Fermented Chili Paste

 

I Love Chili!  

It’s such a powerful flavour enhancer, and it has so many benefits. Did you know that chili contains 7 times more vitamin C than an orange? It also helps your digestion, sinus congestion, relieves migraine and muscle pain, and my favourite: releases endorphins! How do we make it better? Ferment it!

I recently was given a big bag of organic, fresh chilies a friend had grown. He says that he loves to grow them but can’t eat them – score for me! After a week of chopping them on top of every meal, I still had a heap in the fridge that I couldn’t waste (they’re really quite hot!) So I whizzed ’em up with a few other bits and popped them in a jar for a few days on the bench. A month later I’m still using these same little bewdys on every second meal, and serving them up at the cafe.

 

 

Fermented Chili Paste
Boost the nutritional profile of your fresh chilies and add to any meal for a super flavour hit!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 500g fresh, organic chili
  2. 1-2 cloves organic garlic
  3. 1 inch organic ginger
  4. 1 tablespoon himalayan salt
  5. 1 tablespoon coconut sugar
  6. 30 mls fermented, probiotic greens
Instructions
  1. Wash and blend all ingredients in your food processor
  2. Squash the mixture into a sterilized jar, you should have a bit of juicey moist goodness happening
  3. Level the top out and cover the surface with a small piece of greaseproof paper just to prevent oxidization, replace the lid on the jar
  4. Leave in a dry, cool place on the bench for a few days - depending on the ambient temperature. 20-25 degrees C is optimal
  5. Check your science experiment daily looking for small bubbles working their way up to the surface.
  6. Taste on day 3 or 4. It should have mellowed a little bit in heat and have a slight sourness to it.If not leave it another day.
  7. Once happy with the taste, pop it in the fridge to stop the fermentation process and start using it.
  8. I add it to aioli, on top of meats, or stir-frys, scrambled eggs anything reall
Food With a Conscience http://www.foodwithaconscience.com.au/

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