Another Hot Sauce Trick: Refermenting Hot Sauce

We shared a lot of tips about fermenting hot sauce yesterday and we left one teaser with a promise that we’d cover it today: refermenting.

Another Hot Sauce Trick: Refermenting Hot Sauce Whey Pepper (Hot) Hot Pepper

I’ll admit that the name is a little deceiving.  It may imply that we stopped fermenting and then restarted (which is true in some occasions).  Refermentation is a made=up term to describe the process of beginning a fermentation inside something that has already been fermented.

In other words, we ferment our hot peppers, puree them and then continue to ferment – often after adding new ingredients to the hot pepper and brine puree.  While we’ve done some of this in the past, let’s examine the contents of the 3 jars above and share what we did with each, why we did it and what we hope to achieve:

  • The jar in the front is a chocolate pepper hot sauce.  It’s very, very hot.  It was made with whey, salt, chocolate peppers and water.  We blended it after a week and then added garlic to it (a lot of garlic).  It’s had the airlock on for another two weeks and I plan to leave it age for a quite a while.  Without the airlock this concoction was growing mold daily.
  • The jar in the back is the hot sauce from yesterday.  We had a lot of hot sauce that tasted similar so we added 10 dried Morita peppers (they are smoky like Chipolte) to add another layer of flavor and allow us to diversify the flavours of our hot sauces.
  • The one at the back had nothing added to it; just the airlock.  It’s a small jar of our 2012 hot sauce that we’re experimenting with.  It’s been covered for many weeks and I’m hoping to age it for 9 months to a year to see what happens and to see if I can store less hot sauce in my fridge using this method.

Sometimes we do this to make variations on our sauce, to add flavor or just to store.  Have you tried anything like this?  Any tips or results to share?  I’d love to hear!



  1. TheAncientOne says:

    Why do you have to fermenting hot sauce

    • As with any ferment, make nutrients more bio-available.
      However, from a taste perspective, you get the sour tang in the sauce from the ferment now, instead of using vinegar. And will continue to develop complexity in flavour over the longer period of time.
      Good Source of friendly bacteria.

      Plus it can keep longer, as they mention, out of the fridge.

  2. Mike McClary says:

    Just finished a 5 week re-ferment of my first batch of hot sauce! It’s hotter than hell, haha! Tastes good, too. I basically followed your basic recipe: one third habaneros, one third serrannos, and one third jalapenos, plus lots of carrots, onions and garlic. Used my heavy duty food processor, but it’s still a little grainy and separates easily. Ended up thinning it with 20% by weight brine and 20% white vinegar.

    Have you ever used xanthan gum to keep the sauce from separating?

    Would the sauce (or a portion of it) benefit from simmering? I could add some more of the original brine afterwards to put the good stuff back into it. What do you think?

    Thanks! One of your new fans!

    Cheers, Mike

    • Yes I have used xanthan gum in my habanero hot sauce with great success, make sure to mix it with a small amount of sauce before adding to the main batch to help encourage dispersion since xanthan gum takes awhile in that respect. Be careful you can always add more but you can’t take any out. Its very powerful so only add a little of it like 1/4 tsp. Per 48 ounces

Leave a Reply