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The Natural Therapy Shop

Fermented Hot chilli sauce

Fermented Hot chilli sauce


Salt Water Brine:

5 cups hot water

2 Tablespoons + 1 teaspoon Celtic sea salt

¼ packet Caldwells vegetable starter

(or use 1 teaspoon salt, per cup of warm water)


Jar Fillings:

450gr chili peppers , sliced in half ( about 6-7 cups)

1 carrot, thinly sliced (do not peel)

4-6 garlic cloves, cut in quarters

1-2 shallots, sliced (or ½ an onion)


After fermenting, add vinegar and other seasonings to taste.

¼ cup apple cider vinegar, more to taste

sugar to taste (optional)


Heat the water and stir the sea salt into the hot water until dissolved. Let cool to room temp.

Wearing gloves, slice the small hot peppers in half, and remove seeds if you like (for less heat). I left the seeds in mine. The stems can also remain. If adding bell peppers to temper the heat, cut into strips. Thinly slice the carrot (do not peel), slice the shallots and slice the garlic.

Layer all into a 1.9 litre fermenting jar. Pour the salt water brine into the jar over the chilies, pressing them down under the liquid. If you need to add more brine, remember to use the ratio of 1 ½ teaspoons per cup of water.

Weight the chilies down with a glass weight. You want the veggies completely submerged under the brine. Cover lightly with an airlock lid or pickle pipe.

Place in a cool dark place for 6-7 days or until brine appears cloudy. Tap the container and see if there is any activity, bubbles, effervescence.

You will know it is fermenting by the cloudy water and little bubbling and activity.

After 6-7 days, strain the brine, saving it. Place the fermented peppers, onions, garlic and carrot into a blender. Add 1 cup of the brine and blend until smooth as smooth as possible. Add the vinegar, (and sugar if you prefer a sweeter hot sauce like Sriracha), and more brine to desired thickness.

Place in a squeeze bottle and store in the fridge.

The flavours will continue to develop and get more complex over time.

This should keep up to 6 months in the fridge (probably even longer).


Use any chili pepper you like, or a blend of different peppers (in the same colour palate) . To temper the heat, include a sweet bell pepper.

If you need more water to cover or fill the jar, use 1 ½ teaspoons salt per cup of warm water.

Substitute sweet red, yellow or green bell pepper, to temper the heat. Think about colour, you will be blending the sauce, so I perfect to stick with the same colour scheme to make a vibrant coloured sauce. For example, I prefer not to mix red and green peppers – but up to you.

You could easily half this recipe or use 2 x 950Ml Ball mason jars.