This is the recipe for a pretty simple no-cook hot sauce with kimchi inspired flavors that I mentioned in the last post. The idea here is to keep things easy, pulsing together big flavors and then letting them sit and ferment for 12 days or so to really create something exciting to eat.
- 3 # jalapeños, stems removed and roughly chopped
- 2 ea garlic cloves, roughly chopped
- 1 1" piece of ginger, peeled and roughly chopped
- 1/4 red onion, roughly chopped
- 1 Tbs Korean chili flakes (optional)
- 1 Tbs Fish Sauce (optional)(If you can, use Red Boat. It's by far the best!)
- 3 1/2 Tbs salt
- 1 1/2 cup cider vinegar
- Plus jalapeños, onion, garlic, ginger, pineapple, salt, and chili flakes and fish sauce (if using) in a food processor or blender until it's well chopped, almost a loose puree.
- Place in an extremely clean container (I used a Ball Jar), loosely covered for about 12 hours to begin fermentation.
- Add vinegar and let sit for 12 days. Taste, and decide whether you're happy or you want to ferment longer. This one's up to you!
- Puree completely in a blender.
- Strain and bottle!
- For best results, keep chilled.