Recommendation to Preparing Tasty Fermented Chilli Sauce
Wishing to eat Fermented Chilli Sauce a top restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with clear instructions on producing a Fermented Chilli Sauce like a famous chef made.
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To make an unforgettable Fermented Chilli Sauce, here are the ingridients needed:
- Get 2 cloves of garlic.
- Take 1 tablespoon of apple cider vinegar.
- Provide 1/2 (1 jar) of tomato puree (ideally homemade but a good shop version will work).
- Prepare of 1/2 teaspoon salt.
- Provide 1 teaspoon of date syrup.
- Take 1 of chilli (remove seeds for a milder version).
- Get 1 teaspoon of gochujang brown rice pepper paste.
- Take 1 splash of tamari.
- Prepare 1 splash of seaweed 'fish' sauce.
- Take 2 teaspoons of fermented vegetable brine (we used kimchi).
After preparing the materials, next you are good to make your 5-star Fermented Chilli Sauce by following the guidances on this section:
- Clean the jar and pop in the over for 15 minutes on a low heat as you would when making jam and pickles.
- Put all ingredients in the jar and stir well. The ingredients should come right to the top without an air gap, so pick a suitable sized jar with lid..
- Leave to ferment at room temperature for 3 days. Give it a quick stir and a wiggle couple of times a day. After 3 days it's ready to eat and to store in the fridge. You can also add some fruit puree to make a fruity, brown fermented sauce - we will update you on this experiment shortly! Add to your noodle dishes, salads and sandwiches and good with a vegan cooked breakfast!.
Recipe : Fermented Chilli Sauce
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