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Asklemmy @lemmy.ml

𞋴𝛂𝛋𝛆 @lemmy.world

1y ago

What are some popular fermented sauces in your area?

I'm curious what you like and how you use them in food.

46 comments

Hot sauces in YOUR area

Beer
- If you're making stoverij with Sint Bernardus, beer is definitely a sauce and a great one at that!

Canada, Mostly imports. We do a lot of sauerkraut which is used as topping (sauce adjacent), same with kimchi.
For true sauces it’s a lot of fermented hot sauces, or sauces with butter milk.
- Buttermilk sauces, sounds good. I am Dutch and never heard or thought of using buttermilk for a sauce. Any Canadian sauce recipe you like to share?
  
  Not Canada specific but here is a good example https://www.seriouseats.com/buttermilk-ranch-dipping-sauce-for-fried-chicken-recipe
- Most sauerkraut is pasteurized which, as I understand it, makes it not fermented anymore.
  
  not fermented anymore? Is that like getting your virginity back?
  
  Fermentation is the process, right? Having undergone fermentation, you can't really be un-fermented, right?
  
  I didn’t know that. Neat!
  
  i wonder if there is a simple risk free way to do some partial fermentation.

My girlfriend is a professional fermenter, so I have endless amounts of fermented sauces in my immediate surroundings.
I would say the most hyped one in her network is this strawberry gochujang she's making.
- My girlfriend is a professional fermenter
  Wow, rough comment about your GF, hope she doesn't read this. 😛
  
  I had to check urban dictionary to get the joke lol

I make my own fermented hot sauces. It is so easy to make. Use them in anything from curry's, bami or nasi, omelettes, or just on the side.
- Oh now come on! "It's so easy" but no details?! You're killing me here. Do tell me your secrets please!
  
  Woops.
  Basically. Bunch of peppers, put them in a clean jar, fill with water with 6 procent of salt, so 1 liter water + 60 grams of salt. You can vary from 3 to 10 procent. Make sure the peppers are under the brine, so they don't come in contact with air. Turn lid every day to let CO2 escape and close again, don't take the lid off the jar. After a week you already have a nice fermented hot sauce if the jar is in a warm place, but you can ferment way longer. I like 2 to 3 weeks. Blender or a stick blender the peppers with some of the brine. You can use the left over brine to marinate meat, make other sauces or gravies, salad dressing and so on.
  I like to add onions, lots of garlic and herbs like thai basil too in the fermenting process.

Tabasco! Good on beans and rice. Good as an ingredient instead of vinegar in savory things.
Salsa Yucateca, the natural color one. Good on beans and rice,on eggs, on cheese and crackers.
I still miss Lan Chi. That stuff was amazing.
Sriracha is also popular here.

Fermented tofu, it sounds horrible but it's just akin to cheese.
Think how the Chinese feel about heavily fermented milk? Ha!
- akin to cheese
  well when you put it that way my lips are watering
- As a fan of both tofu and basically anything fermented....this sounds great!
  
  It is a strong flavour but works really well as part of your sauce bowl when you're dipping cooked hotpot ingredients in it.
  I think it can also be added to noodles for some spiciness.
  Asian/Chinese supermarkets must have it, it's a jar of something white/slightly yellowed immersed in a watery chilli sauce.
- It's so good!

Fish sauce! Most common use is to mix with sugar, garlic, chili, and lime as a dipping sauce. It sort of goes in everything though,
Mam tom is awesome too. It's made by fermenting small shrimp. The sauce comes out purple with a bunch of black dots (shrimp eyes). It sounds and smells terrible, but tastes great. Typically we mix it with lime, sugar, chili, and a little pork fat. Often this makes it start fizzing and bubbling. Then it's a dipping sauce for tofu, vegetables, and deep fried stuff. It's really great.
- If you keep having to add lime, chili, garlic and sugar to all your gross nonsense, maybe you really just like lime, sugar, garlic and chili, no need for the gross nonsense.
  
  Or maybe it's fantastic, and even better with those things. I mean, look at the ingredient list on Western condiments. I think you'll see more than 5 ingredients...

Henderson's Relish - it's similar to Worcestershire but hyper local to Sheffield (and it's vegan cos no anchovies) and we're all weirdly proud of it
- When I was working in the Barnsley area I used to pick it up to bring it home to the south. The last time I was there I made sure to stock up on it, now you can just get it anywhere - they sell it in my local Sainsbury's and Waitrose now.

vinegar. everywhere

Fish sauce is used in curry a lot. A lot of hot sauces are fermented too. Worcestershire is used in a lot of dishes and sauces as well.

Worcestershire sauce... use on and in anything you want.

I don't know if it counts but I make my own fermented hot sauces. Use them on pretty much everything.

Fire cider! It's an immune boosting tonic. I'm not big on hippie woowoo remedies but I actually find this helpful. Here's a recipe.
https://www.eatingbirdfood.com/how-to-make-fire-cider/

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46 comments