sea salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">warm water<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-21473-equipment\" class=\"wprm-recipe-equipment-container wprm-block-text-normal\" data-recipe=\"21473\"><h3 class=\"wprm-recipe-header wprm-recipe-equipment-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Equipment<\/h3><ul class=\"wprm-recipe-equipment wprm-recipe-equipment-list\"><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Fermentation Seal<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">Glass Weights<\/div><\/li><li class=\"wprm-recipe-equipment-item\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-equipment-name\">High-Speed Blender<\/div><\/li><\/ul><\/div>\n<div id=\"recipe-21473-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-21473-instructions-container wprm-block-text-normal\" data-recipe=\"21473\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-normal wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-21473-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Remove the tops from the peppers, and split them in half lengthwise. Pack a quart-sized mason jar tightly with the peppers, leaving about 1-inch headspace. Drop in the cloves of garlic.<\/span><\/div><\/li><li id=\"wprm-recipe-21473-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Whisk the salt into the warm water until it dissolves. Pour the brine over the chiles and garlic.<\/span><\/div><\/li><li id=\"wprm-recipe-21473-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place a weight over the chiles and garlic so they remain submerged beneath the brine. Seal the jar tightly with an airlocked lid, and allow the chiles to ferment at room temperature away from direct sunlight for 2 to 3 weeks, or until they smell and taste pleasantly sour.<\/span><\/div><\/li><li id=\"wprm-recipe-21473-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Strain the brine and reserve it. Transfer the chiles to a high-speed blender. Add 1 cup of the reserved brine to the blender, and process until smooth. For a thin sauce, strain through a fine mesh sieve. For a thick sauce, simply spoon the pur\u00e9e into jars, thinning with additional brine as necessary.<\/span><\/div><\/li><li id=\"wprm-recipe-21473-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Use right away or store in the refrigerator up to 1 year.<\/span><\/div><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-call-to-action wprm-call-to-action-simple\" style=\"color: #333333;margin: 0px;padding-top: 10px;padding-bottom: 10px;\"><span class=\"wprm-recipe-icon wprm-call-to-action-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#333333\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span> <span class=\"wprm-call-to-action-text-container\"><span class=\"wprm-call-to-action-header\" style=\"color: #333333;\">Tried this recipe?<\/span><span class=\"wprm-call-to-action-text\">Please consider <a href=\"#\" style=\"color: #5e5e5e\" role=\"button\" class=\"wprm-cta-rating-modal\" data-modal-uid=\"user-rating\" data-recipe=\"21473\">Leaving a Review<\/a>!<\/span><\/span><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-ugb-feature ugb-feature ugb-d6ffe10 ugb-feature--v2 ugb-feature--design-basic ugb-main-block\"><style>.ugb-d6ffe10 .ugb-feature__item{border-radius:0px !important}.ugb-d6ffe10 .ugb-button{background-color:var(--stk-global-color-94622,#175f2c)}.ugb-d6ffe10 .ugb-button .ugb-button--inner,.ugb-d6ffe10 .ugb-button svg:not(.ugb-custom-icon){color:#ffffff !important}@media screen and (min-width:768px){.ugb-d6ffe10 .ugb-img{width:310px;height:auto !important}}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-feature__item ugb--shadow-5\"><div class=\"ugb-feature__content\"><h2 class=\"ugb-feature__title\">Love this recipe? There's more.<\/h2><p class=\"ugb-feature__description\">Join <strong>Nourished Kitchen+<\/strong> for <strong>ad-free browsing<\/strong>, nourishing <strong>monthly meal plans<\/strong>, <strong>live workshops<\/strong>, and access to all our <strong>premium downloads<\/strong>.<\/p><div class=\"ugb-button-container\"><a class=\"ugb-button ugb-button--size-normal\" href=\"https:\/\/nourishedkitchen.com\/subscribe\/\" rel=\"\" title=\"\"><span class=\"ugb-button--inner\">Join Now<\/span><\/a><\/div><\/div><div class=\"ugb-feature__image-side\"><img decoding=\"async\" class=\"ugb-feature__image ugb-img wp-image-28630 ugb-image--shape-stretch\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg\" alt=\"Celery salad with apples, shallots, parsley and walnuts on a flat plate\" title=\"\" height=\"348\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-910x1024.jpg 910w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-284x320.jpg 284w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post-768x864.jpg 768w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2022\/04\/celery-salad-post.jpg 1200w\" sizes=\"(max-width: 910px) 100vw, 910px\" \/><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-480d672 ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-480d672-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:var(--stk-global-color-93500,#f6f6f6) !important}.ugb-480d672-wrapper.ugb-container__wrapper:before{background-color:var(--stk-global-color-93500,#f6f6f6) !important}.ugb-480d672-content-wrapper > h1,.ugb-480d672-content-wrapper > h2,.ugb-480d672-content-wrapper > h3,.ugb-480d672-content-wrapper > h4,.ugb-480d672-content-wrapper > h5,.ugb-480d672-content-wrapper > h6{color:#222222}.ugb-480d672-content-wrapper > p,.ugb-480d672-content-wrapper > ol li,.ugb-480d672-content-wrapper > ul li{color:#222222}@media screen and (min-width:768px){.ugb-480d672-content-wrapper.ugb-container__content-wrapper{width:100% !important}}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-480d672-wrapper ugb--shadow-3\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-480d672-content-wrapper\">\n<h2 class=\"wp-block-heading\" id=\"variations\">Variations<\/h2>\n\n\n\n<p>Once you've made the basic recipe using straightforward and simple ingredients, you can introduce new flavors to really make a hot sauce that's distinctly your own. <\/p>\n\n\n\n<p>Citrus fruits like lime and orange can give a subtle sweetness that marries well with the chilis' heat.  Similarly, herbs and spices like hibiscus flowers, turmeric, and ginger can give an added depth of flavor to a basic fermented hot sauce.<\/p>\n\n\n\n<p><strong>Lime and fresh ginger<\/strong> pair well together, and a little added lemongrass is nice too. <\/p>\n\n\n\n<p><strong>Turmeric, carrots, and black pepper<\/strong> work well together. Carrots lend sweetness while turmeric and black pepper are rich in antioxidants and work synergistically together.<\/p>\n\n\n\n<p><strong>Hibiscus flowers, allspice, and pineapple<\/strong> bring a floral note and pair beautifully with haba\u00f1ero chilis.<\/p>\n\n\n\n<p><strong>If you're looking for a milder condiment<\/strong>, consider making <a href=\"https:\/\/nourishedkitchen.com\/fermented-salsa\/\">fermented salsa<\/a> instead of hot sauce.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-ugb-container ugb-container ugb-a9854c6 ugb-container--v2 ugb-container--design-basic ugb-main-block\"><style>.ugb-a9854c6-wrapper.ugb-container__wrapper{border-radius:0px !important;background-color:var(--stk-global-color-93500,#f6f6f6) !important}.ugb-a9854c6-wrapper.ugb-container__wrapper:before{background-color:var(--stk-global-color-93500,#f6f6f6) !important}.ugb-a9854c6-content-wrapper > h1,.ugb-a9854c6-content-wrapper > h2,.ugb-a9854c6-content-wrapper > h3,.ugb-a9854c6-content-wrapper > h4,.ugb-a9854c6-content-wrapper > h5,.ugb-a9854c6-content-wrapper > h6{color:#222222}.ugb-a9854c6-content-wrapper > p,.ugb-a9854c6-content-wrapper > ol li,.ugb-a9854c6-content-wrapper > ul li{color:#222222}@media screen and (min-width:768px){.ugb-a9854c6-content-wrapper.ugb-container__content-wrapper{width:100% !important}}<\/style><div class=\"ugb-inner-block\"><div class=\"ugb-block-content\"><div class=\"ugb-container__wrapper ugb-a9854c6-wrapper ugb--shadow-3\"><div class=\"ugb-container__side\"><div class=\"ugb-container__content-wrapper ugb-a9854c6-content-wrapper\">\n<h2 class=\"wp-block-heading\" id=\"troubleshooting\">Troubleshooting<\/h2>\n\n\n\n<p>Making a fermented hot sauce is fairly straightforward.  And as long as you use quality ingredients and clean equipment, it should turn out beautifully. However, occasionally things might go awry, and here's a quick look at how you can troubleshoot potential problems.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>If a white film develops on the top of your chilis<\/strong>, it's probably Kahm yeast. Kahm yeast is benign and fairly common in fermented peppers and cucumbers. Lift the film off and discard it.<\/li>\n\n\n\n<li><strong>If mold appears on top of your chilis or the surface of your brine<\/strong>, lift it off and discard it.  But if more than a few spots appear, discard the batch.  You can minimize mold in ferments by using a weight and a fermentation seal. <\/li>\n\n\n\n<li><strong>If it's not sour enough<\/strong>, let it ferment longer or mix apple cider vinegar into the blender when you pur\u00e9e the chilis.<\/li>\n\n\n\n<li><strong>If your chilis and hot sauce get fizzy, <\/strong>that's a normal sign of fermentation. Make sure to burp your jar (jars with fermentation seals are self-burping), and store your bottles in the fridge.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" width=\"720\" height=\"900\" data-pin-description=\"Wanna make amazing hot sauce? FERMENT it!  Fermentation gives hot sauce a deep, rich complexity, vibrant heat and just the right touch of acidity. Plus it's loaded with beneficial bacteria, just like sauerkraut and yogurt.  And it's super easy to make.  All you need for this fermented hot sauce recipe is ripe hot chilis, garlic, salt and water.  Toss them all into a jar and wait.  When they're ready, pur\u00e9e and you'll have the best hot sauce you ever tasted. - #fermentation #fermentedfoods #guthealth\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-sauce-post-1.jpg\" alt=\"Fermented hot sauce in a bowl with a spoon on a marble surface\" class=\"wp-image-22422\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-sauce-post-1.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-sauce-post-1-256x320.jpg 256w\" sizes=\"(max-width: 720px) 100vw, 720px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-recipe-questions\">Recipe Questions<\/h2>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-1646163661358\"><strong class=\"schema-faq-question\">Can I use dried chilies or chili powder?<\/strong> <p class=\"schema-faq-answer\">While it's possible to use dried chilies and chili powder in a fermented hot sauce, it's not advisable to use <em>only<\/em> dried ingredients. Instead, consider adding a small portion of dried chilies or chili powder in addition to fresh chilies for successful fermentation. <\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646158468995\"><strong class=\"schema-faq-question\">Do I need to refrigerate fermented hot sauce?<\/strong> <p class=\"schema-faq-answer\">Fermented hot sauce contains active, live bacteria, just like <a href=\"https:\/\/nourishedkitchen.com\/homemade-yogurt\/\">yogurt<\/a>. For this reason, you must refrigerate your hot sauce when it's finished and tastes right to you. Otherwise, it will continue to ferment and grow increasingly sour if you leave it at room temperature.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646158844900\"><strong class=\"schema-faq-question\">How long does it keep?<\/strong> <p class=\"schema-faq-answer\">Properly fermented, hot sauce will keep for at least 6 months in the fridge.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646158874346\"><strong class=\"schema-faq-question\">Can I freeze it?<\/strong> <p class=\"schema-faq-answer\">The beneficial bacteria in fermented foods are easily damaged, but not necessarily killed, by freezing. So, you can freeze your hot sauce and store it in the freezer for up to 1 year. But, it's best to keep it in the fridge where the temperature is less extreme.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646159288090\"><strong class=\"schema-faq-question\">Can I can fermented hot sauce?<\/strong> <p class=\"schema-faq-answer\">Canning is an excellent way to preserve hot sauce; however, it involves high heat.  And high heat kills the beneficial bacteria responsible for fermentation. As a result, canning will destroy any live cultures (as well as the benefits they may convey). <br\/><br\/>If you still wish to can your hot sauce, first test the PH using PH strips to ensure it's a safe level of acidity of 4.6 or lower. Then follow the USDA's instructions for <a href=\"https:\/\/nchfp.uga.edu\/how\/can_03\/easy_hot_sauce.html\">canning hot sauce<\/a>.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646159719647\"><strong class=\"schema-faq-question\">How do I thicken homemade hot sauce?<\/strong> <p class=\"schema-faq-answer\">Most hot sauces are thickened with commercial gums, such as xanthan gum. However, for this version, you can simply add less brine when you pur\u00e9e the fermented peppers. <br\/><br\/>Alternatively, you can strain the sauce through a fine-mesh sieve if it's already too thin, and or add more pepper mash.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646160373865\"><strong class=\"schema-faq-question\">What can I do with the leftover brine?<\/strong> <p class=\"schema-faq-answer\">Depending on the thickness of your hot sauce, you'll probably have leftover brine.  This brine is delicious on its own, too: salty and spicy with a sour edge. It can give broth, soups, and stews a hot, acidic punch of flavor.  It's also delicious used as a marinade for grilled chicken, especially in combination with chopped garlic and fresh herbs.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1646161377547\"><strong class=\"schema-faq-question\">Should I worry about my hot sauce exploding?<\/strong> <p class=\"schema-faq-answer\">When fermenting peppers, or any other food or drink, there's a small risk that your mason jar or bottle may explode. That's because carbon dioxide is a natural byproduct of fermentation.<br\/><br\/>If you're fermenting in a tightly sealed container, the carbon dioxide has nowhere to go and will build up in the jar, potentially leading to cracked, seeping, or (rarely) exploding jars.<br\/><br\/>To prevent your jar from exploding, use an airlock when fermenting. Lids that are designed for fermentation allow carbon dioxide to escape, so there's no risk of cracked or exploding jars.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-1647109691362\"><strong class=\"schema-faq-question\">How do I know my fermented hot sauce is safe to eat?<\/strong> <p class=\"schema-faq-answer\">Properly fermented foods are safe to eat. Your ferments should be free from signs of mold. Small isolated spots of mold can be removed; however, if a raft of mold develops that covers the surface of the brine or if your brine becomes thick and viscous, discard the contents of your jar. <br\/><br\/>If you're further concerned, you can also use PH strips to test the PH of the fermented peppers, their brine, and the finished hot sauce.  The PH should be 4.6 or lower.<\/p> <\/div> <\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-try-these-other-fiery-ferments-next\">Try these other fiery ferments next<\/h3>\n\n\n<div class='feast-category-index  feast-recipe-index'><ul class=\"fsri-list feast-grid-half feast-desktop-grid-fourth\"><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/kimchi-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Kimchi in a stoneware bowl on a marble background, garnished with sesame seeds and green onions.\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/04\/kimchi-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Kimchi<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/fermented-green-tomatoes\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"fermented green tomatoes in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2019\/10\/fermented-green-tomatoes-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Green Tomatoes<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/salsa-verde-recipe\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Fermented salsa in a bowl\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2012\/07\/fermented-salsa-featured-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Salsa Verde<\/div><\/a><\/li><li class=\"listing-item\"><a href=\"https:\/\/nourishedkitchen.com\/pickled-fermented-jalapenos\/\"><img decoding=\"async\" width=\"360\" height=\"480\" src=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-360x480.jpg\" class=\"feast_3x4_thumbnail fsri-image wp-post-image\" alt=\"Pickled jalapenos in a jar\" data-pin-nopin=\"true\" aria-hidden=\"true\" srcset=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-360x480.jpg 360w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-720x960.jpg 720w, https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2016\/02\/fermented-jalapenos-recipe-1-180x240.jpg 180w\" sizes=\"(max-width: 360px) 100vw, 360px\" \/><div class=\"fsri-title\">Fermented Jalape\u00f1os<\/div><\/a><\/li><\/ul><\/div>","protected":false},"excerpt":{"rendered":"<p>Wanna make amazing hot sauce? FERMENT it!  Fermentation gives hot sauce a deep, rich complexity, vibrant heat and just the right touch of acidity. Plus it's loaded with beneficial bacteria, just like sauerkraut and yogurt.  And it's super easy to make.  All you need for this fermented hot sauce recipe is ripe hot chilis, garlic, salt and water.  Toss them all into a jar and wait.  When they're ready, pur\u00e9e and you'll have the best hot sauce you ever tasted. <\/p>\n","protected":false},"author":1,"featured_media":22421,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"limit_modified_date":"1","last_modified_date":"2022-03-12T10:41:43","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[21453],"holidays":[24209,24181,24182],"class_list":{"0":"post-7877","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-fermented-vegetables","8":"entry"},"featured_image_urls_v2":{"full":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",720,1080,false],"thumbnail":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-150x150.jpg",150,150,true],"medium":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-213x320.jpg",213,320,true],"medium_large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",720,1080,false],"large":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-683x1024.jpg",683,1024,true],"1536x1536":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",720,1080,false],"2048x2048":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",720,1080,false],"wprm-metadata-1_1":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-500x500.jpg",500,500,true],"wprm-metadata-4_3":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-500x375.jpg",500,375,true],"wprm-metadata-16_9":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-480x270.jpg",480,270,true],"gform-image-choice-sm":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",200,300,false],"gform-image-choice-md":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",267,400,false],"gform-image-choice-lg":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured.jpg",400,600,false],"feast-portrait-3x4-720x960":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-720x960.jpg",720,960,true],"feast-portrait-3x4-360x480":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-360x480.jpg",360,480,true],"feast-portrait-3x4-180x240":["https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-featured-180x240.jpg",180,240,true]},"post_excerpt_stackable_v2":"<p>Wanna make amazing hot sauce? FERMENT it!  Fermentation gives hot sauce a deep, rich complexity, vibrant heat and just the right touch of acidity. Plus it's loaded with beneficial bacteria, just like sauerkraut and yogurt.  And it's super easy to make.  All you need for this fermented hot sauce recipe is ripe hot chilis, garlic, salt and water.  Toss them all into a jar and wait.  When they're ready, pur\u00e9e and you'll have the best hot sauce you ever tasted. <\/p>\n","category_list_v2":"<a href=\"https:\/\/nourishedkitchen.com\/fermented-vegetables\/\" rel=\"category tag\">Fermented Vegetable Recipes<\/a>","author_info_v2":{"name":"Jenny","url":"https:\/\/nourishedkitchen.com\/author\/jenny\/"},"comments_num_v2":"174 comments","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>How to Make Fermented Hot Sauce - Nourished Kitchen<\/title>\n<meta name=\"description\" content=\"This simple fermented hot sauce recipe is easy to make with jalapenos, serranos, cherry bomb peppers and other hot chilies and garlic.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to Make Fermented Hot Sauce - Nourished Kitchen ?\u2764\ufe0f?\" \/>\n<meta property=\"og:description\" content=\"Wanna make amazing hot sauce? FERMENT it! Fermentation gives hot sauce a deep, rich complexity, vibrant heat and just the right touch of acidity. Plus it&#039;s loaded with beneficial bacteria, just like sauerkraut and yogurt. And it&#039;s super easy to make.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/\" \/>\n<meta property=\"og:site_name\" content=\"Nourished Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/nourishedkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2019-10-23T08:53:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-03-12T18:41:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nourishedkitchen.com\/wp-content\/uploads\/2018\/10\/fermented-hot-sauce-fb.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1199\" \/>\n\t<meta property=\"og:image:height\" content=\"628\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jenny\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:title\" content=\"Easy Fermented Hot Sauce\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/\"},\"author\":{\"name\":\"Jenny\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#\\\/schema\\\/person\\\/fdbda7ea15f5e2f666e1804e7e7486b2\"},\"headline\":\"Easy Fermented Hot Sauce\",\"datePublished\":\"2019-10-23T08:53:44+00:00\",\"dateModified\":\"2022-03-12T18:41:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/\"},\"wordCount\":2558,\"commentCount\":174,\"publisher\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nourishedkitchen.com\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/fermented-hot-sauce-featured.jpg\",\"articleSection\":[\"Fermented Vegetable Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#respond\"]}]},{\"@type\":[\"WebPage\",\"FAQPage\"],\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/\",\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/\",\"name\":\"How to Make Fermented Hot Sauce - 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She has written three cookbooks including The Nourished Kitchen, Broth and Stock, and Vibrant Botanicals.\",\"sameAs\":[\"https:\\\/\\\/nourishedkitchen.com\\\/about\\\/\"],\"honorificSuffix\":\"NTP\",\"knowsAbout\":[\"Fermentation\",\"Traditional Foods\"],\"knowsLanguage\":[\"English\",\"French\"]},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646163661358\",\"position\":1,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646163661358\",\"name\":\"Can I use dried chilies or chili powder?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"While it's possible to use dried chilies and chili powder in a fermented hot sauce, it's not advisable to use <em>only<\\\/em> dried ingredients. Instead, consider adding a small portion of dried chilies or chili powder in addition to fresh chilies for successful fermentation. \",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158468995\",\"position\":2,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158468995\",\"name\":\"Do I need to refrigerate fermented hot sauce?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Fermented hot sauce contains active, live bacteria, just like <a href=\\\"https:\\\/\\\/nourishedkitchen.com\\\/homemade-yogurt\\\/\\\">yogurt<\\\/a>. For this reason, you must refrigerate your hot sauce when it's finished and tastes right to you. Otherwise, it will continue to ferment and grow increasingly sour if you leave it at room temperature.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158844900\",\"position\":3,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158844900\",\"name\":\"How long does it keep?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Properly fermented, hot sauce will keep for at least 6 months in the fridge.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158874346\",\"position\":4,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646158874346\",\"name\":\"Can I freeze it?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"The beneficial bacteria in fermented foods are easily damaged, but not necessarily killed, by freezing. So, you can freeze your hot sauce and store it in the freezer for up to 1 year. But, it's best to keep it in the fridge where the temperature is less extreme.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646159288090\",\"position\":5,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646159288090\",\"name\":\"Can I can fermented hot sauce?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Canning is an excellent way to preserve hot sauce; however, it involves high heat.  And high heat kills the beneficial bacteria responsible for fermentation. As a result, canning will destroy any live cultures (as well as the benefits they may convey). <br\\\/><br\\\/>If you still wish to can your hot sauce, first test the PH using PH strips to ensure it's a safe level of acidity of 4.6 or lower. Then follow the USDA's instructions for <a href=\\\"https:\\\/\\\/nchfp.uga.edu\\\/how\\\/can_03\\\/easy_hot_sauce.html\\\">canning hot sauce<\\\/a>.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646159719647\",\"position\":6,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646159719647\",\"name\":\"How do I thicken homemade hot sauce?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Most hot sauces are thickened with commercial gums, such as xanthan gum. However, for this version, you can simply add less brine when you pur\u00e9e the fermented peppers. <br\\\/><br\\\/>Alternatively, you can strain the sauce through a fine-mesh sieve if it's already too thin, and or add more pepper mash.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646160373865\",\"position\":7,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646160373865\",\"name\":\"What can I do with the leftover brine?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Depending on the thickness of your hot sauce, you'll probably have leftover brine.  This brine is delicious on its own, too: salty and spicy with a sour edge. It can give broth, soups, and stews a hot, acidic punch of flavor.  It's also delicious used as a marinade for grilled chicken, especially in combination with chopped garlic and fresh herbs.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646161377547\",\"position\":8,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1646161377547\",\"name\":\"Should I worry about my hot sauce exploding?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"When fermenting peppers, or any other food or drink, there's a small risk that your mason jar or bottle may explode. That's because carbon dioxide is a natural byproduct of fermentation.<br\\\/><br\\\/>If you're fermenting in a tightly sealed container, the carbon dioxide has nowhere to go and will build up in the jar, potentially leading to cracked, seeping, or (rarely) exploding jars.<br\\\/><br\\\/>To prevent your jar from exploding, use an airlock when fermenting. Lids that are designed for fermentation allow carbon dioxide to escape, so there's no risk of cracked or exploding jars.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1647109691362\",\"position\":9,\"url\":\"https:\\\/\\\/nourishedkitchen.com\\\/fermented-hot-chili-sauce-recipe\\\/#faq-question-1647109691362\",\"name\":\"How do I know my fermented hot sauce is safe to eat?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Properly fermented foods are safe to eat. 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She has written three cookbooks including The Nourished Kitchen, Broth and Stock, and Vibrant Botanicals.","sameAs":["https:\/\/nourishedkitchen.com\/about\/"],"honorificSuffix":"NTP","knowsAbout":["Fermentation","Traditional Foods"],"knowsLanguage":["English","French"]},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646163661358","position":1,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646163661358","name":"Can I use dried chilies or chili powder?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"While it's possible to use dried chilies and chili powder in a fermented hot sauce, it's not advisable to use <em>only<\/em> dried ingredients. Instead, consider adding a small portion of dried chilies or chili powder in addition to fresh chilies for successful fermentation. ","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158468995","position":2,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158468995","name":"Do I need to refrigerate fermented hot sauce?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Fermented hot sauce contains active, live bacteria, just like <a href=\"https:\/\/nourishedkitchen.com\/homemade-yogurt\/\">yogurt<\/a>. For this reason, you must refrigerate your hot sauce when it's finished and tastes right to you. Otherwise, it will continue to ferment and grow increasingly sour if you leave it at room temperature.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158844900","position":3,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158844900","name":"How long does it keep?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Properly fermented, hot sauce will keep for at least 6 months in the fridge.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158874346","position":4,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646158874346","name":"Can I freeze it?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"The beneficial bacteria in fermented foods are easily damaged, but not necessarily killed, by freezing. So, you can freeze your hot sauce and store it in the freezer for up to 1 year. But, it's best to keep it in the fridge where the temperature is less extreme.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646159288090","position":5,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646159288090","name":"Can I can fermented hot sauce?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Canning is an excellent way to preserve hot sauce; however, it involves high heat.  And high heat kills the beneficial bacteria responsible for fermentation. As a result, canning will destroy any live cultures (as well as the benefits they may convey). <br\/><br\/>If you still wish to can your hot sauce, first test the PH using PH strips to ensure it's a safe level of acidity of 4.6 or lower. Then follow the USDA's instructions for <a href=\"https:\/\/nchfp.uga.edu\/how\/can_03\/easy_hot_sauce.html\">canning hot sauce<\/a>.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646159719647","position":6,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646159719647","name":"How do I thicken homemade hot sauce?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Most hot sauces are thickened with commercial gums, such as xanthan gum. However, for this version, you can simply add less brine when you pur\u00e9e the fermented peppers. <br\/><br\/>Alternatively, you can strain the sauce through a fine-mesh sieve if it's already too thin, and or add more pepper mash.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646160373865","position":7,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646160373865","name":"What can I do with the leftover brine?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Depending on the thickness of your hot sauce, you'll probably have leftover brine.  This brine is delicious on its own, too: salty and spicy with a sour edge. It can give broth, soups, and stews a hot, acidic punch of flavor.  It's also delicious used as a marinade for grilled chicken, especially in combination with chopped garlic and fresh herbs.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646161377547","position":8,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1646161377547","name":"Should I worry about my hot sauce exploding?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"When fermenting peppers, or any other food or drink, there's a small risk that your mason jar or bottle may explode. That's because carbon dioxide is a natural byproduct of fermentation.<br\/><br\/>If you're fermenting in a tightly sealed container, the carbon dioxide has nowhere to go and will build up in the jar, potentially leading to cracked, seeping, or (rarely) exploding jars.<br\/><br\/>To prevent your jar from exploding, use an airlock when fermenting. Lids that are designed for fermentation allow carbon dioxide to escape, so there's no risk of cracked or exploding jars.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1647109691362","position":9,"url":"https:\/\/nourishedkitchen.com\/fermented-hot-chili-sauce-recipe\/#faq-question-1647109691362","name":"How do I know my fermented hot sauce is safe to eat?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Properly fermented foods are safe to eat. Your ferments should be free from signs of mold. Small isolated spots of mold can be removed; however, if a raft of mold develops that covers the surface of the brine or if your brine becomes thick and viscous, discard the contents of your jar. <br\/><br\/>If you're further concerned, you can also use PH strips to test the PH of the fermented peppers, their brine, and the finished hot sauce.  The PH should be 4.6 or lower.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/posts\/7877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/comments?post=7877"}],"version-history":[{"count":10,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/posts\/7877\/revisions"}],"predecessor-version":[{"id":29084,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/posts\/7877\/revisions\/29084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/media\/22421"}],"wp:attachment":[{"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/media?parent=7877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/categories?post=7877"},{"taxonomy":"holidays","embeddable":true,"href":"https:\/\/nourishedkitchen.com\/wp-json\/wp\/v2\/holidays?post=7877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}