Fermented Kiwi Hot Sauce

Serves 1
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Directions

  1. 1Place your fermenting jar onto your scales and set the weight to zero.
  2. 2Slice the kiwis.
  3. 3Roughly chop the green and red chilies.
  4. 4Prepare the garlic cloves.
  5. 5Add the kiwis, chilies, garlic, and coriander to the jar.
  6. 6Top with water until all ingredients are just submerged.
  7. 7Take the weight of your ingredients plus water and multiply it by 0.02%.
  8. 8Add this amount of salt to make your brine base.
  9. 9Place a weight on top so the ingredients stay submerged. You can use a kiwi for this.
  10. 10Seal the jar tight.
  11. 11Leave to ferment for 7-10 days in a warm room, burping regularly to release carbon.
  12. 12Once fermented, drain the liquid into a bowl, keeping the liquid.
  13. 13Blend the fermented ingredients.
  14. 14Use the drained fiery liquid to thin the blended sauce to your desired consistency.
  15. 15Add 1 tablespoon of maple syrup to sweeten it up slightly and balance the spice.
  16. 16Transfer the hot sauce into jars and keep in the fridge.

Ingredients

  • 4 kiwis, sliced
  • 3 green chilies, roughly chopped
  • 3 red chilies, roughly chopped
  • 2 garlic cloves
  • 1 bunch coriander, leaves and stalks
  • sea salt
  • water
  • 1 tablespoon maple syrup

Equipment

fermenting jarscalesweightblenderjars

Tips

  • The key to this hot sauce is in the brine, so make sure to keep that fiery liquid it's fermenting in and use it to thin out your sauce as you use up the ingredients.
  • For a really smooth hot sauce, you can pass it through a sieve, but chunks are also good.
  • Adjust sweetness with maple syrup to balance the spice.