How to Make Fermented Papaya Thai Chili Hot Sauce | Lacto-Fermented Hot Sauce Recipe

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This Fermented Hot Sauce recipe is inspired by one of our go-to takeout picks: Thai Papaya Salad (Som Tum). Papaya salad is bright and refreshing with a bracing acidity and alternating hits of chili heat and sweetness that we just love. And this homemade hot sauce has the same intense layers of flavor from fermented papaya, Thai chilis, scallions, cilantro, garlic, lime peel and fish sauce. And while traditionally som tum is made with unripe green papaya, you can use whatever kind of papaya you can find in this recipe.
Fermentation is what makes really good hot sauces so nuanced. In this video Erica from FarmSteady shows you how to make lacto-fermented papaya Thai chili hot sauce at home. Links to our Fermented Hot Sauce Kit and the full written recipe are below.
Can't Find Thai Bird Chili Peppers: Alternates include Serrano, Jalapeño, Habanero
IN THIS VIDEO:
• Recipe: Fermented Papaya Thai Chili Hot Sauce: farmsteady.com/field-guide/re...
• Fermented Hot Sauce Kit farmsteady.com/shop/hot-sauce...
KEEP IN TOUCH:
• RU-vid: ru-vid.com?sub_co...
• INSTAGRAM: / farmsteady
• FACEBOOK: / farmsteady
• RECIPE BLOG: farmsteady.com/field-guide
Learn how to ferment pickles, kraut, kimchi and more at farmsteady.com

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Опубликовано:

7 июл 2024

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Комментарии : 37

@simonhenry7415 4 года назад

perfect Erica - very nice and easy videos that anyone can follow

@FarmSteady 4 года назад

Thank you so much!! 💕

@13keough 2 года назад

good stuff

@danao1796 4 года назад

WOW! This sounds so interesting! I'm obsessed with Thai and Korean flavors and recipes right now. This is going to be awesome to try!

@FarmSteady 4 года назад

Awesome! Let us know how your batch turns out!!

@danao1796 4 года назад

Will do! I just finished bottling your pineapple Habanero sauce, the second batch since December. It is so fantastic! We put it on everything. It is my secret ingredient in a michelada! Just makes it really special. This batch I put garlic, one small head, and it gives it a nice little savory note. Delicious!

@FarmSteady 4 года назад

We’ll need to try that michelada trick!!

@richardmurzin5641 4 года назад

I made this tonight and have set the timer for three weeks. The quantity of ingredients is deceptive. For me, I filled 1 two-quart and 1 one-quart jar, packed to within one inch for fermentation expansion. The ingredients are very imaginative, especially the fish sauce. So looking forward to the final result! Thanks!

@FarmSteady 4 года назад

Extra hot sauce always sounds like a good thing! I’m guessing your papaya may have been a bit bigger! Keep me posted - it sounds like it’ll be great!

@richardmurzin5641 4 года назад

@@FarmSteady I agree about having extra! Yes, the papaya was large. I hit three weeks a couple days ago but the fermentation has resumed big-time so I am leaving it another week, maybe more. PH of the brine is now 3.08! (That's sour!) I will let you know how things go.

@FrankiesFire 4 года назад

Yuuuuuuum ❤️💚

@FarmSteady 4 года назад

💕💕💕💕💕

@FrankiesFire 4 года назад

FarmSteady I am just waiting on some fresh peppers form my garden and then I’ll be doing a review and using your kit for a ferment 🥰

@ello_ello_ Год назад

how about using solely fish sauce for the brine? any tips on amount?

@aowatc 2 года назад

Hi! Love the video. Does the lemon peel give a bitterness when we blend it in ?

@FarmSteady 2 года назад

We leave most of the fleshy white pith behind when peeling the limes, so we get delicious lime flavor without too much bitterness. If you're worried about the sauce being bitter, you can fish the peels out before blending!

@theargus2340 2 года назад

Just curious - do you not heat yours up to stop the fermenting process? Could potentially pop a bottle that way! Looks great and can't wait to try it.

@FarmSteady 2 года назад

The amount of CO2 produced after fermentation is super small, and refrigerating slows that even more so no worries about bottles bursting from too much carbonation!

@s18169ex3 2 месяца назад

When you do this fermentation said you put it into blender to bring it up to 165° to make sure it is pasteurized

@fideltorres6380 Год назад

Very nice recipe, I couldn't find a gallon glass fermenter. But I picked up a plastic pitcher with a lid and little open top🤷🏽‍♂️..do you think that will work??

@FarmSteady Год назад

Hi there! We actually sell our Hot Sauce Kit (with fermentation jar and airlock included!) at FarmSteady.com. If you prefer using something you already have, we recommend fermenting in a glass container with a lid that either has an airlock attached (which lets all the bubbles out without letting anything else get inside your fermentation jar) or a sealed lid - however, this will require you to open your jar every so often to allow those bubbles to be released. We prefer the airlock so that we don't have to babysit our jars in that way. Hope that helps - happy fermenting!

@eric99vigne 2 года назад

Hi why to add vinegar?Enough good without it.I do it but vacuum pack without water and with 2% hymalayan salt great also

@FarmSteady 2 года назад

We like the sharp acidity it adds to flavor. But totally fine to leave it out and ferment until the ph is less than 4.5

@highlandscommunityclub1160 Год назад

Thanks for asking that question! My thought was why go to the trouble of fermenting just to add vinegar at the end?!

@davidwashburn3492 Год назад

I’ve always seen papaya peeled before using. Did I miss that part or do you actually keep it on and eat?

@FarmSteady Год назад

We peeled it and then cut into cubes!

@davidwashburn3492 Год назад

@@FarmSteady Thanks for the clarification.

@colinroberts47 4 года назад

Is that book behind you yours?

@FarmSteady 4 года назад

That's our Fermented Hot Sauce Kit (farmsteady.com/shop/hot-sauce-kit) - the two books we've written are both on beer :)

@colinroberts47 4 года назад

@@FarmSteady I like beer too

@FarmSteady 4 года назад

Awesome! You can check them out here: brooklynbrewshop.com/collections/books

@kempshark312 4 года назад

Sounds good, but shouldn’t you be using green unripe papaya if trying to replicate the flavors of papaya salad?....at least maybe one just starting to go from green to ripened? And maybe a little tomato too

@FarmSteady 4 года назад

If you can find unripe/green papaya it's great but isn't as widely available.

@danao1796 4 года назад

Yeah, she mentioned that in the video......

@kempshark312 4 года назад

Dana O oops....must have missed that comment...was watching/listening while doing something else.....so used to having an ample supply of green papaya either from our own yard or the tons of SE Asian markets around there that I never thought about being difficult to find....of course my wife is SE Asian and we make green papaya salad all the time

@FarmSteady 4 года назад

That’s awesome!!