Sauce
Homemade Fermented Sriracha Sauce
1 hPour 20Nutri-Score C€
C
1 h
1 hHomemade Fermented Sriracha Sauce
recette de
Johnny 경후 Sheldrick
@johnnykyunghwo
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
red chillies (stems removed, roughly chopped)Fruits et légumes500 g
garlic (peeled)Fruits et légumes60 g
salt (2% of the combined chilli and garlic weight)Épices11 g
water (to loosen the blend)Autres100 ml
rice vinegar (to taste)Épicerie60 ml- cane sugar (to taste)Épicerie30 g
par portion
Nutrition
12kcal
- Glucides
- 2 g
- Protéines
- 1 g
- Lipides
- 0 g
ce que vous utiliserez
Ustensiles
Blender
Casserole
Saladier
Balance de cuisine
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.