Fermented chilli and garlic paste

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One jar of chilli and garlic, ready to be fermented for a full month.
One jar of chilli and garlic, ready to be fermented for a full month.

If there’s one challenge about chilli plants it’s how abundant they are. A single plant can produce 100+ chillis, easily overwhelming the capacity of our household, all our friends, and fellow workmates.

The obvious solution is to preserve the chillis, so they can be used throughout the rest of the year.

Following my first fermented vegetables, I took the plunge, and created a jar of fermented chilli and garlic.

Just a few of the chillies our one plant has produced.
Just a few of the chillies our one plant has produced.

Wearing gloves, I finely diced approx. 275g of chillis and garlic. I measured out 2% salt, and then crushed the lot by hand until the liquid started to come out.

Finely chopped, ready to be crushed by hand (wearing gloves!).
Finely chopped, ready to be crushed by hand (wearing gloves!).

Unlike the previous quick pickle, Sandor Katz recommended fermenting it for a full month, before storing in the fridge. Which we did.

The result is a single jar, shown above, of serious chilli-ness! It’s very hot indeed, and should keep our stir-fries and other meals lively for at least a full year…

 

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