# Pumpkoji Hot Sauce

A fall-inspired fermented hot sauce made with pumpkin, habaneros, ginger, and koji, perfect for supercharging your fermented creations.

- Total time: 10080 min
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 part Koji
- 5 parts Pumpkin
- Habaneros
- Ginger
- 3 % Salt
- Water

## Instructions

1. Cut the pumpkin in half.
2. Scoop out the seeds from the pumpkin.
3. Cut the habaneros and remove the seeds.
4. Scrape the cooked pumpkin flesh into a bowl.
5. Slice the habaneros into thin strips.
6. Combine 5 parts of pumpkin, habaneros, and ginger with 1 part koji in a bowl.
7. Transfer the mixture to a mason jar using a funnel.
8. Add 3% salt by total weight, which includes the weight of the water.
9. Seal the jar and let it ferment for one to two weeks at room temperature.
10. Pour the fermented mixture into a bowl.
11. Use an immersion blender to blend the fermented ingredients until smooth.
12. Pour the hot sauce into a bottle.
13. Label the bottle as "Pumpkoji Hot Sauce".

## Equipment

- Knife
- Bowl
- Scale
- Mason jar
- Funnel
- Immersion blender
- Bottle

## Tips

- Play around with the ratios of ingredients to see what you like best.
- Fermenting with Koji not only imparts its own unique flavor profile but also decreases the amount of time it takes to get deep, complex flavors out of the other ingredients in your fermentation projects.

## Source

- Original video: https://www.instagram.com/p/DCmBXb7OEd3/
- Recipe page: https://www.cliprecipe.com/recipe/184ffbee-3811-494d-9cac-4b617736193a
- Extracted: 2025-10-22

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt