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Try This Fermented Hot Sauce Recipe!

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Fermented Hot Sauce Recipe - www.ohlardy.com

Is there anything we don't ferment here at Oh Lardy?  Seriously!  Salsa, chutneys, orange juice, carrots, mayo?  

Well I had a huge batch of hot peppers, mostly cayenne and most jalapenos.  I normally just like to ferment them in slices but I came across a tutorial for fermented hot sauce from our friend Jenny at Nourished Kitchen. 

Peppers are a great food to add to your diet and hot peppers have even more benefits!  Hot peppers get their heat—”as well as extraordinary anti-inflammatory, analgesic, anti-cancer, heart-healthy effects—from very high levels of capsaicinoids, the most common form of which is capsaicin.” – source

And of course, fermentation has its own benefits as well!

Does the topic of fermenting baffle you?  We created a Fermenting eCourse just for you and when you sign up, we will send you a Quick Start Guide!  Grab the eCourse and the guide here!

It was so easy and boy did it make amazing hot sauce!  I want to try it next with even hotter peppers (dare I add some ghost peppers???).  

Fermented Hot Sauce


  • 2 lbs hot peppers whatever mixture you want
  • 4 cloves garlic peeled
  • 1 tbsp organic cane sugar
  • 2 tsp sea salt
  • 1/2 tsp powdered culture starter 2 tbsp whey or liquid from a previous ferment


  • Wash the peppers
  • Cut off stems
  • Combine all ingredients in food processor and mix into a paste
  • Scoop into a mason jar (I used 1 1/2 pint jar but use what you have)
  • Put the lid on and leave at room temperature for 5-7 days
  • Once fermented, strain using a strainer (if the holes are big, you may want to use cheesecloth too)
  • Transfer the liquid to smaller bottles if desired.
  • Store in refrigerator or in cold storage such as a root cellar.


This made about 2 1/2 5 ounce bottles of hot sauce. You can increase your ingredients and make as

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Fermented Hot Sauce Recipe - www.ohlardy.com

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Fermented Hot Sauce Recipe - www.ohlardy.com


  1. Can the hot sauce be stored at room temperature? And for how long? I will be making this for sure! Thanks for sharing.

    1. Fermented foods need to be kept at a cool temperature as they will continue to ferment. I usually store in refrigerator. If you have a cold basement or root cellar, that would be fine!

  2. Thanks for the recipe! I’ve made a variation of it many times with homegrown peppers. I skip straining it because I like it chunky. It has a delicious tangy flavor. I use it many ways, such as spread on a sandwich, mixed into tuna or egg salad, on hash browns, on fried eggs, and in tacos.

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