Saus
Homemade Fermented Sriracha Sauce
1 uVoor 20Nutri-Score C€
C
1 u
1 uHomemade Fermented Sriracha Sauce
recept van
Johnny 경후 Sheldrick
@johnnykyunghwo
1 recept
1 import
0 keer gekookt
wat u nodig heeft
Ingrediënten
red chillies (stems removed, roughly chopped)Groente en fruit500 g
garlic (peeled)Groente en fruit60 g
salt (2% of the combined chilli and garlic weight)Kruiden en specerijen11 g
water (to loosen the blend)Overig100 ml
rice vinegar (to taste)Voorraadkast60 ml- cane sugar (to taste)Voorraadkast30 g
per portie
Voedingswaarden
12kcal
- Koolhydraten
- 2 g
- Eiwitten
- 1 g
- Vetten
- 0 g
wat u gebruikt
Keukengerei
Blender
Steelpan
Mengkom
Keukenweegschaal
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.