Fermentation is a natural process that can be used to create delicious and flavorful hot sauces. It involves the breakdown of sugars by microorganisms, such as bacteria and yeast, to produce acids, gases, and alcohol. This transformative process not only enhances the taste of the hot sauce but also adds beneficial probiotics.

To get started with fermented hot sauce, you will need a few basic ingredients and equipment:

• Peppers: Choose a variety of peppers to create a unique flavor profile. Popular options include jalapenos, habaneros, and serranos.
• Salt: Use non-iodized salt, such as sea salt or kosher salt, as it does not contain additives that can inhibit fermentation.
• Water: Filtered water is recommended to avoid any chlorine or other chemicals that can interfere with fermentation.
• Glass jars: Use glass jars with airtight lids to allow for proper fermentation and to prevent contamination.
• Fermentation weights: These weights help keep the peppers submerged in the brine and prevent mold growth.

Here's a step-by-step guide to making fermented hot sauce:

1. Cut the peppers into small pieces, removing the stems. You can also leave the seeds in for a spicier sauce.
2. Create a brine by dissolving salt in water. A common ratio is 2% salt by weight, so for example, if you have 500 grams of peppers, you would use 10 grams of salt.
3. Place the peppers in a glass jar and pour the brine over them, making sure they are fully submerged. Use fermentation weights to keep the peppers below the brine.
4. Seal the jar with an airtight lid, but not too tightly as carbon dioxide will be produced during fermentation and needs to escape.
5. Store the jar at room temperature, away from direct sunlight, for about 1 to 2 weeks. During this time, fermentation will occur, and you might notice bubbles and a slightly sour smell.
6. After the desired fermentation time, blend the fermented peppers and brine until smooth. You can strain the sauce for a smoother texture if desired.
7. Transfer the hot sauce to a clean glass jar and refrigerate. The flavor will continue to develop over time.

Remember, fermentation is a dynamic process, and the duration can vary depending on factors like temperature and the desired flavor profile. It's essential to monitor the fermentation process by checking for signs of mold or off-putting odors. If you notice any signs of spoilage, discard the batch and start anew.

References:

• Fermented Food Lab - How to Make Fermented Hot Sauce
• Serious Eats - How to Make Fermented Hot Sauce