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Top view of the ingredients for fermented seaberry carrot turmeric and lemongrass hot sauce

🌞 Citrusy & Bright: Seaberry, Carrot & Turmeric Fermented Sauce

Omega Fruit Sea Buckthorn Products
Like sunshine in a jar, this sauce is mellow on heat but bold on brightness. Sea buckthorn berries bring a tart citrus backbone, while carrot adds natural sweetness and body. Essences of lemongrass and turmeric lift the whole blend into golden territory — it’s warm, tangy, and almost glowing.
Perfect for those who like their hot sauce less fiery and more flavour-forward. Think of it as a fermented vinaigrette with attitude: spoonable, swirlable, and surprisingly versatile.
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Prep Time 10 minutes
Cook Time 5 days
10 minutes
Total Time 5 days 20 minutes
Servings 36 Tbsp
Calories 5 kcal

Equipment

  • 1 Large glass mason jar with lid
  • 1 cutting board
  • 1 Sharp knife
  • 1 Strainer
  • 1 Funnel
  • 1 spatula
  • 1 High speed blender
  • 2 Hot sauce bottles with caps
  • 1 medium sauce pan Optional to heat the hot sauce and stop fermentation.

Ingredients
  

  • 1 1/2 cups sea buckthorn berries
  • 2 large yellow or orange bell peppers, chopped
  • 1 large red pencil hot pepper, sliced
  • 4 medium garlic cloves
  • 2 large sticks of lemongrass, smashed and chopped
  • 1/4 cup carrot, finely sliced
  • 1/2 tsp turmeric powder
  • 2 tsp sea salt
  • 2 cups filtered water

Instructions
 

  • Chop the peppers, lemongrass, and carrots.
  • Add all the ingredients in a large mason jar.
  • Add the salt and water to cover the ingredients.
  • Cover and let ferment for roughly 5 to 7 days, burping the jar every day.
  • Once the ingredients are well fermented and bubbling, strain out the brine and add the ingredients to a blender.
  • Add a 1/2 cup of brine to the blender and blend at high speed.
  • Transfer the blended hot sauce to a wire mesh strainer and press out the liquid from the fibres into a sauce pan if you are heating the sauce to stop fermentation. Strain into a glass pitcher if leaving to ferment further and pour into your hot sauce bottle using a funnel.
  • Transfer the liquid into glass hot sauce bottles once the liquid has cooled.

Notes

🍽️ How to Use Fermented Sea Buckthorn Hot Sauces

Don’t just think of these as condiments — think of them as kitchen sidekicks.
Try them in:
  • Marinades for chicken, beef, tofu, or shrimp
  • Stirred into Greek yogurt, mayo or sour cream for a zingy dips
  • Brushed onto grilled vegetables
  • Blended into salad dressings or vinaigrettes
  • Dotted onto pizza or flatbreads
  • Drizzled over rice or poke bowls or roasted potatoes
  • Swirled into soup or broth before serving
  • Used like a vinegar substitute in slaws or potato salads
  • Drizzled over scrambled eggs, avocado toast, or tuna melts.