Wood - Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch

Copyright 2021 by Rockridge Press, Emeryville, California

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Interior and Designer: Erik Jacobsen
Art Producer: Janice Ackerman
Editor: Marjorie DeWitt
Production Editor: Matthew Burnett
Production Manager: Jose Olivera

Photography: 2021 Andrew Purcell. Food styled by Carrie Purcell.
Illustrated Pepper Icon: Robin Boyer.

Cover (left to right): Bajan Pepper Sauce,

Paperback ISBN: 978-1-63807-202-7
eBook ISBN: 978-1-63807-528-8
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This book is dedicated to spice lovers everywhere.

Contents

Im something of a fermentation and hot sauce fanatic . When you combine the two worlds, something magical happens. Seemingly simple ingredients are transformed into something with layers and layers of depth and deliciousness. And thanks to the addition of probiotic-fueled gut-healing power, fermented hot sauce is pretty much the epitome of health and flavor . Whats not to love?

Ive encountered my fair share of hot sauces while traveling, and it still amazes me just how many different types can be found the world over. Few people realize that several popular and famous hot sauces are, in fact, fermented. With thousands of varieties of chiles in existence, the world of fermented hot sauce is a beautiful and limitless canvas ripe for creating.

Fermented hot sauce can elevate both simple and complex dishes to a whole new level of flavor. While store-bought sauce can get the job done, making your own fermented hot sauce at home could not be tastier or easier. Not only can you control the quality of ingredients when making your own at home, you can also modify the spice level to suit your own personal tastes. Once you give it a go, theres likely no turning back! Its an incredibly rewarding experience.

Whether youre a tried-and-true hot sauce lover or someone who shies away from too much heat, youre likely to discover your fair share of suitable hot sauce recipes as you peruse the pages of this book. Theres a little something for everyone here.

Im confident youll have all the knowledge you need to start fermenting hot sauce by the time youve finished reading this book. Not only will you understand the basic principles of fermentation and master some beloved recipes from around the world, but youll also be creating your own special hot sauce creations in no time!

PART I
INSIDE THE FERMENTATION KITCHEN

T he art of fermentation is a vibrant and exciting world ripe for enriching the senses. In the next three chapters, well be covering the basics of fermentation, the history of hot sauce, tools and equipment, and all the simple steps well take on the way to making perfect fermented hot sauce.

Our delicious journey starts with the basis of a good fermented hot sauce: fermentation itself! Lets dive in and learn all about what creates the deep, complex flavors and gut-healing properties you will encounter in your fermented hot sauce creations.

ALL ABOUT FERMENTED HOT SAUCE

Hot sauce, in and of itself, is rather exciting, but throw in fermentation, and youre in for one tantalizing ride! Fermentation can be the bridge between Wow, this is good and Wow, this is the best thing Ive ever tasted! It truly can make that big a difference.

Unfermented hot sauce is usually a bit heavy on the vinegar, hence its sharper notes of acidity. While the unfermented variety can be whipped up rather quickly with the use of fresh ingredients on hand and enjoyed straight away, they just dont come close flavor-wise when stacked up against fermented hot sauces.

Fermented hot sauce, with a little love and time, simultaneously mellows heat-wise and develops more complex flavor notes that I like to describe as bubbly tanginess. It takes some patience to get there, but the results are well worth the wait. And the bonus? Fermented hot sauce is bursting with gut-healing probiotics and preserved nutrients!

Some of the worlds most popular hot sauces are, in fact, fermented, including Tabasco and sriracha. Although we wont be using big oak barrels or fermenting for a period of years, like some old-time sauce makers still do, one thing is certain: Fermentation is the key element behind the hot sauce flavors many of us already know and love.