Welcome to my fermentation hub — the place where I document my small-batch fermentation experiments, flavour discoveries, and the journey that led me to creating my own fermented hot sauce recipes. This hub brings everything together so you can follow along, explore the techniques I'm using, and dive into each ferment as it develops.
Current Guides
Featured
1. Fermenting Chillies at Casa Adora — Where It All Started
A simple, no‑equipment method for turning fresh chillies into fermented gold.
2. Fermentation Hub Welcome — My Home for All Things Fermented
The central place where I document experiments, recipes, and lessons from Casa Adora.
3. Sunstrike Habanero — My First Fermented Hot Sauce
My first fermented hot sauce: whole habaneros in brine, bright and fruit‑forward.
4. Fermented Chillies — New Box, New Experiments
Four jars from a produce box, each a different flavour experiment.
5. Casa Adora Small-Batch Fermented Sauces — Refining the Craft
Moving from random jars to intentional, balanced small‑batch sauces.
6. February Chilli Ferment Recipes — Four New Jars
Four distinct jars made from a La Caja Saludable box — a creative fermenting session.
7. Fermented Baby Pepinos — A Tiny Fruit with Big Potential
A delicate, slightly sweet fruit experiment that expands beyond chillies.
8. Fruity Almería Red — A Bright Mediterranean Fermented Hot Sauce
Red chillies with pineapple, mandarin and carrot, brined and blended into a bright sauce.
9. Fermented Garlic Ginger Paste — Easy 2% Lacto-Fermentation
A simple two-ingredient ferment that builds deep, tangy flavour for stir-fries, marinades and soups.
Recipe • Paste • 2% salt method
10. Fermented Green Chilli Sauce — Verde Fresco from a 24-Day Ferment
A rustic lacto-fermented green chilli sauce with carrot, garlic, and black peppercorns — blended thick and tangy after 24 days.
Recipe • Hot sauce • Lacto-fermented
11. Beginner's Chilli Fermentation Method: What I've Learned So Far
Twelve weeks of experimenting with chillies, brine ratios, and fermentation weights — honest notes on early mistakes, kahm yeast, and what I'm testing next.
Guide • Beginner • Chilli fermentation method
12. Preserved Lemons Recipe — The Easiest Thing You're Not Making Yet
Ten minutes of work, three weeks of patience, and a jar of preserved lemons that beats anything from a supermarket shelf. A simple preserve worth making once and keeping forever.
Preserve • Beginner • Preserved lemons recipe
13. Tropical Sunset — Fermented Habanero & Pineapple Chilli Sauce
Whole habaneros and fresh pineapple, fermented together for heat, sweetness, and a sauce that earns its name. Bright, fruit-forward, and considerably more intriguing than anything from a bottle.
Recipe • Hot sauce • Habanero & pineapple
14. Ember Solar Fermented Red Chilli Hot Sauce
A fruity, bright homemade fermented red chilli hot sauce with lime and ginger. Six weeks in the making at Casa Adora.
Recipe • Hot sauce • Fermented chilli & lime
15. Mango Ember – A Fermented Mango Hot Sauce from Casa Adora
Sixty-nine days in a 2% brine, a trip to Marta's store for mangoes, and four jars of something genuinely good. Warm, rounded heat with a long finish — mango forward, pineapple bright, scotch bonnets present but polite.
Recipe • Hot sauce • Fermented mango & scotch bonnet
16. Pickled Green Chillies — A Casa Adora Fermentation Recipe
Pickled green chillies in white wine vinegar with mustard seeds, cassia bark, coriander seeds and garlic. Started with a warning from Francisco at Frutas Mati. Muy, muy picante.
Recipe • Preserve • White wine vinegar method
17. Bionsan Fermented Foods Review — A Haul from the World of Quality Ferments
A review of Bionsan's fermented food range — quality fermented products explored from a fermentation enthusiast's perspective, with tasting notes and thoughts on how they fit into a Casa Adora kitchen.
Review • Fermented foods • Bionsan
Coming Soon
- Fireline Red, Golden Ember, and Casa Adora Fusion hot sauces
- Seasonal ferments using Andalusian produce
- A Casa Adora Ferments Mini-Book
As this Fermentation Hub grows, I’ll keep adding new small‑batch fermentation ideas, seasonal experiments, and the fermented hot sauces that come out of my Casa Adora kitchen. If you’re exploring fermentation yourself, I hope these posts inspire your own jars to start bubbling.
Wonky photos, proper food, genuine adventures — keep fermenting, Phil at The Flexible Chef.
