I’ve talked about making fermented hot sauces in the past and I will continue to talk about it because it’s an awesome subject. If you love hot sauces and are the DIY type then this one is for you. Fermenting anything at home is extremely simple and that’s no different for making fermented sauces. I’ve made sure the method explained here is the simplest and easiest you can find, period. It also relies on dried chiles which are more readily available than their fresh counter parts. I will go over how to deal with fresh pepper substitutions at the end of the tutorial (super easy). For now let’s assume you have your dried peppers ready to go and a few other things. I will also suggest not using smoked peppers for now. Smoke can hinder/slow-down fermentation significantly so let’s stick to dried peppers. If you’re feeling adventurous or have experience dealing with these go for it, experiment away and hit me back with your findings, Let’s make some hot sauce!
Food bloggers never screw up!
I’ve spent years reading food blogs (exciting life I know) and I’ve fallen in love with so many. Perfect recipes and techniques and execution, not to mention picture-perfect dishes. It is rarely the case a blogger writes about failure but when it does happen it is so refreshing and for some reason. Maybe it is the novelty of it but it makes for some of the most interesting posts in my opinion. Googling up “perfect short ribs” I don’t expect millions of stories on how to screw up the perfect shot ribs recipe but every now and then, that article pops up with a kitchen disaster story and I love it. This is the story of how a disastrous execution turned into a delicious meal and the lessons learned.
Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that place. When I order I tend to gravitate towards the same dishes every time I visit which isn’t hard. The portions are tapas style so it’s pretty easy to sample your way through their entire menu in a few visits and find the dishes you really like.
Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well… put that hesitation aside and dive in. In my opinion, fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not even gonna get into the whole health aspect of eating fermented foods. I’ll leave it at… probiotic, etc, etc. This is gonna be a really quick post guys… there’s seriously nothing to it. Let’s make some awesome hot sauce.
One important fact, at least important to me: This is the 4th taco post on this blog which could possibly be interpreted as a lack of interest in the subject. Quite the opposite. Tacos are a pretty standard in my daily diet, specially recently. I love them. As you know, they’re easy to make and there are so few rules involved that they’re also almost anxiety free, specially if you fear the criticism of the purists out there. I don’t mean to oversimplify them. There are successful and disastrous tacos out there but if you keep things simple, work with good ingredients and follow good cooking technique expect success. If you want to take a look at some more convoluted and risky if not exciting taco recipes… check out my sous vide lamb shoulder asada tacos or my second taco recipe, the wonderful sous vide swordfish taco. Anyways, get about 20 shrimps at the store and follow me.
I love lacto-fermented vegetables. Homemade sauerkraut and kimchi are fun to make and one of the first things I got into when I started this cooking blog. Along with bread making, vegetable fermentation has always been fascinating to me. Recently I’ve started experimenting with a broader spectrum of vegetables, spices, seasonings… the combinations are endless and the flavor profile that can be achieved are incredibly complex. Fermentation, aside from all the health benefits and the preservation perks simply makes things taste awesome.