Back in February, I attended the Mother Earth News Conference where I sat in many a talk, workshops, and more. One of the workshops I sat in on was Kristen Shockey’s of Ferment Works. In just a short hour, Shockey covered the basics of fermenting and was also able to walk the crowd through making mustard and hot sauce.
Since then I’ve made several batches of hot sauce and experimented with the different mustards. In fact, in this house, I can’t make them fast enough and have to make double batches. I’ve been tweaking them a little bit and adding more hot peppers. Because we like it hot, you know, spicy.
Fermented Hot Sauce
- 2 bell peppers
- 5 habaneros (I actually use 6)
- 2 teaspoons salt
- Mason jar
- Gloves for cutting peppers
- Make sure cutting board, mason jar, and all other equipment is clean
- Remove stems and seeds from the peppers, and chop
- Place all peppers and salt in the blender. Blend until smooth
- Pour into the mason jar. Make sure sauce fills the jar at least 3/4 full
- Screw the lid on tight and store in a dark cabinet
- Twice a day, unscrew the lid enough to let the air escape. This is called burping. (I literally say, “It’s time to burp the babies”)
- You can let your hot sauce ferment anywhere from 3-14 days. I typically ferment mine for two weeks.
This is great on everything that you would put hot sauce on eggs, tacos, beans, and rice, etc.