Fermented hot sauce recipes significantly transform how we enjoy spicy condiments. They bring not just heat, but also a complex depth of flavor that can only be achieved through the fermentation ...

Rated a seven of ten on the Heatonist’s scale, you may expect a wallop from La Pimentarie’s Forbidden Fruit, and it does ...

Seriously—this ghost pepper hot sauce recipe from Nomageddon is so hot, you'll need to wear gloves during prep. Get Recipe ...

and a dash of rice vinegar); as an excellent addition to fire ciders and fermented hot sauces; or made into my all-time favorite curry paste by simply cooking it down with fresh puréed ginger ...

Our greatest tip—start early, and check your recipes. Some of these can come together in a few hours, but others (looking at you, fermented hot sauce and preserved lemons) can take up to a month.

Fancy making your own fermented foods ... tablespoon of fish sauce if you want to get the umami flavour, alternatively miso could be used as a replacement. For lovers of hot food this goes well ...

In a small bowl, mash the fermented bean curd with the brine to a smooth paste. Mix in the sugar, soy sauce and rice wine ... When the oil is hot, start frying the ribs in batches – do not ...

“I started experimenting making hot sauce, and I got really into fermentation,” Mini said. “People said to me, you should sell this stuff in stores.” Today, you can find Funky's products ...

Scandinavians have historically eaten less spicy food than most other cultures, said Erin Swenson-Klatt, food and handcraft ...

Chinese fermented ... the sauce versions, obviously). I usually rinse them briefly then drain them, before putting them in a bowl and adding warm water or rice wine (or whatever the recipe calls ...

Start by cooking your rice like you normally do. Once its cooked add enough water to cover the rice. This will serve as the base for the kanji, which will undergo fermentation overnight.