Fermented Food Adventures & Recipes
Ah, spring has sprung here in Georgia! And although the local strawberries are not quite ready, delicious berries from our wonderful neighbor to the south, Florida – my birthplace – are here in abundance and at reasonable prices. If you’ve ever perused this site and the sauce recipe section, then […]
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 […]
There is a wide variety of books about fermentation, from the science and history behind it to recipe books, wine and mead making, and more. To simplify things I have posted here some of the biggest names and sellers in the world of fermenting, as well as some general and […]
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 […]
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 […]