Serves 1
Directions
- 1Slice up 8 oz of carrot, one onion, four garlic cloves, four to five Carolina Reapers, and one thumb of peeled ginger.
- 2Make your brine with two cups of filtered water and five tablespoons of coarse salt.
- 3Add all the sliced vegetables to a 32 oz jar.
- 4Shake the vegetables in the jar with two tablespoons of lime juice.
- 5Pour your brine over all the veggies, ensuring they are completely covered.
- 6Use fermentation weights to keep all the veggies submerged and cap it off, ideally with a purpose-built fermentation lid (both optional).
- 7Allow the jar to ferment for 10 to 14 days out of direct sunlight.
- 8If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape.
- 9After fermentation, blend the veggies up along with all of the brine.
- 10Strain this sauce for the best consistency.
- 11Add a little bit of pulp back into the strained sauce until it's slightly thick and to your desired consistency.
- 12Optionally, cook the sauce to enhance the flavor even more, thicken it, and stop fermentation.
Ingredients
- 8 oz carrot, sliced
- 6 oz onion, sliced
- 4 garlic cloves, chopped
- 5 Carolina Reapers (or other hot peppers)
- 1 thumb ginger, fresh peeled
- 2 Tbsp lime juice
- 2 cups filtered water
- 5 Tbsp coarse salt
Equipment
knife32 oz jarfermentation weights (optional)purpose-built fermentation lid (optional)blenderstrainer
Tips
- You can add lime juice after fermenting, but adding it before enhances the flavor without completely inhibiting fermentation.
- Fermentation weights and a purpose-built fermentation lid are optional but recommended to keep veggies submerged and manage CO2.
- If using a standard lid, be sure to burp your jar every few days to allow CO2 to escape and prevent pressure buildup.
- The sauce can be eaten raw, or cooked to enhance flavor, thicken, and stop fermentation. The cooked version is often preferred for a spicier, punchier flavor.
- Add a little bit of pulp back in after straining until desired consistency is met.
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