Sweet & Spicy Fermented Red Pepper Syrup
Sweet & Spicy Fermented Red Pepper Syrup
How to Make Homemade Fermented Red Pepper Syrup
Learn how to make a delicious fermented red pepper syrup using a special method I learned during a fermentation food class at the Agricultural Technology Center. This secret ingredient will elevate your cooking to a new level!
Main Ingredients- 500g ripe red chili peppers
- 500g white granulated sugar (equal weight to chili peppers)
- A pinch of roasted salt (for enhancing flavor)
Cooking Instructions
Step 1
First, wash the red chili peppers thoroughly under running water while keeping the stems intact. Leaving the stems on helps them dry faster and prevents seeds from escaping during washing.
Step 2
After washing, drain the red chili peppers completely on a colander. Residual moisture can negatively affect the fermentation process, so it’s crucial to dry them thoroughly in a well-ventilated area.
Step 3
Once the red chili peppers are completely dry, remove the stems by hand. This will make it easier to pack the peppers neatly into the jar later.
Step 4
Without removing the seeds, thinly slice the deseeded red chili peppers. The thinner the slices, the better they will meld with the sugar and promote fermentation.
Step 5
Place all the thinly sliced red chili peppers into a clean, wide bowl. Ensure the bowl is dry and clean.
Step 6
Pour 80% of the white granulated sugar (about 400g) over the sliced red chili peppers.
Step 7
Mix the sugar and red chili peppers thoroughly with a spatula or your hands. It’s important to ensure the sugar coats the peppers evenly.
Step 8
Once the red chili peppers and 80% of the sugar are well combined,
Step 9
Add a small amount of roasted salt. Roasted salt helps with fermentation and adds a savory depth. Be careful not to add too much.
Step 10
Mix everything together again until well combined. This is the crucial step to taste and adjust the saltiness. Tip! Getting the salt level just right is the secret to a delicious fermented syrup.
Step 11
Once the seasoning is perfectly balanced,
Step 12
Carefully transfer the mixture of red chili peppers, sugar, and salt into a sterilized glass jar. Make sure the jar is sterilized by boiling or thoroughly washed and dried.
Step 13
Pour the remaining 20% of the sugar (about 100g) over the top to cover the mixture. This helps prevent mold growth and keeps the syrup moist as the sugar dissolves.
Step 14
Cover the jar and let it ferment at room temperature for about 7 days, then transfer it to the refrigerator and let it mature for 3 to 6 months. Use this finished red pepper syrup in various stir-fries, braised dishes, and salads to enjoy its deep, sweet, and spicy flavor.
