How to transform garden peppers into tangy fermented hot sauce
In short: This video demonstrates how to use a simple salt brine to lacto-ferment leftover hot peppers. Whether you want whole pickled peppers or a smooth liquid sauce, this method relies on basic pantry staples and time.
The process begins by roughly chopping hot peppers and garlic, then submerging them in a 5% salt brine by weight. To ensure success, the vegetables must be pressed down to remain completely below the liquid level to prevent spoilage.
After sitting on a counter away from direct sunlight for at least three to four weeks, the peppers are ready. To create a sauce from the fermented peppers, simply drain the brine and blend the solids.
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Sources
- Summary by Intellect · source: 🌱 LACTO Fermented HOT Pepper / Hot Pepper Sauce Recipe
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