Ever since I was a young, I've had a love for spicy food. I was always that odd kid who'd reach for the jalapeno chips, load my hot dogs with banana peppers, and add hot sauce to most dishes. I remember at one point, around grade four, my gums stared to recede and pieces of flesh in my mouth would actually turn white and fall off from all of the spicy food that I ate (sorry for the visual but I really wanted to put things into perspective for you haha!). It was probably due the fact that I ate cream cheese and banana peppers on toast almost every morning for breakfast... what I'm trying to get at here is that, a. I was a weird kid, and b. I'm a spicy food connoisseur! I know a good hot sauce when I see one, and this fermented garlic hot sauce that I'm about to present to you damn good! This fermented garlic hot sauce reminds me of the consistency and flavor of Sriracha, which I'm quite sure you're familiar with - it's pretty much what all of the cool kids are eating these days. I even saw on my Facebook feed the other day that Sriracha is now sold in key-chain form... that's almost as weird as my gums falling off from eating too much spicy food as a kid (not). My go-to pepper for hot sauce is fresh, cayenne. It rates about a 5/10 on the hotness scale (with a red pepper being 0 and a habanero being 10). It has a nice flavor, mildly sweet, and isn't burn-your-face-off hot. Last summer, I made a habanero hot sauce that is unbearably hot - even for me. The whole bottle is still sitting in the door of my fridge, almost untouched. Once in a while I build up the courage to add a dash or two to a Caesar or Bloody Mary, but that's about it. I think it will be in there for a while.
But why ferment hot sauce?Please, don't let the fact that this hot sauce is fermented turn you off of making it - fermentation is EASY, and this recipe in particular in SUPER EASY! Paired with handy fermentation tools from FermenTools it's fool proof. (What the heck is fermentation? Learn the basics HERE!) If you follow my blog, then you already now that I love to ferment my condiments (and everything), because not only will doing so help preserve them, but it will enhance your foods nutritional value! And if my condiments are fermented, then I have a better chance of consuming fermented food throughout the day, which is ideal for optimal gut and digestive health (and a million other things...read more about the benefits for fermenting food HERE!) Furthermore, fermenting this garlic hot sauce enhances the flavor 10 fold. I made a version earlier this year that I didn't ferment, and the flavor just doesn't compare. Fermenting really brought out the garlic flavor.
How to Make Fermented Hot SauceWhat you'll need:
- 1 1/2 tbsp. Himalayan pink salt (or other non-iodized salt)
- 2 cups water, room temperature (filtered or spring – just make sure it’s chlorine free, as chlorine could prevent fermentation)
- 8-10 fresh cayenne peppers
- 4 cloves garlic
- 1 white onion, small
- Wide mouth mason jar
- FermenTools Starter Kit (if you want to make you life easier - if not, you'll need to use a plastic baggy filled with water as weight to keep the peppers, garlic and onion below the surface of the water.)