You can “kimchi” damn near anything of the vegetable sort. Brussels Sprouts aren’t really that far-fetched as a base as they are kinda like little baby cabbages, and as you know cabbage is a pretty traditional kimchi base. There are classic ways of making kimchi that involve rice flour but I typically ignore that step as my results have been great without it. This stuff rocks by the way. Goes great with smoked meat or any rich dish where the funky spicy flavors have something to stand up to and cut through. Thinking of trying some with the smoked turkey I’m doing for Thanksgiving next week. Hope the in-laws can handle it.
After 40 days in the fermenting vessels, the taste of the two hot sauces were getting to where I expected them. A little funky, slightly sour and with a lot of depth and heat. Using airlocks on the mason jars kept the environment anaerobic (enough I guess) so that I never had any issues with mold forming on the surface of the mash. The resulting sauces are a great mixture of heat and flavor.
Fermented Hot Sauce phase 1
At one point in my life I was a prodigious consumer of hot sauces. In fact my Beer Fridge at one point shared a lot of space with hot sauces made from various exotic and not so exotic peppers from different hot saucy locales with snarky labels galore. This collecting and consuming habit of mine was compounded by the fact my wife is not a big fan of food heat so it was all up to me to finish them off. Over the last few years my consumption of hot sauce has reduced significantly due in part to my ADHD having me jump to other obsessions and in part to what I’m guessing is a refinement in my palate (or something). I still love hot sauce but I just don’t tend to reach for it nearly as much as I used to. Recently I’ve been somewhat fascinated with fermented food and when reading on a few websites devoted to the art of fermentation I came across a number of hot sauce recipes. Well hot damn. This is a two-part post as this is just the beginning part of the process and because I’ve never done this before so I’m documenting it as I go. I grabbed what fresh ripe chiles I could find. Fresnos are not the most flavorful chiles raw but my hope is they’ll improve in flavor over the month or so of fermentation. Habaneros have a better flavor and a higher heat level and make a fantastic hot sauce.