Salsa
Homemade Fermented Sriracha Sauce
1 hPara 20Nutri-Score C€
C
1 h
1 hHomemade Fermented Sriracha Sauce
receta de
Johnny 경후 Sheldrick
@johnnykyunghwo
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
red chillies (stems removed, roughly chopped)Frutas y verduras500 g
garlic (peeled)Frutas y verduras60 g
salt (2% of the combined chilli and garlic weight)Especias11 g
water (to loosen the blend)Otro100 ml
rice vinegar (to taste)Despensa60 ml- cane sugar (to taste)Despensa30 g
por ración
Nutrición
12kcal
- Carbohidratos
- 2 g
- Proteínas
- 1 g
- Grasas
- 0 g
lo que usará
Utensilios
Batidora de vaso
Cazo
Bol
Báscula de cocina
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.