You've probably heard of sauerkraut, kimchi, and sour dill pickles, right? These are all examples of lacto-fermented vegetables—a traditional form of food preservation that has supported human health for centuries. Before refrigeration, lacto-fermentation was a primary method for preserving the harvest through the winter. If you find yourself with a garden full of cabbage, carrots, cauliflower, green beans, or beets, consider transforming them into a few jars of tangy, probiotic-rich vegetables. When stored properly, these fermented foods can last for months—if they don’t get devoured first! Beyond preservation, they nurture your gut microbiome—your inner garden of health and healing.

Making your own lacto-fermented hot sauce is a wonderful way to naturally preserve your hot pepper garden harvest! Once fermented, the hot sauce should last for about 9 to 12 months in your refrigerator. Use this tangy and spicy hot sauce to top scrambled eggs, stir-fries, soups, and all types of Thai food! Each time you use it, you are consuming a wide variety of beneficial bacteria that help to promote gut health. I make a few gallons each year after I harvest all of the peppers growing in my garden. The sweet red bell peppers balance out the spiciness in the hot peppers to make the sauce tolerable and enjoyable—not just all spice! Each batch I make is a little bit different, depending on how many bell peppers I include and which variety of hot chili pepper I use most.