Fermented Hot Sauce
1w 1d 1h 10m
This is a wonderful alternative to buying hot sauce, as it has no additives or sugar. You can make it in a fermentation crock or in any other recipient that has a lid.
It is recommended to wear gloves when working with the chilies.
Bottles of this sauce make great gifts!
Peel 30 g of ginger
Cut the ginger into medium chunks
Peel 150 g of garlic cloves
Remove the tops of 675 g of red chilies
Break each chili in half
Add the chilies, the garlic, and the ginger to a sterilized container with a lid
Add 36 g salt and massage everything with your hands. Cover and leave at room temperature for 24h until the juices start to be released
Pour 300 ml of rice wine vinegar into the container
Place parchment paper or a sanitized towel over the chilies and top with a weight. Cover and leave at room temperature for 7d to ferment
Add the entire chili and vinegar mix to a blender
Blend on high speed for at least 5 minutes until smooth. Pour the hot sauce into a sterilized glass container. The fermented hot sauce is ready
Enjoy it with fries, burgers, vegetables, or anything you want to add some delicious spiciness to!
Yield 1 l
Red Chili
675 g
Rice Wine Vinegar
300 ml
Ginger
30 g
Garlic
150 g
Salt
36 g
Equipment
Blender
Kitchen Scale