What are some popular fermented sauces in your area? (lemmy.world)

submitted 7 months ago* (last edited 7 months ago) by [email protected] to c/[email protected]

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I'm curious what you like and how you use them in food.

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[-] [email protected] 5 points 7 months ago

I make a big batch of fermented hot sauce every year around the holidays and give them out as gifts; it seems to always be a hit.

I pretty much follow the same recipe and process that you mentioned, but I never have gone above 3% salt. I wouldn't have expected up to 6% (let alone 10%) to allow the acid producing bacteria to survive, but I guess they're pretty tolerant.

[-] [email protected] 2 points 7 months ago* (last edited 7 months ago)

I'm on 2%. And 2% of the weight of the produce, not water! Also add some other stuff in there. Mango this time round. Some spices at any point of the process too

this post was submitted on 22 Feb 2024

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