Fermented Hot Sauce - Bärbucha Fermenterei

Aktualisiert: Okt 17

Some like it hot & we definitely belong to that category.

Finding a good hot sauce, here in Germany, is not that easy. Most of them are vinegar based & quite a few of them contain preservatives.

Finding one that is fermented is even harder. So again, we started making our own.

Hot peppers can change in our simple recipe & sometimes when we can get our hands on nice red Jalapeños, like the ones below, we use them.

Some other time, like right now, we use those long ones.

Both make a delicious sauce, so we are just happy when we can get our hands on any of them.

Our recipe for this delicious Hot Sauce is quite simple.

We cut the peppers into smaller pieces.

Next, we add sea salt, some onions & garlic.

And we let this mixture stay for few hours so that the juices come out of the peppers.

When that is finished, we put the whole mixture into our fermentation jars & we add some filtered water.

Next, you will see these jars spread out throughout our shelves, among other ferments.

There, they undergo the lacto-fermentation process that takes a minimum of one month. We like to keep them for 2-3 months.

During that process, their color will fade a bit & we will know that they are ready for further processing.

In the next step, we blend together the entire content of the jar with the help of our Vitamix.

And that's how our Hot Sauce is born.

When done, it goes into glass storage containers.

Finally, when needed we fill our retail jars (212 ml) with it & at this stage, it is ready for pick up.

So we have something quite simple, but very delicious & much more healthy than most of the commercial hot sauces available on the market.

Ingredients: Hot Peppers, Water, Unrefined Sea Salt, Onion & Garlic

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