Learn to Ferment Hot Sauce | The Fermentation School

Learn to Make Fermented Hot Sauces

Learn to ferment hot sauce with any pepper you love. You can choose blazing hot or super mild peppers, fresh or dry and blend in other flavors. This fermentation class will teach you everything you need to make your own safe probiotic hot sauces.

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Introduction

Hot sauce might just be one of the world’s favorite condiments. Learn to create your own fermented hot sauces in this self-paced course. Start by mastering the fermented pepper mash and move on to creating the flavors you want. Fermented hot sauces can be hot, medium, or mild (it is up to you and the peppers you choose) and are always probiotic and delicious.

What You Will Learn

You will master the basics of lactic acid fermentation
You will understand the unique qualities that make peppers extra special for fermented condiments
You will learn how to flavor, age, and bottle your hot sauce
Videos, recipes, and a downloadable workbook will guide your learning and you will feel safe and confident in creating your own recipes as well.

Course curriculum

1. Welcome
  FREE PREVIEW
2. Safe and Easy!
  FREE PREVIEW
3. BONUS Fermentation Journal Pages
4. BONUS Fermetation FAQs
1. Introduction (and download your workbook)
2. Clay, Wood, Plastic and Glass: The Renaissance of Ambient Fermentation Vessels and How to Find the One that’s Right for You
3. Make a Mash - Dry Brining Method
4. Make a Mash - Wet Brine, Dry Peppers Method
5. Make a Mash - Wet Brine, Fresh Peppers Method
6. Habanero Date Paste Holiday Bonus Recipe
1. Mash to Bottled Sauce
1. It's a wrap...

About this course

$35.00
12 lessons
1 hour of video content

Social proof: reviews

“If you are looking for accurate information about making your own hot sauces, this is the class for you. Christopher and Kirsten share their wealth of knowledge in a way that is valuable for the novice as well as for those who are already experime...”

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“Easy to read and understand. Motivating content. Who wouldn’t be ready to start fermentation after watching? ”

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“Very simple to follow and definitely triggers a desire to start experimenting. Kirsten has a lovely communication style. She's articulate, humble, on top of her subject, and her passion for all things fermented shines through. It would have also been useful to cover trouble shooting with visual examples of what can go wrong and perhaps how to remedy. Likewise, a little more on the science would be great. More on what's happening at each stage of the process and why. Ideal temperatures and conditions for fermenting and why. A great course to whet the appetite. Excellent.”

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“While quite experienced in lacto-fermentation i felt always daunted at making hot sauces. Not only did I learn how to make fermented hot sauces, i appreciated the wide array of possibles from hot to less hot, from dry to wet, from fresh to dried ...”

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“I always appreciate videos because visual learning is perfect for me. You provided visual examples and clear instructions for making the mash to bottling. The possibilities are endless. I haven’t tried making any yet but feel like running to the store for dried peppers…but I think I’ll wait for my peppers come into season. Thanks again for your wonderful classes! ”

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“very nice”

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Your Instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40-acres small holding of wooded hillside on unceded Takelma territory over 2 decades ago. I didn't have the language to say that was what I was doing, I just taught myself to preserve everything that we grew. I didn't have a clue or the internet but I had plenty of passion and idealism to figure out how it was done "old school" and maybe, most importantly, I had nobody that told me I couldn't do this. My passion for food systems has been with me for over 3 decades and at some point, the two collided and as my responsibilities to raising children waned. I found myself sharing the passion and joy of working with microbes to create delicious healthy food first locally then globally. In this desire to see everyone have access to fermentation I've co-written (with my husband Christopher) the books Fermented Vegetables, Fiery Ferments, Miso, Tempeh, Natto and Other Tasty Ferments, The Big Book of Cidermaking and Homebrewed Vinegar. I have a lot of great fails. I think working with tempeh has given me the most humility as I've learned to push it past soy beans. The most expensive fail was the 30 gallons of sauerkraut that was fine in all ways except the texture--which was spreadable like butter. There is no market for spreadable kraut--yet. I am delighted to be able to share what I know with you here. Feel free to reach out through this platform or at [email protected].