It is very easy to make naturally lacto-fermented hot sauce with Onggi. Learn how to make it at home step by step and enjoy complex flavors you can't get anywhere else! Be sure to wear gloves to protect your eyes from peppers! (Inspired by the recipe in the book "Fermentieren" by Adam Elabd with slight modification)
Preparation time : 15 minutes
Total time : 30 minutes
Ingredients : 100g / 13 peppers Madame Jeanette, also known as the "Suriname Yellow, 600ml filtered water, 50g sea salt, 3 orange paprika and Onggi (1 or 2 pieces of garlic optional)
1. Prepare the ingredients and put them into Onggi
Remove the stems from peppers and paprika and cut them half or quarter. (If you add garlic, peel it too.) Add salt in the water and mix them well so that the salt is well melted. Put peppers and paprika (garlic, too) in your Onggi and then pour the salty water in it, too.
2. Ferment for 1-3 weeks.
Leave your Onggi in a room temperature for a few days and then put it to the fridge, keep fermenting. (Stir the water from time to time. After several days, you may get whitish mold on top of water. Then, remove it, stir the water, and then to the fridge. The best and easiest way!)
3. Blend the ferment
Blend the ferments (Adjusting amount of water to get the sauce with right texture.) in a blender.
4. Keep fermenting and start eating.
Pour the blended sauce back to the Onggi, keep fermenting while eating. Or, transfer the sauce to small jars (no more stirring). * TIP: Use the remained water for next time when you make hot sauce again.
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