* 100g (stalks removed) chillies*, chopped no need to de-seed** * 1 – 2 tbsp chopped garlic * 2 – 3 tsp chopped ginger * 10g (about 2 level tsp) salt * 1.5 – 2 tsp sugar * 1.5 – 2 tbsp Chinese rice wine, clear or brown like Shaoshing, you can also use Vodka if you preferred
**Directions:**
1. Mix all the ingredients together. 2. Pack the mixture into a clean dry jar leave some space for expansion during fermentation. Smooth the top surface of the chilli mixture with a spoon. 3. Wipe clean the neck of the jar. 4. Put on the jar lid (not too tight to let gas to escape during fermentation) or covered with cling flim. 5. Leave the chilli at at room temperature to ferment. If the room temperature is very warm about 24 – 36hours or cold room up to 3 – 4 days. 6. Then keep in the fridge up to 6 – 8 weeks, so long as it is not mouldy.
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**Ingredients**:
* 100g (stalks removed) chillies*, chopped no need to de-seed**
* 1 – 2 tbsp chopped garlic
* 2 – 3 tsp chopped ginger
* 10g (about 2 level tsp) salt
* 1.5 – 2 tsp sugar
* 1.5 – 2 tbsp Chinese rice wine, clear or brown like Shaoshing, you can also use Vodka if you preferred
**Directions:**
1. Mix all the ingredients together.
2. Pack the mixture into a clean dry jar leave some space for expansion during fermentation. Smooth the top surface of the chilli mixture with a spoon.
3. Wipe clean the neck of the jar.
4. Put on the jar lid (not too tight to let gas to escape during fermentation) or covered with cling flim.
5. Leave the chilli at at room temperature to ferment. If the room temperature is very warm about 24 – 36hours or cold room up to 3 – 4 days.
6. Then keep in the fridge up to 6 – 8 weeks, so long as it is not mouldy.
more about this recipe:[Pickled (fermented) chopped chilli](http://www.comfortfoodworld.com/pickled-fermented-chopped-chilli.html)