Fermented Chilli Sauce

Clean the jar and pop in the over for 15 minutes on a low heat as you would when making jam and pickles

Put all ingredients in the jar and stir well. The ingredients should come right to the top without an air gap, so pick a suitable sized jar with lid.

Leave to ferment at room temperature for 3 days. Give it a quick stir and a wiggle couple of times a day. After 3 days it's ready to eat and to store in the fridge. You can also add some fruit puree to make a fruity, brown fermented sauce - we will update you on this experiment shortly! Add to your noodle dishes, salads and sandwiches and good with a vegan cooked breakfast!