Insanely Hot Fermented 7Pot Brainstrain Chili Sauce

5 from 1 vote

Course Condiment, Sauce

Cuisine American, English, Indian, Mediterranean

Keyword 7 Pot Brain Strain, 7Pot Brainstrain, Chilli sauce, Fermentation, Fermented hot sauce, Fermented sauce, Pepper sauce

Prep Time 20

Cleaning and sterilizing equipment 10

Total Time 30

Servings 1 bottle

Select your jar - the bigger the jar, the greater the sauce volume.
Make sure to use gloves if you're working with hot peppers.
Firstly, peel your garlic cloves and add them to the jar.
Select your chili peppers, rinse them, and remove the stalks. Slice the peppers in half and decide if you're going to remove the seeds.
Add your peppers to the jar and squash them down.
To make your 2% brine, place your measuring jug on the scale, and add 205ml of water and 5g of salt.
Stir the salt to dissolve it into the water.
You do want to leave a bit of headspace at the top of the jar because this will ferment, which means that it will release carbon dioxide, and you don't want this overflowing.
You need to make sure that the peppers stay below the water's surface, which stops any nasties from growing on the top. You can use a cabbage leaf or an onion to squish your peppers below the surface.
Then you can use aplastic bag over the top and secure it with an elastic band around the neck of the jar.
Leave the ferment for at least two weeks at room temperature.
You can check on the ferment in a few days; you'll know that your peppers are fermenting as you'll be able to see the top of the bag has bubbled up, and bubbles are rising to the top.

Firstly, sterilize your bottle. You just need a big pot filled with water, put our bottle and lid in, and let it boil away for about ten minutes.
Strain the peppers to remove the brine, and take out the onion.
Place your drained peppers into a blender and blend.
To thin down your sauce, simply add white vinegar. This will reduce the pH level and add a slight acidity to your sauce whilst retaining the fabulous colour.
Bottle and serve!