This bold and vibrant Lacto-Fermented Green Chili Sauce is one of the easiest fermented condiments you can make at home. Naturally preserved through lactic acid fermentation, this probiotic hot sauce develops deep complexity, balanced acidity, and bright green heat.

If you are new to fermentation, we recommend starting with the basics.
👉 Learn more about the essential equipment in PearlJars’ guide to fermentation tools

Why Make Lacto-Fermented Green Chili Sauce?

Unlike vinegar-based hot sauces, Lacto-Fermented Green Chili Sauce relies on beneficial bacteria to preserve and transform fresh chilies into a tangy, complex fermented chili sauce.

Benefits:

Naturally preserved
Probiotic-rich
No vinegar required
Long shelf life
Deep umami flavor

If you're interested in avoiding common fermentation issues, this guide is helpful:
👉 Common Fermentation Mistakes

Ingredients (500 ml Jar)

Green chilies – 200–250 g
Garlic – 3–4 cloves
Salt – 2–2.5% of total weight
Filtered water – only if needed

Example:
250 g chilies + 20 g garlic = 270 g
2.5% salt = 6.75 g

Step 1: Prepare the Chilies

Wash the green chilies thoroughly. Trim stems and keep seeds if you prefer a spicier Lacto-Fermented Green Chili Sauce. Peel garlic cloves.

Chopping fresh green chilies on wooden board for Lacto-Fermented Green Chili Sauce

Step 2: Slice and Prepare

Cut the chilies into smaller pieces for easier blending. This ensures a smoother fermented green chili sauce.

Sliced green chilies prepared for Lacto-Fermented Green Chili Sauce fermentation

Step 3: Prepare Garlic

Peel garlic cloves. Garlic enhances both flavor and fermentation activity in your Lacto-Fermented Green Chili Sauce.

Step 4: Blend the Chili Paste

Add chilies, garlic, and salt to a blender. Blend into a smooth paste. Add a little filtered water only if necessary.

Step 5: Pack the Fermentation Jar

Transfer the chili paste into a clean 500 ml jar. Press down to remove air pockets and leave 1–2 cm headspace.

Proper headspace is crucial for safe lacto-fermentation.

Step 6: Ferment

Seal the jar and keep at room temperature (18–22°C), away from sunlight.

Fermentation timeline:

Day 2–3: Bubbling begins
Day 5–7: Tangy and bright
Day 10+: Deeper and more complex

Taste from day 5 onward and let your Lacto-Fermented Green Chili Sauce ferment longer for more acidity.

Storage

Once you reach your desired flavor, refrigerate your Lacto-Fermented Green Chili Sauce. It will keep 2–3 months and continue to develop slowly.

Ferment Safely with the Original Sunny Cap 🌞

For safe and effortless fermentation, we recommend using the Original Sunny Cap. It automatically releases excess pressure while protecting your ferment from oxygen and contamination.

Perfect for sauces like this Lacto-Fermented Green Chili Sauce, kimchi, sauerkraut, and more.

👉 Shop the Original Sunny Cap here