Fermented Habanero Hot Sauce and the History of Fermentation

This growing season has been somewhat of a nightmare for me. I’ve done everything in my power to stop these gophers but nothing seems to work! From traps to gas to poison, I’m at a complete loss. On top of that, it’s been so hot that even my tomatoes have decided to call it quits by dropping every flower. The one thing I can always count on though is my peppers! With an abundance of peppers, the best thing to do is make a hot sauce! Similar to pickles there are two types of hot sauces, fermented and vinegar. I love fermented hot sauces as well as fermented pickles. The microbiomes that are created are nothing but good for you and as we all know gut health is very important. Plus the fermentation process is very easy and makes everything delicious. So if you’ve never tried to ferment anything yourself this is a quick simple way to dive into the fermentation world. Just remember you can do this with other peppers as well if you don’t want it to have the fiery kick. Read the written version of this recipe as prepared by Ara Zada Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices