Fermented BBQ Sauce Recipe

Fermented BBQ Sauce

A complex, smoky fermented barbecue sauce that develops rich depth through lacto-fermentation. This naturally probiotic condiment elevates any grilled or smoked dish.

Yield: Approximately 2 cups | Prep time: 20 minutes | Fermentation: 7–14 days

Ingredients

• 1 cup tomato paste
• ¼ cup apple cider vinegar
• ¼ cup blackstrap molasses or honey
• 3 garlic cloves, minced
• 1 tablespoon onion powder
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce (optional)
• 1 teaspoon mustard powder
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 tablespoon unrefined sea salt
• Whey or starter culture (optional)

Preparation

1. Combine ingredients: Mix tomato paste, vinegar, molasses, garlic, onion powder, paprika, Worcestershire sauce, mustard powder, pepper, cayenne, and salt in a non-metal bowl.

2. Add starter: Stir in whey or starter culture if using.

3. Ferment: Transfer to a glass jar, cover loosely, and ferment for 7–14 days at room temperature (65°F–75°F / 18°C–24°C).

4. Blend if desired: For a smoother texture, blend fermented sauce.

5. Store: Transfer to bottles and refrigerate.

Storage

Refrigerate for up to 3 months.

Notes

The smoky spices continue to meld during cold storage, deepening the flavor profile. Excellent on grilled vegetables, meats, and even as a pizza sauce.