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Fermented Birdseye Thai Chili Peppers Recipe

Fermented Birdseye Thai chili Peppers Recipe
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Serving : 45
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Prepare the ingredients before making Fermented Birdseye Thai chili Peppers in your home. Then, follow these steps below to serve Fermented Birdseye Thai chili Peppers for your family or friends.

Ingredients: Fermented Birdseye Thai chili Peppers

  • peppers
  • 1 pints of Thai Birdseye chili Peppers
  • 6 clove garlic cloves
  • 2 tbsp salt
  • hold downs
  • 1 toothpicks
  • 1 large bamboo skewer
  • brine
  • 3 tbsp salt
  • 1 cup water
  • cover protector
  • 1 medium cloth
  • 2 large rubber bands
  • when the fermentation is where you want it
  • 1 distilled white vinegar

How to Make Fermented Birdseye Thai chili Peppers

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Fermented Birdseye Thai chili Peppers in your home by yourself.

    Step 1
  • Pick or buy the peppers
  • Step 2
  • Sterilize the container. Wash the peppers, toothpicks, and bamboo skewers.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • Cover with cloth. Secure with rubber bands. Set in a cool dry place.
  • Step 6
  • 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.
  • Step 7
  • 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.
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