Fermented Hot Sauce

Name: Fermented Hot Sauce
Ingredients: 8 oz carrot, sliced; 6 oz onion, sliced; 4 garlic cloves, chopped; 5 Carolina Reapers (or other hot peppers); 1 thumb ginger, fresh peeled; 2 Tbsp lime juice; 2 cups filtered water; 5 Tbsp coarse salt

Serves 1

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Fermented Hot Sauce

tiktok.com

Serves 1

Directions

1Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
2Make your brine with two cups of filtered water and five tablespoons of coarse salt.
3Add all the sliced vegetables to a 32 oz jar.
4Shake the vegetables in the jar with two tablespoons of lime juice.
5Pour your brine over all the veggies, ensuring they are completely covered.
6Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
7Allow the jar to ferment for 10 to 14 days out of direct sunlight.
8If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
9After fermentation, blend the veggies up along with all of the brine.
10Strain this sauce for the best consistency.
11Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
12Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.

Ingredients

8 oz carrot, sliced
6 oz onion, sliced
4 garlic cloves, chopped
5 Carolina Reapers (or other hot peppers)
1 thumb ginger, fresh peeled
2 Tbsp lime juice
2 cups filtered water
5 Tbsp coarse salt

Equipment

knife32 oz jarfermentation weights (optional)purpose-built fermentation lid (optional)blenderstrainer

Tips

You can add lime juice after fermenting, but adding it before enhances the flavor without completely inhibiting fermentation.
Fermentation weights and a purpose-built fermentation lid are optional but recommended to keep veggies submerged and manage CO2.
If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape and prevent pressure buildup.
The sauce can be eaten raw, or cooked to enhance flavor, thicken, and stop fermentation. The cooked version is often preferred for a spicier, punchier flavor.
Add a little bit of pulp back in after straining until desired consistency is met.

Fermented Hot Sauce

Serves 1

tiktok.com

Fermented Hot Sauce

tiktok.com

Serves 1

Directions

1Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
2Make your brine with two cups of filtered water and five tablespoons of coarse salt.
3Add all the sliced vegetables to a 32 oz jar.
4Shake the vegetables in the jar with two tablespoons of lime juice.
5Pour your brine over all the veggies, ensuring they are completely covered.
6Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
7Allow the jar to ferment for 10 to 14 days out of direct sunlight.
8If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
9After fermentation, blend the veggies up along with all of the brine.
10Strain this sauce for the best consistency.
11Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
12Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.

Ingredients

8 oz carrot, sliced
6 oz onion, sliced
4 garlic cloves, chopped
5 Carolina Reapers (or other hot peppers)
1 thumb ginger, fresh peeled
2 Tbsp lime juice
2 cups filtered water
5 Tbsp coarse salt

Equipment

knife32 oz jarfermentation weights (optional)purpose-built fermentation lid (optional)blenderstrainer

Tips

You can add lime juice after fermenting, but adding it before enhances the flavor without completely inhibiting fermentation.
Fermentation weights and a purpose-built fermentation lid are optional but recommended to keep veggies submerged and manage CO2.
If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape and prevent pressure buildup.
The sauce can be eaten raw, or cooked to enhance flavor, thicken, and stop fermentation. The cooked version is often preferred for a spicier, punchier flavor.
Add a little bit of pulp back in after straining until desired consistency is met.