here you will do well to linger; here our highest good is pleasure”

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July 10, 2020

Nine days was a long time in the 16th century and in the case of one teenager it was enough time to ascend to the throne and brew sufficient discontent to get banged up and beheaded.

On this day in 1553, Lady Jane Grey woke up to find she was Queen of England; a sovereignty that would swiftly be overturned by her bloodthirsty cousin Mary Tudor, who would soon earn the nickname ‘Bloody Mary’.
IMG_8461_20-07-10_Broken_Clock_Lingering_Vodka_Lady_Grey.jpg In honour of Jane’s reign – the shortest in British Royal history – we will begin fermenting our own special hot sauce today ready to unbottle it in nine days time for a particularly fiery brunch cocktail.

Our recipe uses fresh chilli peppers, a delicacy which would have only just been arriving from the Americas and appearing on the most noble of dinner tables along with other exotic flavours and spices.

Fermenting food and drinks would of course have been an ideal way to preserve them for long journeys at sea or to keep in a Tudor pantry.

This recipe is a delicious and complex alternative to Tabasco and Worcestershire Sauce in your Bloody Mary.


300 g Sliced Fresh Chilli Peppers
500 ml Still Spring Water
20 g Sea Salt
4 Black Garlic Cloves
1 tsp Miso Paste
1 tsp Mustard Seeds
1 tsp Black Peppercorns
90 ml Cider Vinegar


Start by cleaning the vessel that you will be fermenting in. A Kilner-style jar works well or even better re-purpose a used Broken Clock bottle.

Slice the chillies and add to the vessel. For extra fieriness we are using three quarters Serrano peppers to one quarter Scotch Bonnets. Now add the mustard seeds and peppercorns too.

To make up a brine mix, dissolve the sea salt and miso paste into the water. Spring water is better than tap water for the fermentation.

Now top up the vessel so that the chillies are covered by the brine. Seal the vessel up and leave to ferment at room temperature, occasionally ‘burping’ your vessel by opening the lid for a few seconds to release the gas.

After nine days, drain off and retain the brine. Then add the peppers to a food processor with 90 ml of the brine plus the cider vinegar and pulse until smooth.

Quickly simmer the paste on a hob to stop the fermentation, cool and bottle up your sauce.