Homemade fermented hot chili sauce.

As you might have seen in these previous posts, I’ve been experimenting with fermenting foods as a way to preserve them. It’s also a great way to get probiotics.

Sam grew heaps and heaps of chilis over the summer. We couldn’t keep up with eating them (especially as Sam doesn’t really hot food), so I thought I’d give making sauce out of them a go.


I got the recipe from Nourished Kitchen. It’s one of my favourite sites. Here’s what I did:


  • 1.5 kg red chilis (not sure what variety mine were, anything works!) 
  • 6 cloves garlic, peeled, squashed and diced
  • 2 tablespoons sugar
  • 2 teaspoons sea salt
  • 1/4 cup fresh whey


  1. Combine all ingredients in food processor until finely chopped. 
  2. Spoon mixture into glass jar, cover and allow it to ferment for 5-7 days at room temperature.
  3. After it has bubbled for about a week, place in fridge and store for several months.
  4. (The original recipe strained the sauce before refrigerating it, but I like mine chunky so left it.)
  5. Use sparingly, as it’s very, very hot!

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