How to Make Fermented Hot SauceBasic Process (More Details Below)

1. Wash a container and lid with soap and hot water.2. Prepare chilies and/or vegetables.3. Prepare brine if necessary.4. Pack jar making sure contents are submerged. If not, add brine, add a weight, or make a

cartouche to cover them.5. Cover jar with a lid.6. Place jar in a safe place for 2 weeks to 3 months depending on recipe.7. Burp jar during fermentation if necessary.8. Periodically check for mold and remove it.9. When fermentation is finished, process, strain, or simply refrigerate hot sauce according to

recipe.

More Detailed Process

1. Wash a container and lid with soap and hot water. a. Sterilization is optional, because lacto fermentation is anaerobic and creates an

environment that “bad” microbes find difficult to live in.b. You may, however, want to keep different ferments and their tools separate, as cross

contamination may occur. This is not harmful, but could cause a mold to grow where you don’t want it to.

2. Prepare chilies and/or vegetables.a. There are many hot sauce recipes. Some simply use dried or fresh chilies, others

include vegetables and fruits like carrots, onions, garlic, bell peppers, tomatoes, etc. Most recipes involve chopping, and salting or brining.

b. The simplest recipes use dried chilies. Crush these and add to jar – stems are even OK.c. Vegetables and fruits generally need to be chopped or shredded to break down cell

walls and make more surface area available for microbes and salt to work.3. Prepare brine if necessary.

a. Some recipes are “salt as you go” and by the time you finish, there will be enough liquid to cover the contents. If you need to add brine, or the recipe calls for it, a good ratio for non-cucumber ferments is 3% = 1/4 cup salt to 2 quarts of water.

b. Cucumbers require a higher salt content to stay crunchy – consult recipe.c. Canning or Kosher salt is not required. Any high quality non-iodine salt will work, but

keep in mind that sea salts have other minerals in them and may affect flavor.4. Pack jar making sure contents are submerged. If not, add brine, add a weight, or make a

cartouche to cover them.a. Fermentation relies on an environment without oxygen to prevent molds and other

bacteria from growing. Make sure everything is covered with brine.

b. Some chili “mashes” do not contain a lot of liquid. In these cases, we have to improvise. A “cartouche” is simply a cover made from parchment, waxed paper, a cabbage leaf, or plastic. Cut out a shape slightly larger than the opening of your container. Place it on top of the contents and starting from the center, smooth out any air bubbles, then press it against the sides of the container. If mold forms, take out the cartouche, scrape out any mold in the container, rinse off the cartouche, and place it back on the contents.

c. Another method of preventing air from contacting the ferment, is to weight things down with a plastic bag, like a Zip Lock®. Partially fill it and place it in the jar on top of the mash. Add water to the bag until it seals against the sides. Don’t overfill it or it might spill or fall out of the jar.

d. Any ferment that doesn’t use an airlock is subject to mold, because no matter how hard you try to seal out air, some will get in and allow mold to grow. In general, mold is not harmful, but can spoil taste, so check for mold, and remove it. This also means cleaning cartouches and/or bags before using them again.

5. Cover jar with a lid.a. The simplest recipes can be made in a small jar, and “burped” occasionally to relieve the

gasses that form during fermentation. A better way to do this is to use Weck® canning jars with rubber seals and clamps ~ these are “self-burping”. A cartouche used in combination with these glass lids can prevent most molds from forming.

b. Sauces with higher liquid content do best in a jar fitted with an airlock. Airlocks come in several shapes and sizes. The least expensive are plastic and will need to be periodically replaced. One of the best airlocks on the market is a stainless steel version that is very durable and effective; it has a water lock and is sold by Karen Diggs of Kraut Source. My experience is little to no mold with this method.

c. Silicone inner lids are now available from companies like Mason Jar Lifestyle. These are convenient and ideal for small batches done in canning jars. However, my experience is that they are not mold free. As long as the contents are really fermenting and/or warmer than the room they are in, no problem. As fermentation slows down, however, or the room cools, the lid can suck back in allowing air in, and mold can form.

d. Crocks with a water lock are best used when fermenting whole fresh chilies like cherry bombs or jalapeños. These systems usually come with fitted weights. A plate and a rock can also suffice!

e. The most common form of mold is “kahm” – it’s white and harmless.6. Place jar in a safe place for 2 weeks to 3 months depending on recipe.

a. “Safe” means on a flat surface, out of the sun, where it will be undisturbed and not likely to attract fruit flies.

b. You may also want to place the container in a bowl or on a plate with a lip to catch any spillover and/or protect surfaces.

Hot Sauces and Cold Relishes Home Grown New Mexico Workshop Teri Buhl, June 2018

7. Burp jar during fermentation if necessary.a. Most canning jars and fermentation crocks are made to withstand the pressures of

fermentation. You should still check your ferments for pressure, mold, any “off” smells, and flavor. Don’t taste test if it smells bad. This is rare, but starting over is better than getting sick. Personally, I’ve never heard of a case of botulism occurring in fermentation, as may happen with canned products. It should smell like vinegar and veggies.

b. Recycling food-safe jars is acceptable, but the glass is generally thinner and lids may corrode, so inspect your jars more frequently.

8. Periodically check for mold and remove it. (Covered in Step 5.)9. When fermentation is finished, process, strain, or simply refrigerate hot sauce according to

recipe.a. Most “mashes” simply need to be refrigerated and will keep for 6 months to a year.

Plastic lids with silicone inner rings are now available for canning jars ~ I highly recommend these as they are non-reactive and will not corrode and enter your chili product. Avoid metal lids that have not been enameled.

b. Some recipes require further processing. In general, this means using a blender or food processor to achieve a product that can pour or spoon. Do this in small batches to avoid spillage or “explosions”. “Bottle” carefully with a non-reactive funnel.

c. Dried chili recipes offer convenience, but often contain stems and seeds in the ferment. After blending, strain these using non-reactive tools before bottling.

d. Stainless steel or ceramic coated tools are best for hot sauces. You may use plastic or silicone tools, but hot sauces contain ingredients that may reduce their life. They can also absorb hot sauce and transfer it to other foods; wooden tools should be avoided for the same reasons.

Hot Sauces and Cold Relishes Home Grown New Mexico Workshop Teri Buhl, June 2018

Chow Chow Recipe courtesy of Karen Diggs at www.krautsource.com

Hot Sauces and Cold Relishes Home Grown New Mexico Workshop Teri Buhl, June 2018