Soße
Homemade Fermented Sriracha Sauce
1 Std.Für 20Nutri-Score C€
C
1 Std.
1 Std.Homemade Fermented Sriracha Sauce
rezept von
Johnny 경후 Sheldrick
@johnnykyunghwo
1 Rezept
1 Import
0 Mal gekocht
was Sie brauchen
Zutaten
red chillies (stems removed, roughly chopped)Obst & Gemüse500 g
garlic (peeled)Obst & Gemüse60 g
salt (2% of the combined chilli and garlic weight)Gewürze11 g
water (to loosen the blend)Andere100 ml
rice vinegar (to taste)Vorräte60 ml- cane sugar (to taste)Vorräte30 g
pro Portion
Nährwerte
12kcal
- Kohlenhydrate
- 2 g
- Eiweiß
- 1 g
- Fett
- 0 g
was Sie verwenden
Utensilien
Standmixer
Stielkasserolle
Rührschüssel
Küchenwaage
Schritt für Schritt
Zubereitung
- Schritt 1
Ferment the chillies and garlic
- Weigh the chillies and garlic together and multiply the total weight by 0.02 to get the salt amount.
- Mix the chillies, garlic and salt in a bowl, then pack into a jar and leave to ferment for 2 to 3 weeks.
- Schritt 2
Blend the fermented mixture
- Transfer the fermented chillies and garlic to a blender without straining, to keep the sauce chunky.
- Add a little water to help wash everything out of the jar.
- Schritt 3
Simmer with vinegar and sugar
- Pour the blended mixture into a saucepan and start heating it up.
- Add rice vinegar and cane sugar little by little, tasting as you go, and stop when you like the balance.
- Schritt 4
Cool and thicken
- Turn off the heat and let the sauce cool down completely.
- Chill in the fridge for a day until completely cold and thick.