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!
If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.
Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.
