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Fermented Jalapeño Garlic Hot Sauce


  • 1/2 lb jalapeño peppers
  • 5-6 cloves garlic
  • 1/2 tsp salt
  • 2 tbsp fermented sauerkraut juice
  • 6 tbsp filtered water
  • 1 tbsp raw, unfiltered apple cider vinegar ("with the mother")


  • Take off the stems of the jalapeño peppers.
  • Put the peppers, garlic cloves, salt, sauerkraut juice, and water into a food processor and blend into a paste. Careful not to get your eyes too close when you open the lid afterwards. The fume released can be quite strong and result in a burning sensation.
  • Pour the jalapeño paste into a glass jar, and screw on the lid.
  • Leave the jar in at room temperature away from sunlight for 1-2 weeks. The sauce will ferment, bubble, and fade in color. You can open the lid every other day to let it "burp."
  • Once the hot sauce is fermented, pour over a cheese cloth or a fine-mesh strainer. Squeeze or press out the liquid as much as you can.
  • Add apple cider vinegar and shake well.
  • Store the sauce in a glass container in the fridge. You can also save the leftover pulp and add it to sauces and dips.