Make your own fermented hot sauce with this kit! Fermentation gives your hot sauce that deeper flavour explosion. Is it difficult? Not at all! Get started right away with this kit to make a Habanero Hot Sauce or Morita Hot Sauce. You can read the recipes for these sauces below. Or order the fermentation kit separately and get started yourself with your favourite chillies.

– What happens during the fermentation process?
Microorganisms break down or convert molecules in food, creating new flavours. For example, peppers naturally contain lactic acid bacteria. These multiply rapidly during the fermentation process, due to the conditions in the jar. As the lactic acid bacteria grow and feed on the sugars from the chillies, they acidify the chillies and the brine they are in, while at the same time preserving and making them tastier.  When the pH drops below 4.5, other bacteria cannot survive. With the new acidity, the flavour, smell and appearance of the chillies also changes and you get a tastier hot sauce!

– What’s in the package?
The package consists of a plastic fermentation bottle with plug. The lid of the jar one has a stopper, to which an airlock can be attached. In a jar with an ordinary lid, too much pressure can build up. Then the lid pops off, or the whole jar itself bursts out. Not very handy so hence the airlock. There is also a jar pusher plate, which ensures that the peppers stay under water, otherwise they might go mouldy.

Here’s how to use the fermentation kit:
Step 1: Clean the jar, lid, airlock and the jar pusher plate well with hot water and soap.
Step 2: Rinse the fermentation kit well with water and dry with paper or a dry clean kitchen towel. Note this is very important, you should not touch the inside of the jar with your hands after this.
Step 3: Fill the jar with your chosen recipe or one of your own. Spread the legs of the pusher and place the pusher plate so that the chillies remain under water, close the lid tightly and place the airlock on the lid.
Step 4: After fermenting your hot sauce, repeat steps 1 and 2. Store the fermentation kit dry and clean and then it will be ready for the next hot sauce in no time.

Basic tips:
– Product + water + 2% salt of total fermentation weight.
– Clean product.
– Fill until the products are under water and no more oxygen can reach them. Do this using the pusher.

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Recipe 1: Habanero Hot Sauce
  Ingredients:
– 650 g red Habanero chillies
– 1 solo garlic or 4 cloves of garlic
– 500 g water
– 23,2 g salt (2% salt of total fermentation weight, minimum)
   After fermentation, add
– 360 ml apple vinegar
– 60 g sugar

1. Destem the chillies and cut the garlic into quarters. Put the habaneros, garlic and water in a blender or hand blend and puree this briefly until you have a coarse sauce.
2. Put this in the jar. Spread the legs of the pusher, position it so the sauce is pressed down, tighten the lid tightly and place the water lock on the lid.
2. Let the jar ferment for at least 10 days at room temperature in the dark. We recommend somewhere on the top shelf of the kitchen, where it is slightly warmer. Longer than 10 days is okay too, it takes about 5 days for the fermentation process to get going.
3. Drain the ferment, but save 250ml of the water. Add 360ml of apple vinegar, 60g of sugar (to taste, more if you like) and 250ml of the water. Puree this with a blender or hand blender to make an even finer sauce. Strain if necessary or keep it chunky.
4. Bring the sauce to the boil and simmer gently for 5 minutes. Now the fermentation stops and the sauce will be preservable for longer time in the fridge. If you find the sauce too thin, you can thicken it with a thickener of your choice, e.g. cornstarch.
5. Pour the sauce into a clean bottle or jar, twist the lid on. Place the jar upside down so that it vacuums and is perfectly sealed. Let the sauce cool and store in the fridge.

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Recipe 2: Morita Hot Sauce
  Ingredients
– 55 g dried Morita chillies
– 5 g cumin seeds
– 1.5 solo garlic or 6 cloves of garlic
– 750 g water
– 16,5 g salt (2% salt of total fermentation weight, minimum)
  After fermentation, add
– 360 ml apple vinegar
– 60 g sugar

1. Destem the dried chillies and cut the garlic into quarters. Toast the cumin seeds and Morita chilies briefly, this will give the Morita hot sauce a deeper flavour.
2. Put all ingredients in the jar. Spread the legs of the pusher, and place the pusher so the peppers stay under water, tighten the lid tightly and place the water seal on the lid.
3. Let the jar ferment for at least 10 days at room temperature in the dark. We recommend somewhere on the top shelf of the kitchen, where it is slightly warmer. Longer than 10 days is okay too, it takes about 5 days for the fermentation process to get going.
4. Drain the ferment, but save 250ml of the water. Add 360ml of apple vinegar, 60g of sugar (to taste, more if you like) and 250ml of the water. Puree this with a blender or hand blender. Strain if necessary or keep it nice and chunky.
5. Bring the sauce to the boil and simmer gently for 5 minutes. Now the fermentation stops and the sauce will be preservable for longer time in the fridge. If you find the sauce too thin, you can thicken it with a thickener of your choice, e.g. cornstarch.
6. Pour the sauce into a clean bottle or jar, twist the lid on. Place the jar upside down so that it vacuums and is perfectly sealed. Let the sauce cool and store in the fridge.