Liquid Remedy Recipes

Fermented Hot Sauce

Sweet & Spicy Fermented Hot Sauce

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 0.00 (0)

Spice up your life with this fermented hot sauce made with the goodness of our Liquid Remedy Cherry Plum Kombucha, available on Amazon! This hard-working hot sauce is made with our sugar free kombucha so is not only delicious but good for gut health: full of antioxidants, live cultures and organic acids. Put this kickin’ hot sauce on all your fave foods and feel good knowing it’s benefiting your body as well as tongue. Wanna know the best bit? This TASTY saucy matures and develops more flavor and depth with time – it’s the gift that just keeps on givin’.

  • Prep Time: 7 Days


  • 330ml water, lukewarm
  • 2 tablespoons apple cider vinegar
  • 1 can (250ml/8.5 oz) Liquid Remedy Cherry Plum Kombucha
  • 3 teaspoons sea salt
  • 300g chili peppers, stem removed, sliced in half, remove seeds if you don’t want it too hot (about 3-4 cups). (To reduce the heat, feel free to add red bell pepper to the mix. The heat of the hot sauce will continue to mellow over time as it ferments. It will also continue to develop more flavor)
  • 1 carrot, thinly sliced
  • 4 garlic cloves, sliced
  • 1 shallot, sliced
  • 2 teaspoons rice malt syrup (optional)

Supplies to Gather

  • 1 X 2 liter jar
  • 1 small zip lock bag
  • 1 pair of gloves


  1. Add the water, apple cider vinegar and sea salt to a small saucepan over medium heat and warm through, stirring until the salt is dissolved. Remove from the heat and allow to cool completely.
  2. Meanwhile, place on your gloves (trust us, you’ll be feeling the heat in your fingers for days if you handle/chop all these chilis). Then layer the chilis, carrot, garlic and shallot into sterilized jars.
  3. Stir the Liquid Remedy Kombucha into the brine mixture, then pour into the jar, pressing the chilis and other ingredients into the liquid. If you don’t have enough liquid to cover the chilis, then create more brine with the ratio of 1 teaspoon of salt per 1 cup of water.
  4. Fill your zip lock bag with a little water, then shove into the jar, to keep the veggies completely submerged under the brine.
  5. Screw on the lid and place into a cool, dark spot like the pantry for 5-7 days until the brine appears slightly cloudy. Tap the container, and if there are little bubbles, then it’s fermenting!
  6. After this time, strain the brine from the vegetables, reserving the brine for the next step. Place the veggies into a blender with 1 cup of the brine and blend until as smooth as possible. Try the hot sauce, and add a little rice malt syrup to sweeten as desired. Continue to add more brine if you want your hot sauce to have a thinner consistency.
  7. Divide into bottles and store in the fridge for up to 12 months.

Submit a Review

Rate this Recipe

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)