Great News! Spend $125 and get free shipping! 

How to Make Fermented Hot Sauce

How to Make Fermented Hot Sauce

September 01, 2020

Use a Variety of Peppers

By Joe Cowan
Director of Operations

At the farmers market in Morgantown, West Virginia, I became known as “The Pepper Guy.” I even have a shopping bag with that moniker stitched on it.

That’s because I’ve been on a search for interesting and flavorful peppers, both sweet and spicy, for a few years, and I have come across some wonderfully delicious varieties.

Peppers are one of the easier fruits to crossbreed and to create an entirely new variety that exhibits the traits of one or both of the parents. For this reason, a tremendous variety of peppers is available. Some peppers are better for storage, some better for drying and powdering for our Pepper Salt, and some are best used in a pickled or lacto-fermented sauce.

I typically choose large, red, fleshy, and medium to very spicy types to use for my annual fermented hot sauce. About five pounds of cherry hots and red jalapeños will make enough hot sauce to last a year. Spicy hot sauce is such a treat to have in the middle of winter; it will remind you of your favorite farmer at the market and give whatever dish you are making a real kick.

 

Fermented Hot Sauce

Ingredients:

  • 5 lbs assorted ripe peppers (such as Anaheim, cherry hot, jalapeño, Jimmy Nardello)
  • 1 Tbsp Celtic Sea Salt
  • Large cabbage leaves

Special equipment:

6-quart fermentation crock



Directions:

  1. Cut the peppers into small chunks. Depending on the variety, include or compost the stems. Toss together with the salt in a bowl.
  2. Put the salty peppers into the fermentation crock and cover with cabbage leaves. Cover with the stone inserts, add water to the water-seal trough and let sit for one to three weeks.
  3. Once bubbling and fragrant, take out the stones and cabbage leaves. With an immersion blender, food processor or regular blender. pulse until smooth and thick. If necessary, add sauerkraut juice to help the blending.
  4. Store in Mason jars and freeze until ready to use.



Also in News

Garden Update Pt7: Fall Planting
Garden Update Pt7: Fall Planting

September 24, 2020

Fall is a great time for planting and gardening. Once the weather starts to cool off a little bit and before any serious cold or frost hits I take every moment I can to be outside doing something productive.

Read More

Elements of Art In Gardening
Elements of Art In Gardening

September 15, 2020

Beauty and art play an integral role in gardening regardless of the garden's purpose. Even in the most pragmatic of settings beauty is still necessary; pollinators are naturally attracted to consistently flowering gardens. Bees will even create associative routines to help remember where the nice flowers are thus helping your cucumbers, apple trees, or pumpkin plants to produce more fruit. Perhaps more importantly, focusing on beauty for most people will help to make the garden more inviting and enjoyable in addition to more productive.

Read More

How To Get The Most Out Of Harvest Season
How To Get The Most Out Of Harvest Season

September 10, 2020

Early September in Maine is a beautiful time of year. The summer heat and humidity has started to give way to a crisp and clean autumn warmth. The farmer’s markets are abuzz all over the area with profusion and variety. At this point our freezer is about a third full with tomato sauce, hot sauce, and a few other small batch things that will remind us of the harvest the previous year and give us something to look forward to as we look forward.

Read More

Net Orders Checkout

Item Price Qty Total
Subtotal $ 0.00
Shipping
Total

Shipping Address

Shipping Methods