Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, fermented birdseye thai chili peppers. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Fermented Birdseye Thai chili Peppers is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Fermented Birdseye Thai chili Peppers is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook fermented birdseye thai chili peppers using 15 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fermented Birdseye Thai chili Peppers:
- Prepare peppers
- Take of Thai Birdseye chili Peppers
- Take garlic cloves
- Take salt
- Prepare hold downs
- Make ready toothpicks
- Prepare bamboo skewer
- Prepare brine
- Prepare salt
- Get water
- Take cover protector
- Make ready cloth
- Make ready rubber bands
- Take when the fermentation is where you want it
- Take distilled white vinegar
Steps to make Fermented Birdseye Thai chili Peppers:
- Pick or buy the peppers
- Sterilize the container. Wash the peppers, toothpicks, and bamboo skewers.
- 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.
- 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.
- Cover with cloth. Secure with rubber bands. Set in a cool dry place.
- 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.
- 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.
So that is going to wrap it up with this special food fermented birdseye thai chili peppers recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
