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Super simple fermented sauce (re-inventing surplus ferments)

Posts: 6439
Location: Carnation, WA (Western Washington State / Cascadia / Pacific NW)
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When I don't get around to making our own ferments, I buy them. This is a bit frustrating because while what's available in stores IS expanding, a lot of it isn't organic, is in plastic (!), or is crazy-expensive! Ugh.

Recently, I made time to make "krautchi" (ala Sandor Katz) and while I really enjoy it, Paul does not. And I made a lot .

It dawned on me to whiz up some into a sauce from a couple things.

One of our boots, J, was always whizzing up homemade hot sauces. I didn't think about it much at the time, because I'm not so into hot sauces.

Then, in an effort to try and incorporate more fermented foods in our diet, we tried this:

Paul loved both flavors they make. Then we ran out.

I had a huge jar of very SPICY fermented jalapeños, so it dawned on me to use my stick blender and whizz some up with the krautchi. Voila! Jalapeño sauce! Not exactly sriracha, but pretty decent.  (The jalapeños on their own would be TOO hot! They were a spicy batch!)

We'd also fermented a bunch of extra garlic (before it went off), and I had another, pinkish (sshhhh! beets!) ferment that Paul wasn't interested in on its own...so here's what I whizzed up today - new sauces! Woohoo!!

Would love to hear others' ideas like this! How do you "re-invent" excess ferments?

[Thumbnail for jalapeno-garlic-fermented-sauces.jpg]
Jalapeño garlic fermented sauces
[Thumbnail for ferment-combos.jpg]
Showing clockwise from top left, krautchi, jalapeños, jalapeño--garlic-krautchi sauce, jalapeño-garlic-pink-veg-sauce, fermented garlic
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