Fermented Sambal Oelek

Serves 14

10 mins prep

0 mins cook

10080 mins Fermentation Time

10090 mins total

A fermented take on the Indonesian chili paste Sambal Oelek, from my cookbook Fermented Hot Sauce Cookbook. Packed with probiotics and a good dose of heat and flavor! Naturally vegan and gluten-free.

2 servings

1 ⅕ ozfresh Thai chilesapprox. 200 peppers, stemmed

1 ⅕dried cayenne peppersapprox. 0.1-ounce

⅕garlic clove

⅕ tspnon-iodized saltiodized salt hinders the fermentation process

⅕ tspnon-chlorinated waterhome-filtered or spring water works well

⅕ cuplime juice

⅓ tbsprice vinegar

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In a food processor or blender, combine the Thai chiles, cayenne peppers, garlic, salt and water. Blend until a pepper mash (paste) forms. Pack the mash into a clean jar.

Place a cartouche, if using (see Notes), then screw the lid on tightly and store the jar at room temperature to ferment for 1 week. Burp the jar daily by briefly removing the lid to release any gases formed.

Once fermentation is complete, transfer the mash into a blender or food processor along with the lime juice and vinegar. Blend until well combined.

Keep the sauce stored in the refrigerator for up to 6 months. Enjoy!