How To Ferment Peppers For Hot Sauce

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Whats The Best Way To Preserve Homemade Hot Sauce Can It Freeze It

How to Make Fermented Hot Sauce & Pickled Peppers | The Fermentation Adventure

If youd like to preserve your hot sauce for longer storage, you can either freeze it or process it in a waterbath canner . A caveat here: the beneficial bacteria created in the fermented version will be killed off by the high heat from the canning process. Itll still be delicious, it just wont add any probiotics into your diet.

Salt Ratio For Fermentation:

Having the right proportion of salt to water is important. Not enough salt may allow unhealthy bacteria to grow. Too much salt will kill all the bacteria and the chilies wont ferment. If you need to add more water to the jar, then add salt accordingly.

Use 1 1/4 teaspoons fine sea salt per 1 cup of water.

Here I used 5 cups of water, so I added 1 1/4 teaspoon salt x 5 cups water = roughly 6 1/4 teaspoons of fine ground sea salt. Heating the water slightly helps the salt dissolve.

Step Three: Combine! Pour the saltwater brine over the chilies and push them down so they are completely submerged under the brine.

Step Four: Weigh down the chilies. You can use a fermentation weight, like this version that I really like, that will fit perfectly into a mason jar, to keep everything submerged.

Or in a pinch, a zip lock bag filled with water can be used as a weight, just place this over top.

The water in the bag will be work as the fermentation weight here.

Here you can see Im working on a mild green hot sauce which is in the fermenting phase still.

Step Five: Place a lid on top-leaving it loose. You want the fermentation gasses to be able to escape while keeping creatures out. A couple of layers of cheesecloth also works here.

Step Six: Place the jar in a bowl or pan to catch any liquid that may spill over, and place it in a cool dark place, like a basement. If you dont have a basement, or dark cool place, a lower cupboard in the kitchen is an option.

How To Make Pepper Mash

So you want to learn how to make pepper mash? Fortunately, fermenting hot pepper mash is a relatively simple process. Even Uncle Daddy can do it!

Pepper mash is made from hot peppers that have been ground, salted, and allowed to ferment with lactobacillus bacteria. Making pepper mash is similar to making sauerkraut or kimchi which is an aged hot cabbage dish very popular in Korea. It’s easy to make pepper mash because the bacteria does all the hard work!

Turning peppers into pepper mash is also a preservation technigue. The capsaicin naturally present in the peppers, the added salt, and the resulting low pH of the finished product makes it naturally resistant to spoilage.

Although this page is for learning how to make pepper mash, please understand that this is only a description of the process. This is not a hot pepper mash recipe, formula or instruction for doing so. We accept no liability for damages for losses as a result of the use of all or part of the information given here.

How to Make Pepper Mash

Pepper Mash can be made from most common hot peppers. Use peppers like Habanero, Cayenne, Jalapeno, or other peppers with a Scoville Heat Unit Rating of 10,000 or higher. If you plan to mix pepper varieties, age them separately and then mix after the aging process.

Prepare Hot Peppers for Mashing

Adding the Salt

Aging Pepper Mash

So now you are finished and know how to make pepper mash. Wasn’t that easy?

Storing Pepper Mash

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More Ways To Use Hot Peppers

If you have a bounty of hot peppers, here are some other ways we like using them.

Getty Stewart is a Professional Home Economist, speaker, frequent media guest and writer dedicated to using and enjoying seasonal foods. She is the author of several recipe books on enjoying and preserving fruit, a mom and veggie gardener. delivered to your inbox. Youll get recipes, practical tips and great food information like this.

Other Methods Of Preserving Hot Peppers

Sweet &  Spicy Pepper Fermented Hot Sauce

Want another option for preserving your hot peppers? There are tons! Check out our article on the many methods of preserving peppers here. Youll learn how to pickle peppers, freeze them and lots of other cool tricks. Never let your peppers go to waste!

We hope you enjoyed this guide to making fermented hot sauce at home. Let us know how your sauce turned out, and if you recommend any other tasty ingredients to spice things up.

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Become A Pepper Shepherd

Making fermented hot sauce is empowering. And best of all, the possibilities are limitless. If you respect the process and foundational concepts, if you understand the microbes at work, there is plenty of freedom to explore flavor combinations and techniques. Kirsten Shockey uses the analogy of a shepherd. “The microbes are your flock. And lets be honest: youre not doing the workthe microbes are. Youre just providing the conditions for success. You put it together, you kind of forget about it, and it happens. I love that.”

How To Determine If The Peppers Have Freezer Burn

If hot peppers are frozen too long they will develop freezer burn and this will effect their taste. The peppers may not look very appealing but will still be safe to eat if they have been subject to freezer burn. However, there is no way of getting rid of freezer burn once it has set in.

Freezer burn can be determined by ice crystals forming on the outside of the peppers themselves. A little ice forming inside the bag and on the peppers is normal because it can be difficult to make the packaging completely air tight.

Over exposure to air in the freezer will also give the peppers a slight discoloration. This can vary slightly depending on the type of peppers or temperature of the freezer. They will usually have a pail skin color and will lack the brightness they had when they were fresh.

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I hope you have fun experimenting with hot sauce making in your own kitchen! It is easy and the results are absolutely delicious. Enjoy!

Pepper Fermentation Recipe: Learn How To Ferment Any Type Of Pepper

How To Ferment And Make Your Own Hot Sauce, Easily

How do you make fermented peppers? How much salt should you use in a pepper fermentation recipe? Are fermented peppers good for gut health? Good news: Were here to answer all of your questions and more with our Easy Pepper Fermentation Recipe! Learn how to ferment any type of pepper at home.

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Pros Of Fermenting Hot Sauce

That good good in your gut. Fermented hot sauce is rich in probiotic bacteria and has awesome enzymes for improved digestion.

No cooking required. The spicier the pepper you use, the harder it is to cook in a kitchen. We learned long ago that Carolina Reaper sauces should rarely be cooked in the home. It creates a mace-like effect that will have you and the other dwellers of your residence writhing in pain. Obviously, this is the worst-case scenario, but with fermenting, its not a concern at all.

No vinegar needed. By fermenting, you will get the same pH drop that you would typically get from using vinegar right away. Some like it, some dont. In some cases even after fermenting vinegar is still used to reduce pH further.

Homemade: Basic Fermented Hot Sauce

Bottles of Tabasco brand sauce are permanent fixtures on the tables of restaurants all over the U.S. Youll also find them in company lunchrooms and cafeterias, and in the cabinets and refrigerators of average people like you and me. The actual recipe for the sauce, and many others like it, is a closely guarded secret. But you can find out quite a bit by visiting the companys web site, including a couple of important details.

For one thing, its a special variety of peppers that are used. Tabasco peppers are a variety of Capsicum frutescens, and require a long hot summer to mature the fruits. This made them ideal for growing on Avery Island, Louisiana, which is where Edmund McIlhenny first planted them for his pepper sauce back in the late 1800s.

Secondly, the peppers are mashed up and fermented for a full 3 years in white oak barrels. That lengthy process is what gives Tabasco sauce its very distinctive taste. But aging the peppers isnt unique to Tabasco sauce. Other hot sauces are also aged, including one thats a favorite for making Buffalo Wings: Franks RedHot Sauce. And the famous Huy Fong Foods Sriracha is supposedly aged for a bit.

peppers used for fermented hot sauce

bubbling indicates peppers are fermenting

straining the pepper sauce

Basic Fermented Hot Sauce

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Whats The Best Pepper For Fermented Hot Sauce

The answer is relatively straightforward any hot pepper depending on your preferences, other ingredients, and fermenting technique. There are a couple of tips that may help you select the perfect variety, though.

First, always choose fresh peppers instead of pickled, as they have more flavor and are generally hotter.

Secondly, choose a slightly fierier pepper than you can bear when eating fresh, as the heat will reduce during fermenting.

Thirdly, consider the visual aspect the traditional color for hot sauces is red, but you can go green or yellow instead.

Now that you know what to keep in mind when choosing the perfect pepper, read on to find out the differences between specific pepper types and advice on combining them with other ingredients.

Fermented Hot Peppers And Fermented Hot Sauce Recipe

Sweet &  Spicy Pepper Fermented Hot Sauce Recipe ...

December 2, 2011 by Joel MacCharles

This is a great end-of-season preserve. We bought up the last of the hot peppers we could find to make a powerful hot sauce that will warm up our cooking all winter long.

Ill start with the fine print: this recipe is not a preserve. It should store in the fridge for plenty of time but we did not waterbath it. I opted against canning it as this is also a fermented hot sauce and all of the goodness of fermenting is killed by a waterbath. Storing this in the fridge slows the fermentation process and adding vinegar helps keep it stable.

The final product is very hot while retaining the sour tang of the fermentation process and vinegar that was added. Its a fairly chunky consistency and it has a lot of flavor.


  • Vinegar

Step 1 Fermentation

When working with hot peppers it is always with considering working with gloves or risking the consequences of a hot pepper juice bath on your hands and anything they touch.

  • Fill a large bowl with enough water to easily cover your peppers, measuring as you go. Let the water sit for an hour if your tap water has chlorine in it this will help remove it .
  • Wash your peppers, peel garlic. Use as much of either as youd like.
  • Place your peppers and garlic in a crock and cover with the room-temperature brine.
  • Weigh the peppers down we use plates to hold them in place and weigh that down with a mason jar filled with brine
  • Making the hot sauce

  • Measure the puree. We had 6 cups of garlic-pepper mash.
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    The Total Cost For A Bit Over A Half

    LOVE this part..saving money!

    The total cost to make this huge amount of delicious homemade hot sauce with probiotics for our health was about $7.50, and with some bags of peppers, it may be far less.

    The bag of Chile de Arbol cost $5.99 at the grocery store, but you can probably buy them for less on Amazon.

    The raw ACV came from Costco, and was about $3.00 a bottle, so for half a bottle, that’s just $1.50. If I had used our own homemade raw apple cider vinegar, it would have been practically free.

    Meanwhile, Tabasco sauce costs a whopping $8.00 for a medium jar, which is actually just a fraction of the amount of hot sauce I just made!

    Amazing savings, and a big plus for health benefits too!

    S To Fermented Hot Sauce With Wild Greens

    Like hot sauce? Fermenting? Wild greens? This Fermented Hot Sauce with Wild Greens recipe from The New Wildcrafted Cuisine has it all!

    Wild foods are becoming increasingly popular, as more and more people want to learn how to identify plants and forage for their own ingredients, but self-described culinary alchemist deeply explores the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver. This recipe is easy to make, and is an easy way to add a little wildcrafted flavor to your favorite meal.

    Very often, after a private event or a foraging workshop, I have leftover wild greens in my refrigerator. During the summer, when all kinds of chilies are abundant, I like to create various fermented and spicy concoctions with them. You can use all kinds of wild greens and not be limited by what I used in this recipe. Other wild edibles to include might be watercress, ramps, thistles, wild radish leaves and pods, among others. Feel free to experiment and make you own hot sauces.

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    How To Make Fermented Pepper Mash

    Learn how to make fermented pepper mash at home so you can make your own homemade hot sauces and help preserve your abundant chili pepper harvest. Fermenting chili peppers is a fun, great way to preserve them, and essential for making hot sauces.

    There are many ways to make hot sauce, and as you can tell by our Hot Sauce Recipes section of the web site, Ive made a lot of them. However, one way we have yet to explore is making them with fermented chili peppers.

    If youve ever enjoyed Tabasco sauce, youve tasted fermented chili peppers. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. The original Tabasco sauce only uses 3 ingredients tabasco peppers, salt, and distilled vinegar.

    A number of hot sauce makers use fermented peppers in the form of pepper mash to make their products, and a good pepper mash makes a difference in the resulting flavors. If youre interested in making sauces from pepper mash, good news. Its easy to make at home and you dont need to wait 3 years for it to be ready.

    But first

    What Are The Best Peppers To Use For Homemade Hot Sauce

    Making Fermented Pepper HOT Sauce!

    Jalapeños, reapers, Thai chilies, habanero, cayenne, ghost peppers, serranos, OH MY. Its easy to get lost in the world of chile peppers! Which hot peppers you use really depends on your personal heat tolerance, the flavor profile youre looking for, whats available nearby, and pepper color. Yup, color! Feel free to mix and match different types of peppers to get the flavors and heat levels you desire, but make sure you stick to the same color family. Why? Well, if not, youre going to end up with a brown hot saucewhich, trust me, doesnt look so appetizing when drizzled on your food. The two hot sauces in the photos here were made with these mixes:

    • Red Medium Hot Sauce: Red bell peppers, red cayenne peppers, and red jalapeño peppers
    • Green Mild Hot Sauce: Green bell peppers, green jalapeños, and poblanos

    Whatever you choose, just remember that you can always add more spice in, but you can never take it out once its been blended. I tend to like a more mild hot sauce, so I start with a 3:1 ratio of sweet peppers to hot peppers. When using a milder hot pepper, like jalapeño, I cheat to more like 2:1 or 1:1. Some folks use nothing but hot peppersso it really is up to you to pick your poison here. Remember: you can always have an extra super spicy pepper nearby to drop into the blender if you want to up the ante. I recommend checking out a Scoville scale and making your plan based on that.

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    How To Avoid Freezer Burn

    Freezer burn can be avoiding by wrapping the peppers tight and not allowing air to enter. This can be difficult to do if you are just wrapping the peppers in tin foil and placing them in a bag. Vacuum sealing is a great way to reduce the air inside a bag to freeze hot peppers for a long time.

    Proper vacuum sealed frozen hot pepperscan last 4 to 5 times longer than peppers that are not vacuum sealed. A fully functioning vacuum sealer can be purchased for under $100.00 and can have multiple uses in the kitchen. Heres the FoodSaver FM 2000 from Walmart or the KOIOS 80 kpa at this link to Amazon.

    What Kind Of Peppers Should I Use For Homemade Hot Sauce

    There are so many options to choose from, it can be overwhelming! Serranos, habaneros, jalapenos, ghost peppers, chiles the possibilities are endless.

    My advice is to choose a hot pepper you are familiar with and experiment with new types as you get more familiar with the fermenting process. Use the Scoville scale to learn more about the spice level of the peppers you want to use.

    I love using these Stingray hot peppers from Pure Flavor! They definitely bring the heat, but have a hint of sweetness to them as well. Plus, the colors are so vibrant, which makes for a gorgeous finished sauce.

    These peppers are available now at several places including at Rouses Markets, so definitely check them out!

    I like using mostly red, orange, and yellow to end up with a bright orange sauce . Theyre perfect for this recipe!

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