Skip to main content

Fermented Hot Sauce

Overview​

Fermented hot sauce is made by fermenting chilli peppers (often with garlic, salt, and sometimes other vegetables) before blending into a pourable sauce. As with other fermented vegetable products, the fermentation step produces organic acids and flavour compounds; many versions are unpasteurised and used in small amounts as a condiment on otherwise whole-food meals.

Recipes​

no recipes found

Substances​

no substances found

Preparation Notes​

  • Typically produced by fermenting chopped chillies with salt (and sometimes garlic and other aromatics) at room temperature for several days to weeks.
  • After fermentation, the mixture is blended and strained to create a smooth hot sauce; some versions are left unpasteurised and stored chilled.
  • Use sparingly to add heat and acidity to meals built around BRAIN Diet staple foods (vegetables, legumes, whole grains, quality proteins).

Biological Target Matrix​

No biological targets found for food: Fermented Hot Sauce

References​

  • See Fermented Vegetables for general notes on fermented vegetable products and their postbiotic compounds.