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Homemade Fermented Sriracha Sauce
1 godz.Porcje: 20Nutri-Score C€
C
1 godz.
1 godz.Homemade Fermented Sriracha Sauce
przepis od
Johnny 경후 Sheldrick
@johnnykyunghwo
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
red chillies (stems removed, roughly chopped)Warzywa i owoce500 g
garlic (peeled)Warzywa i owoce60 g
salt (2% of the combined chilli and garlic weight)Przyprawy11 g
water (to loosen the blend)Inne100 ml
rice vinegar (to taste)Spiżarnia60 ml- cane sugar (to taste)Spiżarnia30 g
na porcję
Wartości odżywcze
12kcal
- Węglowodany
- 2 g
- Białko
- 1 g
- Tłuszcz
- 0 g
czego użyjesz
Przybory
Blender kielichowy
Rondel
Miska
Waga kuchenna
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 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.