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

  • 01

    Welcome to Fermented Hot Sauces

  • 02

    Master the Mash

    • Introduction (and download your workbook)

    • Clay, Wood, Plastic and Glass: The Renaissance of Ambient Fermentation Vessels and How to Find the One that’s Right for You

    • Make a Mash - Dry Brining Method

    • Make a Mash - Wet Brine, Dry Peppers Method

    • Make a Mash - Wet Brine, Fresh Peppers Method

    • Habanero Date Paste Holiday Bonus Recipe

  • 03

    Creating Sauces

    • Mash to Bottled Sauce

  • 04

    It's a wrap...

    • It's a wrap...

Social proof: reviews

Gay DeJong

5 star rating

“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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“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 experimenting with the process. And on-line classes are a great way to learn without ever leaving your house! ”

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Shell Pate

5 star rating

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

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

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Rick Cranston

4 star rating

“Pretty good, just a little bit lacking ...”

“Pretty good, just a little bit lacking ...”

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Your Instructor

Instructor Bio:

Hi, I'm Kirsten and I ferment things. I began fermenting on our 40 acre small-holding 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. The passion around 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 forthcoming 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 kirsten@ferment.works.

Kirsten K. Shockey

Fermentation Educator & Author

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