I'm brainstorming...
I found a recipe for homemade Sriracha (aka rooster sauce) and it's cooked and has white vinegar. Today I bought some of the red fresco chilis that are in the rooster recipe.
I'm curious if I could just brine them with the garlic and ferment for a while (like my escabeche*) and then strain/blend OR use ACV and 'ferment' for a while with that (like master tonic**).
Ideas??
Is there a way to add sugar to a natural ferment?? After fermenting, before?
Do you think the cooking step is integral to the flavor?
What about switching vinegars?
*I'm making a batch of fermented mixed escabeche (carrots, jalapenos, cauliflower, onion, garlic) tomorrow that just has a brine (based on learnings from Wild Fermentation).
**I recently made some master tonic. It's jalapenos, garlic, onion, horseradish, and ginger (equal proportions) topped off with ACV.
Thanks!!
I found a recipe for homemade Sriracha (aka rooster sauce) and it's cooked and has white vinegar. Today I bought some of the red fresco chilis that are in the rooster recipe.
I'm curious if I could just brine them with the garlic and ferment for a while (like my escabeche*) and then strain/blend OR use ACV and 'ferment' for a while with that (like master tonic**).
Ideas??
Is there a way to add sugar to a natural ferment?? After fermenting, before?
Do you think the cooking step is integral to the flavor?
What about switching vinegars?
*I'm making a batch of fermented mixed escabeche (carrots, jalapenos, cauliflower, onion, garlic) tomorrow that just has a brine (based on learnings from Wild Fermentation).
**I recently made some master tonic. It's jalapenos, garlic, onion, horseradish, and ginger (equal proportions) topped off with ACV.
Thanks!!
