Fermented chile-garlic paste.

[Charles dP]

Yeah or thin the mash a little more. Those CO2 bubbles are still trapped.

[Gerald Boggs]

6 hours ago, Charles dP said:

thin the mash a little more. Those CO2 bubbles are still trapped.

I could, but I like the consistency. All the jars have formed the air spaces, just not as energetic as that one, that one I did gently stir to help settle it down.

[Brian Dougherty]

So a guy at work dropped off this box yesterday.  I may have to try this fermented chili paste thing.  I gather from what you've posted it is just the chilies and garlic to taste, and then ferment the same way you would pickles?  I'll have to go look up the process again

 

[Gerald Boggs]

There's as many recipes as there are opinions :-)  I'm doing this by feel, so I could be wrong, but it's worked great so far.

 

For one quart:

Peppers as needed, the red are the ripe ones.

One large bulb of garlic or less if you don't want a strong garlic flavor.

Three tablespoons of salt, two blended in and one sprinkled on top to provide a barrier to reduce any possible mold.

 

After a couple of volcano effects, I'll be increasing my air space to 2 1/2 inches.  This needs to be checked at least once a day, better twice a day.

 

 

[Jerrod Miller]

On 10/21/2022 at 2:59 PM, Gerald Boggs said:

or less if you don't want a strong garlic flavor

Let's try to keep this kind of negativity to a minimum.  

[Gerald Boggs]

Sorry, I was a little brief on the recipe, let me try again

 

Ingredients:

Peppers

Garlic

Salt

 

Right now, I'm using quart jars and the silicone tops with what look like a baby bottle nipple, lots of them available on Amazon.

 

Slice the peppers in half and remove the seeds and pulp.

Using a blender, add as many garlic cloves as you want, (I use a large bulb per quart), 1 tablespoon of salt and as many pepper halves as your blender will handle.

Blend until you have a uniform paste and pour into the quart jar, repeat the process until you've filled the jar, leaving about two inches of headspace.

Cover the paste with a layer of salt and put on the nipple. 

 

As I wrote before, I'm using a measurement of two, plus one tablespoons of salt per quart. There's 64 tablespoons to a quart, so two tablespoon works out to about 3% and three about 5%.

 

Because I don't add any water to the blend, the gas produced by the fermenting has trouble escaping. If you want to avoid that, thin it out a little.  Thank you Charles dP for pointing that out

Edited October 24, 2022 by Gerald Boggs

[Brian Dougherty]

interesting.  That ~3% is in line with cured sausage making.  I guess that makes sense at that is also a curing/fermenting process.

[Gerald Boggs]

While I don't know nothing about sausage making, in the realm of fermenting, 3 to 5% appears to be the rule.  Except for Kimchi, there the recipes I've looked at are higher, but that could be because of the addition of shrimp paste. :-)

Edited October 26, 2022 by Gerald Boggs