CSSI Staff Post - April 6, 2021
This is a fiery red sauce akin to the Tabasco® and Crystal® hot sauces of the world, with added sweetness from plums and fresh fennel, and added depth from garlic and mustard seed. You’ll notice there is no vinegar in this recipe; that’s because the natural fermentation by lactic acid bacteria is going to give you all the acid you need! If the finished product is too much for your tastebuds, then feel free to add your vinegar of choice once the sauce is completed; I like unseasoned rice wine vinegar.
Also, you’re probably going to have some brine leftover after fermentation is complete—save it! This is called table brine; it’s packed with flavor and probiotics and will keep for months in the refrigerator. I use it as a marinade for fried chicken, dressing for crunchy cabbage slaw, to season soups or stewed collard greens, sprinkled over French fries and potato chips, as an addition to a Bloody Mary… the list goes on!
Ingredients
1 lb. Fresno Chilies, stems removed, cut in large pieces
1 lb. Plums (about 4-5 large), halved, pits removed
½ lb. Fresh Fennel Bulb, coarsely chopped
1 oz Fresh Garlic (about 4-5 large cloves), smashed
2 Tbsp Whole Mustard Seeds
2 L Water*
80 g Kosher Salt (2/3 Cup)*
*The water and salt will create the brine in which everything will ferment. For this recipe I use a 4% concentration, and I always weigh the water and salt to ensure accuracy. If you don’t have a scale, then buy Diamond Crystal Coarse Kosher salt, as different salts will have different weights respective of their volume measurements. With any natural ferment, I always use a brine with at least 3% concentration, to ensure the good bacteria thrives while the bad bacteria stays away!
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