Uploaded September 2025 | Updated September 2026, 2 weeks ago

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RECIPE BELOW 🔥 Fermented Beet Hot Sauce 🔥
Why ferment a hot sauce? Because it transforms heat into something deeper — rich, tangy, umami-packed, and full of gut-friendly probiotics 🙌. The beets bring sweetness, the chillies bring fire, and together you get a vibrant ruby sauce that’s amazing on grain bowls, roast veg, or even just toast.

Ingredients (Fermentation)
* 300 g chillies (stems removed, halved)
* 100 g raw beetroot (peeled & grated)
* 150 g raw carrot (chopped)
* 4 garlic cloves (peeled)
* 20 g fresh ginger (chopped)
* 12 g sea salt (2 tsp)
* Water to cover
Blend-In (after fermentation)
* 3 tbsp apple cider vinegar
* 3 tbsp maple syrup
* 2 tbsp tamari or white miso
* 1 tsp sea salt
* 1 ¼ cups water
* ½ tsp black pepper

Pack your veg in a jar. Cover with salted water (2% salt to veg weight). Ferment 7–10 days. Blend with vinegar, maple syrup, tamari/miso, salt, pepper & water. Strain, adjust to taste, and bottle.

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