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Nuriferments Hot Sauce
Nuriferments Hot Sauce
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$18.00
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This particular hot sauce is made by using some of the unwanted capsicums and chillies from local supermarkets that are usually put aside with a bunch of other vegetables and waiting to be wasted but still in their rippest condition. I talk to the staff to save them for me to pick up. It's really hard to walk by that pile! (if you can word them better that would be nice:))
Other things I upcycle. I collect juiced citrus from bars and preserve them. As long as they still have skin on them to produce natural essence, it's perfect to add into dressings and sauces for a kick. Or peels can be macerated in sugar to produce essence oil.
Egg whites are one of the most food waste from commercial kitchens. I save leftover whites from work and use instead of water in long term fermentation. Egg white is a great protein source for yeast to thrive. It also gives creamier texture to the garum sauce after it's fermented.
Vege trims to vinegars. If there are enough trims I can source to juice them down, they can turn into vinegars.
Leftover breads into miso. I save leftover sourdough from restaurants to make miso. Crust is trimmed off, then blended into crumbs. Koji spores are directly inoculated in the bread. Age it for 12 months.
Skin of fruits to act as sugar in shrubs. Some fruits in their rippest, (pears and apples are common) even skin has so much sweetness in it that can be used in shrubs to make it sweet. I saved ripe pear skins to make pear and quince shrub sold at the pop up. Ka- ching - Shawn
Similar: Hot Sauce, Things To Cook With, Things to Eat
