The Daddy of all Hot Sauces

This traditional hot sauce is prepared through lactic acid fermentation, resulting in a depth and complexity of flavour that far outshines the vinegary sauces you can purchase commercially.

Teeming with beneficial bacteria, enzymes and vitamins, it’s a super gut-health booster; plus, chillies are known to boost metabolism. Yep, that’s right – it’s good for you! Put this stuff on everything!

When choosing chillies to ferment, there’s no need to be picky. Any kind will work as long as they are not green. Scotch bonnets, Jalapenos, cayenne peppers and habaneros are all readily available at most times of the year and work beautifully.


• 1 kg fresh red chillies

• 4 cloves garlic, peeled

• 2 tbsp raw sugar

• 2 tsp sea salt

• ¼ cup sauerkraut brine or fresh whey


1. Wearing gloves, cut the stems from the chillies, leaving the tops intact.

2. Combine the chillies in a food processor along with the other ingredients* and pulse until you have a fine mash.

3. Wash your hands!

5. Spoon the paste into one or two large clean, sterile glass jars and cover with clean saucers.

5. Allow to ferment and bubble at room temperature for 5-7 days.

6. Spoon the fermented paste into a fine sieve set over a mixing bowl.

7. Push and press the mash with a wooden spoon so that your smooth hot sauce drips into the bowl below.

8. Pour the sauce into clean, sterile jars or bottles.

9. Store in the refrigerator for up to several months.

*You can use a commercial vegetable starter dissolved in 1/4 cup of tepid water.

Recipe by Olivia Mackay,