Fermented Sambal Oelek

Name: Fermented Sambal Oelek
Ingredients: 8 ounces fresh Thai chiles (approx. 200 peppers, stemmed); 8 dried cayenne peppers (approx. 0.1-ounce); 1 garlic clove; 1 teaspoon non-iodized salt (iodized salt hinders the fermentation process); 1 teaspoon non-chlorinated water (home-filtered or spring water works well); ¼ cup lime juice; 2 tablespoons rice vinegar

"A fermented take on the Indonesian chili paste Sambal Oelek, from my cookbook Fermented Hot Sauce Cookbook. Packed with probiotics and a good dose of heat and flavor! Naturally vegan and gluten-free...."

INGREDIENTS

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8 ounces fresh Thai chiles (approx. 200 peppers, stemmed)

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8 dried cayenne peppers (approx. 0.1-ounce)

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1 garlic clove

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1 teaspoon non-iodized salt (iodized salt hinders the fermentation process)

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1 teaspoon non-chlorinated water (home-filtered or spring water works well)

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¼ cup lime juice

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2 tablespoons rice vinegar

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