Fermented Chili Condiment

This recipe yields a vibrant and flavorful fermented chilli sauce with a good kick, and it's packed with potential health benefits!

Ingredients:

• 1 kg red chillies (any variety, adjust for heat preference)

• 300 g garlic cloves, peeled

• 52 g salt (non-iodized, about 2 tablespoons + 2 teaspoons)

• 20 g fresh thyme leaves, picked

• 200 g garlic oil (or a neutral oil like grapeseed oil)

Method:

1. Prep the Ingredients:

   • Wash and dry the chillies. Trim off the stems. You can remove the seeds for a milder sauce.

   • Peel the garlic cloves.

   • Pick the thyme leaves from the stems.

2. Roughly Chop:

   • In a food processor, pulse the chillies, garlic, salt, and thyme until they are roughly chopped into pieces about 2-3 mm in size. Avoid over-processing into a paste.

3. Ferment:

   • Pack the chopped mixture tightly into a sterilized jar, leaving about 2 inches of headspace at the top.

   • Cover the jar with a chux cloth or muslin cloth and secure it with a rubber band. This allows gases to escape during fermentation.

   • Place the jar in a cool, dark place (around 18-22°C or 65-72°F is ideal).

   • Leave it to ferment for 4 weeks. Check the jar occasionally and press down on the mixture with a clean spoon to keep it submerged beneath any liquid that forms.

4. Add Oil and Store:

   • After 4 weeks, add enough garlic oil (or your chosen oil) to completely cover the fermented chilli mixture.

   • Seal the jar with a lid.

   • Store the fermented chilli sauce in the refrigerator. It will keep for up to 6 months.  

Equipment:

• Food processor  

• Large sterilized jar (wide mouth is ideal)

• Chux cloth or muslin cloth

• Rubber band  

• Scale

• Chopping board

• KnifeTips and Variations:

• Sterilization: It's crucial to sterilize the jar to prevent unwanted bacteria from growing in your sauce. You can sterilize jars by boiling them in water for 10 minutes.

• Salt: Use non-iodized salt, as iodine can inhibit fermentation.

• Chilli Variety: Experiment with different types of chillies to create unique flavor profiles.

• Flavor Tweaks: Add other herbs and spices like oregano, marjoram, or black peppercorns for extra depth of flavor.

• Consistency: If you prefer a smoother sauce, you can blend it after fermentation.

• Troubleshooting: If you notice any mold growing on the surface during fermentation, discard the batch. This usually indicates improper sterilization or unfavorable fermenting conditions.

• Serving: This fermented chilli sauce is delicious on eggs, tacos, pizza, grilled meats, or as a condiment for any dish that needs a spicy kick.

Health Benefits:

• Gut Health: Fermented foods like this chilli sauce are rich in probiotics, beneficial bacteria that support a healthy gut microbiome. A healthy gut is linked to improved digestion, immunity, and overall well-being.  

• Vitamin Boost: Chillies are a good source of vitamins A and C, which are important for immune function, skin health, and antioxidant protection.  

• Capsaicin Power: Chillies contain capsaicin, a compound that gives them their heat and may have anti-inflammatory, pain-relieving, and metabolism-boosting properties.  

• Garlic Goodness: Garlic is known for its potential cardiovascular benefits, immune-boosting effects, and antimicrobial properties.

• Thyme Benefits: Thyme is a source of antioxidants and may have antibacterial and anti-inflammatory effects.  

Enjoy your homemade fermented chilli sauce and its potential health benefits!