Ingredients for Fermented Hot Chili Sauce
- 1 kg fresh chili peppers
- 2 - 3 garlic cloves, peeled
- 1 tsp unbleached cane sugar
- 30 g sea salt
- 1/4 cup kefir whey
- Water, as needed for consistency (or 1/4 cup as whey alternative)
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How to Make Fermented Hot Chili Sauce
- Clean and roughly chop 1 kg of your favorite chili peppers (adjust to your preferred spice level). Remove stems.
- In a large, non-reactive bowl, combine the chopped chilies with 30 grams of sea salt. Mix thoroughly, ensuring all chilies are well coated.
- Pack the chili mixture tightly into a clean glass jar, leaving about 2.5 cm of headspace.
- If using kefir whey, add 1/4 cup to the jar. If not, skip this step – the natural yeasts and bacteria on the chilies will initiate fermentation.
- Press down firmly on the chilies to submerge them in their own juices. You might need a weight (e.g., a clean small glass jar filled with water) to keep them fully submerged.
- Cover the jar loosely with a lid or cheesecloth secured with a rubber band. This allows gases to escape during fermentation.
- Ferment in a cool, dark place (ideally around 70-75°F or 21-24°C) for 7-21 days. Taste test daily; fermentation time depends on temperature and the desired level of sourness and spiciness.
- Once fermentation is complete (desired taste is reached), remove the weight and transfer the fermented chili sauce to a blender or food processor.
- Blend until smooth. Taste and adjust seasoning if needed. You can adjust the consistency by adding water.
- Transfer the sauce to sterilized jars or bottles. Store in the refrigerator for up to several months.
Nutrition Information (Approximate per serving)
Sodium
198 g
Sugar
289g
Fat
2g
Carbs
41g