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Hot Saucing


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#21 simplegood78

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Posted 15 November 2021 - 10:23 PM

Another good style of "hot sauce", Gochujang.  Been seeing it more commercialized lately.

 

Gochujang, is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[3] Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.

https://en.wikipedia.../wiki/Gochujang

 

I'll say it's a funky, spicy, bbq sauce. 

You also use it if you make your own Kimchi.  Yet another use for mason jars.

 

https://nourishedess...bd901ab49&_ss=r


Edited by simplegood78, 15 November 2021 - 10:49 PM.

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#22 rockyfungus

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Posted 16 November 2021 - 09:13 AM

Kimchi is great stuff. Really appreciating fermented stuff recently. 

 

Word of caution. My dry rub this time doesn't look right and on eggs was off. I'll try it on some meat and report back. 


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#23 FLASHINGROOSTER

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Posted 19 November 2021 - 08:20 PM

Another good style of "hot sauce", Gochujang.  Been seeing it more commercialized lately.

 

Gochujang, is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[3] Traditionally, it has been naturally fermented over years in jangdok (earthenware) on an elevated stone platform, called jangdokdae, in the backyard.

https://en.wikipedia.../wiki/Gochujang

 

I'll say it's a funky, spicy, bbq sauce. 

 

Good to know what the heck that sauce actually is I have had it on wings before and thought it was pretty decent

 

Note to self: Tequila and then doing hot sauce challenges with deviled egg salad are not a good combination for calm guts the next day


Edited by FLASHINGROOSTER, 19 November 2021 - 08:21 PM.

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#24 rockyfungus

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Posted 22 November 2021 - 06:13 AM

Did a small test batch of wings and the rub is golden.

Went to a potluck. Brought wings with the rub and everyone was asking what the seasoning was
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#25 FLASHINGROOSTER

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Posted 22 November 2021 - 11:49 AM

I was chopping up some vegetables yesterday and decided to ferment some leftovers and see if I could muster up a decent sauce out of it.

 

Something like ten or so of Thai green chilies and three jalapeno's, all seeded. Add some cucumber, onion and garlic. Going to ferment for a week or two on the counter in a 3% brine solution. After that is complete the idea is to blend up with some flavor additives to make the final product. Not sure what I should try on this one, I do have some clementines that might work okay for a sweetener and will add some acid to the mix. Maybe some cilantro? Reading the labels I have noticed that fruit additives seem to make up some of the more flavorful sauces I am partial to.

 

I did have habenaro and oranges on the brain but there is something fun about being able to use what you got on hand. It is a skill I have been trying to develop, tired of throwing out bad veggies.

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Edited by FLASHINGROOSTER, 22 November 2021 - 11:51 AM.

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#26 FLASHINGROOSTER

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Posted 23 November 2021 - 01:24 PM

Picking seeds yesterday and noticing the brine starting to get a cloudy haze this morning. I have tried my hand at fermented pickles before and failed, the cucumber really seems to cloud up a ferment. Smelling and watching, hoping its just Kam yeast and not a big deal.



#27 FLASHINGROOSTER

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Posted 01 December 2021 - 04:45 PM

Repeat sorry I posted it in the other food thread

 

 

Blended up the fermented sauce today after about a week and a half on the counter. I got lucky on that one it was damn near perfect as is,  maybe a tad salty but that suits me just fine. I think any additions might actually hinder it, there is a nice strong garlic taste.

 

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post-160704-0-41356400-1638393725.jpg

 

post-160704-0-27057200-1638393735.jpg

 

Going to save my oranges for the habaneros I guess, they will need something else to go with them I skipped the onions, cucumber and garlic on my ferment on those little guys.

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Edited by FLASHINGROOSTER, 01 December 2021 - 04:45 PM.





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