Lactofermented Hot Sauce

Hot Sauce

Hot Sauce

Pepper season is on its way out but we want to enjoy them as long as possible! We’ve been missing hot sauce, so we thought we’d give a lactofermented version a try. A little inspiration from The Nourished Kitchen and a trip to the farmer’s market got us started. We also made a sweet version of this sauce – the peppers change, the technique stays the same!

Remember when handling peppers, even ones that don’t seem to have much heat, that it’s a good idea to wear gloves! Making contact with *any* mucous membranes even many hours later can result in intense pain, since the oils of the peppers are very difficult to wash off. If you do have the misfortune to get the spicy oils somewhere they shouldn’t be, putting some yogurt on the spot will help.

Lactofermented Hot Sauce

makes 1 qt

  • 2.5 lbs peppers of your choice. Hint: pick all red or all green peppers – mixing them may taste good, but it’s ugly!
  • 6 cloves garlic
  • 2 T salt
  • 2 T sauerkraut or other ferment juice
  • 2 T sugar (optional)


  1. Snip the green stems off of the peppers and chop roughly.
  2. Puree all ingredients in food processor or blender until smooth.
  3. Transfer to 1 L Fido jar or Pickl-It.
  4. Let sit on the counter for 1 week or until bubbling stops.
  5. Strain. We recently got the strainer attachement for our KitchenAid and this thing is awesome, and definitely my first choice method for ease. But if you don’t have a stand mixer, the Victorio Strainer is a nice manual option. Traditional style foodmills work, too.
  6. Transfer to airtight bottle and refrigerate. We like these flip top ones.

This post is part of Fat Tuesday, Traditional Tuesday, Monday Mania, Gluten-Free Wednesdays, Simple Lives Thursday.

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3 comments to Lactofermented Hot Sauce

  • YAY! This is one of my *favorite* recipes. How did the sweet sauce turn out?

    • The sweet was even better than the spicy, I think. The tart fermented flavor really comes through. Our son has been drenching his meals in it – I had to pour what was left into a smaller bottle to take a picture since we didn’t get on the picture taking right away. Thanks for the inspiration!

  • Vivianne

    Thank you for the recipe and for using Pickl-it. Piclkl-It is what I use to ferment all I do. After doing a lot of research on the topic, and trying all kinds of different ways, I have found that Pickl-It is the safest way of doing fermentation out there, besides the German Harsch. The German crockpot is good too and scientifically makes sense, but with Pickl-It I never had to throw any food way. I am also glad you are mentioning Pickl-It because many people speak about fermentation without thoroughly researching the topic and understanding what is going on scientifically. No, I am not paid by Pickl-It. I am just a regular person who cares about her health. With Pickl-It, from personal experience and the impact of what I fermented on my body, I know that my food is truly fermented under very healthy conditions because of how it is designed. Thank you for the recipe.

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