Fermentation kit: Make your own Hot Sauce!
We have put together a special fermentation kit to make your own fermented hot sauce. Fermentation gives your hot sauce just that deeper flavour explosion. Is it difficult? Not at all! Watch a video here with extra explanation and read about the basic tips.
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Fermentatie-kit_Westlandpeppers
Fermentation kit: Make your own Hot Sauce!
We have put together a special fermentation kit to make your own fermented hot sauce. Fermentation gives your hot sauce just that deeper flavour explosion. Is it difficult? Not at all! Watch a video here with extra explanation and read about the basic tips.
Share:

In this video, Bram shows how our fermentation kit works and gives a few fermentation tips. Click here to order the fermentation kit and surprise friend or foe with your own homemade hot sauce!

Basic rules fermentation

– Clean the jar, lid, airlock and the pressing element well with soap and hot water (70 to 75 degrees, no higher than that, otherwise the pot can deform). Ingredients only need to be rinsed off.
– Use clean products, free of mould and spoilage. Fermentation cannot make products come to life, so only use products you would eat fresh as well.
– Product + water + 2% sea salt of the total fermentation weight. It’s important that it is pure and unprocessed salt, so that why we advise sea salt.
– Fill the jar until the products are under water and no more oxygen can reach them. Do this using the pressing element.
– It is best to store the fermentation between 20 and 28 °C. If the temperature is too cold it will not ferment and too high can make the fermentation go bad.
– Let the jar ferment for at least 10 days at room temperature in the dark (out of direct sunlight). Longer than 10 days is also possible, it takes about 5 days for the fermentation process to start.

Extra tip: Failure is part of success, has it not quite worked out…. Great! Then you have a good reason to try again, fermenting is a learning process, every failure is a step closer to your ultimate hot sauce.

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