FERMENTED CHILI PASTE

A lovely and easy chili fermentation

For those who love eating chili or for those who wants to add more medicinal food in their diet, this post is for you. Fermenting chilies is relatively easy & faster compare to many other fermentation. This recipe is very handy to be used whenever you crave for chili and super delicious too.


Chili unlike what many people think as just a food, chili has much more to offer than that. The health benefit of chili for heart and blood circulation is incredible. Chili peppers are rich source of vitamin C and vitamin B complex. Chili is also used to combat arthritis. To learn more about the health benefit of chili, read here.


NOW LETS JUMP INTO THE RECIPE:


Ingredients:

  • 6-7 chili peppers (any color would do)

  • 6 tablespoon sauerkraut juice

  • 4-5 cloves of garlic

If you don't have sauerkraut juice, you can replace it with:

  • 6 tablespoon de-chlorinated water

  • 1 tsp (flat) pink himalayan salt

Even that I am fermenting chilies here, I did add additional spice like garlic to enhance the taste of the chilies. So if you want to omit the garlic, the recipe will still be fine.

Wash the chilies, remove the top green and cut them into small pieces. Peel the garlic.

Place them all into a manual food chopper and chop them into small chunks (the size doesn't matter) Suppose if you want to grind them using electric mixer or use mortar and pestle to make a paste, it is all fine.

Place the chopped ingredients in a clean glass jar like this.

Now, fill in the sauerkraut juice or the mixture of salt and water. Close the lid and keep it in the kitchen counter away from the direct sunlight. Shake or stir the jar daily to prevent mold from forming on top. If you are using sauerkraut juice, you don't have to be so worried about mold, as sauerkraut juice already contained the beneficial bacteria to protect your chilies.


After few days, you will notice some little bubbles in the jar, and this is a sign of fermentation. Let this mixture ferment for about 1 week. In colder climate it might take longer, around 2 weeks. Taste the mixture time to time and if it has reached your desired sour taste, then you can place the jar in the fridge to slow the fermentation. Enjoy your fermented chilies!


SOME QUESTIONS YOU MAY ASK AND THE ANSWERS FOR YOU:


How to know it is fermenting and when I can start to eat?

You will know it is fermenting by seeing little bubbles in the jar after a few days. While its fermenting, you will notice a little sour smell and taste. You can start to eat once the desired sour taste has reached.


How long can I keep this fermentation?

Once the mixture is well fermented in about 2 weeks, it would contain good bacteria. These bacteria will protect the mixture from getting spoil. So basically you can keep as long as you want, provided the longer you keep, the sourer it will get. So eat as soon as you can or keep in the fridge to slow down the fermentation after 2 weeks.


What if mold formed on top of the fermentation?

This could happen and its quite normal in fermenting food due to unseen contamination. If so, discard your content and make a new batch. Do not eat molded food as they will make you ill.



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