This past summer at the American Culinary Federation's national convention, I took a class by Kristen Shockey called Fiery Ferments. It took me a while but I tried one of the examples she spoke about. The technique used to make this, was something I never had done so I wanted to give it a try.
8 ounce mason jar with band and lid
2 ounces dried chipotles
470 grams water
9.5 grams of hawaiian salt or kosher salt
Make brine. Combine water and salt. I warm the mixture on the stove to insure the salt dissolves completely. Then cool to room temperature.
Add chilies into the the jar. Tightly pack the jar.Add the brine to the jar, fill until 1/2 inch from the top.
Cover the jar tightly.Check the jar daily. Pressure will build in the jar. Over the sink burp the jar. Quickly open the jar and reclose.Let sit out for 2 to 3 week.Puree the contents of the jar.
Use the paste to season salsas, soups and stews.
You can substitute the chipotles for any other dried chilies. You can add garlic to the ferment.
E'ai ka kou!!!