​How to Make Fermented Hot Sauce?

Garlic and ginger add flavor. Use plump garlic cloves. Use fresh ginger root. Tomatoes are a good addition. They add sweetness. Use two ripe tomatoes. You can use canned tomatoes.
Salt is very important. Use non-iodized salt. Iodine can stop fermentation. Sea salt or kosher salt works well. A little sugar balances the taste. Use filtered water. Tap water has chlorine. Chlorine kills good bacteria.

Required Tools

You need simple tools. A blender is essential. It breaks down the ingredients. Make sure it is clean.
Use mason jars or ceramic crocks for fermentation. They are easy to use. Make sure they are clean and sterile. Leave some space at the top.
You will need other tools. Use a cutting board and a sharp knife. A funnel helps pour the sauce. Wear food-safe gloves. Chili oil can hurt your hands. A small weight keeps peppers underwater.

Put everything in the blender. Add one tablespoon of salt. Add one teaspoon of sugar if you want. Pulse the blender. Make a chunky mix. Do not make a smooth paste.
Put the mixture in a jar. Press it down with a spoon. Remove air bubbles. Add filtered water to cover the ingredients. They must stay underwater.
Place a weight on top. This keeps the mixture submerged. Screw the jar lid on loosely. Gas needs to escape. For a crock, use a cloth cover.
Put the jar in a warm, dark place. The ideal temperature is 20–24°C. Leave it alone for one day. Good bacteria will start growing.
Check the jar after 24 hours. You might see bubbles. This means it is working. Open the lid slightly to release gas. Do this every day or two.
Let it ferment for 7 to 14 days. Taste it after one week. Stop if it is tangy enough. Wait longer for more flavor. Look for mold. Throw it away if you see green or white fuzz.

For crocks, check the water seal. Add water if the level is low. Do not open the crock often. Air can disrupt the bacteria.
Temperature changes the time. Cool kitchens slow fermentation. It might take 14 to 21 days. Warm kitchens speed it up. Check after 5 days.

Re-blending the Peppers

Fermentation is complete. Now, make the sauce smooth. Remove the weight. Put the mixture in a colander. Drain the extra brine for 15 minutes.
Put the mixture back in the blender. Blend it until it is smooth. Is it too thick? Add a little brine or water. Taste the sauce. Add more salt or sugar if needed.
Pour the sauce into clean jars. Use a funnel. Leave a small space at the top. Seal the jars tightly.

Look for mold. A white film is usually safe. Green or black mold is dangerous. Throw the sauce away.
Cloudy sauce or strange colors are bad. A slimy texture is also bad. Trust your senses. When in doubt, throw it out.

How Long Does Hot Sauce Last?

Homemade Fermented Hot Sauce
Homemade sauce has no preservatives. It lasts 6 to 12 months in the refrigerator. The cold keeps it fresh.
At room temperature, it lasts 1 to 3 months. The flavor gets weaker. Refrigerate it after opening.
Store-Bought Hot Sauce
Store-bought sauce has preservatives. An unopened bottle lasts 2 to 3 years. A hot sauce filling machine makes an airtight seal.
An opened bottle lasts 6 to 12 months in the fridge. It lasts 1 to 2 months at room temperature. Always check for spoilage.