Spice up your meals with Symbiota’s fermented hot sauce! Raw, tangy, and alive with probiotics, this hot sauce is naturally fermented, and packed with gut-loving microbes. Perfect for adding heat and flavour to anything from eggs and toast to soups, stews, and stir-fries. Ingredients (Makes ~100ml) 250g fresh chilli peppers (mild, medium, or hot) 250g of fresh veggies (a mix of carrot, onion, capsicum, cauliflower etc) 3 cloves garlic, peeled 1 tablespoon (flat) Himalayan salt 2 cup filtered water Instructions Prepare the chillies and veggies: Slice or roughly chop the chillies, veggies and garlic. For less heat, remove seeds from chillies. Combine in a jar: Place chillies, veggies, garlic, salt, and sugar (if using) in a clean jar. Add water: Pour in filtered water to just cover the ingredients. Ferment: place a weight on top or produce and an airlock on you jar and leave at room temperature (18–23°C) for 7-21 days, tasting daily until tangy and bubbly. Blend & Bottle: Transfer the fermented veggies to a blender while reserving the liquid behind. Slowly add the liquid as you blend until desired thickness.  Store: Pour into sterilized bottles. Keep refrigerated for up to 6 months. Why Fermented Hot Sauce is Good for You Probiotic-rich: Supports gut health and digestion Raw & live: Naturally fermented for maximum benefit NZ-made ingredients: Fresh, local produce wherever possible Versatile: Great on eggs, sandwiches, stir-fries, soups, and grilled dishes Tips for Perfect Fermentation Use clean, non-metal utensils to avoid unwanted bacteria Keep the jar at a consistent room temperature Burp daily to release gas build-up Adjust salt and sugar for taste and fermentation speed