Lactofermented Hot Sauce

Add a little extra zing to your homemade pepper sauce with lacto-fermentation.

Start with fresh peppers. You can use one variety or mix it up for layers of flavour.

Rinse peppers, remove stem, cut in half and remove the seeds if desired.

Prepare the brine and add to a jar with the peppers.

Make sure the peppers are submerged with a weight.

Seal the jar and let ferment at room temperature for several days.

Once fermented to your liking, blend the brine and peppers.

You can leave the pulp in or strain it out.

Bottle and Enjoy!