Lacto-Fermented Habanero Pineapple Hot Sauce

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.