Hi. I'm Erica from FarmSteady, and today
we're going to make a lacto-fermented
papaya hot sauce. This hot sauce is
inspired by papaya salad. It's one of our
favorite dishes, and we can't get enough
of the heat and acidity. It's so delicious.
We recreate these flavors in
hot sauce form by packing it with
Thai chilies, papaya, green onions, cilantro, and even a little bit of fish sauce
so it's super packed with flavor. We
can't get enough of fermented hot sauces.
The layering of umami flavor is just so
good. In this video, I'm going to walk you
through how to prep your vegetables, what equipment you'll need, and how to ferment it
and blend it into a sauce. And if you
love hot sauce too, check out our
fermented hot sauce playlist for some
great recipes with jalapeños, habaneros,
mangoes, and more. And if you need
equipment, check out FarmSteady.com for
a Fermented Hot Sauce Kit. Now let's get
started making this hot sauce.
For this recipe, you'll need 1 papaya,
one-and-a-half pounds of Thai chilies,
8 to 10 sprigs of fresh cilantro, and 6
scallions, 2 tablespoons of kosher salt,
and 2 limes (just the peels),
some fresh garlic, and one tablespoon
of fish sauce (only if you want). For the
papaya, you want to cut it in half and
then remove the seeds. Traditionally in
papaya salad, you use green papaya,
but they're sort of hard to find, so a ripe
(but not too ripe) papaya is just fine.
Chop that into cubes.
For these Thai Chilies, all we're going
to do is just cut off the stem, and
they're good to go.
If you can't find Thai chilies, you can
use serrano peppers or even jalapeño
peppers with a habanero or two mixed in.
And let's speed this up.
Perfect! For a brine, we're going to take
two tablespoons of kosher salt, a quart
of water and then stir.
Now start layering in your ingredients.
We add garlic, scallions, now for some
peppers, and of course the papaya!
Add more cilantro.
Some lime peel. More scallions, and even
more peppers. Get everything else in, and
then top with your glass fermentation
weight. Now add in your brine. Don't forget
the fish sauce (if using). If you don't
want to use fish sauce, you can use
soy sauce or coconut aminos or just leave it out. Your hot sauce will still be totally delicious.
And top that off so that everything's submerged below the weight.
Top with your lid and airlock, and ferment
away.
After two to three weeks, your hot sauce
is ready to be blended and bottled.
Now it's time to blend.
Let's get all the solids into the
blender.
After fermentation, everything will kind
of have an army green tint to it.
Add one cup of brine.
Pour that in.
And add one cup of vinegar as well.
Then transfer into bottles.
A little bit more. This hot sauce has a
lot of things going on, so if it's too
thick you can always add a little bit
more brine or vinegar to thin it out.
And your hot sauce is ready to go.
Once it's bottled, you'll want to store it in the fridge
when you're not putting it on absolutely
everything! And if you're new to the
FarmSteady channel, please subscribe and hit that bell icon, and you'll get a
notification every time we come out with
a new video. We have loads more videos
coming up for different kombuchas, hot
sauces,
sauerkrauts, pickled vegetables, and more. So definitely keep staying tuned
and tell a friend. Thanks for watching!
