What is Fermented Hot Sauce?

Fermenting sounds complex but really when done properly it’s very simple. Fermentation is the transformation of the sugars in a pepper mash or chunks for the hot sauce by healthy lactobacillus bacteria and enzymes. This is typically done by submerging the peppers and other vegetables completely in salt brine, sealing it with an airtight lid with a valve to release the generated CO2, and placing the jar in a shaded and temperature-controlled space for a few weeks, at minimum. 

 Fermented hot sauces are popular for having greater complexity in their flavor profiles. Fermentation has different effects on each hot sauce ingredient, resulting in a more layered and flavorful taste. Since the fermentation process naturally creates an acidified food, there is no need for added vinegar to make the product shelf stable.  Vinegar is only added for taste considerations! Bonus: no added salt!