Fermented Hot Sauce - What It Is and How to Use It
There are many ways of making hot sauce, but fermentation gives its flavour a completely different character.
At The Cookhouse Collab we produce two types of fermented hot sauce: a red pepper hot sauce and a green pepper hot sauce. Even though the chilli peppers and the flavours differ, both sauces are made by using the same traditional method called lactic acid fermentation.
What counts as lactic acid fermentation?
Lactic acid fermentation is a natural method of food preservation which has for centuries been used in the production of foods like pickles, sauerkraut and kimchi.
While the substance is fermenting, various naturally occurring helpful bacteria—mainly lactic acid bacteria—consume the sugars found in the ingredients and turn them into lactic acid; as this lactic acid is formed, the mixture becomes more and more acidic and its pH drops gradually.
The acidic conditions not only help to preserve the ingredients but also give rise to the characteristic tangy and complex flavour found in fermented foods.
How We Ferment Our Hot Sauces
The process starts by using fresh chillies, to which garlic, onion and coriander seeds are added.
The chillies and the aromatic substances are placed in a saltwater brine which has been carefully measured and are then left to ferment for about two to three weeks, during which the bacteria gradually convert the natural sugars found in the chillies and the aromatics into lactic acid.
You can't speed up the fermentation process since it takes time for the mixture to acquire acidity, complexity and depth of flavour. When fermentation is finished, the chillies and the aromatics are then combined to make a smooth and tasty hot sauce.
This is different from a great many traditional hot sauces in that it does not depend only on vinegar to achieve acidity; the tangy flavour arises naturally as a result of the fermentation process.
What Does Fermented Hot Sauce Taste Like?
Fermented hot sauce has a tangy, sour flavor because of the fermentation process. The taste is more complex than regular hot sauce. You might notice a slight fizz or tingle on your tongue. The sauce keeps the heat of the peppers but adds layers of flavor, like garlic, fruit, or even a bit of earthiness. Some people say it tastes fresher and more lively compared to non-fermented hot sauce. Each batch can taste a little different depending on the peppers and how long it ferments.
The flavours produced by fermentation cannot be obtained by merely mixing fresh chillies with vinegar.
What you get is a hot sauce which is spicy, tangy and slightly funky, having a great deal more depth than simple chilli heat; the fermentation process reduces some of the sharper edges of the chillies and at the same time makes their fruity and natural flavours more apparent.
The red fermented hot sauce has the depth and warmth typical of red chilli, whereas the green chilli hot sauce is fresher and brighter. Together, both types of sauce provide heat, acidity and savouriness in a manner that can at once enhance a meal.
More Than Just Heat
Good hot sauce should not only make food spicy but also contribute balance, acidity, and flavour.
Fermented hot sauce is especially effective since it adds a number of different elements to the dish all at the same time, such as the spice from the chilli, a natural tang, aromatic flavours and the mild funky taste that results from the fermentation process.
It can be added to eggs, sandwiches, noodles, rice bowls, or grilled vegetables together with marinades. Alternatively, it can be mixed into mayonnaise, yoghurt or dips to give an easy boost of flavour.
To us, fermentation is not just a method of production; it is what imparts to our hot sauces their depth, their character and that distinctly vibrant flavour.
