Habanero Peach Koji Hot Sauce

Habanero Peach Koji Hot Sauce

The viral koji hot sauce - now YOU can make it!

Koji's effects on capsaicin, the molecule that's responsible for peppers' spiciness, is especially noticeable in this ferment. Koji's enzymes breakdown capsaicin, leading to a ferment that allows the flavor of the pepper to shine while cutting out most of the heat. The longer you ferment, the stronger this effect becomes.

NOTE: All ferments, by nature, will be completely unique. And that's a beautiful thing! Ferment times are relative to ambient temperature, humidity, and freshness of ingredients - be your own food scientist and don't be afraid to experiment with times, temps, and ingredient ratios! Don't have peaches? Use plums, or apples! If you don't have habaneros, use another spicy pepp! The world (and kitchen) is your oyster.

Prep Time: 0.5 hours
Ferment Time: 1-2 weeks

Ingredients and Estimated Measurements:

  • 220 g chopped peach
  • 100 g fresh habaneros
  • 65 g short grain rice koji
  • 10 g ginger
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Step by Step Guide

  • 1. Koji

    In this recipe, I used short grain rice koji that's primarily used for sake brewing - this accentuates the sweetness of the fruits and peppers! Long grain rice koji will also work well for this ferment :)

    GET KOJI HERE 

  • 2. Ratios

    5 parts fruit/veg : 1 part koji
    Ex: 500g veggies: 100g koji
    Take note of the weight of all ingredients: koji, fruits and veggies - write this number down!

  • 3. Water

    Tare your scale and pour enough water to fully submerge all ingredients. Take note of the weight of the water. This amount will vary depending on the vessel you use.

  • 4. Salt

    Take the weight of your veggies, koji and water, and calculate 5% of that total weight to get the amount of salt you need. Just multiple total weight by 0.05. Non-iodized salt is ideal.
    Ex: 1000g(0.05)=50g salt

  • 5. Time and Temperature

    To develop noticeable flavor without blending the mixture, ferment your shio koji for at least a week at room temperature. If you like how it tastes, stop! If you're curious, keep going.

  • 6. Weighing and Burping

    Burping is key. Koji breaks down the carbohydrates in fruits and veggies to create more sugar, and this creates a feed frenzy for the bacteria that drive most of the fermentation (i.e. lactobacillus). Burp your jars often - the pressure does build up fast!

    Keeping things submerged is important for 2 main reasons:
    1) it mitigates contamination risk
    2) all ingredients ferment evenly
    For the weights I use, click below:

    VIEW ALL EQUIPMENT 

WRITE THIS DOWN

Notes and Key Reminders

  1. These same ratios can be applied to any pepper and aromatic you like. Don't have habaneros? Jalapenos, serranos, birds eye, anything that suits you best will work just as well.
  2. After fermenting, if you haven't blended your ferment already, you can strain the liquids from the solids and adjust the texture of the sauce to you exact liking. The liquids can then be used to kickstart the fermentation on another project! It's the gift that keeps giving.

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