At this point, I'm merely seeing if I could squeeze it into the cottage kitchen laws of LA.
I won't call myself a farmer's market veteran, but, in 20 while living and working on a pasture based livestock farm, I made and sold bacon as well as other further processed foods. In regard to the "how legit", "how's everyone feel", etc. There's encouraging news in this! I'll do a search for the fermented hot sauce company video. I'll start out, before I forget: I've heard of the Methow Valley! Earlier this year via this audio ecologists recording from the Methow Valley: Sounds(!) like a lovely place.
Hopefully others will chime in, and maybe someone can find that habanero sriracha video. There is processing involved to keep the ferment safe, etc. It's not as simple as immersing cucumbers in vinegar=pickles. Generally, hot sauces do not fall under cottage industry rules, and I 'think' fermented foods are the same. Do you love it enough to go for it? weekends at the farmers markets, week nights in the kitchen processing after the 9-5 job? How does the rest of the family feel about your totally awesome sauce? Going legit will probably entail you getting your own kitchen space where the ferments can hang out an be happy and not get in the way of restaurant staff, but also because they will be hanging out on the kitchen counter, they will need to be secure from anyone messing with them. I did a quick search, didn't find the one that I was looking for. It was one of those 'how it's made' shows and I think you can find it on youtube. I saw a show on a company in california that makes fermented habanero (and other chiles) sauces. There's another kraut company in Olympia, WA that markets over here in our little backwoods Methow valley. We have one here in our tiny little Methow valley that makes and sells different krauts. Your email address will not be published.There are lots of small batch fermented food companies. I suppose this is a recipe hack but it’s also a reminder that Tonkotsu broth is arguably a sauce and with a little simmer can make for the most decadent pan sauce for meats, especially pork chops. I would absolutely make this again with leftover ramen. Leftover ramen broth looked about as good as I imagined. It made for a lovely tasting pork chop but you will need to wipe out the pan before making the rest of the dish as the cooking the seasoning over high heat will leave bitter notes. I rubbed the pork chops in Furikake and seared them in the pan.
I’ve used it as a rub to slow roast salmon at moderate temps(300 degrees) and really enjoyed the umami flavors the seasoning brings. I seasoned my pork chops with Furikake, which is a Japanese seasoning typically used as a topping for rice, fish, and vegetables. Simmer in sauce till internal temp of pork chops hits 145 degrees. Add leftover ramen broth, simmer for a few minutes.Add bag of spinach cook till wilted, season to taste with salt but you won’t need much because of leftover ramen broth.Add carrots and cook for 5 minutes or when the edges start to darken.Wipe out pan(if using Furikake seasoning method).Add pork chops and sear about 5 min a side till temp hits 135 degrees and reserve on a plate.Add avocado oil heat pan over medium high heat.Season Pork chops(see note directly below).
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