Friday, March 25, 2011

Lacto-Fermented Hot Sauce

Ever since learning about Lacto-Fermented foods and the nutritional benefits that fermented foods provide, I've been so excited to learn new recipes. Creating lacto-fermented foods is so incredibly easy, the hardest part is to get over the fact that most of us were raised to fear bacteria. For some reason we all know that yogurt is good for us because it has "live-active cultures." Well, I'm learning how to put those "live-active cultures" in ketchup, hot sauce, mayonnaise, pickles, pickled vegetables and more. Those live-active cultures are also known as probiotics and they help keep the flora in our guts in balance. They aide in digestion and they help fight off common colds.

I got this recipe from The Nourished Kitchen, where she made her sauce with scotch bonnets. Her hot sauce is just that HOT! I used jalepenos so mine should be called more of a "mild" sauce. I also passed my sauce through a very fine sieve so it is more liquidy than hers. All of this is to your preferences and it is fun to experiment. You are left over with chili paste, that would be great to use in marinades, stir-frys and such. Remember heating anything that you lacto-ferment over 110 degrees kills the good bacterias and enzymes, but sometimes lacto-fermenting is just used as a way of preservation. The chili paste, once fermented will last months in your fridge.

Lacto-Fermented Hot Sauce

3 lbs of chilis (I think I only used two, but these types of recipes are very forgiving!)
3-6 cloves of garlic
2 tbsp of sugar
2 tsp of sea salt
1/4 cup of whey

Cut off the stems of your chilis and place them in a food processor. Throw in your garlic cloves and pulse until you get a pasty texture. Add the salt, sugar and whey and process a few more times to mix. Transfer to a glass jar and let sit on the counter for 4-5 days until you see some bubble action. Strain using a mesh strainer and you have hot sauce and chili paste!

1 comment:

  1. Oh, I am *so* going to try this. I took my first baby step by doing the "30-second lactofermended salsa" by adding whey to store-bought and letting it sit out for 2-3 days. Now I want to try making it from scratch. I wonder if I could use my brined garlic instead of fresh? They're pretty potent.


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