Lacto-Fermented Peach Hot Sauce

Step 1

Clean and cut ripe peaches. Cut and remove seeds from jalapenos. You can add some curry leaves as I did, any other spice if you’d like. Or try chopped onions for a more savory flavor.

Step 2

Weigh the peaches and peppers in grams. Multiply by .03 to determine how much salt (in grams) you need to add.

Step 3

Place produce and salt in a vacuum bag. Shake to mix in salt and spread evenly in bag. Use the vacuum sealer to remove air and seal.

Step 4

Once the bag puffs up, your peaches and peppers are fermented. You can also wait a few days to enhance flavor.

Step 5

Place peaches and peppers in jar and refrigerate. When you’re ready to use the sauce, take out the portion you need and process in blender until smooth.