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Fermented hot sauce is great, IMO much better than fresh hot sauce! Here's the simplest starter guide I can offer for a first-time successful fermented sauce.
- get a jar with an airlock. A huge portion of issues are caused by air exposure. Something like this but there are many options. Use a vessel that is about the right size for the quantity of your ferment because you want minimal headspace.
- weigh the jar.
- roughly chop your chillies, put in the jar. Don't overfill, you want them to go up about 80% of the height.
- cover them with spring water (tap water usually works but avoid it if it's very chlorinated). Fill it to maybe an inch under the brim.
- weigh the jar again and subtract the empty jar weight to get your total ingredient weight.
- add 2-3% of this weight in salt and dissolve it. Most people use 2%, I get better results with 3%.
- if your jar has a glass fermentation weight, add it on top to keep the peppers submerged. This step is not critical if you have minimal headspace, an airlock, and swirl the jar occasionally over the first few days.
- close up the airlocked lid and don't open it! Keep it closed in a dark place. Bubbles will start appearing within a few days. It's finished when you no longer see new bubbles appearing. This can take anywhere from 7-10 days to several weeks. Wait at least 7 days after this point for best results.
- remove the chillies and a small amount of brine and blend the living heck out of them. Add more brine for texture or taste. Add white vinegar to taste.
- Enjoy your first fermented sauce!
They are like baby bottle tops almost, they vent the gasses that build up in the fermentation process. If you don't want to spend money on the lids the alternative is to open the jars each day to "burp" the gasses. With a fermenting lid you don't need to worry about manually venting the gas though, you just let them sit out and they are fine.
I looked at all the major online bottle suppliers and ended up going with Amazon.
The shipping rates of the bottle companies were unholy. With Amazon prime I was able to get these...
https://www.amazon.com/gp/product/B07CZMHRZK/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
They were here the next day, and shipping was free.
I want to try going with plastic, since it's so much lighter for me to ship, but haven't found any good plastic bottles yet.
Let me know if you come across any in your search.
Aji Dulce peppers. They look like scotch bonnets but are very sweet with no heat. I use them in my ferments to cut some of the heat. Major plus is they don't change the color of the sauce.
I got them included in this. It's a nice package of bottles that includes the labels, a marker, caps, and a shrink toppers for the ones you want to store.
You could use citric acid. It's pretty affordable, will get the pH down, and has minimal impact on flavor.
Edit: The link below is a reference product. Not saying you should use this brand or purchase from Amazon. Just giving an example.
My husband got me this book off of Amazon Fiery Ferments for Christmas and there is a lot of helpful information in there.
Thank you. Yes, I bought them online. I spent a little more for Woozy bottles. The reviews for the others seemed hit or miss. No complaints so far. https://www.amazon.com/dp/B08PV14XCY/ref=cm_sw_r_cp_apan_glt_i_SWQP5G88XMZGP9JSK4G9?_encoding=UTF8&psc=1
I got this ph meter off Amazon and it works wonders over guessing w the ph strips. Plus I found if you take a basic recipe and substitute the total amount of the vinegar and use a 1:.5 ratio of rice wine to ACV it comes out very nice.. https://www.amazon.com/dp/B08228CNGT?ref=ppx_pop_mob_ap_share
Great questions! I always recommend using a quality airlock. Kinda almost guarantees that you will never get mold growth so long as all your jars and the airlocks and properly cleaned. Here is the list I purchased a year ago. I swear by it! https://www.amazon.com/dp/B0789QYV52/ref=cm_sw_r_cp_apa_fabc_0vHbGbABNE736?_encoding=UTF8&psc=1 After two months I strain everything and toss them into a blender and puree until as smooth as I can get it, then add the puree to a large stock pot and add the brine back, bring to a boil and hold stirring often for about 18 minutes. I then add the sauce while hot to my bottles, screw the caps and then invert the bottles upside-down untill they cool. This makes sure you have a great seal but now importantly it basically sterilizes the bottles. Labels and done!
I use this. You can go cheaper, but I make a ton of hot sauce and wanted one that would last. This brand has proven to work well and I've had it for several years with no issues. Apera Instruments AI209 Value Series PH20 Waterproof pH Tester Kit, ±0.1 pH Accuracy: Amazon.com: Industrial & Scientific
Try your local mega store in the baby section. Or go on amazon
Those are the exact ones I have I do believe. They make great yogurt popsicles too so a multi-tasker Alton Brown would be pleased!
In my experience, the airlock isn't necessary. They're definitely not detrimental, but I routinely ferment in a crock that has no complete barrier. It's totally fine to open and skim if you want. People open to burp when they ferment in lidded jars, and their ferments work out.
If you get the environment right (right water, right salt, correct submersion), then you're generally golden.
For years I have been making a mash and just burping the jars manually when the top pops up but I bought these a few years ago after an incident with some reapers foaming. Other than occasionally having to wipe some juices if I do not leave enough head room have been happy with them - https://www.amazon.com/Pickle-Pipe-One-Piece-Waterless-Fermentation/dp/B01ERZGVVK
They are 30 ml! Here is the link: Yookat Eye Dropper Bottles 20 Pack 30ml Dropper Bottles 20 Pieces Labels and 2 Pieces Funnels Plastic Dropping Bottles Set for Essential Oils Home Travel and Lab https://www.amazon.com/dp/B08CN5VN9L/ref=cm_sw_r_cp_api_i_CD0mFb5XY3WVQ
Just used it for the first time and I liked the control of the droppers. When I poured the sauce into them I didn’t use the funnel because it was thick and took a while so I used a small pitcher to pour. I didn’t want to strain it because I like the chunky flakes!
Absolutely! I'd strongly recommend anyone who wants to ferment hot sauce invest in a set of canning weights and airlocks. There are hacks around both items, but the simplest and most foolproof way to make hot sauce is to just use the right tools for the job. And they are cheap.
Glass canning weights (~$15): https://www.amazon.com/dp/B07C97ZJ7F/ref=cm_sw_r_cp_apa_i_V8HeFbAZKQPPX
Silicone airlocks (~$11): https://www.amazon.com/dp/B08B87QHF7/ref=cm_sw_r_cp_apa_i_LaIeFbSHR2YGQ
I bought this one for relatively cheap in 2017 and its still going strong: https://smile.amazon.com/gp/product/B00HSI1Y6G/ the jar and blades come apart and wash easy, it doesn't hold odors.
You need an immersion blender with a stainless steel shaft to do things right.
I use this bad boy (but I make 5-10 gallons at a time), my back-up is still my wife’s kitchen aid
There are some that easy to start with, and there are more complicated recipes as well. I'm just using wide-mouth glass mason jars and these lids with airlocks to let CO2 out. You won't need much space for fermenting with jars.
https://www.amazon.com/gp/product/B01N8OEI1S
I also follow Chillichump on Youtube, he's great at explaining the whole process.
Hey! You can do a lot with this kit: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE - just supply your own mason jars.
Basic habanero sauce recipe that I have been known to use (amounts are really flexible and approximate; this is for 1 quart): Red Bell Pepper: 62g
Habanero: 68g
Fresno Chile: 61g
Garlic: 29g
Onion: 81g
1 qt. jar, 4% brine, 1 month ferment
After fermenting, separate solids from brine; add solids to a blender and then add brine as needed for the consistency you like. You can add a bit of white vinegar to taste or for more liquid. You can add other flavors as you like to the final blend.
Good luck!
Not OP, but I have that same 3qt jar w/ rubber lid and airlock and obtained it locally at a kitchen store. I don't really love that rubber lid as it's prone to popping open from the fermentation gases. There are lots of options:https://www.amazon.com/s?k=3+quart+glass+fermentation+jar
For 1-quart ferments, this is (I think anyway) the best kit to get started and just use ordinary mason jars: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01DJVVORE
Honestly, those don’t look like they are for hot sauce.
A woozy bottle (standard hot sauce bottle) had lids with a foam in the cap for hot-fill-hold sanitary processing. The caps in this kit look like they are made to create a seal with help of the plastic restrictor/pourer that comes with it.
I used these
From the same company I found these, which actually have reviews with pictures of hot sauce actually being filled in the bottles.
Plus! Even cheaper.
First, this: https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Weights/dp/B0789QYV52
Second - https://www.amazon.com/Art-Fermentation-Depth-Exploration-Essential-ebook/dp/B0083JQCF2
Third - grow your own!
The only must haves are a jar with an air tight lid, water, veg and non-iodized salt.
However, with no air lock you must burp your jar every day.
To make life easier get some air locks and lids. The bubbler style are simple and far better than the built in lid types in my experience.
A scale to weigh the salt etc.. is useful.
Hand blender or blender is nice.
Glass weights made for fermenting are useful, but you can use other items as weights.
Sieve, fine mesh strainer or chinois if you want smooth sauce.
Packer is handy. I often use a carrot.
Vinegar, whatever type you like.
Xantham gum if you want to thicken your sauce.
https://www.amazon.se/dp/B083SFRCSD?ref=ppx_pop_mob_ap_share
They are plastic. I like them and they are good for a first time. If I choose to continue making sauces i will try to find something in glass.
I like using a sort of pineapple corkscrew, instead of cutting from the outside. Chop off the top, twist it in, pull it out. I use this one: https://www.amazon.com/gp/product/B06XCXQFXM/
Thank you! I bought the Woozy bottles that came with caps and shrink wrap. Reviews were hit or miss, but I didn't have any problems at all. Here's the link to the ones bought:
Hot Sauce Bottles 5 Oz Woozy Glass Bottles with Caps Shrink Capsules Bands Coquito Bottles Mini Liquor Bottles Empty Wine Small Glass Bottle Vanilla Extract Oil Vodka Sauce Making Kit - Case of 30 RED https://www.amazon.com/dp/B08PV14XCY/ref=cm_sw_r_cp_apan_glt_i_MNJSYMQCYE2H468Z4PP0?_encoding=UTF8&psc=1
I went through a number of cheap ones, but this apera has been solid for two years. Limited-time deal: Apera Instruments AI311 Premium Series PH60 Waterproof pH Pocket Tester Kit, Replaceable Probe, ±0.01 pH AccuracyApera Instruments AI311 Premium Series PH60 Waterproof pH Pocket Tester Kit, Replaceable Probe, ±0.01 pH Accuracy https://smile.amazon.com/dp/B01ENFOIQE/ref=cm_sw_r_cp_api_glt_fabc_dl_YACE4HYFCX0VJ9DHHQ3F?_encoding=UTF8&psc=1
Originally I used pH strips to test with but it was tough to judge the color of the strips after sitting in the sauce. Eventually, I got this one and it has served me well for the past year or so.
If it’s worth it to you Ball makes dissolvable labels. They come if in the dishwasher or with a brief soak in the sing with no residue at all.
Not useful but funny: Mini Botella tamaño llavero para salsa picante Sriracha – Botellita de bolsillo para salsa Sriracha– Lleva contigo salsa picante a donde sea que vayas – Es un excelente regalo para la Salsa Picante (Se envía vacío) https://www.amazon.es/dp/B014NZM1MW/ref=cm_sw_r_cp_api_glt_i_7WB23WMNTZN6WDETVHWQ
if you havent already heard about this book. I would give it a look.
https://www.amazon.com/Noma-Guide-Fermentation-lacto-ferments-Foundations/dp/1579657184
For all things fermentation its an interesting read. Shows you what's possible. I started with jars and still have some on standby. But the bags make things dead easy and I feel better about the safety. not that the jars were too difficult.
Nopers, this is a flip top, same as you'd have on a ketchup bottle (at least in the US). As others have said, the linked image is a swing top closure.
Looks like you might get really similar ones if you Google mini swing top. They run a bit pricy, but Amazon has some similar ones.
Some ideas, then:
Fancy glass bottles, either from a local craft glassworker or an antique shop. Homemade hot sauce in a 100 year old Coke bottle is pretty neat.
Chiles the person has never used. Better if they've never even heard of it. Ask them what kind of chiles they use in their sauces. Then go to ethnic groceries and ask what kinds of chiles they have. Don't limit yourself to Latin American groceries.
The Great Chile Poster. There's also a companion with dried chiles.
Just went to buy more from Amazon and they're sold out!
36-PACK Hot Sauce Bottles 5oz with Caps and Shrink Capsule, Funnel for Kitchen, Chalkboard Labels, Mini Wine Bottle Hot Sauce Kit, Woozy Bottle for Homemade Hot Sauce, Oils, Extracts, Vinegars https://www.amazon.com/dp/B08HYCQWYV/ref=cm_sw_r_apan_glt_fabc_9T43YPNSM53R1EQJ90EP
Those were the only jars I had that fit the wide fermentation lids I first ordered, as I'd completely overlooked how wide they were.
​
But indeed, the size is nice to dip into fermentation (er, well, not literally) without risking too many ingredients. You can find those on Amazon, btw.
I got an induction burner so I can use it outside.
Salton Portable Induction Cooktop Cool Touch LED Display Cooker with 8 Temperature Settings for Precise Control, Energy Efficient, 1500 Watts (ID1948), Black, Medium https://www.amazon.ca/dp/B07XGNDMHD/ref=cm_sw_r_cp_api_glt_i_5GDGAKGAW13D8GWQ4830?_encoding=UTF8&psc=1
Cookware is cheap (make sure you get induction!) so you can take it all outside or to the garage.
You will need a ph meter. Here is a cheap one on Amazon: https://smile.amazon.com/Dr-meter-Upgraded-Resolution-Two-Color-Measurement/dp/B082DZBJFB/ref=sr\_1\_3?crid=O6OSDK3DXR1K&dchild=1&keywords=ph+meter&qid=1631295752&sprefix=ph+meter%2Caps%2C187&sr=8-3
I use these: Fermenting Lids for wide mouth... https://www.amazon.com/dp/B07JMNMZN2?ref=ppx_pop_mob_ap_share
Seems to work. No mold yet after several batches of kraut, carrots, etc.
And mini votive candle holders for weights
I started out using wide mouth mason jars and these. If you end up not getting into fermenting then you still have usable mason jars instead of a bunch of fermenting crocks.
Also some people don’t use a liquid sanitizer FYI. The dishwasher is perfectly fine for cleaning everything. If you go with something that has an airlock (like these for mason jars) you can also just fill the airlock with salt water. That way if any spills/backflows you aren’t eating sanitizer.
Sure! This one I found was only 12.99 and can get to me pretty quick.
I didn’t buy one yet though so I have no review for you.. I’m not even sure if this is for water only.. but it’s pretty cheap.
A bit more expensive on Amazon (cheap at target but assuming you aren’t US).
Ball Fermentation Lids and Springs, 32oz, Metal https://www.amazon.com/dp/B084CZ7FHM/ref=cm_sw_r_cp_api_glt_fabc_H6VJRB1HGM2FCKK1M0E3
They just screw onto any standard wide mouth jar.
Think it has already been posted, but these are the best: Hot Sauce Woozy Bottles Empty 5... https://www.amazon.com/dp/B077F2S359?ref=ppx_pop_mob_ap_share
You can use a hairdryer to put the shrink wrap on after you’re done too
Bought these on Amazon and am pretty happy with them. They include both the small disk that goes on the opening to regulate how much comes out and the plastic to “heat shrink” after capping. I used a hair dryer to heat shrink with pretty good results.
https://www.amazon.com/dp/B016FMGZXM?ref=ppx_pop_mob_ap_share
Looks like a solid Habanero sauce recipe. I'll repeat what the others said about the airlock system though. There are plenty of cheap ones to be found on Amazon. I paid a little extra for these and have been using them for about a year now. I really like them. https://www.amazon.com/Easy-Fermenter-Wide-Mouth-Lid/dp/B01M73T3ZH/ref=sr_1_20?crid=382OKS9X3770&dchild=1&keywords=fermentation+lids&qid=1612993711&sprefix=fermenat%2Caps%2C207&sr=8-20
The sauce in the bottle should be at least 100 when capped. I use a filler very similar to this: Pneumatic&Manual Paste Liquid Filling Machine Bottle Filler Machine 20-110ml Bottle Filling Machine Stainless Steel (Manual-110ML) https://www.amazon.com/dp/B08HC8TXXN/ref=cm_sw_r_cp_api_glc_fabc_0SI.FbNW5DHS0
https://www.amazon.com/dp/B00OV4VVD6/ref=cm_sw_r_cp_apa_fabc_lAh9Fb61TZNMF
This was the first, and only really, black hot sauce I've ever seen. If I remember correctly the color is from smoking the habaneros, had quite a good flavor, and stands as my favorite hot sauce to have on eggs.
That said, yours looks great!
Im pretty sure these were the ones i bought
I just made something very similar myself. After seeing Torchbearer Garlic Reaper going for $20 (!!!) I had to take things into my own hands.
There's a book called Hot Sauce: Techniques for Making Signature Hot Sauces that's pretty nice, too. Kind of basic, but there are a lot of different sauces to try and it certainly helped me figure out flavors and approaches that I enjoy.
The stuff I got was off of amazon and had the amounts on the bottle. NOW real Food Xanthan Gum Powder,... https://www.amazon.com/dp/B0014UH7J2?ref=ppx_pop_mob_ap_share
I usually only use a teaspoon for a whole blender full and really stabilizes and holds the sauce together nicely even when it’s high texture/chunky sauce
I came across these bottles on amazon (link). I think there are plenty of similar options.
This is my first time using them, so I can't speak much to durability. I can say that having condiment bottles with tops that snap closed are much more useful than the ones with pointed nozzles. I've had an issue with losing caps on the pointed ones.
I am not entirely sure, but blitzing is a post fermentation process where you blend the peppers with vinegar and xantham gum so they are ready to be mixed into a base for a sauce or added to a sauce? I have seen the term too but could some one clarify it a bit further?
The ph level below 4.6 would be considered pantry and shelf safe. Refrigerating sauces is a safer way to be sure, but if you get a sauce below that level you would be okay to put in a pantry for a year or so. A cool dark place preferably. My sauce rarely last long enough for me to know how long ita good for, or to obtain an average. By the time I bottle and give to family, friends, and myself I dont have to worry too much. Extra peppers I dry and make powder or I freeze for cooking and sauce making in the future during the off season.
There is two main ways to drop ph in a recipe. Acetic Acid (vinegar) or citric acid (lemon or lime juice). Combine both for a balanced flavor or use one or the other. I recommend vinegar mostly. Really helps with the consistency and flavor. Too much citric acid can make it hard to palate, but then again too much vinegar can do that too.
My advice is to refrigerate and invest in a nice ph meter instead of strips. Basing food safety on a colored strip which may be off due to the color of sauces is a little risky. You can find ph meters on Amazon for 10-20 bucks that work well or go big and get some fancy ones for more. I have never used a super fancy one.
Digital Ph Meter Tester 0.01 PH Accuracy Water Quality Tester with ATC 0-14 Measurement Range with Plastic Box for House Water,Hydroponics,Aquariums,Pool,6 pH Buffer Packets calibration(with battery) https://www.amazon.com/dp/B07DGKSPDJ/ref=cm_sw_r_cp_apa_i_cnfxDbC22V4DZ
This is one I recommend.
The ones I got off amazon are medium toast. I can’t get over how good the ferment is smelling! Going to try dark toast next time.
I got these—
North Mountain Supply French Oak Cubes (Medium Toast, 4 Ounce) https://www.amazon.com/dp/B07PL2MLTG/ref=cm_sw_r_cp_api_i_-bdZDbH988KSZ
Yea, pinapple is highly active and prone to develop white kham yeast long term. One of the reasons I finally processed is that it kept building white kham yeast and I hot tired of scooping it out. It's totally safe, just looked yucky. One way to avoid this is ferment the pinapple separately. This is going to be my go to way going forward. Ferment pineapple for just a week or so.
Anyway, I got a pH tester at Amazon years ago. Looks like this.
Digital PH Meter, PH Meter 0.01 PH High Accuracy Water Quality Tester with 0-14 PH Measurement Range for Household Drinking, Pool and Aquarium Water PH Tester Design with ATC (yellow) https://www.amazon.com/dp/B07JLWV73Z/ref=cm_sw_r_cp_apa_i_jGf0DbAFSEWGZ
I recommend adding a food mill before going for a different blender. I too like saving the pulp/mash to dry for grind for powders.
This is the one I bought.
I picked up the following books.
Fermented Vegetables <- No real hot sauce recipes but a lot of info on ferments
and Fiery Ferments <- same authors but all about spicy ferments
Only through the Feremented veggies book right now but stoked to read the Fiery ferments.
First, Here's what you need for fermenting or something similar to this. Keep in mind this doesn't come with the jars, you need to get your own wide mouth mason jars. Not the small ones, look for the ones labeled wide mouth.
I messed around with just burping the jars or using cloth for a while, being a cheapskate, and had problems every time.
As for recipes - that's not a bad mix really.
One thing I see a lot of people online use is carrots, they're a pulpy and somewhat sweet vegetable that adds bulk and richness to the mix. But with everything else in the mix you don't actually taste carrots, they just generally improve things but cutting down on pure heat so your sauce doesn't taste like lava.
I love banana peppers and they're a great flavoring for a sauce, but shouldn't be mixed into a sauce you want to taste like something other than banana peppers because they're quite overpowering. Last time I used store-bought pickled banana peppers and they worked great, even poured in some of the brine from the jar and it rather covered up the taste of vinegar.
Last year I made a mix of ghost peppers, garlic, onion, and a lot of ginger root. This made a really unique sauce that tasted heavily of ginger - not good as a condiment to put on something, but best used for stirring into a soup or a stir fry.
Just make sure your sauce isn't heat and more heat. Maybe that's just my taste, but I don't like a sauce that tastes like molten steel. Gotta cut that heat with something that tastes good, kind of like cutting moonshine with apple juice.
FYI the bottle was filled with peppers but they get compressed as they become wet
Using this brand https://smile.amazon.com/Ball-Fermentation-Lids-Springs-Metal/dp/B084CZ7FHM?sa-no-redirect=1
I use this crock. Works great and keeps everything under the brine. E-Jen Crock
The weight helps to ensure that everything stays under the brine and completely nullifies any risk of some of the veg floating to the top. A few glass weights were pretty cheap on Amazon, and just gives me extra peace of mind.
Here is a link to the ones I purchased:
I've found a lot of the bottle suppliers have run into shortages with all the COVID insanity. Here are some 3oz woozy bottles on Amazon, but the price is relatively high. If you're looking for a more price friendly option, I'd check out Berlin Packaging online. They'll have small bottle options that either don't require an orifice reducer or have cap and orifice reorder options.
https://www.amazon.com/dp/B07ZTV37D8/ref=cm_sw_r_cp_apa_i_2CwmFbSEPKJYZ
My old blender just crapped out and I ended up getting a ninja and I love it. It also has a heat function, so have been able to actually just cook and then blend the hot sauce all just using the blender.
Amazon. You have to use a 2-quart container though. Fermentation Kit for Wide Mouth Jars - 4 Airlocks, 8 Silicone Grommets, 4 Stainless Steel Wide mouth Mason Jar Fermenting Lids with Silicone Rings (4 https://www.amazon.com/dp/B075LRMRDQ/ref=cm_sw_r_cp_apip_ygYQURScRbREm
Hey thanks! Yeah, it’s been a lot of fun. I got the bottles off amazon. https://www.amazon.com/Brajttt-30Pcs-Lids，Multifunctional-Decoration（100-3-4OZ）/dp/B07FKL3QTY/ref=mp_s_a_1_7?keywords=bottles+with+cork&qid=1579630837&sr=8-7
If you have a local homebrew store in town, they probably have oak cubes and/or chips and/or spirals for relatively cheap. You could soak any of these in bourbon/rum to simulate hot sauce aged in liquor barrels (i.e. BLiS). But other woods would probably work quite well, and add other interesting flavors - totally worth experimenting with.
Has anyone fermented with something like this?
​
Easy Fermenter Wide Mouth Lid Kit: Simplified Fermenting In Jars Not Crock Pots! Make Sauerkraut, Kimchi, Pickles Or Any Fermented Probiotic Foods. 3 Lids(jars not incld), Extractor Pump & Recipes https://www.amazon.com/dp/B01DJVVORE/ref=cm_sw_r_cp_api_i_7SiMDb515T96A
If you are just looking for heat and don't care about flavor, get some pepper extract and add that to whatever sauce you make.