Nigella Fermented Hot Sauce

This fiery and complex Nigella Fermented Hot Sauce is made with fresh red chillies, garlic, ginger, and sea salt, then naturally fermented to develop deep, funky flavor. A bold mix of heat and tang, this sauce gets its addictive kick from natural fermentation, balancing fire with subtle sweetness. It takes about 14 days to ferment and yields around 500ml. Use it on eggs, sandwiches, grilled meats, or anything that needs a jolt of heat and flavor.

Nigella Fermented Hot Sauce Ingredients

• 300g red chillies
• 50g garlic cloves
• 150g fresh ginger
• 10g fine sea salt

For the end of fermentation

• 1–2 tbsp (12–25g) caster sugar
• 1–2 tsp sea salt flakes (or ½–1 tsp fine sea salt)

How To Make Nigella Fermented Hot Sauce

1. Prep the jar: Wash and dry a 900ml preserving jar naturally, without using a cloth.
2. Process the ingredients: Remove chilli stalks, peel garlic and ginger. Chop or briefly blitz with sea salt until coarsely processed.
3. Pack the jar: Spoon mixture into the jar and press down firmly. Top with a water-filled freezer bag as a weight, then seal the jar.
4. Ferment: Store at room temperature, ideally around 20°C. Burp the jar daily by briefly unsealing and gently patting the base.
5. Wait 14 days: Let the mixture ferment. You can adjust fermentation time depending on your taste preference.
6. Blend: Transfer the mixture and its brine to a bowl and blitz smooth with a stick blender.
7. Season: Stir in sugar and salt to taste. Adjust according to the heat and tanginess developed.
8. Store: Pour into a clean, dry 500ml jar. Keep refrigerated if preferred or consume quickly at room temp.

Recipe Tips

• Use gloves: When handling large amounts of chillies, gloves help protect your skin.
• Weigh your salt: Accurate salt-to-ingredient ratio (2%) is critical for safe fermentation.
• Monitor the smell: A funky, sour aroma is normal—anything rotten or unpleasant is not.
• Customize it: Adjust sugar, salt, or even fermentation time to suit your personal heat preference.

What To Serve With Fermented Hot Sauce

This sauce is brilliant on eggs, grilled meats, burgers, rice dishes, tacos, or stirred into soups. It also makes a fantastic spicy mayo base or a marinade enhancer.

How To Store Fermented Hot Sauce

Refrigerate: Store in the fridge to slow fermentation and preserve flavor for up to 3 months.
Room Temp: Can be kept out for up to 1 week officially, though many store it longer with regular burping.
Freeze: Not ideal—fermentation will not continue and texture may be compromised.

Fermented Hot Sauce Nutrition Facts

• Calories: 20 (per tbsp)
• Total Fat: 0g
• Saturated Fat: 0g
• Carbohydrates: 4g
• Sugar: 2g
• Protein: 0g
• Sodium: 160mg

FAQs

Nigella Fermented Hot Sauce

Author: Clara Bennett Cooking Method:Fermented Hot Sauce Cuisine:Global Courses:Sauce

Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time:24 hours Total time:24 hours 20 minutesCooking Temp:100 CServings:4 servingsEstimated Cost:25 $Calories:20 kcal Best Season:Available

Description

A fiery, tangy, and deeply flavorful fermented hot sauce made with red chillies, garlic, and ginger—perfect for spice lovers.

Ingredients

• 300g red chillies
• 50g garlic cloves
• 150g ginger
• 10g fine sea salt
• 1–2 tbsp caster sugar (to taste)
• 1–2 tsp sea salt flakes (to taste)

Instructions

1. Wash and air-dry a 900ml preserving jar.
2. Chop or process chillies, garlic, ginger with sea salt.
3. Pack into jar, weigh down with a water-filled freezer bag.
4. Seal and ferment at room temp for 14 days, burping daily.
5. Blend fermented mix smooth, stir in sugar and salt.
6. Transfer to clean 500ml jar.
7. Store in fridge or consume quickly at room temperature.

Notes

• Always use clean equipment to avoid unwanted bacteria.
• Accurate salt measurement ensures safe fermentation.
• Burping daily is essential for gas release.
• Heat and flavor mellow over time—taste and adjust before bottling.