Pumpkoji Hot Sauce
Directions
- 1Cut the pumpkin in half.
- 2Scoop out the seeds from the pumpkin.
- 3Cut the habaneros and remove the seeds.
- 4Scrape the cooked pumpkin flesh into a bowl.
- 5Slice the habaneros into thin strips.
- 6Combine 5 parts of pumpkin, habaneros, and ginger with 1 part koji in a bowl.
- 7Transfer the mixture to a mason jar using a funnel.
- 8Add 3% salt by total weight, which includes the weight of the water.
- 9Seal the jar and let it ferment for one to two weeks at room temperature.
- 10Pour the fermented mixture into a bowl.
- 11Use an immersion blender to blend the fermented ingredients until smooth.
- 12Pour the hot sauce into a bottle.
- 13Label the bottle as "Pumpkoji Hot Sauce".
Ingredients
- 1 part Koji
- 5 parts Pumpkin
- Habaneros
- Ginger
- 3 % Salt
- Water
Equipment
KnifeBowlScaleMason jarFunnelImmersion blenderBottle
Tips
- Play around with the ratios of ingredients to see what you like best.
- Fermenting with Koji not only imparts its own unique flavor profile but also decreases the amount of time it takes to get deep, complex flavors out of the other ingredients in your fermentation projects.
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