Fermented Chilli Sauce
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A vibrant and spicy chilli sauce made from lacto-fermented chillies.
00:15:00 total
Serves 8
medium
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Ingredients
- chillies - watch the video to see (sliced about half a centimeter thick)
- cooking salt or kosher salt - 30g per liter of water (for a 3% brine)
- water - watch the video to see (for the brine)
- vinegar - watch the video to see (coconut vinegar preferred)
- xanthan gum - watch the video to see (optional, for thickening)
Instructions
- Prepare Chillies: Remove tops from chillies, rinse well, slice, and place in a fermenting jar.
- Make Brine: Dissolve cooking salt in water to create a 3% brine and pour over chillies. Place weights to keep chillies submerged.
- Ferment: Let chillies ferment for 2 weeks, checking for any unwanted mold.
- Blend: Drain chillies and blend with vinegar. Optionally, add xanthan gum while blending for thickness.
- Bottle: Pour into a clean bottle and refrigerate for up to 3 months.
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