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 hours 30 minutes
Serves 30
Ingredients
For Fermentation
- 300 g fresh assorted chillies stems removed and halved
- 100 g raw beetroot peeled and grated or finely chopped
- 150 g raw carrot chopped
- 4 cloves garlic peeled
- 20 g fresh ginger roughly chopped
- 12 g sea salt 2 tsp
- Water to cover
For Hot Sauce
- 45 g apple cider vinegar 3 tbsp
- 60 g maple syrup 3 tbsp
- 30 g tamari or white miso 2 tbsp
- 6 g sea salt 1 tsp
- 300 ml water 1¼ cups
- 2 g ground black pepper ½ 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.