I still have an abundance of chili's in my garden (and a freezer full) and was thinking of lacto fermenting them and making into a sauce.
I have made several other sauces and pickles with them, mainly vinegar based, but this I haven't done before and I need some advice.
I was thinking of putting the chili's in a jar, with plenty garlic and onions.
It looks like the "normal" way is to cover them in a brine solution. I am coming accross all kind of different amounts though, from about 1.5% to close to 10%.
Can anyone give me the correct amount (metric please. Not in spoons or cups or so as I have no idea what our salt compares with)
Next complication is that I would like to use fish sauce (or soy sauce) in the final product. Could I use it as a salt source for fermenting?
I'm a bit scared it would get too salty if I use it afterwards.
Once the chili's and additions are fermented, would it be wise to cook it all up and maybe add vinegar for a longer storage?
Thanks
I have made several other sauces and pickles with them, mainly vinegar based, but this I haven't done before and I need some advice.
I was thinking of putting the chili's in a jar, with plenty garlic and onions.
It looks like the "normal" way is to cover them in a brine solution. I am coming accross all kind of different amounts though, from about 1.5% to close to 10%.
Can anyone give me the correct amount (metric please. Not in spoons or cups or so as I have no idea what our salt compares with)
Next complication is that I would like to use fish sauce (or soy sauce) in the final product. Could I use it as a salt source for fermenting?
I'm a bit scared it would get too salty if I use it afterwards.
Once the chili's and additions are fermented, would it be wise to cook it all up and maybe add vinegar for a longer storage?
Thanks
