What is Ferment Chillies?
As the chillies ferment and the lactic acid increases, the brine will go from unpalatably salty to pleasantly sour with a balanced flavour (remember the ponzu sauce analogy).
How To Ferment Chillies In South Africa?
Add the chillies, garlic and spices to a large sterilised Kilner jar along with the salt and 1 litre of water and leave to ferment for a week and a half. It should start to bubble after a few days, which is how you know it’s fermenting. Open the lid to allow the built-up gas to escape every few days
Once fermented, strain the contents of the jar but reserve the liquid
Blitz the chillies and garlic in a food processor until roughly chopped, adding a splash of the fermenting liquor to get it going. I suggest you start by blitzing half to a roughly chopped paste, then blitzing the other half entirely with 200ml of the fermenting liquid, to make a smooth sauce. You can then decide which you prefer (for me, it’s the paste)
Transfer to sterilised jars and keep in the fridge for up to 3 months
How long can you ferment chillies?
Culture at room temperature until the colour of the peppers changes and dulls, usually 5-7 days. If you like, this ferment continues to ferment at room temperature for many months.
We like it best after at least 3 months; the flavours become more complex and rich, the longer it ferments.