Fermented Sambal Oelek
Total Time
1 week and 10 minutes
Prep Time
10 minutes
Rating
4.99 out of 5 stars
(57)
Ingredients
14 servings
- 8 ounces fresh Thai chiles (approx. 200 peppers, stemmed)
- 8 dried cayenne peppers (approx. 0.1-ounce)
- 1 garlic clove
- 1 teaspoon non-iodized salt (iodized salt hinders the fermentation process)
- 1 teaspoon non-chlorinated water (home-filtered or spring water works well)
- ¼ cup lime juice
- 2 tablespoons rice vinegar
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Preparation
Step 1
In a food processor or blender, combine the Thai chiles, cayenne peppers, garlic, salt and water. Blend until a pepper mash (paste) forms. Pack the mash into a clean jar.
Step 2
Place a cartouche, if using (see Notes), then screw the lid on tightly and store the jar at room temperature to ferment for 1 week. Burp the jar daily by briefly removing the lid to release any gases formed.
Step 3
Once fermentation is complete, transfer the mash into a blender or food processor along with the lime juice and vinegar. Blend until well combined.
Step 4
Keep the sauce stored in the refrigerator for up to 6 months. Enjoy!
Step 5
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