Lacto-Fermented Garlic and Jalapeno Hot Sauce

If fermented foods are missing from your diet, you should really consider adding them. Fermentation is a means that humans have been using to preserve foods since time immemoriam, and we’re finding out that fermented foods are great for your gut. There are numerous benefits to having a healthy gut, from performance to your mental health. If you’re like me and you’re obsessed with spicy things, then fermenting your own hot sauce is a good way to add a probiotic kick to your meals.

This recipe is one I used recently. The keys to making it good are to make sure your jar is sanitized before filling it, so bad bacteria don’t have a chance to grow. You also want to make sure the peppers are completely submerged so mold doesn’t grow at the top.

If you have a batch of pickled vegetables already, you can use a tablespoon or so of the liquid from that batch in this one. That way, the microbes from the first batch will grow in this one.

Lacto-Fermented Garlic and Jalapeno Sauce

  • .5 pounds of jalapeno peppers, sliced into strips
  • 1 garlic bulb, peeled and smashed
  • 1 cup of filtered water
  • 1 cup unfiltered apple cider vinegar
  • 1 cup sugar
  • 1/2 tablespoon sea salt

Optional:

  • 1 teaspoon turmeric
  • 1 tablespoon mustard seeds
  • 1 tablespoon raw honey
  • Starter culture

 

  1. To make the brine, bring water, salt, sugar, vinegar and optional ingredients (except for the starter liquid) to a boil until the salt and sugar have dissolved. Remove from heat and allow to cool down
  2. In a mason jar, pack in sliced jalapeno peppers and smashed garlic cloves. You can crowd the jar, but make sure there is enough room at top so the peppers can be completely submerged in pickling fluid
  3. When the brine has cooled to room temperature, pour the brine over the peppers and make sure they are completely submerged
  4. If using, add a starter culture
  5. Cover the top of the jar with cheesecloth. Allow to ferment on the counter for at least 2 days and as long as you want (I let it ferment for 14 days)
  6. Remove peppers from the brine, reserving the brine, and proccess in a food processor until it reaches your desired chunkiness
  7. While in the food processor, add the brine to peppers until it reaches your desired consistency. The more brine you add, the more liquidy it will become
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