Homemade Hunan Salted Chilies
This recipe creates a classic Hunan condiment through lactic acid fermentation, similar to kimchi. The process transforms fresh red chillies with salt, resulting in a complex flavour that is tangy, salty, and delivers a sneaky heat. After a two-week ferment, the salted chilies keep for months when stored correctly. The method involves careful preparation and sterilisation of the jar to ensure successful preservation.
Ingredients
- 1 lb red hot chili pepper
- 1/4 cup kosher salt
Method
- Thoroughly wash the red hot chili peppers, discarding any that appear mouldy or damaged. Dry them completely on a kitchen towel or paper towels.
- Sterilise a jar and its lid using boiling water or a dishwasher heat dry cycle. Ensure it dries fully in the air or via the dishwasher. avoid drying it with a cloth or paper towel.
- Remove the stems from the chillies and chop them coarsely, keeping the seeds. Transfer the chopped chillies to the jar with three tablespoons of the salt. Use a sterilised chopstick or fork to mix until the salt is evenly distributed.
- Once mixed, flatten the surface of the chillies and sprinkle the remaining salt on top. Seal the jar tightly with the lid and place it in a cool, dark spot for two weeks without opening.
- After opening the jar, store the salted chilies in the refrigerator, where they will remain good for several months.
Nutrition (per serving)
Sodium28325100 mg
Recipe details
CategoryHunan
AuthorMarraMamba
