Powerful Food, Cultured Hot sauce
Hot peppers, garlic, onions. This cultured hot sauce is a probiotic, anti viral, anti bacterial, anti fungal, anti-oxidant immune boosting food.
You need just 3 thing chilies, salt and time, then you can think about the addition of garlic, and /or onions to provide a depth to the sauce. It's optional to add unrefined cane sugar to provide a sweetness, I didn't.
Lacto-Fermented hot chili sauce is explosive with heat and packed full with food enzymes, beneficial bacteria, vitamin C and carotene.
Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids and various strains of probiotics.
Ingredients
You need just 3 thing chilies, salt and time, then you can think about the addition of garlic, and /or onions to provide a depth to the sauce. It's optional to add unrefined cane sugar to provide a sweetness, I didn't.
Lacto-Fermented hot chili sauce is explosive with heat and packed full with food enzymes, beneficial bacteria, vitamin C and carotene.
Fermented foods are foods that have been through a process of lactofermentation in which natural bacteria feed on the sugar and starch in the food creating lactic acid. This process preserves the food, and creates beneficial enzymes, b-vitamins, Omega-3 fatty acids and various strains of probiotics.
Natural fermentation of foods has also been shown to preserve nutrients in food and break the food down to a more digestible form. This, along with the bevy of probiotics created during the fermentation process could explain the link between consumption of fermented foods and improved digestion.
3 pounds fresh chili peppers
4 to 6 cloves garlic, peeled and minced
4 to 6 cloves garlic, peeled and minced
3 onions
2 tablespoons unrefined cane sugar, optional
2 teaspoons unrefined sea salt
vegetable starter culture dissolved in 1/4 cup water, or 1/4 cup fresh whey (optional)
2 tablespoons unrefined cane sugar, optional
2 teaspoons unrefined sea salt
vegetable starter culture dissolved in 1/4 cup water, or 1/4 cup fresh whey (optional)
Method
Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
Once you’ve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
Snip the stems from the chilies, but leave their green tops intact.
Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
Once you’ve pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
source
blog.siffordsojournal.com
ybertaud9.wordpress.com/
No comments:
Post a Comment