I love using flake salt. The little geometric shapes are just wonderful to look at. They dissolve easily and if eaten raw, are light and crunchy!
Now, this has only fermented about 3 days.. A week and a half to go…
Large mason jar packed with clean red California chilies.
10 cloves of garlic
Well-water, leave 1 inch head space, but submerge all chilies below water line
1 tbs of flake salt
Once the fermentation is done, I’m going to remove the chilies and garlic, reserve the water, then pulverize all the ingredients adding the vinegar water back in until I reach the desired consistency. The last time I made this, I used cayenne peppers and it was amazing! It also lasted about a year in the fridge!
Place into a jar and let sit overnight in the fridge to mellow out. I felt like I added too much vinegar from the picking water, so I would start with less next time. Or use fresh water instead.
I used my sauce in a braised taliapia dish and
What would you use it for?!