Sriracha from Condiments: Make Your Own Hot Sauce, Ketchup, Mustard, Mayo, Ferments, Pickles and Spice Blends from Scratch (page 49) by Caroline Dafgård Widnersson

  • garlic
  • palm sugar
  • Show all ingredients...
  • Serves : 300 ml (10.5 fl oz)

  • EYB Comments

    Let sit at room temperature for 5 days to ferment.

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  • Eat Your Books

    Let sit at room temperature for 5 days to ferment.

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