Fermentation of Pepper

Sriracha sauce is common in US, not at all in Japan.
I`m not good at sweet taste but this hotness and garlic Flavor are delicious.
I don`t know the process of fermentatio in 3–5 days remainng.
http://www.mydarlinglemonthyme.com/2014/01/homemade-sriracha-sauce-recipe-raw.html

In Japan, there is simillar source to this, Sansho Tsuke.
This ingredients are Capsicum annuum (pepper),Koji and Soy Sauce.

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