Fermented vs Unfermented Hot Sauce
Posted on 11 November 2019
Fermented vs Unfermented Hot Sauce:
Which is better?
Fermentation tends to tame the heat a bit from hot peppers, we think it turns a little of the heat into flavor! But don't worry, if you use super hot peppers like the Carolina Reaper or the Trinidad Moruga Scorpion or the Trinidad 7 Pot pepper or any of our colorful assortment of the spicy and flavorful Bhut Jolokia ghost peppers, you're fermented hot sauce will still be wicked hot!
Want to make your own? Check out our simple recipe:
Fermented Hot Sauce Recipe »
Fermented hot sauce is more natural:
Another great reason to make Fermented Hot Sauce is that it's one of the simpler and more natural ways to make hot sauce. All you need is some sea salt, water, and fresh homegrown organic veggies and you're set! No vinegar or other flavorings needed. Fermented hot sauce does take more time (we like to ferment ours for 2-8 weeks), but it's well worth the wait.
Why is it healthy?
Fermented hot sauce, like yogurt and kombucha, is full of naturally occurring probiotic bacteria. The most common bacteria in fermented hot sauce is lactobacillus, which help our bodies break down food and better absorb nutrients. Basically, during fermentation the bacteria start digesting food for us, making it easier for us to digest. Lactobacillus can also kill a lot of the bad bacteria that we have in our digestive track. There are many health benefits linked with probiotic, according to Sandor Katz in his book The Art of Fermentation, these include preventing colds, preventing respiratory tract infections, improved liver function and preventing cancers. All sounds good to us!
Want a great recipe for making your own fermented hot sauce?
Check out our Fermented Hot Sauce Recipe »
Did you know that many popular hot sauces are fermented?
It's true, many hot sauces that you may be familiar with started out with fermentation. For example, the infamous Tabasco hot sauce is made with chopped chiles made into a mash mixed with salt, and then fermented in old oak barrels for up to five years, although most of the mash is fermented for about 3 years. Sriracha hot sauces are also typically fermented as well.