Fermented Chili Paste
Fermented chili paste is the result of salt-curing peppers until they break down into a sharp, tangy condiment. You grind the chilies with salt and a small amount of garlic, then pack them into a jar to sit at room temperature for at least two weeks. The natural bacteria on the chili skins consume the sugars, creating an acidity that preserves the mash and gives it a deep, funky profile.
Watch your salt ratios
Salt is your only line of defense against spoilage. Aim for 3% to 5% of the total weight of the peppers and garlic combined.
- food processor
- glass mason jar with a loose-fitting lid or airlock
- kitchen scale
- gloves
What goes in.
- 1 lbfresh red chilies, stems removed
- 4 clovesgarlic, peeled
- 18gnon-iodized sea salt (roughly 3% of total produce weight)
Keeping the mash submerged
Oxygen is the enemy of a good ferment. You must pack the mash tightly into the jar to force the liquid to the surface, creating a seal that prevents mold from taking hold.
The method.
Weigh and process
Weigh your peppers and garlic together, then calculate 3% of that weight in salt. Pulse the ingredients in the food processor until they form a coarse, uniform mash.
Pack the jar
Transfer the mash into a clean jar. Press down firmly with the back of a spoon to remove air pockets until you see the juices rise to the top.
Leave space
Ensure there is at least an inch of headspace at the top of the jar. As the mash ferments, it will bubble and rise.
Ferment
Store the jar in a cool, dark cupboard. Burp the jar daily for the first week to release carbon dioxide. After 14 days, the smell should be sharp and pleasant.
When it doesn't go to plan.
Always wear gloves when handling hot peppers to avoid skin irritation.
If you see a white film on top, it is likely kahm yeast; it is harmless but can be skimmed off if it looks unsightly.
Once the paste reaches your desired level of tang, move it to the refrigerator to halt the fermentation process.
The ones that keep coming up.
Can I use iodized salt?
Avoid iodized salt, as the iodine and anti-caking agents can inhibit the good bacteria and leave an off-taste in the finished paste.
How do I know if it has gone bad?
If you see fuzzy mold of any color—black, green, or pink—or if the jar smells like rotting trash rather than a clean, acidic ferment, discard the batch entirely.
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