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All the preserves from Cole’s kitchen, with the changes and the verdicts.
Fermented hot sauce from Thai chilis, onion, garlic, and ginger in a 2% salt brine. Two easy methods, a week or two of patience, and how I finished it.
Read the cook : A Simple Must Try: Fermented Hot Sauce
Green Cholula-style hot sauce from a kilo of jalapeños: softened with onion, simmered, and blended with vinegar. Not the hottest, but great on everything.
Read the cook : Homemade Green Cholula Style Hot Sauce
Meathead's Louisiana-style barbecue sauce: roasted peppers and garlic blended with Tabasco, molasses, vinegar, and ketchup. Spicy, tangy, not too sweet.
Read the cook : Louisiana Style BBQ Sauce - Spicy, Tangy, Sweet, Delicious
My quick fridge pickle for red onion and jalapeño: 50/50 vinegar and water with garlic, peppercorns, and mustard powder. Ready in two days; lasts a month.
Read the cook : Cole's Deliciously Patented Pickled Red OnionKenji's lacto-fermented kosher dills: cucumbers in a 3% salt brine with garlic, dill seed, bay leaf, and peppercorns, plus calcium chloride for crunch.
Read the cook : Lacto Fermented Kosher Dill Pickles