Zhug (Skhug) from Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments (page 156) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tee.Tee on November 26, 2024

    I’ve always made this the traditional way which is sharp but delicious. Fermented, it’s super delicious. The flavors mellow out and blend together in a harmonious manner that had me humming. This will be a staple on my condiment shelf.

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