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Garlic Scape Fermented Hot Sauce Recipe
1. **Prep Your Ingredients:**
– Chop the garlic scapes to fit neatly in a large mason jar.
– Half or quarter the jalapeno peppers.
– Pack the peppers and scapes tightly in the jar along with the cilantro, scallions (chopped as needed), and peppercorns.
2. **Prepare the Brine:**
– To safely ferment your vegetables, prepare a brine that is 2% salt by weight.
– Add 2 cups of water to a saucepan and gently heat it.
– Stir in 2 tsp salt until fully dissolved.
– Pour the brine over your vegetables in the mason jar, ensuring it covers the tops of the vegetables with no air pockets.
– Use a fermentation weight to ensure the garlic scapes and peppers are fully submerged.
3. **Ferment the Vegetables:**
– Place the jar on a plate (it may leak a little) and cover loosely with a lid or airlock system.
– Let the jar sit at room temperature for about a week.
– Check daily to ensure all vegetables remain submerged under the brine and start tasting after about 5 days.
– Once the garlic scapes have a flavor you enjoy, you’re done fermenting.
4. **Blend and Strain:**
– Drain the vegetables, reserving the brine.
– Add all the vegetables, apple cider vinegar, and about 2/3 cup of the brine to a blender and blend until smooth.
– Use more brine as needed.
– Use a cheesecloth or nut milk bag to strain the sauce, squeezing out as much liquid as possible and discarding the solids.
5. **Finish the Sauce:**
– Place your sauce on the stove, bring to a simmer, and reduce until you have about 2 cups. This will stop the fermentation process.
– Let the mixture cool down, then use a blender to mix in the xanthan gum. Add slightly more xanthan gum if you want a thicker sauce.
– Transfer to a container and store in the fridge.
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