Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, fermented chilli sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
The peppers may rise a bit when fermenting. Learn how to make a fermented hot sauce - a simple way to enhance and preserve your abundance of garden chilies to use throughout the winter. Full of healthy probiotics, this easy recipe has many health benefits. For many of you with gardens out there, this is the season of harvesting.
Fermented Chilli Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Fermented Chilli Sauce is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have fermented chilli sauce using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Fermented Chilli Sauce:
- Get 2 cloves garlic
- Prepare 1 tablespoon apple cider vinegar
- Take 1/2 (1 jar) tomato puree (ideally homemade but a good shop version will work)
- Prepare 1/2 teaspoon salt
- Make ready 1 teaspoon date syrup
- Make ready 1 chilli (remove seeds for a milder version)
- Take 1 teaspoon gochujang brown rice pepper paste
- Get 1 splash tamari
- Take 1 splash seaweed 'fish' sauce
- Make ready 2 teaspoons fermented vegetable brine (we used kimchi)
It can then either be blended into a rough paste or completely blitzed into a smooth sauce - whichever you prefer. Take a look at all of Helen's hot sauce recipes here. After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. It would probably keep up to a year if you treated it well and were careful with it.
Instructions to make Fermented Chilli Sauce:
- Clean the jar and pop in the over for 15 minutes on a low heat as you would when making jam and pickles
- Put all ingredients in the jar and stir well. The ingredients should come right to the top without an air gap, so pick a suitable sized jar with lid.
- Leave to ferment at room temperature for 3 days. Give it a quick stir and a wiggle couple of times a day. After 3 days it's ready to eat and to store in the fridge. You can also add some fruit puree to make a fruity, brown fermented sauce - we will update you on this experiment shortly! Add to your noodle dishes, salads and sandwiches and good with a vegan cooked breakfast!
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. It would probably keep up to a year if you treated it well and were careful with it. Whenever we have a spare moment in the kitchen, you'll find us experimenting with hot sauce. We love playing with new combinations of chili peppers, additions of fruit and spices, and fermentation times for deliciously spicy results. We've made vibrantly yellow sauces, bottles of slow burning orange mixtures, and earthy green condiments.
So that is going to wrap this up for this special food fermented chilli sauce recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
