Fermented Chilli Sauce

Fermented Chilli Sauce

Source : Clean The Jar And Pop In The Over For 15 Minutes On A Low Heat As You Would When Making Jam And Picklesput All Ingredients In The Jar And Stir Well The...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 18, 2026

Step:

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

  2. 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.

  3. 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!

Ingredients

  1. 2 cloves garlic
  2. 1 tablespoon apple cider vinegar
  3. 1/2 (1 jar) tomato puree (ideally homemade but a good shop version will work)
  4. 1/2 teaspoon salt
  5. 1 teaspoon date syrup
  6. 1 chilli (remove seeds for a milder version)
  7. 1 teaspoon gochujang brown rice pepper paste
  8. 1 splash tamari
  9. 1 splash seaweed 'fish' sauce
  10. 2 teaspoons fermented vegetable brine (we used kimchi)

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