Lacto-Fermented Habanero Pineapple Hot Sauce
Description
Once I began experimenting with making my own hot sauces at home, an entirely new side of cooking opened up. While you can make quick non-fermented versions that combine hot peppers and vegetables cooked down in vinegar and water, the depth and complexity offered by a four-week lacto-fermented habanero pineapple hot sauce will prove well worth the added wait time. And to be honest, it’s just too easy not to try at home.
Prep time: 20 minutes
Fermentation Duration: Roughly 4-6 weeks (or less!) at a steady temperature of 65˚-70˚F in a dark environment.
Servings: 60
Note: While shopping for vegetables and fruits with the intent to ferment, try to see if you can buy organic produce where the exterior of the fruit is less likely to contain pesticides.
I use the leftover fermented hot sauce pulp that doesn’t pass through the strainer to make super spicy crackers, just by kneading the pulp with some all-purpose flour, salt, water, and olive oil, rolling it out thin, and baking it for about 16 minutes at 400F.
You will notice that the salt water brining liquid used in this recipe becomes increasingly cloudy as the fermentation progresses, which is completely healthy, normal, and safe. If you begin to notice a small quantity of white Kahm yeast beginning to accumulate and become visible on the surface of the mold—this is also completely OK, although it may be a sign that you should taste your brine and decide whether you want to blend it or transfer it to the fridge early. Kahm yeast forms more readily in open-air fermentation projects with relatively low salt concentrations, and also in warmer environments.
While some Kahm yeast is normal and OK, what you want to watch out for and avoid during lacto-fermentation are any fuzzy molds growing on the surface of your jar where the brine and vegetables are exposed to oxygen. While there are many types of molds you can find in fermentation experiments gone wrong, the most common varieties are green, white, or black in color. If you find your fermentation has grown fuzzy mold, it is safest to discard it entirely, and begin again. And don’t be too hard on yourself—it is all a part of the learning process!
To avoid this problem with mold formation in your fermented hot sauce, make sure that the vegetables and pineapple in this recipe are consistently submerged below the surface of the salt water brine. I usually check on my ferments daily, especially during the first week or two when the vegetables are more buoyant and have a tendency to more readily float to the top of the brine solution.
Ingredients
Instructions
When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.
-
Remove the rind from your fresh pineapple, and discard.
-
Cut the remaining pineapple flesh into small, bite-sized chunks. Add the chopped pineapple to the bottom of the fermentation jar. You can include the core of the pineapple in the fermentation, as it will soften over time. You can also discard the core, if you want a product with more sweetness.
-
Remove the stems from the hot peppers, and cut them into quarters. Add the peppers on top of the pineapple.
-
Add the whole star anise, along with the coriander seeds.
-
Add the chopped red onions, carrot, and garlic cloves.
-
Stir together 750 g of room-temperature water with 38 g of Kosher salt.
-
When the salt has completely dissolved, wait until the water returns to a clear color, or about 2 minutes.
-
Press down on the vegetables with a spoon, and pour the salt water brine on top until the vegetables and pineapple are completely covered.
-
Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine.
-
Secure the contents with a lid, but make sure that the lid isn’t too tight, as gas will escape from the vegetables and need to be released from the jar periodically during the fermentation process.
-
Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.
-
Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!
-
Ensure that the vegetables are submerged in the brine daily, and wait for roughly 4-6 weeks.
-
After you have waited for roughly 4-6 weeks (or less) and you are ready to finish the fermented hot sauce, transfer the fermented contents to a blender container.
You can stop fermenting this hot sauce after one week, if desired. -
Remove the whole star anise.
-
Blend the remaining ingredients you have been fermenting with 50% of your remaining liquid brine, until the mixture reaches the consistency of a very smooth puree. The excess liquid brine can be discarded, or used if desired.
-
In a small sauce pot on the stove, combine 400 g of apple cider vinegar, 400 g of water, and 50 g of white granulated sugar in a pot on the stove.
-
Increase the heat to medium, and stir until the sugar is dissolved.
-
Allow the liquid to cool, and then mix with the blended fermented peppers and vegetables from earlier.
-
Bottle your hot sauce (in clean bottles or jars) and enjoy!
User Reviews
Great hot sauce recipe here! You can adjust the heat level as you see fit.