Noma-Style Lacto-Fermented Hot Sauce Vinaigrette
Uses lacto-fermented chillies as both the acid and flavour base. Lactic acid creates complex, living sourness that vinegar cannot replicate. Multi-day project.
Stage 1: Lacto-Fermented Chilli Sauce
| Ingredient | Amount |
|---|---|
| Fresh chillies (Fresno, jalapeño, or mix), stems removed | 500 g |
| Carrots, roughly chopped | 100 g |
| Garlic cloves, peeled | 30 g |
| Fine sea salt | 12–15 g (2% of total weight) |
Method: Weigh all vegetables. Calculate 2% of total weight in salt. Blend to a coarse paste. Transfer to a clean mason jar, leaving 3 cm headspace. Cover loosely. Keep at 20–24°C. Stir daily. Ferment 7–14 days until pleasantly sour (pH below 4.6). Blend smooth, strain if desired.
Stage 2: Hot Sauce Vinaigrette (~250 ml)
| Ingredient | Amount |
|---|---|
| Lacto-fermented hot sauce | 75 ml |
| Honey or maple syrup | 15 ml |
| Extra-virgin olive oil | 125 ml |
| Lime juice | 15 ml |
| Salt | to taste |
Method: Whisk hot sauce, honey, and lime juice. Slowly drizzle in olive oil while whisking. Season.
Notes
Always maintain 2% salt minimum (can go up to 5% for peppers). Keep vegetables submerged below brine.
Pairs with: Grilled meats, roasted cauliflower, black bean salad.
Sources:
- Feasting at Home
- The Noma Guide to Fermentation (Artisan Books, 2018)
Modern-Contemporary · Salad-Dressings · Salad-Dressing-Techniques