Fermented Food Adventures & Recipes
If you start looking online for sauce equipment, you can find anything from small batch hobbyist supplies to big rigs for professional producers. Everything on this site is geared towards the home hobbyist. These are products that I own and use except where clearly noted. For example, I don’t use […]
Let’s face it, sriracha doesn’t have fruit in it. It is traditionally hot peppers, garlic, water (or vinegar for popular unfermented versions), salt, and sugar. It’s a fresh (uncooked) hot sauce from Thailand, and whether or not it was originally fermented (purposely or incidentally given the tropical climes) is a […]
I first had amba on falafel and schwarma when I visited Israel at the age of 16. Oh what an age! My inexperienced taste buds were confused when I tasted this sauce, as I assumed that “mango sauce” would be very sweet. In fact, amba has just the slightest hint of sweet […]
Picking peppers and other ingredients for your hot sauce can be a very rewarding and creative endeavor, even if you live in an area with limited selections. But even with limited options, you may still wonder what and how to choose. This article will focus on two areas of hot […]
From its obscure beginnings in the early 20th century Thai town of Si Racha, this sauce has taken the US by storm, specifically in the form of Huy Fong Food’s iconic “Sriracha Hot Chili Sauce” with the rooster featured on the label. Delicious though that sauce may be, it is […]