Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.
I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.
I make my own fermented hot sauces. It is so easy to make. Use them in anything from curry’s, bami or nasi, omelettes, or just on the side.
Oh now come on! “It’s so easy” but no details?! You’re killing me here. Do tell me your secrets please!
Woops.
Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don’t come in contact with air. Turn lid every day to let CO2 escape and close again, don’t take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.
I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.