ferment - The Chilli Workshop

Fermented Chilli sauce recipe

CGS Cooking with Chillies, Growing chillies 9th December 202226th May 2024 2 Comments

Fermented Chilli sauce

Last weekend I started making fermented Chilli sauce with part of my harvest of Aji Habaneros and Bishops Crowns. The Chillies are now starting to ferment, and I am now starting to see carbon – dioxide bubbles floating up from the fermentation brine. It has taken about three days to reach this point. In another four to five days the sauces will be ready, and I will then blitz them into a Chilli sauce.

Fermentation is a great way to preserve Chillies, whether making a hot sauce or Chilli pickles. It is a method that has been used for thousands of years and was certainly being done before canning and bottling was invented.Recently, there has been renewed interest in this ancient form of preservation. This is because people have realised that the end- product tastes great and is also really healthy. What’s more, it’s easy to do

The basic principle behind fermentation is that you allow the Chillies to ferment in a brine solution of about five percent salt in water. The fermentation process results in acetic acid being produced which serves to preserve the Chillies but also give them a pleasant sour taste. Once they have been preserved in this way, they can be kept either whole in the brine or alternatively the brine gets drained and the Chillies then get blended into a sauce.

Fermented hot sauce. A complete guide

Fermentation is a great way to preserve chillies, whether making a hot sauce or Chilli pickles. It is a method that has been used for thousands of years, and was certainly being done before canning and bottling was invented. Recently, there has been renewed interest in this ancient form of preservation. This is because people have realised that the end product tastes great and is also really healthy. What's more, it's really easy to do

To make fermented hot sauce follow the steps below:

Top and tail ripe Chillies (about 900 grams) Cut them in half lengthwise ( It is essential to only use ripe Chillies)
Place into a suitable mason jar that can be closed with a fermentation seal. There should be about 25mm headspace once the chillies have been packed into the jar)
Add any other ingredients like garlic (6 cloves)
Bring 4 cups of filtered water to the boil in a pot.
Add 3 tablespoons of salt to the boiling water. Stir until the salt has been dissolved
Allow the brine to cool until it is just warm.
Pour the brine over the chillies. Weigh them down with glass weights. (the chillies must be completely submerged)
Seal the jar and keep it at room temperature. Fermentation will begin in a couple of days. You will notice bubbles beginning to appear.
"Burp" the jar every other day by opening the fermentation seal. By doing this, you will release built-up gases.
After two to three weeks, fermentation should have completed. The liquid in the jar should have a pleasantly sour taste.
Wash the bottles you will use for the hot sauces, their caps, and any funnels you will use in hot soapy water. Once washed, rinse with fresh water until all traces of detergent have been removed.
Turn upside down to drain
Place the drained bottles in an oven and heat to 100 degrees Celsius. Allow the bottles to dry in the oven
in the meantime, pour the fermented chillies and juice into a blender. Blend until smooth
Remove the bottles from the oven. Allow to cool, and then fill with fermented hot sauce
Screw on the caps. Use as needed

Image credit

jules / CC BY 2.0 / via Flickr

How Chillies are used in cooking

Link to cooking with chillies index page

When it comes to cooking with Chillies, stating there is a wealth of recipes to do this is no exaggeration. Because they have been eaten by millions of people every day for hundreds of years, dishes using Chillies have over time been discovered, developed and refined to some of the best available in the world today. The world's biggest countries, like China and India, where huge amounts of Chillies are eaten, literally have thousands of recipes for cooking with them in just about every way imaginable. Unfortunately, some Chillies might be difficult to find for a variety of reasons. The best thing to do when this happens is to try to find an alternative . Where possible we will make suggestions

Enjoy your cooking with Chillies !

So how are Chillies used in cooking around the world? The simple answer is – in many, many ways! Cooking with Chillies is done daily by a sizeable part of the world's population in a lot of different styles. So it just stands to reason, with so much practising going on, someone somewhere has tried at least one of many possible ways of preparing them.

The following list is a start to understanding what some of the possibilities are.

Hot sauces and relishes

Almost every country where Chillies are eaten has its own special hot sauce or Chilli relish. Peri-peri sauce from Portugal, Sriracha from Thailand, Tabasco sauce from the USA and Chili pepper water from Hawaii are examples of hot sauces like this. Chillies are frequently combined with vinegar, garlic, lemon juice, fruit, and other ingredients to make these sauces. The ingredient combinations are then commonly cooked, and blended. Methods like fermentation and barrel ageing are used to enhance flavour further.

Relishes are generally made by combining Chillies with Bell peppers and other ingredients like tomatoes, ginger, garlic and spices. They are thicker than hot sauces and are generally spooned rather than poured over food. Relishes are particularly popular in Eastern Europe. Adjika and Pindjur from Georgia and Bulgaria respectively are examples of this type of sauce. They are regarded as specialities of their home countries. Another example is Ajvar from North Macedonia.

In South East Asia, hot sauces can be used as condiments, but also as dipping sauces. Typically, meat or vegetables on skewers or spring rolls will be dipped into these sauces . Examples include Nam Prik Poa from Thailand and Sambal Balado from Indonesia. In countries like Thailand, Indonesia., Malaysia and Vietnam ingredients like galangal, lemon grass, fish sauce, shrimp paste and lime juice are used to make these sauces.

Jams and Chutneys

Chillies are typically combined with ingredients like apples, tomatoes, and other vegetables/ fruit to make fantastic jams and condiments served with food. Chilli and tomato jam is not only used to spread on bread, but also with roast meats.

Chutneys are typically served with curry or as a dip with flatbreads like rotis, chappatis or naans.

Pickles

Chillies make great pickles when aged in vinegar and other spices. A great advantage of making a Chilli pickle is that the vinegar utilised for the pickling can be used to flavour drinks like Bloody Marys and add flavour to stews like Feijoada.

A great example of a fermented pickle /side dish made with Chillies is Kimchi from Korea. It is made with Chinese cabbage, diacon radishes and spring onions

Vinegar and oils

Chillies are steeped in oil or vinegar, so that the Chilli's flavour is imparted to the liquid or oil. These are then used to add flavour to dishes like pizza ( with Chilli oil ) and collards, where Chilli vinegar is added for a great spicy taste.

Another use for Chilli oil is for frying onions, garlic, and other spices when starting a curry or other spicy stew. All of these are really easy and effective ways of cooking with Chilllies.

Roasted or stuffed

Milder varieties (sometimes pungent) Chillies like Bell peppers, Poblanos, Cubanelles and Jalapenos are frequently used more as a vegetable rather than as a spice. They are typically stuffed with a filling consisting of cheese, rice or meat, and then baked in the oven. They may also be charred or roasted before baking, to add flavour. An example of a hot Chilli being used in this way is the Rocoto from Peru.

In Brazil and Mexico, Chillies are stuffed, coated in breading or batter, and then fried. Dishes like Rellenos and Crispy Brazilian Chilli poppers are all examples of this fantastic way of cooking Chillies. Padron Chillies from Spain and Rocotos from Peru are prepared by frying the whole Chillies in olive oil until they soften and blister. Fried whole Chilles dishes are typically served as appetizers

In the USA, Jalapenos are stuffed with cheese, wrapped in bacon, and then baked in the oven ( Jalapeno poppers). Similarly, in the UK, prawns are stuffed in Chillies ( prawn stuffed Chillies) and then also baked. These dishes are commonly served as a starter as part of a dinner party or seafood evening. Another great way of cooking with Chillies

As a dry spice

Hotter varieties like Cayenne and Birds-eye Chillies are used to make Chilli powders, flakes, and rubs. for everyday use. Superhot cultivars like Ghost peppers and Scotch bonnets are also ground into powders and flakes for use in Carribean style cooking. Urfa biber , a dried Chilli with a burgundy colour when dried, is an upcoming favourite amongst chefs. It has its origins in Turkey , but has since started becoming popular around the world.

Chilli powders are used extensively to make curries and other spicy dishes like Chili. Chilli flakes are typically used to add flavour to grilled meats and vegetables. They are also great sprinkled over cheese, eggs and dips.

Barbeque rubs are made by blending spices with ingredients like sugar , salt, garlic powder, onion powder, black pepper and other spices. This spice is then rubbed into meat before it is barbecued over an open fire or in a kettle barbeque. Rubs are also used to smoke and slow cook meat. These methods of cooking are particularly popular in the USA . Another great way of introducing flavour when cooking with Chillies

Stir fries

Stir fries are a category of cooking with Chillies that requires a special mention. In countries like Thailand, China, Korea and Indonesia, countless dishes are made using Chillies. They are used both as a vegetable and a spice to make these dishes. Some of the more popular stir fries from these countries include Pad Thai and stir-fried noodles with Sai Au from Thailand, spicy fried rice from China, Nasi Goreng from Indonesia and Kimchi Bokkuembap ( kimchi fried rice from Korea). Other countries where stir fries are popular with Chillies include Vietnam, Malaysia and Mexico

As a vegetable

Fresh chillies are used to add piquancy and flavour to curries, goulashes, soups, salads, and spicy stews. Typically, when being used like this, Chillies are there to perform the role of a vegetable and also to provide piquancy to the dish. This is an important element in cooking with Chilllies, especially in curries

Additionally, they are chopped and eaten raw (typically green Chillies) with curries, either on their own or as an ingredient in sambal

Snacks

Chillies are used to make fried snacks like Punungulu , Pakoras, Bhajis , and Samosas from India , Chilli bites from South Africa and Tod man pla from Thailand. Chillies are also used to make a wide selection of fritters in countries like Vietnam and Indonesia.

Finally

So, cooking with Chillies is very diverse. The above are but a start to exploring how Chillies are used in cooking. Consider, for instance (amongst many other uses) cheesemaking, baking, desserts and making spicy drinks. The list goes on.

Join us in our voyage of discovery into the fascinating world of Chillies.

Theme meals with Chillies

All about Korean Kimchi

Christopher Stacey Asian cuisine 1st July 202410th July 2024 0 Comment

The Rich and Flavourful World of Kimchi

Kimchi, a traditional Korean dish, dates back to ancient Korea, with origins tracing back over 3,000 years. Historically, Koreans developed fermentation techniques to preserve vegetables during the harsh winter months. Over centuries, the recipe evolved, incorporating various vegetables, spices, and seasonings, resulting in the diverse range of kimchi varieties we see today. Each region in Korea has its unique kimchi recipe, reflecting local ingredients and traditions. The communal activity of making kimchi has become an integral part of Korean culture, celebrated annually during the kimjang season.

The allure of kimchi extends beyond its taste. It’s a dish steeped in history and tradition, representing a connection to ancient practices and communal lifestyles. The process of making kimchi, known as “kimjang,” is more than a culinary activity; it’s a cultural ritual that has been passed down through generations, fostering a sense of community and continuity. Each bite of kimchi carries with it the essence of Korean culture, blending the wisdom of the past with the vibrancy of the present.

The fermentation process that kimchi undergoes is a fascinating journey of transformation. Fresh, crunchy vegetables metamorphose into a tangy, spicy, and deeply satisfying delicacy. This process not only enhances the flavour but also imbues kimchi with probiotics, making it a powerhouse of health benefits. The unique balance of heat, sourness, and umami in kimchi makes it an exciting ingredient in both traditional and modern culinary creations.

Is that a dip or dipping sauce?

In some parts of the world, a dip might mean something you immerse crisps or tortilla chips into while watching television. This type of dip can also be found at a cocktail party, typically surrounded by breadsticks, flatbreads or crudités, etc. They are considered to be there for nothing more than for filling a gap. In other words, a snack.

In other parts of the globe, dips may instead be understood to mean something that accompanies a meal as part and parcel of a dish. The purpose here is to add flavour to a dish that forms part of a meal, either as a starter or main course.

Comparing the types of dips found on snack tables at a cocktail party and those that come with a Risjttafel illustrates the point well.

The idea with snack table dips is that the accompanying breadsticks or crudités, such as carrots or celery, will be immersed in the dip and then eaten (quite often, there and then). At a Rijsstafel, individual skewered items like meat, seafood or cheese are dipped, and are more likely to be eaten while sitting at a table. Individual pieces are consumed from the skewers after they have been immersed in the dipping sauce.

More dipping sauces

The Rijsttafel style of dips with Chillies is commonly found throughout South East Asia. Indeed. The Rijsttafel had its origins in Indonesia when the country was under Dutch rule. Other countries that have this style of eating include (among many others) Indonesia, Korea, Thailand. Vietnam, Malaysia and Laos Examples of these sauces include Nam Jim Jaew and Nam pla wan (from Thailand), Jaew bong (from Laos), Cincalok (from Malaysia), Mắm nêm (from Vietnam), Sambal Badjak from Indonesia and ssamjang from Korea

Dips with Chillies may be hot or cold. Hot dips with Chillies include Spicy Queso dip from Mexico and Chicken Satay from Indonesia. While not traditionally spicy, there is no reason that Chip Shop curry sauce ( a hot dip from the United Kingdom) cannot be made with Chillies added

Hot Chips are dipped in various adding sauces around Europe, but particularly in the Netherlands and Belgium. Andalusian (a Belgian sauce made with mayonnaise, tomatoes, garlic, shallots, and spice). Other typical Belgian Frites (hot chips) sauces are Samurai (made from mayonnaise, ketchup and harrisa) and Pili Pili ( a dipping sauce made with Chillies, with or without mayonnaise)

Finally

Some other iconic dipping sauces and dips with Chillies are closely associated with particular countries. Guacamole from Mexico, Sriracha from Thailand, Aji Verde from Peru and Molho apimentado from Brazil are good examples

Spicy Hors d’oeuvres & Appetizers

What is the difference?

In a nutshell, nothing. Both are one and the same. Both are small plates served at the beginning of a meal to whet the appetite for what is to follow. The term Hors d'oeuvre is French for before the work or the masterpiece. It is meant to portray that this is a course that comes before the chef's excellent main meal cooking. The term appetizer apparently appeared in both England and the USA in about 1860. It was introduced for the only reason of having an English word for a term that had its origin in France.

Other terms with the same connotation are starters, amuse bouches and, amuse-gueules. A starter is simply a synonym for an hors de oeuvre or appetizer. Amuse bouche and Amuse gueles differ from these in that they are usually only one or two bite plates and are meant to delight or tantalize the palette. They are typically not ordered from a menu, but given for free as part of a bigger meal in fine dining restaurants. The idea behind this is to showcase the chefs style of cooking and what can be expected in the dishes that will follow.

International choices

Most countries have their own versions of these small plates. Some of the better-know appetizers with Chillies are:

Batata vada (India) – Spicy potato mash patty coated in chickpea flour and fried
Buffalo wings (Australia) – Breaded chicken wings that are fried and served with a hot sauce
Chicken Lollipops ( Goa, India). Chicken thighs coated in a spicy batter and fried
Jalapeno poppers- (USA) Jalapeno Chillies stuffed with cheese, wrapped in bacon and baked
Murtabak ( Singapore) – A spicy meat stuffed roti wrap
Cheese stuffed Chillies ( Greece) Pickled Chillies stuffed with Feta cheese
Kinilaw (Philippines)- Raw seafood like ceviche, but marinated in vinegar
Matbucha ( Middle East) – A spicy tomato and chilli salad
Ceviche – ( Peru) Seafood marinated in citrus and chillies
Queso flameado (Mexico) Melted cheese with chillies
Samosas (India) – Fold over pastries filled with spicy meat or vegetables
Chaat (India) – Fried dough, puffed or bread fritters with other spicy ingredients
Kimchi - Korean spicy fermented cabbage

And the list continues. There are literally thousands of small plates with Chillies as appetizers from all around the world. Great fun can be had by turning a selection of these into a meal that will not only entertain your friends, but also feed them very well indeed.

Hot Chilli sauces

Hot sauces can be broadly classified into groupings that identify where they are from and in which style they are made. Louisiana hot sauce, for example, can be identified as being a Tabasco type sauce that is thin and peppery. On the other hand, Caribbean sauces are generally made with hot Chillies like Scotch bonnets and are sometimes combined with fruit like pineapple or mango.

Similarly, many sauces from South America, like Chimichurri from Argentina and Pebre from Chile, have a strong coriander (cilantro) note. Yet others are in the styles of Northern African like Tunisian Harissa, Central African Urusenda from Rwanda, South East Asian Sambal Badjak from Indonesia, Middle Eastern – Shatta from Palestine, Aji Amarillo sauces from Peru and Asian sauces like Chiu Chow from China. Not to mention the whole array of sauce from North America, including Mexico, India and many others.

From the above, it is undoubtedly clear that there are many sauces out there from all parts of the globe. Some, though, are just downright interesting and unique, making them worthy of a particular comment. Many of these sauces can be made at home, but where the ingredients are too difficult to get hold of, it may be best to buy the finished article.

Distinctive hot sauces

Sauces with character

Some hot sauces stand out from the crowd. Many sauces are just remakes of each other . The main attraction is normally their attractive packaging. Not so with these bad boys.

Hawaiian Chilli Pepper water.

Hawaiian Chilli Pepper water is a hot sauce (because its consistency is quite thin, it can also be referred to as a Chilli seasoning) found on virtually every table in Hawaii. It is made with water, vinegar, crushed garlic, ginger, chillies, salt and pepper. This can be quite a salty sauce, and is used by some to replace salt. In Hawai, this sauce is made with a Birds-eye Chilli called Hawaiian Chili Pepper, about the size of a 22 calibre bullet. It has a Schoville rating of between 50000 and 100000 SHU. It is particularly good with foods that absorb flavour like fish and chips, smashed avocado, in stir fries and also Hawaiian Poke

Chermoula.

This sauce or relish is popular in the Mahgreb region more as a marinade or finisher of dishes than a condiment. It is mild in heat, but can be made hotter if required. Its ingredients are coriander ( cilantro), flat-leaf parsley, garlic, cumin, preserved lemons, fresh chillies or paste, paprika, olive oil, salt, and pepper.

Chemoula is served mainly with fish dishes, but also with meat.

Shito hot sauce.

Shito means pepper in Ga, a Ghanian language spoken in Accra, the capital of Ghana. It is a reasonably hot sauce made with vegetable oil, ginger, dried fish and crustaceans, garlic, tomatoes, Chillies and other spices. A recipe and guidance to make this hot sauce can be found here.

Rica Rica.

A spicy hot sauce from Indonesia. It is made with red and green Birds - eye Chillies, shallots, garlic, coconut oil, lemongrass, salt, pepper and lime juice. It is a pungent sauce that is served with barbecued and grilled meats, poultry and seafood. Easy to make recipe here

Green Habanero sauce.

A hot sauce made with young Habanero Chillies. This is a hot sauce that is mildly pungent, with a tropical undertone. Its other ingredients are carrots, garlic, apple cider vinegar, water, salt and pepper.

Green Habaneros are not as pungent as they are when they are when ripe. These means that sauce is relative mild compared to other Habanero sauces. Green Habanero sauce is fantastic with grilled poultry and meat. It is also good when served with grilled vegetables. It is relatively easy to make this sauce. if you have access to green Habaneros

Spicy Yuzu sauce.

Yuzu is a citrus fruit grown in China and Japan. It tastes like grapefruit and lemons with a sharp, sour taste. The zest of this fruit is combined with vinegar and salt to make a great tasting Chilli sauce. Fantastic with fish and as a general condiment. This is a straightforward sauce to make. Follow our recipe for this.

Nam prik pao.

Thai hot sauce made with canola oil, garlic, shallots, dried chillies, shrimp paste, fish sauce, tamarind paste, sugar, lime juice and water. Great served soups like Tom Yum Goong and Thai noodle dishes. For a great recipe to make this hot sauce follow this link

Wasabi Green tea hot sauce.

An unusual hot sauce made by combining purified water with soybean oil, Wasabi rhizomes, Jalapenos, sugar, vinegar, tomatillos, lime juice, green teas, garlic and onion powder, coriander, mustard powder and turmeric. It is not a pungent Chilli sauce, but is packed with flavour that goes well with sushi. This is not a sauce that can easily be made at home.

Others include fermented sauces, Aji Amarillo sauce with peanuts, Avocado chilli sauce and various hot sauces with tequila and bourbon.

Final thoughts

While these are general styles for classification, there are sauces from a particular region where there is crossover in terms of style. Some Brazilian hot sauces (e.g. Mohlo Malagueta), which theoretically falls into South America, can be compared with Piri Piri sauce from Africa and Portugal. In the same vein, some African-style sauces can be compared with those from South America. This is all due to the history of these regions, which led to fusion cuisine.

This list is by no means comprehensive, but provides a certain idea of how broad the choice is for sauces. Many are just a variation on the basic vinegar, garlic, salt and Chillies. Besides the differences obtained by using different varieties of Chillies, the basic concept stays the same. Many of these are marketed under eye-catching names that convey what they are. Typically, these will include very hot sauces ( super hot Chillies like Carolina reapers), mild wing sauce, sweet Chilli sauces, etc.

Gun powder spice

Gun powder spice mix

Gunpowder is a blend of finely ground rice, lentil and chickpea flour and spices. Use it to sprinkle over foods to give them the “magic bullet” of spicing. They are a favourite in South India, where the recipes are closely guarded secrets. . They are an everyday seasoning in many households, where they get sprinkled over many other foods, including Dosas ( pancake made from a fermented batter of rice, chickpea flour and Idlis (spicy rice cakes). Another important use for gunpowder is to sprinkle it over rice that has ghee ( clarified butter) added to it

Gunpowder is a spicing that you will want to have as part of your Indian cooking arsenal. Where at all possible make it at home – for it to be at its best

To make the gunpowder spice mix, you will need the following

Ingredients for the gunpowder spice mix

Black lentils ( Urad dal) – 170 grams
Split Chickpeas ( Chana dal) – two tablespoons
Idli rice – 85 grams
Black peppercorns – two teaspoons
Whole cinnamon – one stick
Dried Kashmiri Chillies – seven whole
Dried curry leaves – 15 whole
Green cardamom pods – three
Sesame seeds – one teaspoon

Salt – to personal preference

Making the Gunpowder spice mix

When making this spice blend, you will need o dry roast the ingredients to add flavour to the proteins, so that spices release their essential oils. Be careful whilst doing this. Keep the heat of the pan at medium heat and continue t shake whilst roasting to ensure heat is distributed evenly for even roasting.

Procedure

Place a large frying pan on a cooking plate on the stove, set to medium
Add the lentils, rice and split chickpeas. Dry roast for two to three minutes. Remove from the pan and allow cooling.
In the same pan, add the Kashmiri Chillies. Gently dry roast for 3o seconds.
Remove from the pan and add to the roasted proteins and dried curry leaves. Mix together and allow the flavour to intermingle for about thirty minutes.
Add the remaining ingredient to the proteins, Kashmiri Chillies and Curry leave
Place everything into a grinder or a pestle and mortar.
Grind to a powder. It should be slightly coarse, rather than fine
The place requires amount in a bowl or shaker for immediate use.
Place balance in an airtight container
Use as required.

Finally

Additional ingredients like garlic granules or dried coconut flakes can be added before grinding. Doing this will make another variation

Gunpowder is very good when added to cooked and stir-fried vegetables (e.g. brinjal) in the same way as Chilli flakes might be used. Also great on scrambled or boiled eggs and, with cheese

What is Korean Bansang?

Banchan or bansang is a Korean term for a selection of side dishes that are served together with rice as part of a meal. The side dishes are typically placed in the centre of the table for all to share. A basic bansang ( side dish meal ) setting will consist of rice, soup, gochujang ( Korean red chilli paste), soya sauce, Jjigae ( a spicy Korean stew) or Bulgogi ( Korean grilled meat ) and Kimchi ( fermented cabbage). Many other banchan ( sides) may be added for special occasions

In addition to the above, the following are a selection of these side dishes with Chillies if you wanted to make your own bansang

Chamchijeon – Spicy tuna pancakes

Sssamjang – a spicy dipping sauce for vegetables and meat

Oi Muchim – Spicy cucumber salad

Mu Saengchae - Korean radish salad with Gochugaru ( Korean chilli flakes)

Myulchi Bokkeum – Fried anchovies and nuts with chillies

Dubu Jorim - Spicy braised Tofu

While all of the above are spicy in some form or the other, dishes like Sukju namul ( seasoned beansprouts), Hobak Bokkeum ( fried zucchini), Gyeranjjim ( steamed eggs ) and a host of other non-spicy banchan can be served

A bansang can consist of anything up to 12 dishes . In Korea, the number of banchan served at sitting is denoted by a serving name. Six banchan would, for example, be a 6 cheop bansang and a twelve dish meal would be a 12 cheop etc.

Masissge Deuseyo !