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.
- 500g fresh, organic chili
- 1-2 cloves organic garlic
- 1 inch organic ginger
- 1 tablespoon himalayan salt
- 1 tablespoon coconut sugar
- 30 mls fermented, probiotic greens
- Wash and blend all ingredients in your food processor
- Squash the mixture into a sterilized jar, you should have a bit of juicey moist goodness happening
- 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
- Leave in a dry, cool place on the bench for a few days - depending on the ambient temperature. 20-25 degrees C is optimal
- Check your science experiment daily looking for small bubbles working their way up to the surface.
- 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.
- Once happy with the taste, pop it in the fridge to stop the fermentation process and start using it.
- I add it to aioli, on top of meats, or stir-frys, scrambled eggs anything reall