Fermented Birdseye Thai chili Peppers

Name: How to cook Fermented Birdseye Thai chili Peppers - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 45 servings
Cuisine: Us

Introduce

Chef :

skunkmonkey101

Fermented Birdseye Thai chili Peppers

Hot

Ingredient

Food ration :

45 servings

1 pints

of Thai Birdseye chili Peppers

6 clove

Cooking instructions

* Step 1

Pick or buy the peppers

* Step 2

Sterilize the container. Wash the peppers, toothpicks, and bamboo skewers.

* Step 3

Cover bottom of container with a few peppers, add 1 tablespoons of salt. Fill 3/4 of the jar with more peppers. Peel garlic add to top.

* Step 4

Put toothpicks across the top. Pry some under the curvature of the jar top. This is to trap the other toothpicks under them to hold down the peppers and garlic. Cut the skewer to be long enough to hold down all of them.

* Step 5

Cover with cloth. Secure with rubber bands. Set in a cool dry place.

* Step 6

Let sit 4 week or longer. Drain brine. You can eat as is or make into a paste. Refrigerate the rest you haven't used. Keeps 4 months.

* Step 7

If your not going to use right away take a sterilized jar add peppers and garlic, then fill with vinegar. Heat in microwave on high till hot with lid off. Take out and add lid. Then let cool, as it cools it will seal.

Note: if there is a photo you can click to enlarge it