Recipe · dry salt or brine · Louisiana / Mexico / global

Lacto-Fermented Hot Sauce

Any combination of hot peppers + complementary aromatics (garlic, onion, salt) fermented to tang, then blended smooth with vinegar to adjust final pH. Tabasco, Crystal, and many craft hot sauces use this base method. Final pH <3.5 + bottling = shelf-stable 6-12 months refrigerated.

Salt %
2.50%
Primary
7.0 days
Secondary
30.0 days
Temperature
68-75°F (20-24°C)
Vessel
jar with airlock

Technique

Remove stems from peppers (keep seeds for heat, remove for milder). Weigh. Add 2.5% salt by vegetable weight. Puree or chop coarse. Pack in jar with optional garlic + onion + carrot (sweetens). Cover with minimal brine if not self-brining (some peppers release plenty, some don't). Airlock lid. Ferment 7-14 days at 70°F. Blend smooth. Add white vinegar to taste (usually 10-20% of final weight) to drop pH to 3.0-3.5. Strain if desired. Bottle. Refrigerate.

Source: NCHFP — Hot Sauce Fermentation.

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