Fermenting Chili – It’s That Easy

The fermenting of the chili is done quickly, at least as far as the amount of work is concerned. It will take a while for the chili peppers to ferment, but it’s worth the patience. Fermented chili tastes really delicious and gives many dishes that certain extra.

Fermenting chili – you should know that

The fermented chili has a comparatively long shelf life, so you always have an extremely delicious kitchen spice at hand. Incidentally, chili is also healthy if you don’t overdo it. Due to its sharpness, the chili quickly makes you sweat, but above all, the delicious vegetable is said to have a blood circulation-enhancing and antibacterial effect. The so-called capsaicin is responsible for the spiciness of the chili, which by the way belongs to the paprika family.

• You don’t need much to ferment the chili, even the time required is clearly limited to a modest five to ten minutes. Strictly speaking, all you need to ferment the chili is a fermentation vessel, salt, and, of course, the chilies. If you would like to spice up the chilies a little during fermentation, you can use spices such as onions or mustard seeds, depending on your taste.
• After you have washed the chilies under running water, put the vegetables in a glass. The fermentation vessel should be large enough that there is a good four centimeters of clearance at the top. You need this to place the weighting stone on the chilies.
• Then use the salt to make a brine. To do this, dissolve about 30 grams of salt in one liter of water. Pour the brine over the chili peppers so that they are well covered. Make sure, however, that you leave a little leeway at the top so that the brine does not spill over later during fermentation.
• So the work is done so far, basically, all you have to do now is be patient. For the first seven days, place the fermentation jar in a warmer spot. At a temperature of around 20 to 25 degrees, the fermentation really gets going.
• The chilies spend the rest of the fermentation process in a slightly cooler place, such as the pantry. After around 21 days, the fermentation of the chilies is complete and the fermented chilies can easily be kept for a few months in a cool place. By the way, fermented chilies have a slightly milder taste than fresh chilies.