Fermented sambal hijau

Sometimes at the community garden we get a bumper harvest of green chillis - more than we can use at any one time, even for the most chilli-crazy ones among us! Not only is fermentation is a great way to enhance and preserve the abundance of chillis to be used over a long period of time, consuming fermented foods rich in probiotics introduces good bacteria to our bodies that improves are gut health and boosts immunity over time. This sambal hijau (green chilli paste) recipe is really basic, but feel free to experiment with flavours on your own.

Recipe contributed by Alexys [@syxelala].

Ingredients:

• Green chillis, stems removed

• Shallots, sliced

• Garlic, sliced

Brine (salt) solution

• Filtered water

• Salt

After fermenting (optional)

• Ginger

• White sugar

Method:

Step 1
Add green chillis, shallots and garlic into a mason or fermentation jar. I left the seeds in mine but feel free to remove the chilli seeds for less heat.

Step 2
To make the brine solution, stir 2g sea salt to 100g of warm filtered water until dissolved. You need enough to submerge the chillis fully so adjust the salt and water proportionally to make a 2% brine solution.

Step 3
Pour the cooled brine solution into the jar. Make sure the chillis are fully submerged using a fermentation weight or a ziplock bag filled with water. Close the jar and leave to ferment for 1 week.

Step 4
If you are using a mason jar, burp the jar now and then to allow gases to escape. This is not necessary if you are using an airlock. By day 5, you should see some bubbles forming which is an indication that fermentation is taking place.

Step 5
After 1 week, strain out the brine solution and set aside. Blend the chillis, garlic and shallots with other optional flavourings (we used ginger and white sugar to taste). Thin it slightly with the leftover brine solution. Store in fridge.