Fermented Pepper Sauces

Welcome to our 2023 Farm-to-Bottle

Inventory will change as we bottle more!

Welcome to the fascinating world of pepper fermentation at Always Something Farm, where our process is not just a craft but a flavorful journey!

First off, the peppers we use are no ordinary peppers – they’re born and nurtured right on our farm. Starting in early January, we carefully plant pepper seeds in a dedicated room in our garage, complete with heat mats and space heaters to create the perfect germination environment. As they outgrow this space, we transfer them to a greenhouse, ensuring their protection from chilly nights until late May when they find their permanent home in the soil. By late July, the first peppers are ready for harvest, and the abundance continues until the first frosts of late October or early November.

Now, let’s dive into the intricate art of fermentation. Once our peppers are plucked from the fields, we wash and then put them through a bucket-top fruit crusher (big time savor) before packing them into 7-gallon fermentation buckets. Here’s where the magic begins with the introduction of a 4% salt brine, sealing the bucket with an airlock lid to kickstart the age-old fermentation process. What makes this process extraordinary is the presence of lactobacillus bacteria on the peppers, surviving in the salty brine while other unwanted microorganisms are neutralized. This natural fermentation not only preserves the peppers but also imparts that unique tangy flavor we cherish in fermented foods.

This alchemical transformation takes place over a couple of weeks, during which the lactobacillus bacteria convert sugars into lactic acid, further enhancing the flavor profile. Though fermentation can extend longer depending on circumstances, we find that the sweet spot for most of our sauces is reached within this timeframe. After draining the salt brine (reserving a bit for later), we embark on a meticulous two-stage blending process to ensure the seeds are perfectly chopped.

The next step involves a careful calculation of roughly 25% vinegar and 5% brine, allowing for a bit of flexibility to tailor the flavor to perfection. The acetic acid in vinegar not only adds a zesty kick but also contributes to the long-term preservation of our sauces.

The grand finale unfolds as the perfectly blended concoction is poured into bottles, labeled, and eagerly awaiting the moment it graces your tastebuds!

Storing our sauces in a cool, dark place allows them to mature and develop their flavors for over a year. While refrigeration is recommended for extended shelf life, it’s not mandatory. Keep an eye out for the telltale signs of spoilage with fermented foods – mold, discoloration, or an unpleasant odor. (And fun fact: We each keep bottles in our glove boxes for those spontaneous taco truck stops.) Cheers to the flavorful journey that peppers take from seed to sauce!