Fermented Chilli Paste for Kimchi

150g Whole Dried Red Chillies

Hot Water (filtered or tank water)

32 Cloves Garlic

40g Raw Sugar

4 tbs Sea Salt

180 g Raw Apple Cider Vinegar

30 g Homemade Fish Sauce (or store bought)

50g of Chilli water (from re-hydrating the chillies)

Method

Cover dried chillies with hot water and allow to re-hydrate for 20 minutes. Reserve liquid. Place chillies and all other ingredients into food processor along with 50 g of the chilli water. Blitz until combined but not smoot.

Place into Fowlers #65 Bottle fitted with fermenting airlock and lid.  Allow to ferment at 15 degrees C for 3-5 days until the desired level of intensity had been achieved.

Bottle in your Fowlers Preserving kit as per preserver type.  Refrigerate once opened & consume within 5 days.