Fermented Hot SauceHome › The Candida Forum › Foods & Recipe Ideas › Snacks & Treats › Fermented Hot SauceThis topic contains 2 replies, has 2 voices, and was last updated by dollydoozy 6 years ago. Viewing 3 posts - 1 through 3 (of 3 total)Author Posts April 1, 2013 at 3:50 pm #102018 mrs.candidaMember Topics: 53 Replies: 452This is adapted from “The Complete Idiots Guide to Fermenting” by Wardeh Harmon I would suggest wearing gloves while you make this. 16 hot chili peppers, stems snipped off 2 cloves garlic, crushed 1 tsp. Sea Salt 2 TB. Whey (homemade from straining yogurt) Apple Cider Vinegar to taste (optional) 1. Put peppers, garlic, salt and whey in food processor. Pulse to chop then run until you have a paste, scraping sides. 2. Transfer to a wide mouth mason jar, cover with a lid. 3. Leave at room temperature for up to 10 days. 4. Strain the mixture through a fine sieve. 5. Add Cider vinegar to sauce to taste, or you can skip this step 6. Store in a bottle in the fridge it keeps for many months. April 9, 2013 at 6:57 pm #102457 dollydoozyMember Topics: 1 Replies: 3Hi, Do you know if I’m on Phase 1 of the diet is it okay to eat the cream cheese that remains from the yogurt when you make the whey? April 24, 2013 at 1:35 am #103406 dollydoozyMember Topics: 1 Replies: 3Hi, I started to make this recipe… have a question. What is the point of putting it through the sieve?Author Posts Viewing 3 posts - 1 through 3 (of 3 total)The topic ‘Fermented Hot Sauce’ is closed to new replies.