Fermented Hot Sauce

A drizzle of this hot sauce over eggs, soups or salads kicks the flavour up a notch. We love the spicy-sweet effect achieved by adding a dash of maple...A drizzle of this hot sauce over eggs, soups or salads kicks the flavour up a notch. We love the spicy-sweet effect achieved by adding a dash of maple syrup, but you can leave it out if you like plain heat. This small batch hot sauce is a good place to start if you are new to fermenting. Using relatively few, inexpensive ingredients, the stakes are lower! Read more A drizzle of this hot sauce over eggs, soups or salads kicks the flavour up a notch. We love the spicy-sweet effect achieved by adding a dash of maple syrup, but you can leave it out if you like plain heat. This small batch hot sauce is a good place to start if you are new to fermenting. Using relatively few, inexpensive ingredients, the stakes are lower! A drizzle of this hot sauce over eggs, soups or salads kicks the flavour up a notch. We love the spicy-sweet effect achieved by adding a dash of maple syrup, but you can leave it out if you like plain heat. This small batch hot sauce is a good place to start if you are new to fermenting. Using relatively few, inexpensive ingredients, the stakes are lower!

Prep time
10 mins
Cook time
0 mins
FREEZER FRIENDLY
No
SHELF LIFE
up to 3 months, once refrigerated
Why is this healthy?
Herbs &
spices
Contains
Why is this healthy?
Herbs &
spices

NUTRITION PER SERVING (Read more)

0g
Protein
4kcal
Calories
0g
Total Fat
1g
Carbs
1g
Sugars
0g
Fibre
2mg
Calcium
0%
 
0mg
Iron
0%
2mg
Magnesium
0%
 
21mg
Potassium
0%
 
163mg
Sodium
7%
 
0mg
Vitamin B1
0%
0mcg
Vitamin B12
0%
0mcg
Vitamin D
0%
0mg
Vitamin E
0%
1mcg
Vitamin B9
0%
 
2mcg
Vitamin A
0%
 
7mg
Vitamin C
8%
 
0mg
Zinc
0%
1mcg
Vitamin K
1%
 
0mg
Copper
0%
0mg
Vitamin B2
0%
0.1mg
Vitamin B3
1%
 
0mg
Vitamin B6
0%
3mg
Phosphorus
0%
 
Protein: 0g; Calories: 4kcal; Total Fat: 0g; Carbs: 1g; Sugars: 1g; Fibre: 0g; Calcium: 2mg (0%); Iron: 0mg (0%); Magnesium: 2mg (0%); Potassium: 21mg (0%); Sodium: 163mg (7%); Vitamin B1: 0mg (0%); Vitamin B12: 0mcg (0%); Vitamin D: 0mcg (0%); Vitamin E: 0mg (0%); Vitamin B9: 1mcg (0%); Vitamin A: 2mcg (0%); Vitamin C: 7mg (8%); Zinc: 0mg (0%); Vitamin K: 1mcg (1%); Copper: 0mg (0%); Vitamin B2: 0mg (0%); Vitamin B3: 0.1mg (1%); Vitamin B6: 0mg (0%); Phosphorus: 3mg (0%)
Show more
Why is this healthy?
Herbs &
spices
Contains

Ingredients

Serves 12
sea salt
fine
water
red chilli
deseeded and roughly chopped
garlic cloves
maple syrup
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Method

1

Gather and prepare your ingredients.

2

Put the water and salt into your jar. Stir or shake to dissolve the salt. Place the chillies and garlic into the jar. Cover with a piece of parchment paper and place a small weight on top, such as a small glass or jar, to ensure the chillies are fully submerged under the liquid. Place into a cool, dark place for 1-3 weeks. Check throughout fermentation to ensure the chillies remain fully submerged.

The warmer the room is, the faster your hot sauce will ferment. Labelling the jar with the date you make it is a good way to keep track of how long it has been fermenting. The brine will turn cloudy as the chillies ferment. This is a natural by-product of the fermentation process, a combination of lactic-acid and yeast.

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