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VEG FERMENT
Fermented Green Chili Paste
Fermented green chili paste is sharp, punchy, and deeply aromatic.
Ingredients
Everything you need.
- 100 g small spicy green chilies
- 200 g long green chilies, de-stemmed and cut in half
- 80 g chopped onion
- 20 g garlic, smashed
- 10 g black pepper
- 5 g chili flakes
- 20 g sea salt
- Around 600ml water
Method
Step-by-step.
- Prepare the Ingredients. Destem all chilies and slice the long ones in half. Add them to a bowl with chopped onion, smashed garlic, black pepper, and chili flakes.
- Sterilize the Jar. Clean your 1L fermentation jar with hot water and let it dry completely before use.
- Pack the jar. Transfer the mixture into a clean fermentation jar and press it down firmly.
- Add Leaf and Weight. Place a cabbage leaf on top and add a glass weight to keep the chilies submerged.
- Add Brine. Dissolve 20 g of salt in 600ml water until fully mixed. Pour the brine into the jar until the vegetables and glass weight are fully submerged.
- Seal and Ferment. Close the jar with the grommet lid and attach the airlock. Fill the airlock halfway with water. Let it ferment at room temperature for 4 to 5 days.
- Check for Readiness. The chilies will soften, the aroma will turn sharp and tangy, and the liquid may become slightly cloudy.
- Blend and Store. Once fermented, remove the cabbage leaf and glass weight. Blend the chilies into a smooth paste. For storing, add either - a spoonful of brine from any finished ferment for added probiotics Or a splash of vinegar if brine is not available. Transfer to a clean jar and refrigerate.
Watch the walkthrough
Full method on YouTube.
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Notes & variations
Tweaks, swaps, what we've learned.
- Mixing different types of green chilies gives balanced heat and flavor.
- Brine ratio: If you need to create extra brine, follow the ratio of 2g salt to 100ml of water for a balanced ferment.
- Onion adds natural sweetness and helps round out the paste.
- Fermentation reduces harshness and builds depth.
- Always keep the chilies submerged during fermentation.
- Refrigerated paste keeps well for 2 to 3 months.
- Mix into softened butter for a fermented chili butter.
- Blend with cream cheese or hung curd for a spicy spread.
- Pound with peanuts and a little oil to make a fermented-style thecha.
- Add to tadkas, marinades, and chutneys for instant depth.
- Add to your rolls and wraps as your spread of choice.
- Fermented green chili paste is more than a condiment. It becomes a base ingredient you return to often. Sharp, lively, and flexible, it adapts easily to different dishes while bringing the benefits and flavor of fermentation into daily cooking.
MAKE THIS RECIPE
Get the kit that does the work for you.
Pre-measured spice mix, the right jar, an airlock, glass weight, and a recipe book that includes this one. No guessing.
