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Fermented Foods,  Preserve Your Harvest,  Recipes

Sweet & Spicy Pepper Fermented Hot Sauce Recipe

Listen up. Even if you aren’t a huge fan of classic hot sauce or other spicy foods, and never mind if you have dabbled with fermentation or not… you have to give this a shot! Because this is not your ordinary hot sauce recipe. Fermented hot sauce is pretty much a game-changer. You may have heard me say before: I am a bit of a wimp when it comes to spicy things. However, I truly love this stuff – and I think you might too! 

Read along to learn how to make fermented hot sauce. The lacto-fermentation process completely changes the sharp, hot, often overpowering flavor profile of chili peppers – and transforms them into something far more mild, complex, flavorful, tangy and tasty than any other preparation of peppers! You will be pleasantly surprised. I call this our “sweet and spicy” fermented hot sauce because it is made with a combination of both hot chilis and sweet peppers. Therefore, you can easily tailor it to your taste buds with the types of peppers you choose to ferment. 

In addition to being delicious, fermented hot sauce lasts for up to a year in the refrigerator, making it an excellent way to naturally preserve peppers. In contrast, traditional hot sauce recipes rely on vinegar as a preservative –  making up the bulk of the sauce even! By fermenting it instead, it allows the peppers and other ingredients to shine, rather than being drowned out in vinegar. Not to mention, the benefit of probiotics!

Ready to get bubbling? 


The following ingredient list fills a one-quart mason jar for fermenting, and makes about 16 ounces of finished hot sauce at the end.. Scale up or down as needed, keeping the proportions similar. We routinely double the recipe and make a half-gallon!

  • Peppers of choice – approximately 1 pound. We use about half (or just over) hot chilies such as Corne de Chevre, Serranos, Jalapenos, Aji Limo, Gochugaru, and Chayenne, along with half sweet or mild peppers such as banana peppers or bell peppers. 
  • Fresh cilantro – 1/3 to 1/2 cup, loosely packed 
  • One small onion, or 1/2 medium to large onion. We prefer to use sweet yellow onions for our fermented hot sauce, though white or red can also be used. 
  • 2-3 cloves of garlic
  • 1 tbsp fresh-squeezed lime juice – which you won’t need until the end of the fermentation process, a week later.
  • Sea salt, pickling salt, or kosher salt – not iodized table salt!
  • Filtered water – chlorinated water may interfere with the fermentation process

A wooden bowl is partially full of chili peppers of various shape and color. Amongst the peppers, there are three cloves of garlic, one small yellow onion, two limes, one of which is slice in half, and a bunch of fresh cilantro.

NOTE: We have made many fun variations of this fermented hot sauce recipe, using other vegetables in addition to peppers. Feel free to experiment! For example, we have added carrots or tomatillos from the garden. Simply stick with the same ratio (1 pound of veggies/peppers) per the other listed ingredients. For example, half a pound of hot peppers plus half a pound of chopped carrots. I suggest cutting tomatillos in half or quarters.


  • A container for fermenting, such as a pint, quart, or even half-gallon mason jar
  • Fermentation air-lock lid and weight. We use an all-in-one Kraut Source fermentation device. Another option is to use a ceramic or glass ferment weight plus a separate airlock lid
  • Fine strainer (or cheese cloth) & bowl, used after fermentation
  • Blender, used after fermentation
  • Glass bottles or jars for storage of the finished fermented hot sauce


Step 1: Prepare Peppers & Onions

Wash your peppers of choice. When preparing them, keep in mind that the goal is to fit as much vegetable matter into the jar as possible, so I suggest to cut the peppers into pieces or rings (depending on the size/shape of your peppers) instead of leaving them whole. I also highly suggest wearing gloves while working with hot chili peppers!  We remove most of the seeds and membrane, but aren’t meticulous about it. Next, peel and dice the onion into small pieces as well. 

Step 2: Pack Jar

In the bottom of a clean fermentation vessel of choice, add a small handful of cilantro – about ¼ cup loose. Wash it first, but it does not need to be cut up or de-stemmed. Save a similar small handful of cilantro to layer into the jar later. 

Next, add 2 to 3 lightly crushed peeled cloves of garlic to the jar, followed by the diced onion. Lightly press the contents down to pack.  The jar should only be about a quarter full or less at this time. The remaining space is for peppers!

Now start adding cut pepper pieces to the jar, lightly packing them down as you go – reducing empty air space. I generally mix hot and sweet peppers together in layers. Once the jar is one-half to two-thirds full, add that last little bit of cilantro. Continue layering and packing peppers until the jar is completely full. Again, it is best to have the jar as full of veggies as possible, so do your best to fill it all the way to the top, about an inch below the rim.

A two part image collage, the first image shows the bottom of a quart mason jar, it is lined with fresh cilantro and three cloves of garlic. The second image shows the inside of a quart mason jar which is now partway full of chili peppers sliced into rings. You cans see red, yellow, and green pepper slices.

Step 3: Make & Add Brine

On the stove top, combine 2 cups of filtered water with 1 tablespoon of sea salt in a pot. This is going to be your simple fermentation brine! The salt is what encourages a safe fermentation process and beneficial bacteria, while inhibiting the growth of harmful pathogens.

Gently heat the water until the salt dissolves, but avoid overheating it. The brine needs to be room temperature to barely lukewarm by the time it is added to the fermentation vessel. You could also do this step prior to the veggie prep, allowing extra time for it to cool. 

Once the brine has cooled to the desired temperature, pour it into the fermenting vessel until the peppers are completely covered. Gently tap and wiggle the jar or push down on the peppers to release air pockets. Top off with more brine if needed. 

A saltwater brine is being poured into a quart mason jar that is packed full of peppers, cilantro, onions, and garlic. The jar has been packed in layers, from the bottom to the top is cilantro, onion, sliced peppers, cilantro, and more sliced peppers. The colors are vibrant.

Step 4:  Cover with an Airlock Lid

When fermenting foods, it is important to keep the veggies (peppers, in this case) submerged below the brine. This helps prevent the development of mold. Safely tucked below their liquid salt blanket, the vegetables and beneficial bacteria have the opportunity to ferment away. They will release gasses as they do, which need to be able to escape from the jar. Ideally, those gases are allowed to escape without disrupting the fermentation process or introducing new air.

This is where your weight and airlock come in! Cover the fermentation vessel with your weight and airlock lid system of choice. The stainless steel Kraut Source ferment device that we use has a spring and plate that serve as a weight and keep the peppers submerged, along with a moat system on the top of the lid that creates an airlock. Other fermentation weight options include these glass weights made for wide-mouth jars, ceramic versions, or even boiled stones! Then, an alternative airlock lid is added on top.

A hand is holding a Kraut Source device lid, it is made of stainless steel and is used to ferment foods. The lid is being held at an angle and is destined to sit atop the quart mason jar full of peppers, cilantro, onion, and garlic in the background.

Step 5: Ferment

Now it is time to let the peppers and lactobacillus do their thing in there! Set the fermentation vessel in a temperate location to ferment for 7 to 14 days. The shorter the ferment, the less “developed” and complex the flavor profile will be. However, the longer the ferment – the more chance there is to develop kahm yeast (explained below) and get a little funky, especially in warmer conditions.

The ideal fermentation temperature for peppers is about 70 to 75 °F. Other ferments do okay with temperatures slightly warmer, up to the 80 to 85 degree range, but peppers are more finicky. Therefore, do your best to find a location in the preferred range. Dark or light – doesn’t matter! Ours usually lives on the kitchen counter.

In too warm of conditions, peppers are prone to developing something called kahm yeast. Though not harmful, kahm yeast can create an off-putting odor and flavor. It will appear as a thick white layer of sediment on the bottom of the jar, on the peppers themselves, or floating on the surface. A small amount of white sediment or film in totally normal in any ferment! In contrast, too cold of temperatures can lead to improper fermentation and mold development. 

As the peppers ferment, the brine will change from clear to cloudy, the peppers colors will become more muted, things will compact under your weight, and will likely produce bubbles. Some fermentation vessels bubble so much that they overflow from the container! Therefore, we always set ours on a plate to catch any runoff. Also note that ferments usually smell a bit funky, but don’t worry – they taste better than they smell! I promise.

Note: If you are using a Kraut Source lid, keep an eye on the little moat of water on top! It may dry out as the ferment goes on, and thus should be re-filled with water as necessary.

The jar of peppers, cilantro, onion, and garlic is sitting with the Kraut Source lid on top of it, ready to ferment. There are various chili peppers, lime, garlic, and cilantro laid about the foot of the jar, highlighting the ingredients which are inside of the jar which will turn into fermented hot sauce.
Day one of fermentation.
The jar full of chili peppers, cilantro, onions, and garlic is shown sitting on a white plate. The Kraut Source lid is still on top of the jar, showing that it is still fermenting. The ingredients inside have shrunk slightly, only filling the jar two thirds of the way now, and the clear salt water brine has now turned cloudy. All of these things are typical of fermenting foods. The background is a brick fireplace flanked on the left by houseplants such as monstera, fiddle leaf fig, and alocasia.
Day 3 of fermentation. Note the normal color difference in the peppers, cilantro, and brine compared to day one.

Step 6: Blend Fermented Hot Sauce

After 7-14 days have passed, it is time to turn those fermented veggie chunks into sauce! To do so, place a fine-mesh strainer over a bowl. Yes, over a bowl – not the sink! Next, open and remove the lid and weight from your ferment vessel and dump the contents of the container into the strainer. Keep the collected brine that is in the bowl below!

Transfer the fermented peppers, onions, garlic and cilantro into a blender. Next, add one tablespoon of fresh-squeezed lime juice, along with ¼ cup of the reserved ferment brine. Blend, and check the consistency. Continue to add small amounts of the brine, little by little and blending as you go, until the fermented hot sauce has reached your desired thickness. Some like it thin, some like it thick! That is totally up to you. Give it a little taste-test too, and add another squeeze of lime if you’d like.

A stainless steel strainer full of fermented peppers, garlic, and onions is hovering over a white below below. The bowl holds the drained cloudy yellow brine from the fermentation process, which a portion will be blended back with the peppers to create the final fermented hot sauce.

Step 7: Bottle & Enjoy

Once blended, transfer the finished fermented hot sauce into a storage container. Ideally, something that is glass and has an airtight lid. We like to store ours in fun swing top bottles, or simply in mason jars. It will last for up to a year in the refrigerator, which is where it should be stored. Shake to mix before use, because some separation is normal.

Now you get to enjoy your very own tangy, sweet and spicy fermented hot sauce! We enjoy drizzling this sauce over, eggs, frittata, veggies with rice and beans, fiesta-style stuffed squash, lentils… the list goes on. Aaron likes to eat it with chips like salsa, or even add a dash to his soup!

a hand holds a slender 16 ounce glass bottle full of bright orange red hot sauce, with a weathered wood wall in the background. The bottle has the words "hot sauce" written in silver marker on it.

In all, I hope you love this recipe as much as we do! Please feel free to ask questions in the comments, share this post, and if you do make it – report back with a review!

If you’re looking for more ways to use and preserve peppers, or simple and delicious fermented foods, check these out:

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5 from 8 votes

Sweet & Spicy Pepper Fermented Hot Sauce Recipe

Even if you aren't usually a fan of hot sauce, I think you may change your mind after trying this fermented hot sauce recipe! The lacto-fermentation process transforms the sharp, hot, often overpowering flavor profile of chili peppers – into something far more mild, complex, flavorful, tangy and tasty than any other preparation of peppers! This is called a “sweet and spicy” fermented hot sauce because it is made with a combination of both hot chilis and sweet peppers. Therefore, you can easily tailor it to your taste buds with the types of peppers you choose to ferment.
Prep Time45 mins
Fermentation Time10 d
Course: Preserved Food, Sauce, Side Dish
Keyword: Fermented, Fermented Hot Sauce, Preserving Peppers
Servings: 1 quart


  • Fermentation vessel, such as a glass jar.
  • Ferment weight and airlock lid
  • Strainer
  • Blender
  • Bottles or jars, for storage


  • 1 lb peppers of choice, both hot chili peppers and some sweeter peppers recommended
  • 1/2 cup fresh cilantro, loosely packed
  • 1 whole small onion, or 1/2 medium to large onion
  • 2-3 cloves garlic
  • 1 tbsp sea salt, pickling salt, or kosher salt (no table salt)
  • 2 cups filtered water, to combine with salt for brine


  • Wash and chop peppers and onions. Wear gloves is suggested. Remove most of pepper seeds.
  • In the bottom of a clean quart jar, add a small handful (1/4 cup loose) of fresh cilantro and 2-3 crushed cloves of garlic.
  • Next add the diced onion, and some peppers on top. Lightly press to compact and reduce air space as you go.
  • When the jar is halfway to 2/3 full, add the remaining 1/4 cup of cilantro and then continue filling the jar with peppers, until completely packed full (within top inch of the jar).
  • On the stovetop, combine 2 cups filtered water with 1 tbsp sea salt. Lightly heat until salt dissolves, but avoid over heating.
  • Allow brine to cool to room temperature or lukewarm, and then pour over the peppers in the jar until the jar is full and they are fully submerged. Tap and wiggle jar to remove air pockets.
  • Cover with fermentation weight and airlock lid, to keep veggies submerged below the brine during fermentation.
  • Set jar in a temperate location (70-75°F) to ferment for 7-14 days.  
  • After 7-14 days, open jar and pour contents through a strainer that is positioned over a bowl to catch the liquid. KEEP the strained brine liquid.
  • Add all solid contents (peppers, onions, garlic, and cilantro) to a blender. Add 1 tablespoon of fresh squeezed lime juice, and 1/4 cup of the reserved brine liquid. Blend.
  • Assess the consistency of the fermented hot sauce. Continue to add reserved brine little by little, blending as you go, until the desired consistency of sauce is reached.
  • Store finished fermented hot sauce in an air-tight bottle or jar in the refrigerator. Shake before use. It should stay good for up to one year in the refrigerator.

DeannaCat signature, keep on growing


  • Kelly

    5 stars
    I just finished making this hot sauce and its almost all gone already! I fermented my peppers for 10 days because its been really hot outside but everything turned out great (no kahm yeast as far as I could tell!) and the flavor of the hot sauce is spot on! I think this is the fifth recipe I’ve tried from Deanna and they have all turned out amazing!

  • Anna

    Oh my gosh I just finished making this hot sauce with a variety of peppers from our garden and it is fantastic! We let it ferment for about 10 days. My partner (who is particular about hot sauce) and I loooved it. This is the fourth recipe of yours that I’ve tried and everything I made has turned out really well. I can tell you put a lot of time and care into your recipe development, and it really shows in the results. Thank you so much!

    • Aaron (Mr. DeannaCat)

      Thanks so much Anna, we’re glad you have enjoyed the recipes and that they have worked out so well for you. Thanks for tuning in and enjoy that hot sauce!

    • Bree

      5 stars
      I’m following this recipe and on day 10 everything looks great! I’m new to the world of fermentation and am a little confused about ph testing. Do I need to worry about testing the ph of this sauce? Thanks!

      • DeannaCat

        Hi Bree – No, we never pH test our ferments. Especially after 10 days, it is definitely tangy and acidic! You’ll be able to tell just by tasting it later. No need to worry about pH testing. Enjoy!

  • Roya

    Hey Deana
    I have question about the remaining brine after the fermentation is done, do we threw it out or keep it for another hot sauce batch? If so how can we use it?

    • A Winter

      I haven’t made this recipe yet, but I do a LOT of fermenting! If you have left over brine, you could use a tablespoon of it to kickstart your next batch of hot sauce or any other pickled vegetable. Use it in recipes that call for whey or kraut juice, like fermented salsa or ketchup. You could add a bit to a smoothie or drink for added probiotics. Use it in place of vinegar for a salad dressing (adjusting the salt accordingly).

  • Megan

    5 stars
    One of my first ferments, and very simple, thank you!
    Despite using frozen chilies from a previous harvest, I had no issues with getting fermentation happening. Some of the chilies and the remaining ingredients were fresh, so presumably had enough existing bacteria to get started.
    My sauce ended up too spicy as I didn’t have much capsicum (bell pepper) on hand and my homegrown chilies were quite hot, but the flavor is good. Next time I just need to tweak the ratios a little. 🙂
    Thanks for a great recipe!

  • Diane Rockhill

    5 stars
    Assembled my little pepper beauties today, and I cannot wait to taste the finished product. The wait just may kill me, but I shall be patient the 14 days it takes. This is my first try at fermenting, and you make it soooo easy. I’ll let you know how it turns out.👍

  • Amanda

    5 stars
    Loving this recipe, I just made my first batch and I have another round ready to go. I wanted to give this as a holiday gift – have you tried canning it before?

    • DeannaCat

      Nope, no canning for ferments! The heat would kill all the beneficial bacteria and defeat the purpose. Though it is good for a long time in the fridge! We’ve even mailed ferments as gifts – put an ice pack along with them and it isn’t a huge deal if they don’t stay below 41F exactly. I hope that helps!

      • Nicole

        Hey Deanna! Can I still make this recipe without a fermentation vessel? I was about to make a similar recipe and then remembered you have an awesome one! Someone said I can use another small jar inside the big one to weigh down the peppers? Is this true?

        • Neil

          I’vehad mine sitting on the counter for 12 days. Both fermented through the air lock, overflowing onto the plate, but have since stopped. One jar has mostly clear liquid, the other very cloudy with some white thickness at the top. Should I worry about contamination on the cloudy one?

          • Aaron (Mr. DeannaCat)

            Hello Neil, usually the white cloudy stuff is what is referred to as kahm yeast. It occurs once the sugar source has been used up and the pH of the ferment drops, usually warmer ferment temperatures will also allow kahm yeast to form. That being said kahm yeast is not harmful to consume and we only notice a slight difference in flavor. Hope that helps, thanks and good luck!

  • Elizabeth

    Just got my peppers going on the counter! I didn’t have a garden this summer, so I bought some from Imperfect Produce. Mine will be a mix of red bell pepper, padron peppers, serranos, onion, and garlic. Might have overdone it with the serranos, but it is HOT sauce, right? As always, thanks for the inspiration Deanna!

  • Amy

    5 stars
    My peppers are on the counter fermenting! I can’t wait to try the sauce. I am curious how you decide when (within the 7-14 fermentation window) to call it on your sauce and move to the blending step. Is there an indication that they are ready or a difference between a day 7 ferment and a day 14 ferment?

    • DeannaCat

      Great question! I should probably add a note about that. The longer you go, the more “developed” and complex the flavor will be. However, if it is hot outside (as the end of summer may be in many places) and you start to see white kahm yeast developing, I would choose to pull it sooner than later to prevent it from getting overly funky. In cooler conditions, go longer. Some people let theirs ferment for weeks, beyond the 14 days! It is still safe. We’ll probably do about 10 days on this round 🙂

      • Amy

        Great – thanks Deanna! I am also in CA where it is still super warm, so I think I’ll do 10 days too. They are looking nice and fermenty, and I don’t see any yeast yet. Gave them a smell today and they smell surprisingly clean! Excited to bottle them up and taste test!

      • Pat

        So I have a batch that I forgot about for about 1-1/2 years. Peppers look great. No mold, just some yeast on the bottom. Stored in a cool basement. Would you trust it? Guessing I should just trash it. Thanks

        • Aaron (Mr. DeannaCat)

          I would play it safe and discard it. Fermented foods can last a long time but we usually consume ours within a year.

  • Stacey

    5 stars
    This was SO timely!! I was literally killing time on Instagram avoiding the big bowl of peppers (I have so many I didn’t know what to do with them, one only needs so many dehydrated and frozen ones) sitting in my kitchen when I saw this post! Thank you so much! We love hot sauce and this is a perfect way to kill two birds with one stone!

    • Lynn

      5 stars
      I’m excited about this recipe … good year for peppers! It’s day seven, and up to this point, my ferment looked spot on. Concern today is mold on surface of Kraut Source moat of water. Can I carefully remove lid keeping moldy water away as I pot out fermented peppers over bowl and process the hot sauce or is the batch a loss?
      ps you have been busy busy since this recipe was posted! Lots of good stuff!

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