Nutrition Facts
Fermented chillies
Amount Per Serving
Calories 393
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 7996mg348%
Potassium 3418mg98%
Carbohydrates 85g28%
Fiber 17g71%
Sugar 51g57%
Protein 18g36%
Vitamin A 9466IU189%
Vitamin C 1300mg1576%
Calcium 206mg21%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Fermented chillies
A great addition to dishes that need a bit of zing
Calories: 393kcal
Equipment
- Saucepan
- Sterilised two-litre jar with a lid
Ingredients
- 20 g sea salt
- 20 chillies red or green
- 200 g celery and/or lovage leaves, washed
- 1 celery stick if needed
Method
- Pour one litre of water into a saucepan, add the salt and bring to the boil, stirring to dissolve the salt. Switch off the heat, then leave the brine to cool down to room temperature.
- Put the chillies and leaves into a sterilised two-litre jar with a lid, then pour in the brine, making sure everything is completely covered.
- If the chillies bob up again, wedge a spare celery stick across the neck of the jar to keep them submerged.
- Cover with the lid and leave at room temperature for a few days, lifting the lid from time to time to release any fermentation gases. When you notice the brine becoming playfully fizzy, transfer the ferment to the fridge, where it will keep for many months, slowly getting more intensely sour and spicy.
Nutrition
Calories: 393kcal | Carbohydrates: 85g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 7996mg | Potassium: 3418mg | Fiber: 17g | Sugar: 51g | Vitamin A: 9466IU | Vitamin C: 1300mg | Calcium: 206mg | Iron: 10mg