I used to get nervous about fermentation. It’s sort of like letting food decay, in a controlled sort of way, and honestly, some of the results can smell pretty funky (like kimchi or pickled daikon). But the resulting taste is wonderfully complex and the resulting probiotic bacteria are great for your gut microbiome.
In this video, I make fermented jalapeño sauce from a fermented “mash”. I don’t know how I would calculate the macros on this, but I can tell you that it’s essentially zero carbs. See the pinned first comment for written instructions.
0:54 Making the mash
7:10 Fermented mash
10:06 Fermented hot sauce
14:24 Two year old sauce
Fiery Ferments cookbook: https://amzn.to/3fkJHhE
My food processor: https://amzn.to/3E3U9En
Glass weights: https://amzn.to/3frZ205
Fermentation lids: https://amzn.to/3BJRGMK
Perfected xanthan gum: https://amzn.to/3UUtAYy
Hot sauce bottles & caps: https://amzn.to/3C9xXXd
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