Active Low-Carber Forums - View Single Post - Sambal and Chili Garlic Sauce

Quote:

Originally Posted by Meetow Kim

Verbena,

I agree on the 100g sample nutrition. I'm learning that now. I'm surprised I didn't see that coming...I have been angry at the smaller packaging scams manufacturers are doing in the U.S.. I want my 6oz cans of tuna back! Charge me more, dont treat me like an idiot! But so many people are suckers, thats why they get away with it.

I'm in Virginia, so I grow my peppers right up till freeze which can be easily in to October. I have peppers all season coming out my...ah, hem... I always grow jalapenos, Hungarian wax and then something really spicy and something thick fleshed, but all spicy. I have no interest in mild peppers, at least not for me to do the work to grow and tend. I pickle and make homemade sauces too, even blister-roast the fleshy ones and peel and freeze for roasted pepper recipes.

I have been in to fermenting too. Used to make my own kimchi, but still cant beat the flavor of the good stuff from the Asian market!...so I went back to buying it, its half the price the regular supermarkets charge.

I'd love some wisdom on the homemade sriracha. The store bought stuff I have has sugar as the second ingredient

If your recipe for it is sugar free or ferments the sugar out I'd love to see it

Hi Ken (Am I right? It is Ken?), I appear to have purged my recipe for sriracha. It did contain sugar, and that is no longer interesting for me. I made a large amount several years ago, and kept most of it in the freezer (it is fermented initially, but then heated with vinegar to keep it from separating; at the rate I use it I feel more comfortable keeping the extra frozen). DH doesn't like it, so it lasts awhile here. If I find the recipe again I will post it. I still use the sauce, as the sugar amount per recipe wasn't a lot, and per tablespoon, or two, it is quite small. If I make it again I would skip the sugar and see what happens.
I used to grow peppers when I lived in California, but haven't had much luck here in Oregon; I'm not quite sure why, as our summers can get fairly hot. Other people seem to be able to manage it, so perhaps it is my soil. As stated, I can get hot peppers from the farmers' market, but the majority are green.
I like fermenting, and have done a fair bit. Sauerkraut is just about idiot proof, and I have fermented other veg as well. I haven't tried kimchi yet; not because I don't like it, but because my SIL is Korean, and I occasionally get jars from her.