Lacto-Fermented Chilli Sauce Recipe

20 minutes


  • 800g of red chillies, stalks and seeds removed
  • 1 garlic bulb, cloves peeled
  • 10 black peppercorns
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1l water
  • 50g of fine sea salt


Add the chillies, garlic and spices to a large sterilised Kilner jar along with the salt and 1 litre of water and leave to ferment for a week and half. It should start to bubble after a few days, which is how you know it’s fermenting. Open the lid to allow the built-up gas to escape every few days
Once fermented, strain the contents of the jar but reserve the liquid
Blitz the chillies and garlic in a food processor until roughly chopped, adding a splash of the fermenting liquor to get it going. I suggest you start by blitzing half to a roughly chopped paste, then blitzing the other half entirely with 200ml of the fermenting liquid, to make a smooth sauce. You can then decide which you prefer (for me, it’s the paste)
Transfer to sterilised jars and keep in the fridge for up to 3 months