Fermented Hot Sauce, Practice Creates Artisans
In our home we have nixed preservatives and that means any pre-made sauces are a no go! We’ve been hankering for variety and decided to give this a shot and if you are coming here to learn about fermentation, I’m not your gal. I’m a newbie and feeling my way through this process. In fact, my sister-in-law lovingly helped me make sourdough bread and left me with a starter. Yesterday I got it out to feed so that I could make a fresh loaf and it is looking like I killed it before I even got started! it smells good, but no bubbles and there need to be bubbles! My mom left me with some advice about piecrust that I will apply here. That is, practice makes perfect!
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Organic peppers of choice
4 cups warm well water
4 tsp Himalayan salt
4 cloves of garlic
32-ounce jar
Cover for four days, make sure the lid can breathe for fermentation process.
When blend in a food processor and store in a special jar in refrigerator.
( I removed most of the seeds so that it is a mild hot sauce. )
