We all love a little spice in our life. I can’t think of a better way to add some zip and get a few probiotics along the way. This is so easy you cannot say no. Get to the market, get your peppers and come home to make a magnificant condiment- sans the gross stuff. The journey is half the fun!
Femented Hot Pepper Sauce
Adapted from the fabulous blog site Ruled.Me
3 lbs of your desired Pepper- hot, sweet, both- it’s on you!
3 garlic cloves minced
1/4 cup of juice from fermented sauerkraut, NOT pasteurized! Get some good stuff in cold section and use the juice- enjoy the heck out of that “raw” kraut! (Kimche works too as long as it’s not pasteurized).
Bubbies makes a fabulous kraut. Designer cabbage is found almost everywhere these days, check it out the next time you are at the market!
A grind or two of good salt
A pinch of sugar- yes I said the S word, it’s not much so no worries.
Grind all of this into a thick paste in your best mixer, blender or food processor. You really want this stuff ground into a thick paste.
Transfer all of it into a waiting jar. Tighten the cap and plop it on your countertop for the next 7 to 10 days. It’s going bubble and move- it’s alive! This is all normal.
On your processing day you will deliver this to your finest seive. Working it in batches, press and mash the pepper mixture with your strongest spoon to release it’s liquid into the waiting bowl below. Do this until the mixture becomes very dry. It’s going to take some effort, so hang in there.
You will eventually work your way through all of the pepper mixture. Deliver the hot sauce to a vessel that will serve you well. Half the fun is finding these “fun” vessels!
I have repurposed the left over pepper mixture, adding it to burger for tacos, adding it to salsa and scrabbled eggs. It’s up to you how you want to deal with the “left over” stock of peppers.
Either way, I think it’s all good and this hot sauce will keep for MONTHS in your fridge!
I hope you love it as much as I do!