Fermentation is one of the oldest methods of preserving foods. Lacto-fermentation has existed in just about every society on record. Sauerkraut, kimchi, kvass, yogurt, calpis, curtido, pickles, salami, and many other traditional foods around the world owe their existence to lactic-acid-producing bacteria (LAB), namely Lactobacillus and Leuconostoc. These beneficial bacteria are present on the surface of plants and vegetables as well as within our bodies.

When given the right conditions, LAB will multiply and convert sugars into lactic acid and carbon dioxide. Lactic acid lowers the pH of the solution and is a natural preservative that inhibits the growth of harmful bacteria while increasing digestibility, as well as vitamin and enzyme levels. The carbon dioxide produced will further inhibit harmful mold and bacteria and helps to maintain the anaerobic (without oxygen) environment needed by LAB.

Fermented hot sauce has a vibrant and complex flavor. Any combination of peppers can be used to achieve your desired heat level and flavor profile. More depth of flavor can be achieved by fermenting with other vegetables, such as garlic, onions, or carrots.

Supplies:

Ingredients

2 lbs Fresh hot peppers of your choice; I'm using red jalapenos

3 Tbsp Non-iodized sea salt or pickling salt

4 cups filtered or spring water

Optional - garlic, onions, carrots, herbs, spices, etc

Equipment