FERMENTED CHILLI PASTE RECIPES

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FERMENTED HOT CHILI SAUCE RECIPE - FOOD.COM



Fermented Hot Chili Sauce Recipe - Food.com image

I'm posted this sauce full of heat, good for you food enzymes, beneficial bacteria, vitamin C and carotene from http://nourishedkitchen.com/fermented-hot-chili-sauce-recipe/ I used kefir whey to inoculate the chilies with beneficial bacteria. You don't need a starter. But if you want these two sights are great. http://www.culturesforhealth.com/ or http://www.wildernessfamilynaturals.com/category/culturing-products.php. Just salt and chili's. The cooking time is fermentation time.

Total Time 1220 minutes

Prep Time 20 minutes

Cook Time 12

Yield 1 quart

Number Of Ingredients 5

3 lbs fresh chili peppers (Ghost, Scotch bonnets, Jalapenos, Serrano's etc.)
4 -6 garlic cloves, peeled and minced
2 tablespoons unrefined unbleached cane sugar (optional)
2 teaspoons unrefined sea salt
1/4 cup fresh whey (see sources in description above for vegetable starter culture dissolved in 1/4 cup water may be use)

Steps:

  • Snip the stems from the chilies, but leave their green tops intact.
  • Combine all all ingredients in a food processor, or mince by hand, until chopped to a fine pasty texture.
  • Spoon the chili paste into a glass mason jar and allow it to fermented, covered, at room temperature for five to seven days.
  • After the chili paste has bubbled and brewed for about a week, set a fine-mesh sieve over a mixing bowl and spoon the fermented chili paste into the sieve. With a wooden spoon, press the chili paste into the sides of the sieve so that the sauce drips from the sieve into the waiting mixing bowl.
  • Once you've pressed and pushed the chili sauce through the sieve, pour the sauce from the bowl into jar or bottle and store in the refrigerator. The sauce will keep for several months.
  • Don’t discard any remaining chili paste; rather, use it to season stir-fries, eggs, Bloody Mary`s -- .

Nutrition Facts : Calories 562.7, FatContent 6, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 4775.6, CarbohydrateContent 124, FiberContent 20.7, SugarContent 72.3, ProteinContent 26.2

CHINESE FERMENTED CHILI SAUCE – HUNAN CHILI SAUCE | CHINA ...



Chinese Fermented Chili Sauce – Hunan Chili Sauce | China ... image

A common Chinese style fermented chili paste, also known as Hunan chili sauce

Provided by Elaine

Number Of Ingredients 5

800 g fresh peppers
60 - 65 g salt
3 tbsp. Chinese white spirit
1 garlic bulk (, optional)
1 tbsp. Sichuan peppercorn ( , optional but recommended )

Steps:

  • Wash the peppers and remove tops and then sun dry completely.
  • Place the fresh peppers and garlic into a blend and blend with stops. Keep the pepper as larger pieces.
  • Mix in salt and white spirit. Transfer to air-tight container. If you want, mix in some Sichuan peppercorns.
  • Place under sunshine, exposure for 1 or 2 days. Then place in fridge for about 1 week.

Nutrition Facts : Calories 321 kcal, CarbohydrateContent 71 g, ProteinContent 15 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 25265 mg, FiberContent 12 g, SugarContent 42 g, ServingSize 1 serving

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