Fermented Dried Chili

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.

Ingredients

• 8 ounce mason jar with band and lid

• 2 ounces dried chipotles

• 470 grams water

• 9.5 grams of hawaiian salt or kosher salt

Procedure

• 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!!!