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.