I created this workshop so you can learn to make flavorful, rich fermented hot sauce using my tried and true methods.
Teaching you in this format is very effective and it provides a visual learning experience that will walk you through each step to make hot sauce.
It’s the closest I can come to actually being in your kitchen.
Safety & Prep is the foundation of this workshop. I’ll teach you how to ferment safely, how to choose and handle peppers and I’ll explain the different fermentation systems and tools that you can use to make hot sauce. Most of the tools are already in your kitchen, so you won’t need to buy anything extra.
In Module 2 I start you off with the easiest method of making hot sauce, the Brine Pickling Method. Here I’ll show you how to make hot pickles and then turn them into hot sauce. Most importantly I’ll show you what you can expect during fermentation and how to tell they’re ready.
Once you learn the simple method of brine pickling, I’ll teach you how to make a hot pepper mash. This method makes the most flavorful hot sauce.
I’ll also show you how to tell your pepper mash is fermenting and when its ready to make hot sauce.
In Module 4 Troubleshooting Hot Sauce I’ll cover common problems that arise when making hot sauce and how to avoid them.
Whether you’re new to making fermented foods or have made fermented foods before doesn’t matter.
It took me years to develop my skills for making fermented hot sauce. In this course, I'll be teaching my methods to you.
“I've been wanting to give this a try for forever and seriously… Yours is the first website that made me feel super comfortable I should go ahead and at least try. Thanks so much!!!” - Joy
"Thanks so much for your blog. It is such a well put together resource (especially for beginners!) and it really has inspired me to get going and try to ferment at home - especially your challenge." - Fiona
“So happy I found you and your site :) My biggest challenge is getting started! I have the equipment, but lacked direction. Your challenge is just what I need to dive in....Many thanks! - Dianne
When I started making fermented foods...
I was afraid of making myself sick and I couldn’t tell if what I made was bad or good. So, I threw out several batches of fermented foods before I got the courage to try them.
Fast forward several years later and I have it down. I can make delicious fermented foods without fail every time.
I’ve developed my own simple methods over the years. They are easy, safe, use tools you already have around the house and are delicious.
I use those methods to make flavorful fermented hot sauces too.
I didn’t want people to go through the frustrating process I went through so I started Fermented Food Lab to provide detailed instructions using simple methods and to offer support to beginners.
I found that the majority of people are visual learners and have more success if they can see the process demonstrated.
I created this video course to make it even easier for you to begin making delicious, fermented hot sauce at home.
I look forward to meeting you.
Danielle Ramirez is an expert in fermentation and founder of FermentedFoodLab.com.
She has helped thousands of people make fermented foods using her simple methods and unique recipes.