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Fermented Hot Sauce

We make several varietes of fermented hot sauces.

Here is our base recipe.


  • ~400g Habanero Chilis
  • ~250g Piri Piri Chilis (exchange with Cayennes, Birds Eye, or similar)
  • A couple of yellow JalapeƱo peppers for mild fruity heat
  • One large Carrot (~160g)
  • One large parsnip (~130g)
  • Three garlic cloves
  • 5% Brine --> Per Liter; 950g chlorine free water, 50g salt without additives (sea salt, rock salt or kosher salt)
  • Wide-mouth clean jar to ferment in.


The Prep

  • Wash all ingredients to remove dirt and any residues of pesticides
  • De-seed all chilis and chop roughly (prevents air pockets from forming in the jar)
  • Peel and chop carrots and parsnip roughly
  • Peel and crush the garlic cloves
  • Add everything to the jar and pack it
  • Top up with brine, so that it covers all and everything is submerged. Use a spoon to pack it and get rid of any air pockets.
  • Weigh down the vegetables with pickle weighs, or simply a small, sealed plastic bag filled with brine

Fermentation should begin within 1-3 days.

The Ferment

Let sit in room temp, away from direct sunlight for about two weeks, minimum seven days.

The Bottling

After the ferment, it is time to mix and bottle the chili sauce.

  • Strain the vegetables (keep the brine!)
  • Mix thoroughly in a kitchen mixer/blender (don't let it get hot, since it can kill the culture)
  • Add brine back to the mix, until it has the desired consistency
  • Bottle