Fermented Chili Paste
This is a simple exercise in patience. By using salt to create a selective environment, you encourage beneficial bacteria to thrive while keeping spoilage at bay, resulting in a paste that deepens in complexity the longer it sits.
Watch your salt ratio.
The salt content must be at least 3% of the total weight of the chilies to keep the wrong bacteria out. Use a digital scale to be precise.
- Digital kitchen scale
- Wide-mouth glass mason jar
- Food processor
- Glass fermentation weight
- Kitchen gloves
What goes in.
- 500gfresh red chilies, stems removed
- 15gfine sea salt (non-iodized)
- 2 clovesgarlic, peeled
Submerge and forget
The key is maintaining an anaerobic environment; the chilies must remain completely covered by their own brine throughout the process to prevent mold.
The method.
Weigh and process
Weigh your chilies, then calculate 3% of that weight to determine the amount of salt needed. Pulse the chilies, garlic, and salt in a food processor until you have a coarse, uniform mash.
Pack the jar
Transfer the mash to a clean mason jar. Press down firmly to release air pockets. The juice should rise to the surface.
Weight the solids
Place a glass fermentation weight on top of the mash. The solids should be fully submerged in the brine. If they are not, add a tiny splash of water or a drop more salt brine.
Ferment
Seal the jar with a fermentation lid or keep the ring loose. Store at room temperature away from direct sunlight. Look for small, steady bubbles rising through the paste.
Taste and store
After 10 to 14 days, the paste should smell sharp and acidic. If you like the intensity, transfer the jar to the refrigerator to halt activity.
When it doesn't go to plan.
Always wear gloves when handling hot peppers; the oils linger on your skin long after the work is done.
Non-iodized salt is preferred as iodine can occasionally inhibit the fermentation process.
If you see a white film on the surface (kahm yeast), skim it off; it is harmless but can affect the flavor if left too long.
The ones that keep coming up.
How do I know if the ferment has gone bad?
If you see fuzzy mold of any color—black, green, or pink—or if the smell is putrid rather than sour, discard the batch entirely.
Can I add other vegetables?
Yes, but keep in mind that ingredients like carrots or onions will change the sugar content and the final texture of the paste.
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