Fermented Traditional Hot Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 2.5 c
  • 300g Chili Peppers (any type or mixture of chili peppers), cut into 1 inch pieces
  • ½ Red Onion, large diced
  • 1-2 Garlic Cloves, crushed and peeled
  • 1-2 inches Fresh Turmeric, sliced
  • 2 Tbsp Dulse or Macro Kelp
  • 4 Black Peppercorns (to enhance turmeric absorption)
  • 3 c Water
  • 2 Tbsp Sea Salt (we used Himalayan)
  • (if you need to make a little more, the ratio is 2 tsp salt:1 c water)
  1. In a small pot, heat the water and add the salt, stirring on medium/low heat until the salt dissolves.
  2. Add it to the rest of the water (in a bowl or jug?) to bring everything back to room temperature-ish.
  1. In a large jar, crock or mason jars, put the onions, garlic, turmeric, topped by the chopped chili peppers.
  2. Pour the room temperature brine over top until covered (make a little more if you need to, to cover it).
  3. Weigh it down with fermenting weights or a cabbage or lettuce leaf (that must be submerged too) any weight works, just be sure it's not metal, which reacts with ferments.
  4. Cover with a loose-fitting lid (or a proper fermentation lid if you have one), leave out of the direct sun for 3-5 days, depending on how warm it is (the warmer, the faster it will ferment) and how thick the walls of your chilies are and how big you cut them, checking on it from time to time to make sure everything is submerged and to remove floaties (or re-submerge them).
  5. After a few days, you'll notice the brine goes cloudy and if you use green chilies, you will notice they lose their vibrant green colour and turn brownish. This means that the acidity is now present, and your ferment is ready (otherwise, just smell or taste for acidity).
  6. Strain the liquid from the solids.
  7. Put the solids, plus the seaweed and the peppercorns and add as much of the liquid to make it easy to blend and then add more until your hot sauce is at the desired consistency (you'll probably use half of the liquid).
  8. Store in a glass jar in the fridge for for 3-4+ months (and shake/stir before using).
  9. The leftover liquid can be stored in your fridge for the next batch or used as a spicy addition to pasta sauces, vinaigrettes, or my favourite, put sliced cucumbers and onions in it in your fridge for quick & tasty pickles. (Fruit flies love that liquid, so work fast or all you'll have is pickled fruit flies...)
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/sauce/fermented-fresh-chili-hot-sauce/