Fermented peppers hot sauces

With only 15 minutes of hands-on time, this fermented hot sauce is well worth the effort. This fiery ferment can be made milder or hotter to suit your tastes and is a delicious, healthy condiment!

This small batch recipe for homemade fermented hot sauce is a wonderful way to use those fresh summer peppers from the garden or farmer’s market. If you have never fermented food before, this is a great recipe to start with as it’s easy and almost foolproof.

Are you a hot sauce lover? I am too. But I really don’t like spending $5 to even $10 on fancy hot sauces! Plus, most of them, even if they say “natural” or “organic,” still have chemical additives. My hot sauce recipe I’m sharing here is fermented, which means it is naturally preserved, and has all

There's some good hot sauces out there. But it wasn't until we began fermenting our own peppers and turning them into hot sauce that I realized how much I've been missing out on! I'm seriously a spicy food junkie. But if it's gonna be hot it's gotta have flavor. The intense boost of flavor that... Continue Reading →

With a little help from lacto-fermentation, you can have a complexly flavorful and unique condiment. Learn how to make a fermented hot sauce that is fresh and lasting.

Make fermented peppers at home, to make hot sauce, Fermented Hot Sauce is a great way to use your chili peppers at the end of the season.

Hot sauces don’t need to be overly spicy to pack a punch of flavor.

Capture the taste of summer with this homemade lactofermented hot sauce recipe. Made with only two ingredients - hot peppers and salt - this fermented recipe is so easy to make and is better than anything you will taste in the store! #fermentedfood #fermentation #hotsauce #ferment

Make your own lacto-fermented pepper sauce (hot sauce) with a few simple ingredients and equipment you likely already have in your kitchen.

With its intense heat, bracing acidity, and pleasant notes of garlic, this fermented pepper mash recipe is a perennial favorite. Make it in late summer or early fall when the grocery store and farmers' markets are brimming with fresh, ripe hot chilis.