Fermented Hot Chili Sauce Recette

Comment préparer Fermented Hot Chili Sauce

1. Clean and roughly chop 1 kg of your favorite chili peppers (adjust to your preferred spice level). Remove stems.
2. In a large, non-reactive bowl, combine the chopped chilies with 30 grams of sea salt. Mix thoroughly, ensuring all chilies are well coated.
3. Pack the chili mixture tightly into a clean glass jar, leaving about 2.5 cm of headspace.
4. If using kefir whey, add 1/4 cup to the jar. If not, skip this step – the natural yeasts and bacteria on the chilies will initiate fermentation.
5. Press down firmly on the chilies to submerge them in their own juices. You might need a weight (e.g., a clean small glass jar filled with water) to keep them fully submerged.
6. Cover the jar loosely with a lid or cheesecloth secured with a rubber band. This allows gases to escape during fermentation.
7. Ferment in a cool, dark place (ideally around 70-75°F or 21-24°C) for 7-21 days. Taste test daily; fermentation time depends on temperature and the desired level of sourness and spiciness.
8. Once fermentation is complete (desired taste is reached), remove the weight and transfer the fermented chili sauce to a blender or food processor.
9. Blend until smooth. Taste and adjust seasoning if needed. You can adjust the consistency by adding water.
10. Transfer the sauce to sterilized jars or bottles. Store in the refrigerator for up to several months.