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健康发酵辣椒酱 | Fermented Chili Hot Sauce

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健康发酵辣椒酱

材料

发酵食材:

  • 辣椒 – 450克
  • 蒜头 – 7至8瓣
  • 白洋葱 – 半粒

发酵腌制液:

  • 酵素养水
  • 海盐
  • 古方酵素

火辣辣椒酱材料:

  • 以上发酵好的辣椒、蒜头和白洋葱
  • 以上腌制液 – 3至4汤匙
  • 酵素养油 – 半杯
  • 古方酵素 – 半杯
  • 海盐 – 适量

容器:

玻璃罐,电子秤

做法:

发酵辣椒腌制

1. 把发酵材料用环保酵素浸泡45分钟。
2. 把辣椒切半去子和蒂。
3. 将玻璃瓶放在电子秤上,让重量归零。
4. 把辣椒、蒜头、白洋葱放入玻璃罐中。
5. 倒入酵素养水直到盖过食材。
6. 查看辣椒等食材 + 酵素养水的总重量。
7. 加入海盐和古方酵素。
(各分量是发酵食材和酵素养水总重量的2.5%)
8. 把玻璃罐盖紧,让食材发酵至少2周。
9. 确保腌制液体盖过发酵食材以避免产生白膜。

火辣辣椒酱

10. 把发酵好的食材放入搅拌机,加入半杯(125毫升)古方酵素
和半杯(125毫升)养油 。
11. 再加入3至4大汤匙的发酵腌制液,少许的海盐。
12. 把食材搅拌至细滑。

备注:

  • 如有发现有白膜产生,不代表失败,亦可使用。
  • 发酵食材和腌制液尽量填满玻璃罐,切勿留下太多空间。
  • 依据个人口味,可加入德式酸菜、香茅等其他香料一起发酵。
  • 制好的发酵辣椒酱必须冷藏。

Fermented Chilli Hot Sauce

Ingredients:

Fermentation Ingredients

  • Red chilli –  450g
  • Garlic – 7 to 8 cloves
  • White onion – ½

Fermentation Brine

  • Enzyme water
  • Sea salt
  • Classic enzyme

Fermented Chilli Hot Sauce

  • Above fermented chilli, garlic and onion
  • Above fermented brine – 3 to 4tbsp.
  • Enzyme purified oil – ½ cup
  • Classic enzyme – ½ cup
  • Sea salt – according to taste

Utensils:

Glass jar,electronic scale

Method:

Chilli Fermentation

1. Soak all ingredients in diluted Eco-enzyme for 45mins.
2. Cut the red chilli into half and remove the seeds.
3. Place the glass bottle on the scale and zero the weight.
4. Put the fermentation ingredients into the glass jar.
5. Pour in the enzyme water until the ingredients are covered.
6. Check the total weight (fermentation ingredients + brine).
7. Add in sea salt and classic enzymes, each portion is 2.5% of the total weight (ingredients + brine).
8. Close the glass jar with the lid and let the ingredients to ferment for at least 2 weeks.
9. Make sure the fermentation ingredient is fully submerged in the brine to avoid white mould formation.

Fermented Chilli Hot Sauce

10. Put all fermented ingredients with ½ cup (125 ml) of Classic enzyme and ½ cup (125 ml) enzyme purified oil into a blender.
11. Add in 3 to 4 tbsp. of brine and some sea salt according to taste.
12. Blend until smooth consistency.

Remarks:

  1. It’s fine to have white mould formation, it is still useable.
  2. Make sure the fermentation ingredients and the brine filled the jar as much possible.
  3. Lemon grass and other spices can be added in to the fermentation process according to taste.
  4. Refrigerate the sauce for storage.

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