Kombucha Fermented Hotsauce

This homemade fermented hot sauce combines fiery chilies with the tangy, probiotic-rich goodness of kombucha. Perfect for adding depth and heat to your dishes, this recipe is customizable based on your preferred spice level.

Ingredients (Makes approximately 500ml):

• 250g fresh chillies (e.g., red jalapeños, habaneros, or a mix for your desired heat level)
• 2 garlic cloves, peeled
• 1 small onion, roughly chopped
• 1 teaspoon salt
• 330ml kombucha (Lady Sourmouth would be great here)
• 1 tablespoon apple cider vinegar (optional, for added tang)

Instructions:

1. Prepare the Ingredients

   • Wash the chillies thoroughly. Remove the stems and slice them in half (you can remove the seeds for a milder sauce or leave them in for extra heat).
   • Roughly chop the onion and garlic.

2. Blend the Base

   • In a blender, combine the chillies, onion, garlic, and salt. Add half of the kombucha and blend into a chunky paste.

3. Transfer to a Jar

   • Pour the mixture into a clean, sterilized glass jar, leaving about 3-4 cm of headspace at the top. Add the remaining kombucha and stir gently.

4. Fermentation

   • Cover the jar with a coffee filter or clean cloth secured with a rubber band to allow airflow while keeping out contaminants.
   • Place the jar in a cool, dark area (around 20-22°C) and let it ferment for 5-7 days. Stir or swirl the mixture daily to prevent mould from forming.

5. Taste and Adjust

   • After 5 days, taste the hot sauce. If it’s tangy and flavourful with the desired level of heat, it’s ready! For more tanginess, let it ferment for an additional 2-3 days.

6. Strain and Bottle

   • Strain the mixture through a fine mesh sieve or cheesecloth into a clean bowl, pressing to extract as much liquid as possible. Discard the solids.
   • Stir in apple cider vinegar (if using) and pour the hot sauce into sterilized bottles or jars.

7. Store and Enjoy

   • Keep the hot sauce refrigerated, where it will continue to develop flavour over time. It will keep for up to 3 months.

Pro Tips:

• For a smoky flavour, use roasted chillies or add a pinch of smoked paprika before fermenting.
• Adjust sweetness by blending in a small piece of fresh mango or pineapple with the chillies.
• Always use clean, sterilized equipment to ensure a safe fermentation process.

With its balanced mix of smoothness and texture, this kombucha hot sauce is perfect for tacos, grilled meats, veggies, or anything that needs a spicy kick! 🌶️