Have you guys seen this? What the feck am I going to have on chips? Sorry fries Some of you are going to have to give up your harvest
This is fairly close to every chili ferment recipe I do except I rarely put vinegar in and generally add honey in near the end of the cook(as in Sweet Sriracha).Homemade Sriracha by Joshua Bousel
About This Recipe
Yield: Makes 1 1/2 cups
Active time: 15 minutes
Total time: 5-7 Days
This recipe appears in: How to Make Sriracha from Scratch
1 1/2 lbs red jalalpeños, stems snipped off, leaving green tops intact
6 cloves garlic, peeled
4 tablespoons light brown sugar
1 tablespoon Kosher salt
1/2 cup distilled white vinegar
1) Place jalalpeños, garlic, sugar, and salt in bowl of a food processor fitting with steel blade. Pulse until chilies are very finely chopped, stopping to scrap sides of bowl as necessary. Transfer mixture to a clean jar, cover, and let sit at room temperature.
2) Check jar each day for fermentation, when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chilies are no longer rising in volume, an additional 2-3 days.
3) Transfer chilies to jar of a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer set atop of a medium saucepan. Strain mixture into saucepan, using a rubber spatula to push trough as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer.
4) Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 or 10 minutes. Transfer to an airtight container and store in refrigerator for up to 6 months.
This is fairly close to every chili ferment recipe I do except I rarely put vinegar in and generally add honey in near the end of the cook(as in Sweet Sriracha).
Wow! That looks pretty good for 122 years old!Oh yeah, I have several gallons of that recipe fermenting now. Some were started in July of 1920. No shortage here!
Pretty much.I've heard it described as aged instead of fermented.
Oops! Time for this one.