Fermented Hot Sauce


At Monsieur Oui we are OBSESSED with fermentation! We try and include at least one fermented food at each of our meals.

This recipe was developed because my boyfriend puts hot sauce on everything, I wanted to make a sauce that was spicy, sour, cheap and good for him!
— Kaitlyn

This recipe can be done with any chili’s - fresh or chili’s on their way out. We tend to ferment any leftover peppers from our garden that are kicking around the fridge at the end of the week. Try different peppers and tell us what your favorite is!



  • 1 cup of hot peppers chopped into rings (about 6-8 medium size peppers) - You can use any hot pepper you like or a mix of different peppers.

  • 2 garlic cloves, smashed

  • 1 cup of filtered water

  • ½ tablespoon of himalayan sea salt.



Fermented Hot Sauce

Place the hot peppers and garlic cloves in a small glass jar.

Make a brine by heating up 1 cup of water and adding the Himalayan salt.

Stir the salt until dissolved and let the brine cool to room temperature.

Once the brine has cooled pour it into the jar with the hot peppers and garlic.

Cover with the lid and set on the counter in a cool place away from direct sunlight for 5-7 days. (This number may vary depending on climate and temperature)

Stir the brine each day or every two days to prevent mold from forming on the top.

The brine should become cloudy in 2-3 days depending on the temperature of the room.

Once it's cloudy and smells slightly sour, place it in a blender and blend until smooth.

Transfer it to a glass jar and store it in the refrigerator. It's ready to use.

Lacto-Fermented hot sauce will store for several months.


Fermentation time can take more than 5 days if weather is cooler. You can ferment it for a week or longer if you want to develop the flavor more. Our sweet spot is between 7 and 8 days but this changes throughout the year!


An De Smedt