Experiment No. 189 — Fermented Hot Sauce (Extended Fermentation Lab)
Scope
This experiment builds on chili fermentation to produce a deeper, funkier, and more umami-forward hot sauce. It examines how fermentation length, salt concentration, and fruit or smoke additions change acidity, body, and aroma over time.
Objective
Engineer a fermented hot sauce that balances heat, acid, and funk through controlled lactic fermentation. Compare ingredient ratios, brine density, and fermentation duration to create sauces tailored for seafood, barbecue, or vegetable applications.
Yield & Prep Time
Prep: 20 minutes
Fermentation: 7–14 days
Yield: ~2 cups
Formula – Weight, Volume, Ratio %
Weight = reproducibility
Volume = accessibility
Ratio % = flavor structure and salt–water balance
Base Build (Fermented Hot Sauce)
Fresh chilies (mix of Fresno, jalapeño, habanero): 450 g, 1 lb, 65%
Garlic: 30 g, 6 cloves, 4%
Onion: 60 g, ½ cup, 9%
Salt: 18 g, 3 tsp, 3%
Water: 150 g, ⅔ cup, 22%
Vinegar (added post-ferment): 60 g, ¼ cup, —
Procedure
Roughly chop chilies, garlic, and onion.
Blend with salt and water to form a coarse paste.
Transfer to a glass jar; cover loosely to allow gas release.
Ferment 7–14 days at room temperature, burping daily to release CO₂.
Once tangy aroma and bubbles appear, blend until smooth.
Simmer with vinegar for 10 minutes to stabilize.
Strain if a silky texture is desired; cool before bottling.
Variants
Smoky Chipotle: Replace half the chilies with dried chipotles and add smoked paprika.
Mango Habanero: Add 1 cup mango chunks for fruity heat and bright acidity.
Pineapple Jalapeño: Add 1 cup pineapple for a mild, tropical finish.
Roasted Garlic: Double garlic and roast before blending for a sweet-savory twist.
Umami Boost: Stir in 1 Tbsp miso or soy sauce after fermenting for savory depth.
Lab Notes & Observations
Use 2–3% salt by total weight for safe fermentation.
Lactic acid bacteria convert natural sugars into acid, reducing pH and enhancing flavor.
Fruit additions accelerate fermentation through sugar content.
Smoked peppers introduce phenolic compounds that deepen aroma and flavor.
Target final pH: below 4.2 for safe storage and tangy sharpness.
