Peppadew sauce

This peppadew sauce is fermented to reduce the influence of anti-nutrients on the absorption of the rich variety of phytochemicals in the chilies.

In Thailand it is called a Sriracha but using much hotter-peppers[1].

If you are using very hot chilies then you may want to strain off the seeds before cooking.

Fermented peppadew sauce.

Although it takes about 5-days to complete the fermentation of your spicy peppadew sauce there is really no more than half an hour of work involved.


  • 300g peppadews (15)
  • 2 cloves of garlic
  • 1 tsp lemon-zest
  • 5 tsp honey divided
  • 1 tsp salt
  • 40ml unchlorinated-water
  • 125ml vinegar

Go for it

  1. Chop the peppers, removing stalks but keeping the seeds and placentas.
  2. Blend with the garlic, 1tsp honey and the zest; add the salt and water in a glass-bottle.
  3. Cover loosely with a plastic-bag and store in cool, dark place; stir daily.
  4. After a few days fermentation begins.
  5. Add the vinegar and blend again.
  6. Simmer for ten-minutes.
  7. When cool add 4 tsp of honey.
  8. Bottle.

Peppadews are sweet and much less hot than many of their cousins, with a little over 1,000 Scoville Heat Units. Having said that, if anyone in the neighbourhood is growing chilies, then bees will cross-pollinate them and, on one plant, you can often have a whole array of spiciness.

A bucketful of peppadews.

Natural-honey is far superior in both flavour and nutrients but, once heated, it loses much of its value. So I recommend one teaspoon of the commercial kind in the initial-batch that will eventually be brought to the boil.

Then add a few teaspoons of your special raw-honey once the peppadew sauce has cooled to provide just a little sweetness.

Anti-nutrients are chemicals that plants use to keep predators like humans away; from your peppadews, for example. They inhibit the absorption of many of the minerals, and cause havoc in the intestines of some vulnerable people.

There is a crazy bunch of people out there who recommend avoiding all foods containing anti-nutrients; you certainly can't according to them have peppadews, raw or cooked, on a slice of wholemeal bread.

It is quite unnecessary. The influence of these anti-nutrients like phytic acid can be eliminated by fermenting them the way it has been done for thousands of years. That's why delicacies like kimchi and sauerkraut have arisen and continue to be eaten by large numbers of savvy people.

Enjoy your fermented peppadew sauce on sourdough-bread for a real treat.

Some like it hot; but I now use only half the seeds.


If you want to preserve your peppadew sauce for enjoyment throughout the year, then the second step using vinegar is important.

However our season lasts nearly six-months and so I have now taken to enjoying the fermenting peppadews from the second day; it acts as a wonderful probiotic, helping to maintain the friendly bacteria in the alimentary canal.

These bugs are hugely important, helping to improve digestion, and producing a wide array of vitamins and other vital chemicals like serotonin; acting as what today is being called the second-brain.

"The gut membrane is the largest endocrine organ in the body."

- Medscape, December, 2022

Growing peppadews

Growing peppadews is not difficult, but they have a long growing-season and they do need to be staked. The weight of the fruit will break the branches and lying on the ground they will not ripen properly and turn red.

We grow a lot of different organic vegetables at our green home, but I have to say that peppadews are to my mind one of the most rewarding. They are extremely nutritious and brighten any meal with some spiciness but not enough heat to get your mouth and tomorrow your rear-end glowing.

They are the second richest source of vitamin-C, one of the four that will help prevent early frailty syndrome. Best of all perhaps is that they will turn a rather dull Eggs Florentine into a breakfast to remember.

Read more about it at Eggs Hilton. Our slogan is slow-food, made fast. It's very nutritious and a taste you will never forget. We enjoy it almost every day, and give it the credit for the fact we take absolutely no medication whatsoever in our eighth decade.

Of course you won't get this kind of food at the supermarket; we have free-range eggs too. The hens roam in our organic garden where admittedly unless we are careful they can cause massive damage to our greens; they too know where the good stuff is to be found. Luckily they have little interest in the peppadews and the wonderful sauce they provide us.

So what's potting in your summer vegetable garden?

"Gardening is an exploration.

You start with nothing more than a packet of seeds and learn as you go."

-  Bernard Preston

Peppadew sauce

Peppadew sauce is a spicy condiment, easy to make, and often called Sriracha.

When browsing use right click and Open Link in New Tab, or you may get a bad gateway signal.


Our newsletter is entitled "create a cyan zone" at your home, preserving both yourself, the family and Mother Earth for future generations. We promise not to spam you with daily emails promoting various products. You may get an occasional nudge to buy one of my books.

Here are the back issues.

  • If you suffer from heartburn plant a susu
  • Refined maize meal and stunting
  • Should agriculture and industry get priority for water and electricity?
  • Nature is calling
  • Mill your own flour
  • Bake your own sourdough bread
  • Microplastics from our water
  • Alternative types of water storage
  • Wear your clothes out
  • Comfort foods
  • Create a bee-friendly environment
  • Go to bed slightly hungry
  • Keep bees
  • Blue zone folk are religious
  • Reduce plastic waste
  • Family is important
  • What can go in compost?
  • Grow broad beans for longevity
  • Harvest and store sunshine
  • Blue zone exercise
  • Harvest and store your rainwater
  • Create a cyan zone at your home

Did you find this page interesting? How about forwarding it to a friend, or book and food junkie? Better still, a Facebook or Twitter tick would help.


56 Groenekloof Rd,

Hilton, KZN

South Africa