31/08/2026
It’s been a busy preserving day! 🌶️🫑
Plum & vanilla jam made, a couple of different batches of chilli powder… and now I’m trying something completely new — fermenting my peppers and chillies to make hot sauce! 🔥
I’ve made two different batches — a sweet red pepper, garlic & chilli sauce and a hotter one that will eventually become a smoky BBQ chilli sauce.
They’re now sitting in their special fermentation jars, submerged in salt brine with glass weights keeping everything under the liquid. The little airlocks on top let the gases escape as they ferment without letting air back in — so no daily “burping” needed!
Now they get left to do their thing for around 7–10 days while the natural fermentation works its magic, then I’ll blend, season and bottle them. 🌶️
Never tried this before, so I’m ridiculously excited to see what happens! 😂
Although despite wearing gloves, my fingers are currently ON FIRE 🔥🔥🔥 so apparently I need better gloves next time! 🤦♀️😂
Anyone else made fermented hot sauce before?