1/2 cup brine from other ferments OR whey  See how to make your own whey here. The jelly jar and boiled rock being used as a weight to keep the peppers under the liquid as much as possible... Let sit on your counter top or window sill for about a week or two. You can find out more about the powers of fermentation in this article. We routinely double the recipe and make a half-gallon! These were Red Rocket peppers from the Barking Moon Farm stand at the Ashland farmer’s market.. We had received them in a CSA box a few years prior and I had no idea what to do with them until I came across this recipe from Frugally Sustainable for fermented hot sauce. Some years are A-Mazing! What do you think? Weigh down the peppers using some kind of weight. Add some vinegar. I actually began scooping some out with a clean spoon to use in my cooking about a week after the fermenting started. Here are a few of the more commonly found types of peppers … If I had used our own homemade raw apple cider vinegar, it would have been practically free. Meanwhile, Tabasco sauce costs a whopping $8.00 for a medium jar, which is actually just a fraction of the amount of hot sauce I just made! I stopped mine after 5 days as the mould was becoming a pain to clean. Tangy, spicy and full of gut-friendly probiotics, this raw lacto- And you may also enjoy these related articles: Fermented Zucchini Pickles (Another Way to Preserve ALL That Zucchini from a Summer Harvest). FTC Disclosure: There are affiliate links scattered throughout this article. I am REALLY missing our summer harvest of peppers and other fresh vegetables to can, dehydrate, and ferment. After all, we just ran out of our supply of fermented hot sauce from our fresh peppers in the garden last summer. You don’t want the peppers above the water line because they may mold. You can taste test the liquid over time if you want. #hotsauce #recipe #idea #homemade #fermented #howtomake #condiment #dips #party #savemoney #healingharvesthomestead, Natural Body & Home, Herbs & Essential Oils, dandelion, dandelion lotion, natural lotiono, natural body cream, homemade lotion, herbs during pregnancy, herbalism, home herbal. You’ll be addicted to these and save tons of money too. Add your garlic if you like! 1 quart (liter) wide-mouthed mason jar, 1 0.5-1 cup conventional mason jar. I used about 1.5 cups of them. Once I discovered that yes! Chiles de Arbol are bright red peppers that can be substituted for Cayenne or Pequin peppers, as they have a similar heat unit rating. I was inspired to try fermenting these lovely bright red peppers! You can buy fermenting weights, but with this wide-mouth jar, I just used a little jelly jar with a boiled rock placed inside. The following ingredient list fills a one-quart mason jar for fermenting, and makes about 16 ounces of finished hot sauceat the end.. Plus, bottled up in a pretty bottle or jar, it makes a wonderful gift from your kitchen. I let this ferment go two weeks, and it was perfect! Place in a warm spot in your kitchen out of direct sunlight. Warm water to cover the peppers (don’t use boiling water – you can kill the whey). If you have any brine left over from other ferments or whey handy (see how to make your own whey here), then add about a quarter to half cup now. Some of the peppers and seeds were still at the surface, but I just decided to keep a close eye on the ferment. There are tons more fermentation articles and recipes on the blog, so head over and check them out. P.S. And so many more for your fermenting pleasure—-. Of course that’s what I should do with them! Just use 1/4 to 1/2 cup of this liquid in your ferment. 8 oz bag of dried Chile de Arbol (These peppers can be found in most grocery stores these days, but you can use the link if you can't find them. This is a great sign, and means fermentation is happening. (Adding one of these is optional but it will help speed up the fermentation process by adding probiotic yeast/bacteria right away. If you have city water, you need to be sure there is no chlorine in the water, as it will affect the fermentation process. 1. The amount of vinegar you use is dependent on your personal taste. Get your free Herbal Remedy Guide & Cheat Sheet now! And when I see the exorbitant prices in the stores…well, I am highly motivated to make my own. Plus, you can either use fresh peppers or even dried ones, like the kind you find in the grocery stores! This is the best kind of condiment to make: Healthy and Homemade! Taste the brine each day. I used TWO of these half-gallon jars for the one 8 ounce bag of dried peppers. If you have questions or comments, please leave them in the comments section. Here is an article about how to make your own raw apple cider vinegar, and here is another one on making raw fruit vinegars of all kinds. If you don’t want to make whey, then you can always just buy a bag or container of raw kimchi or sauerkraut from any good grocery store. Full of healthy probiotics, this easy recipe … Here are the results of and the recipe for my latest fermentation experiment! Amazing savings, and a big plus for health benefits too! When you do, you’ll get immediate access to my Resource Library, which is filled with all kinds of down loadables for you to print and use as resources for your self-reliance journey! PLUS, they are VERY inexpensive! Learn how to make a fermented hot sauce - a simple way to enhance and preserve your abundance of garden chilies to use throughout the winter. There’s no magic timing and you will likely see small fermentation bubbles. If you leave it out overnight, the chlorine will evaporate. This link is for a bag twice as large as the one I used, so you could just cut it in half or even fourths, if you wanted!) I ended up adding about a half bottle (1/2 liter) of raw apple cider vinegar all told, into the two half-gallons (minus about half of the original liquid). Second, I love, love, LOVE hot sauce! It will start slightly sour and become hotter and slightly more sour. Add about 1 1/2 to 2 tablespoons of sea salt to each jar. Cover with cheesecloth, cloth or coffee filter (to keep flies out). Pour into bottles for storage and/or use. Fill the jars to within 2 inches of the top with filtered water. We use about half (or just over) hot chilies such as Corne de Chevre, Serranos, Jalapenos, Aji Limo, Gochugaru, and Chayenne, along with h… Seal the jar … In other words....They are HOT! Drain out about half of the liquid from each jar. If you use a regular lid like I did, you will have to "burp" it by opening the lid just slightly once or twice a day to allow the gases from the fermentation process out. Plus, you can either use fresh peppers or even dried ones, like the kind you find in the grocery stores! I just added the salt in this picture----. The VitaMix probably would have been easier, though, because I could have fit all the peppers and liquid in at once. Pour your peppers and liquid into a good blender like a VitaMix or a Nutribullet. https://www.chilipeppermadness.com/recipes/fermented-hot-sauce ), 6. You CAN use dried peppers to ferment your own healthy hot sauce to use as a dip, condiment, or as an ingredient in other condiments, like fancy mayonnaise recipes….I’m now all about this, and I don’t let it run out! If you’re curious about the opposite approach, here’s a link we did to another related experiment: Hot Pepper Love – an archive of hot pepper posts including our guide to 12 kinds of hot peppers we bought in Kensington Market. rinse remaining solids to remove mould and add tinsed solids back to the brine. Sign Up for the Newsletter! If you enjoyed this article, I'd love it if you sign up for our newsletter and never miss a thing! Blend well! Check each day. To make your own brand of fermented hot sauce, you need to figure out how hot you want it. A handful (or more) of dried peppers. You can find out more about mold on ferments here. Some….Meh. Place the peppers in a clean jar (the larger one). And isn’t it this way with gardening efforts? Hey! Here is the total yield: one completely full half-gallon Mason jar, and a smaller decorative bottle with a pour spout that can sit attractively on the counter or table! Your peppers will still ferment without adding one of these, but it will be much slower with a slightly greater chance of mold forming.). When you are happy with the taste (and you'll know), then it's time to make the hot sauce! 8 Myths About Fermentation: You’ll be Ready to Go for It After You Read This! NOTE: This post includes the directions for how to make the perfect, BEST fermented hot sauce with dried chili peppers. You see, here in Idaho, I am really struggling to grow peppers, and it seems this year will be a bust. This hot sauce starts with dried hot peppers. While in the grocery store recently, my eyes fell upon a very large bag of dried hot peppers:  Chiles de Arbol, to be exact. The raw ACV came from Costco, and was about $3.00 a bottle, so for half a bottle, that's just $1.50. Fermented Hot Peppers and Fermented Hot Sauce Recipe, Whey Fermented Jalapeno (and other Hot) Peppers Slices, More Fermented Hot Sauce (and a few tricks), Homemade Grape Soda Recipe (Fermented and Sweetened with Honey) », when food raises above 120 degrees for a prolonged time, it’s enzymes die. I have both, and for this I just used the NutriBullet because it is always on my counter.