Tropical Funk Umami - Hotsauce

450ml

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Step 1

Place dried shiitake mushrooms in a small bowl and pour 120 ml of boiling water over them. Let them steep for 20 minutes to rehydrate. Once softened, chop the mushrooms finely and set the mushroom-infused water aside.

Step 2

Put on gloves to handle the peppers. Remove stems and roughly chop the peppers.

Step 3

Chop the pineapple and onion, slice the carrot, and grate the turmeric.

Step 4

In the glass jar, add chopped peppers, pineapple, passion fruit pulp, chopped mushrooms, garlic, turmeric, onion, carrot, and salt.

Step 5

Pour in the mushroom infusion and enough filtered water to cover the ingredients by about 2 cm.

Step 6

Seal the jar with an airlock or a loose lid. Store in a cool, dark place at 18-22°C for 7-14 days.

Step 7

Check daily to release gas buildup if you’re not using an airlock. Ensure the ingredients stay submerged to prevent spoilage.

Step 8

After 7-14 days, check the mixture. If it has a tangy, fermented aroma, it’s ready.

Step 9

Transfer the contents of the jar to a blender. Add the apple cider vinegar, miso paste, and tamari or soy sauce. Blend until smooth. Add extra filtered water if it’s too thick.

Step 10

Pour the sauce into a clean bottle or jar, seal, and store in the refrigerator. The hot sauce will last for several months, and its flavor will continue to develop.