HOMEMADE FISH SAUCE
Equipment
- Mason Jar
- Fine Mesh Sieve
Ingredients
- 3 - 5 Garlic Cloves Chopped
- Zest From 1 Small Lemon
- 3 Tbsp. Fine Sea Salt
- 4 Bay Leaves
- 2 tsp. Whole Black Peppercorns
- 1½ lbs. Hawaiian Nehu Hawaiian Sardines
- 2 Cups Fresh Water
- 2 Tbsp. Sauerkraut Brine
Instructions
- Muddle garlic, lemon zest, and sea salt.
- Rinse your selected fish and cut them into ½-inch pieces including heads & tails.
- Toss fish in garlic mixture.
- Add bay leaves and peppercorns to a clean, dry mason jar.
- Pack the fish into the jar, pressing down to release any juices from the fish.
- Pour in brine to cover the fish leaving 1” headspace at the top of the jar.
- Cover tightly and leave on your kitchen counter for 1-2 days, then refrigerate for up to 6 weeks.
- Strain mixture through a fine-mesh sieve and discard all solids.
- Store for 5-6 months, refrigerated.