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

submitted 10 months ago* (last edited 10 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 10 months ago (1 children)

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 10 months ago* (last edited 10 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