- 1 cup water, lukewarm
- 2 tablespoons apple cider vinegar
- 1 bottle (330ml) Remedy Kombucha Cherry Plum
- 3 teaspoons sea salt
- 300g chilli peppers, stem removed, sliced in half, remove seeds if you don’t want it too hot (about 3-4 cups)
- 1 carrot, thinly sliced
- 4 garlic cloves, sliced
- 1 shallot, sliced
- 2 teaspoons rice malt syrup (optional)
- 1 X 2 litre jar
- 1 small zip lock bag
- 1 pair of gloves
HANDY TIP: Use any whole chillies you like, or use a blend of different ones. To reduce the heat, feel free to add red capsicum to the mix. The heat of the hot sauce will continue to mellow over time as it ferments. It will also continue to develop more flavours.
Add the water, apple cider vinegar and sea salt to a small saucepan over medium heat and warm through, stirring until the salt is dissolved. Remove from the heat and allow to cool completely.
Meanwhile, place on your gloves (trust us, you’ll be feeling the heat in your fingers for days if you handle/chop all these chillies).Then layer the chilis, carrot, garlic and shallot into sterilised jars.
Stir the Remedy Kombucha into the brine mixture, then pour into the jar, pressing the chillies and other ingredients into the liquid. If you don’t have enough liquid to cover the chillies, then create more brine with the ratio of 1 teaspoon of salt per 1 cup of water.
Fill your zip lock bag with a little water, then shove into the jar, to keep the veggies completely submerged under the brine.
Screw on the lid and place into a cool, dark spot like the pantry for 5-7 days until the brine appears slightly cloudy. Tap the container, and if there are little bubbles, then it’s fermenting!
After this time, strain the brine from the vegetables, reserving the brine for the next step. Place the veggies into a blender with 1 cup of the brine and blend until as smooth as possible. Try the hot sauce, and add a little rice malt syrup to sweeten as desired. Continue to add more brine if you want your hot sauce to have a thinner consistency.
Divide into bottles and store in the fridge for up to 12 months.
Recipe made in collaboration between Remedy Drinks and I Quit Sugar. Photography by Bec Dickinson.