For this first livestream of September I demonstrated how to make two variations of fermented hot sauces. This topic was motivated because there were so many comments and questions on this Instagram post.
For those of you who want a recipe to work from, I used a similar technique as is detailed in this blog post. To watch the livestream, scroll down to the bottom of this post. It’s hidden after the jump.
If you’re looking for more information about fermentation (and more specifically, fermenting spicy things), these books will help you out.
Ferment Your Vegetables by Amanda Feifer – A terrific book written by a fellow Philadelphian that features lots of small batch ferments and creative flavor combinations.
Preservation Pantry by Sarah Marshall – Sarah is the fermentation mastermind behind the company Haute Sauce. Her book contains a world of tasty things, including some of her most delicious spicy concoctions.
Fiery Ferments by Kirsten K. Shockey and Christopher Shockey – The best and most comprehensive book available on fermenting spicy things. If this is your favorite category, this book should be on your shelf.
Fermented Vegetables also by Kirsten K. Shockey and Christopher Shockey – For more basic ferments, organized by vegetable, this book is invaluable.
Hoping you will list the books you showed us in your video – Just a reminder as I know you are busy!