Gut Health: Lacto-Fermented Hot Sauce
Nutrition per Serving
20
Calories
0.9g
Protein
4.7g
Carbs
0.2g
Fat
This recipe includes fresh chili peppers, garlic, sea salt, and filtered water. The peppers have a low Glycemic Index (GI) of 15, making them a great choice for PCOS management. The fermentation process also enhances the nutritional profile of the sauce, increasing its probiotic content.
Ingredients
1 pound fresh chili peppers (US), 453.6 grams fresh chili peppers (Metric), 4 cloves garlic (US), 4 cloves garlic (Metric), 1.5 tablespoons sea salt (US), 22.18 grams sea salt (Metric), 2 cups filtered water (US), 473.18 milliliters filtered water (Metric)
Instructions
1. Wash and dry the fresh chili peppers. 2. Cut the stems off the peppers and slice them in half. 3. Peel the garlic cloves. 4. In a blender, combine the peppers, garlic, sea salt, and filtered water. 5. Blend until smooth. 6. Pour the mixture into a glass jar, leaving some space at the top. 7. Cover the jar with a cloth and secure with a rubber band. 8. Let the mixture ferment at room temperature for 1-2 weeks. 9. Once fermented, strain the mixture and store in a clean jar in the refrigerator.
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