Today marks the end of my fermented chilies experiment. This was a multi part process…
1 – Ferment roasted chilies, garlic, green onions, shallots, smoked maple syrup, and salt for 5 days.
2 – Combine previous fermentation with a new batch of chilies (not roasted), green onions, and garlic. Ferment for another 5 days. Jar and refrigerate.
3 – Roast new batch of chilies, ferment alone for 5 days.
4 – Combine step 1, 2, and 3, mix well and ferment together for 2 days (or so).
End results: Really yummy! Tangy, spicy, salty, and sweet. I used some as a spread on my sandwich today and it was great. I’m pleased.
via Instagram brad.today/j2h