Fermented Birdseye Thai chili Peppers

1. 1

   Pick or buy the peppers

2. 2

   Sterilize the container.

3. 3

   Wash the peppers, toothpicks, and bamboo skewers.

4. 4

   Cover bottom of container with a few peppers, add 1 tablespoons of salt.

5. 5

   Fill 3/4 of the jar with more peppers.

6. 6

   Peel garlic add to top.

7. 7

   Put toothpicks across the top.

8. 8

   Pry some under the curvature of the jar top.

9. 9

   This is to trap the other toothpicks under them to hold down the peppers and garlic.

10. 10

    Cut the skewer to be long enough to hold down all of them.

11. 11

    Cover with cloth.

12. 12

    Secure with rubber bands.

13. 13

    Set in a cool dry place.

14. 14

    Let sit 4 week or longer.

15. 15

    Drain brine.

16. 16

    You can eat as is or make into a paste.

17. 17

    Refrigerate the rest you haven't used.

18. 18

    Keeps 4 months.

19. 19

    If your not going to use right away take a sterilized jar add peppers and garlic, then fill with vinegar.

20. 20

    Heat in microwave on high till hot with lid off.

21. 21

    Take out and add lid.

22. 22

    Then let cool, as it cools it will seal.

* Per serving · 4 servings · Values may vary.

No additional tips available.