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2025-12-23 23:59:59
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Fermented Beetroot Hot Sauce
This vibrant, earthy hot sauce celebrates beet season on our farm. The natural sugars in the beetroot help feed the fermentation, creating a probiotic-rich condiment that’s as beautiful as it is flavourful. A perfect balance of sweet, tangy and spicy—great on everything from roast veg to grain bowls.
Takes 7 hourshours30 minutesminutes
Serves 30
Ingredients
For Fermentation
300gfresh assorted chilliesstems removed and halved
100graw beetrootpeeled and grated or finely chopped
150graw carrotchopped
4clovesgarlicpeeled
20gfresh gingerroughly chopped
12gsea salt2 tsp
Waterto cover
For Hot Sauce
45gapple cider vinegar3 tbsp
60gmaple syrup3 tbsp
30gtamari or white miso2 tbsp
6gsea salt1 tsp
300mlwater1¼ cups
2gground black pepper½ tsp
Instructions
Ferment the chillies and beetroot (7–10 days)
Place the halved chillies, beetroot, carrot, garlic, and ginger into a 1 L sterilised jar.
Add 12 g (2 tsp) sea salt and mix gently.
Pour in filtered water until all ingredients are just covered.
Weigh down the contents with a clean fermentation weight or small plate to keep everything submerged.
Seal the jar loosely, label with the date, and leave at room temperature for 7–10 days.
Open the lid every 2 days to release pressure.
Prepare for blending
After fermentation, transfer all contents of the jar to a blender.
Blend the sauce
Add vinegar, maple syrup, tamari or miso, salt, black pepper, and water.
Blend until smooth.
Strain and season
For a smoother texture, strain the sauce through a fine sieve.
Taste and adjust the seasoning to your preference—add more maple syrup for sweetness, vinegar for tang, or tamari/miso or salt for depth.
Bottle and store
Use a funnel to pour the finished sauce into sterilised bottles or jars.
Store in the fridge for up to 3 months.
Notes & Tips
The sauce has a deep ruby colour from the beetroot.
Heat level depends on the variety of chillies used.
Adding a small cooked or roasted beetroot before blending gives a richer flavour and colour.
Makes a thoughtful homemade gift—label with the date and keep refrigerated.
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