WEBAfter 1-2 weeks, the fermenting activity will diminish and the brine will turn cloudy and taste acidic. Drain the peppers, but reserve the brine. Add the fermented peppers to a food …
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WEBPack the sauce in a mason jar with a lid, leaving about 2 to 3 inches of headspace. Store in a cool place and leave to age for about 2-3 weeks. The sauce will ferment slowly and …
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WEBFor mashes, you can cover the surface with plastic wrap and use fermentation weights; you can shake or stir the ferment daily to discourage unwanted growth; or you can sprinkle a …
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WEBPlace the fermentation weight and airlock lid. Ferment for a minimum of one month at room temperature, away from sunlight. (Ferment longer if more fresh ingredients are added …
WEBMake sure to keep this pulp in the refrigerator. Pasteurise the sauce over a medium-high heat. In a separate pot, sterilise your bottles. Remove the sterilised bottles & fill them …
WEBSaltwater Brine: ( 1 1/4 teaspoon salt per 1 cup of warm water) This is roughly a 3% Brine.(3 grams of salt per 100g of water) 5 cups filtered water; 6 1/4 teaspoons finely …
WEBLet peppers cool completely before using. In a food processor, pulse charred peppers, remaining 14 1/2 ounces (400g) fresh peppers, water, tamari, and salt until coarse mash …
WEBIt’s a snap to make! Grab The Recipe. Shatta Sauce (Middle Eastern Red or Green Chili Paste) Enter the fiery and flavorful world of Middle Eastern Shatta Sauce. Made with …
WEBSet jar in a temperate location (68-73°F) to ferment for 7-14 days. After 7-14 days, open jar and pour contents through a strainer that is positioned over a bowl to catch the liquid. …
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WEBFor two gallons of sauce, use 1/2 or 1 teaspoon of xanthan gum. To prepare it, take a cup of your strained sauce and place in a blender, or in a bowl with an actively running stick …
WEBAdd all the peppers and garlic to a 1-quart mason jar, filling it to the shoulder. Add the basic brine to the jar until the peppers are covered. Leave an inch of space from the top. Add …
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WEBAdd the peppers, onions, and garlic to a blender with a splash of the brine. Blend on high until homogenous (1–2 minutes). Add the optional white vinegar and blend again for 30 …
WEBAdd vinegar and sugar and blend until smooth. Strain mixture through a fine-mesh sieve set over a bowl, pushing on solids with a spatula to extract all the liquid. Step 4 Transfer …
WEBInstructions. Combine all ingredients and blend until completely smooth. Transfer to a glass container, cover with cheesecloth secured with a string or rubber band. Allow to ferment …
WEBFill the jar to about an inch below the rim. Make the salt water brine. In a saucepan, combine 2 cups filtered water, with 1 tablespoon of salt and heat it up slightly to help …
WEBThis low-carb mayonnaise is the ultimate keto substitute for one of your favorite condiments — and it happens to be paleo, gluten-free, and dairy-free. Made from eggs, …
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WEB4 - Greek Yogurt is a keto-friendly fermented food. Yogurt is a naturally fermented food and a great way to get immune-boosting probiotics. When you follow a keto diet, be sure …
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