Hot Sauce is a popular condiment that is a focal ingredient in many meals across the world. Humans have been utilizing the Chili Pepper plant as a staple in diets and cuisines as far back as 7,000 B.C. As times have changed hot sauce recipes have been modified for all palates. Whether you crave sweet, mild, or spicy flavorings there is a delicious hot sauce for you!
Fermented foods like hot sauce are full of health benefits and probiotics. Studies have found that it is a great source of probiotics such as lactic acid bacteria which are linked with many health benefits. Harvard even noted that fermented foods have been linked to improved heart health as well as better digestion.
Fermentation is the process by which bacteria and yeast consume sugars, digest them, and transform them into byproducts such as alcohol, organic acids, and gases. Although there are many different forms of fermentation, the one taking place in this recipe is lacto-fermentation. Lacto- fermentation is performed by a group of bacteria called lactic acid bacteria (LAB). This produces lactic acid, which is most famous for cheesemaking due to its ability to process lactose, aka milk sugar.
The process of making fermented foods like hot sauce and pickles begins when the vegetables are submerged in salt water. One of the best ways to make sure your vegetables stay submerged is with glass fermentation anchor weights. LAB is already present on all plant matter, especially those that grow close to the ground, which makes the fermentation process easy for all vegetables. This process also creates enzymes and vitamins that make nutrients more bio-available in your body. Lacto-fermentation has been around as long as humans have been preserving food and is the reason we have classics in global cuisines like sauerkraut, kimchi, sourdough, and so much more! Be sure to check out our other fermented food guides, like our traditional sauerkraut recipe.