How to consume fermented chilly paste – https://youtube.com/shorts/TzloqJyycyQ?feature=share
Link to buy fermentation jar with glass weights-https://gutbasket.com/collections/probiotic-veggies-kit/products/vegetable-fermentation-kit-with-glass-weights
Fermented green chilli paste is fiery, tangy, and naturally probiotic. As it ferments, the heat softens slightly while flavour deepens and beneficial bacteria develop. This becomes a base ingredient you can use across everyday cooking.
Ingredients
100 g small green chillies( Spicy)
200 g long green chillies (de-stemmed, longer ones sliced in half)
80 g chopped onion
20 g smashed garlic
10 g black pepper
5 g chilli flakes
20 g salt
600 ml of water
Cabbage leaf
Method
Destem all chillies and slice the longer ones in half. Add to a bowl with chopped onion, smashed garlic, black pepper, and chilli flakes.
Clean a 1 L fermentation jar with hot water and let it dry completely. Transfer the chilli mixture into the jar and press it down firmly. Place a cabbage leaf on top and add a glass weight to keep everything submerged.
Dissolve 20 g salt in 600 ml water until fully mixed. Pour the brine into the jar until the chillies and weight are fully covered.
Close with the grommet lid and attach the airlock, filling it halfway with water. Leave to ferment at room temperature for 4–5 days. The chillies will soften, the aroma will turn sharp and tangy, and the brine may become slightly cloudy.
Once fermented, remove the cabbage leaf and weight. Blend 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 isn’t available. Transfer to a clean jar and refrigerate.
A single jar can branch into many everyday preparations – sharp, lively, and full of fermentation-led flavour.
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