Fermented Apple Hot Sauce

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Lacto fermented Apple and Adjuma peppers sauce

Lacto fermented apple hot-sauce - sweet n spicy

This lacto fermentation is based on previous batches of hot sauce I did. However I wanted to see what happens if I bring up the sweetness and aromatics of the recipe. I included apples and warm spices (cinnamon, pepper, anise seed, cardamom, ginger) into the recipe. And I have sticked to Adjuma peppers (very fragrant and hot; also easily available in the Netherlands), garlic, onions and carrots.

I worry that the cinnamon might slow down the action of the the lactic acid bacteria (LAB). It has happen previous to a batch of kombucha where it stopped the activity of either the yeast or the acetic acid bacteria (AAB). Later I learnt that in kombucha, cinnamon and other spices should only be added to the second fermentation stage. But so far, the LAB seem to be doing their job.


  • start 1st fermentation: 2020.08.27


  • 5 Adjuma peppers
  • 2 apples
  • 2 medium red onions
  • 4 garlic cloves
  • ginger
  • 3 carrots
  • 4% salt
  • spices
    • star anise seed
    • cinnamon
    • black pepper corns
    • cardamom
    • coriander seeds


  • place most salt and spices of mason jar
  • add and compress veggies (except carrots)
  • add remaining salt
  • use carrots to block smaller veggies to come to the surface
  • ensure ingredients are submerged in the brime
  • close the jar
  • ensure jar is burped daily, if it has no air lock


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August 27, 2022 +