Hot Sauce Basics: The Brine Ferment

Ingredients:

• Fresh chili peppers (cayenne, scotch bonnet etc...)

• Non-iodised sea salt (table salt is iodised)

• Filtered or distilled water (unchlorinated)

• Optional garlic, onions, herbs, spices

Equipment:

• Glass fermentation jar (commonly a 1 litre mason or ball jar)

• Fermentation crock weights or glass weights

• Airlock lid or fermentation lid

• Blender or food processor

• Strainer

• Clean bottles for storage

Procedure:

1. Begin by washing the chilli peppers using cool water (hot water will kill the bacteria we need). Remove stems or spoiled areas; seeds can remain or be removed depending on desired heat levels (with seeds will be hotter). I will generally slice the peppers into halves lengthways so there will be no air pockets left in the ferment. Similarly, if using, peel and chop any garlic, onions, herbs, or spices if desired.

2. Prepare the brine in a measuring jug by dissolving non-iodized sea salt into filtered water at a concentration of 2-3%, approximately 20-30 grams of salt per litre of water, stirring until fully dissolved. Note: It's important to use unchlorinated water as chlorine will kill the helpful bacteria we are looking to grow in our ferment. Tap water will be unsuitable unless you have a filter. I will usually buy bottled spring water.

3. Place the chopped chilli peppers and additional ingredients into the fermentation vessel, completely covering them with the prepared brine, leaving approximately 1-2 inches of headspace. Ensure ingredients remain submerged by placing fermentation weights or glass weights on top. Seal the vessel with an airlock lid or fermentation lid to allow gases to escape without contamination. Quick-tip: The best fermentation weight is a zip-lock bag partially filled with unchlorinated/distilled water stuffed between the veg and airlock lid.

4. Store the fermentation vessel in a cool, dark environment, ideally between 18-24°C. Allow fermentation to occur for 1-4 weeks, regularly checking for active fermentation signs such as bubbles, mild cloudiness, and a pleasantly sour aroma. Periodically inspect the vessel to ensure there is no mould or spoilage; discard if contamination occurs. Look out for any chilli or veg peeking out of the top of the brine, poke it back beneath the surface with a clean utensil. Alternatively, give the jar a careful swill to re-cover the veg with brine.

5. Once fermentation is complete, strain the peppers while reserving the brine. Blend the fermented peppers, along with any additional ingredients used, into a smooth puree. Add reserved brine as needed to achieve the desired consistency. Optionally, strain the puree through a fine mesh to remove skins and seeds for a smoother sauce. Note: Taste and adjust the sauce as desired with additional brine, vinegar, or spices. I tend use a 50/50 brine vinegar ratio. The brine is full of flavour and the vinegar will give a tabasco like tang.

6. Transfer the finished hot sauce into sterilised bottles or jars and store refrigerated to maintain flavour and prevent further fermentation. Properly stored, the hot sauce can be kept refrigerated for several months up to a year.

Brine fermenting is a pretty flexible method of making hot sauce, that being said I would always encourage your first ferment to be chilli peppers only. In my own experience, I have found adding additional ingredients such as garlic in the brine can yield unpredictable results and are always better added after fermentation, to taste.