Fermented Chillies

We spoke with Ukraine-born chef and award-winning cookbook author, Olia Hercules about food and multiculturalism. She shared a recipe with us from her forthcoming book Summer Kitchens, which explores the seasonal dishes produced in Ukraine’s traditional outdoor kitchens.

These fermented chillies are one of the easiest and most satisfying ferments to make. Traditionally, long red chillies are used, but if you can get hold of them, fruity habaneros are fantastic. You can add whatever flavourings you like: lovage or celery leaves work well, as do sliced garlic cloves and the stronger tasting soft herbs, such as tarragon.

Prep 10 mins

Ferment 36 hours+

Makes 2l Jar

Ingredients

20g Sea salt

20 Red or green chillies

200g Celery and/or lovage leaves, washed

1 Celery stick, if needed

Instructions

Pour 1 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 2-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.

When the chillies are ready, the skins will be quite tough to eat, so I like to squeeze out the beautifully soft and fizzy flesh and blitz it into a paste in the blender. It is then excellent used as a condiment, or to spike up a rich winter borsch, split pea soup or some spelt dumplings.

See our interview with Olia Hercules. Here

Poppy MistJune 17, 2020