After 5-7 days, strain the brine, saving it. To temper the heat, feel free to add a similar colored bell pepper. Keep in mind the “heat” will mellow with age. Hey, I'm Sylvia! This will keep indefinitely in the fridge. Before using, cover the tip with your finger and give it a shake. Could I pickle them using this leftover brine? Question though: I have this wonderful spicy brine left over. Then you pour the salt water brine over the chilies and weight them down so they are completely submerged under the brine. Do not place in a sealed jar unrefrigerated– this will result in an explosion– and great big mess- as sauce is still fermenting! For example, I prefer not to mix red and green peppers (which equal brown) but up to you. Here you can see I’m working on a mild green hot sauce which is in the fermenting phase still. Combine salt and water, stir until salt is fully dissolved to make the brine. Add the chilies to the blender with one cup of the brine and blend until smooth. The mash taste is rather strong, and this is a very hot sauce. Fill a 2-quart jar with any type of hot chili, onions, garlic and sliced carrot. The flavors will continue to develop and get more complex over time, the heat mellowing. I prefer this method over “canning” because canning kills all the healthy bacteria and also halts the development of flavor. Add whatever combination of peppers, fruit, or vegetables, top it with your pickling liquid, and let it sit for two to three weeks. Hi, I'm Sylvia! Pack pineapple, peppers and onion into fermentation jar. You could say that we like to live on the edge when it comes to spicy foods. A cloudy brine is a sign that you have a safe and successful ferment. Top with lid and airlock (Need help? After a few days, the brine will turn cloudy, and when you tap the jar, you should see little bubbles float to the surface, signs of life! We design kits to make it really easy and fun to prepare foods like fermented hot sauces, kraut, kimchi, bagels, cheese & so much more. Thanks, If transporting to a friend as a gift, it is ok to seal for short periods of time (a few hours) but make sure they “burp” it and refridgerate it pretty soon after receiving. I used a mix of peppers, and some were habaneros, so it is hot! The hotter, the better. Iggy Pop the Chinese Crested gets into the canning fun. Place the fermented peppers, onions, garlic and carrot into a blender. ; Peel, crush, and chop the garlic. Over time the cloudiness can settle out of the brine to the bottom of the jar. PNW Chef & 2018 Saveur Blog Awards Finalist! If you like the idea Sriracha, you could also make it sweet by adding sugar or honey, and perhaps ginger. Mother nature will literally do all the work for you! Making Fermented Hot sauce is a fun little project that only takes about 20 minutes of hands-on time. Or do I need to add it later? For everyday use, it is easiest to serve it out of a squirt bottle. These good bacteria improve digestion, boost immunity and help us maintain a healthy weight. Pour the salt water brine into the jar over the chilies, pressing them down under the liquid. In this recipe, I used Padrone Peppers, a Spanish variety that had turned red, which I found at our farmers market. Habanero hot sauces are by far the hottest we make around here, but that doesn't mean their only virtue is their potent burn. I use a ziplock bag filled with water as the “weight”, but you can also use canning weights. Over time the cloudiness can settle out of the brine to the bottom of the jar. And I’ve found the hot sauce develops even more and more flavor in the fridge, over time.