I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!
A proven recipe for fermented baby pickles. These cornichons make a great snack or addition to a charcuterie plate.
Koji brings magic to many foods, and is very easy to make at home.