Fermenting Hot Sauce: Carrot, Ginger & Salted Preserved Orange Magic!

7 May

Welcome, fellow flavor adventurers! If you're looking to level up your condiment game, this fermenting hot sauce recipe will blow your mind—and your taste buds. The combination of sweet carrots, zesty ginger, spicy chilies, and the mysterious depth of salted preserved oranges creates a truly unique hot sauce you'll want to put on everything.

Why Ferment?

Fermentation isn't just for pickles! Fermenting hot sauce brings out complexity, enhances flavors, and introduces probiotics that are great for gut health. Plus, it's fun to watch the magic happen over time.

Ingredients

2 cups carrots, peeled and sliced
1-2 inches fresh ginger, peeled and sliced
3-6 fresh chilies (jalapeño, habanero, or your favorite), stemmed
1/2 cup salted preserved orange (rind and pulp, chopped)
2-3 cloves garlic, smashed
2 cups filtered water
2 tablespoons non-iodized salt (such as sea salt or kosher salt)

Instructions

1. Prepare the Brine

Mix the salt with the water until completely dissolved.

2. Layer Your Flavors

In a clean glass jar, add carrots, ginger, chilies, garlic, and salted preserved orange. Pour the brine over until everything is submerged.

3. Weigh Down the Veggies

Place a fermentation weight or a small clean jar inside the larger jar to keep the veggies under the brine.

4. Let It Ferment!

Cover loosely with a lid or cloth. Keep the jar at room temperature, away from direct sunlight, for 7-14 days. Check daily for bubbles and taste after a week—you’re looking for tang and depth.

5. Blend & Bottle

Once fermented to your liking, blend everything together until smooth. Strain for a thinner sauce, if desired. Transfer to clean bottles and refrigerate.

How to Use

Drizzle on eggs, tacos, and roasted veggies
Swirl into soups, stews, or marinades
Mix into mayo or yogurt for a zesty dip

Tips for Success

Sterilize all jars and utensils before use to prevent unwanted bacteria.
If white mold (kahm yeast) appears, skim it off—it’s harmless, but best avoided.
Want it tangier? Let it ferment longer!
Adjust chili quantity for desired heat level.

Final Thoughts

Fermenting may seem intimidating, but the results are worth the wait! This carrot, ginger, and orange hot sauce is both vibrant and nourishing—a little bottle of sunshine for your fridge. Happy fermenting, and don’t forget to share your creations!